Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

Alamilla-Beltrán, 2005, Description of morphological changes of particles along spray drying, Journal of Food Engineering, 67, 179, 10.1016/j.jfoodeng.2004.05.063 AOAC, 1996 Azeredo, 2008, Betalains: properties, sources, applications, and stability – a review, International Journal of Food Science and Technology, 44, 2365, 10.1111/j.1365-2621.2007.01668.x Azeredo, 2007, Betacyanin stability during processing and storage of a microencapsulated red beetroot extract, American Journal of Food Technology, 2, 307, 10.3923/ajft.2007.307.312 Bayindirli, 1988, Modeling of sequential batch ultrafiltration of red beet extract, Journal of Food Science, 53, 1418, 10.1111/j.1365-2621.1988.tb09290.x Bezerra, 2008, Response surface methodology (RSM) as a tool for optimization in analytical chemistry, Talanta, 76, 965, 10.1016/j.talanta.2008.05.019 Cai, 2000, Production and properties of spray-dried Amaranthus betacyanin pigments, Journal of Food Science, 65, 1248, 10.1111/j.1365-2621.2000.tb10273.x Cassano, 2010, Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes, Desalination, 250, 1101, 10.1016/j.desal.2009.09.117 Cassano, 2007, A membrane-based process for the clarification and the concentration of the cactus pear juice, Journal of Food Engineering, 80, 914, 10.1016/j.jfoodeng.2006.08.005 Castellar, 2003, Color properties and stability of betacyanins from Opuntia fruits, Journal of Agricultural and Food Chemistry, 51, 2772, 10.1021/jf021045h Delgado-Vargas, 2000, Natural pigments: carotenoids, anthocyanins, and betalains-characteristics, biosynthesis, processing, and stability, Critical Reviews in Food Science and Nutrition, 40, 173, 10.1080/10408690091189257 Fernández-López, 2001, Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits, Journal of Chromatography A, 913, 415, 10.1016/S0021-9673(00)01224-3 Gandía-Herrero, 2013, Encapsulation of the most potent antioxidant betalains in edible matrixes as powders of different colors, Journal of Agricultural and Food Chemistry, 61, 4294, 10.1021/jf400337g Gandía-Herrero, 2010, Stabilization of the Bioactive Pigment of Opuntia fruits through maltodextrin encapsulation, Journal of Agricultural and Food Chemistry, 58, 10646, 10.1021/jf101695f Gharsallaoui, 2007, Applications of spray-drying in microencapsulation of food ingredients: An overview, Food Research International, 10, 1107, 10.1016/j.foodres.2007.07.004 Herbach, 2004, Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations, Journal of Food Science, 69, C491, 10.1111/j.1365-2621.2004.tb10994.x Herbach, 2006, Betalain stability and degradation –Structural and chromatic aspects, Journal of Food Science, 71, R41, 10.1111/j.1750-3841.2006.00022.x Kanner, 2001, Betalains – A new class of dietary cationized antioxidants, Journal of Agricultural and Food Chemistry, 49, 5178, 10.1021/jf010456f Matsuhiro, 2006, Chemical characterization of the mucilage from fruits of Opuntia ficus-indica, Carbohydrate Polymers, 63, 263, 10.1016/j.carbpol.2005.08.062 Medina-Torres, 2013, Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus-indica), LWT – Food Science and Technology, 50, 642, 10.1016/j.lwt.2012.07.038 Obón, 2009, Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems, Journal of Food Engineering, 90, 471, 10.1016/j.jfoodeng.2008.07.013 Osborne, D.R. & Voogt, P. 1986. Análisis de los nutrientes de los alimentos. Zaragoza, España: Ed. Acribia. Pitalua, 2010, Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material, Food and Bioproducts Processing, 88, 253, 10.1016/j.fbp.2010.01.002 Ravichandran, K., Palaniraj, R., Saw, N.M.M.T., Gabr, A.M.M., Ahmed, A.R., Knorr, D. & Smetanska, I. (2012). Effects of different encapsulation agents and drying process on stability of betalains extract. Journal of Food and Science Technology, [Online] Available at: <http://link.springer.com/article/10.1007/s13197-012-0728-6>. [Accessed 24 July 2013]. Romero, R. & Zuñica, L. (2005). Métodos Estadísticos en Ingeniería. 2ª edición. Ed. Universidad Politécnica de Valencia. Sáenz, 2009, Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica), Food Chemistry, 114, 616, 10.1016/j.foodchem.2008.09.095 Serris, 2001, Degradation kinetics of beetroot pigment encapsulated in polymeric matrices, Journal of the Science of Food and Agriculture, 81, 691, 10.1002/jsfa.864 Singleton, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16, 144, 10.5344/ajev.1965.16.3.144 Stintzing, 2005, Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones, Journal of Agricultural and Food Chemistry, 53, 442, 10.1021/jf048751y Tesoriere, 2004, Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans: a comparative study with vitamin C, The American Journal of Clinical Nutrition, 80, 391, 10.1093/ajcn/80.2.391 Tsuda, 2001, DNA damage induced by red food dyes orally administered to pregnant and male mice, Toxicological Sciences, 61, 92, 10.1093/toxsci/61.1.92