Estudio muestra la fortificación del yogur por microencapsulación de extracto de remolacha

Estudio muestra la fortificación del yogur por microencapsulación de extracto de remolacha

Encapsulation of BE as an attractive source of anthocyanins presented positive results. The highest TPC was obtained at 15% MD, 7.5% GA, and 10% WPI. Also, the same results were achieved for antioxidant power. The optimum point was forecasted based on the highest TPC, antioxidant power, flowability, porosity, and lowest bulk density, yellowness, and moisture absorption, and thus, 15.61 MD, 9.19% GA, and 14.37% WPI were considered as an optimized point.

All selected carriers had impressive impacts on preserving the bioactive phenolic and anthocyanin compounds, while MD, due to presenting a high Tg point, led to less adhesion of microencapsulated powders to the drying chamber and thus, deterioration impacts were reduced. Also, the inclusion of obtained powders into yogurt
led to a reduction in syneresis value.

Study here: https://chilealimentos.com/chilecrecesano/wp-content/uploads/sites/2/2015/01/Food-Science-Nutrition-2022-Yousefi-Yogurt-fortification-by-microencapsulation-of-beetroot-extract-Beta-vulgaris-L.pdf

 

Food Science Nutrition/June 2022 edition