STABILIZATION OF BETACYANINS FROM RED BEET ENCAPSULATED IN CHITOSAN-ALGINATE GEL BEADS

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Tác giả: Trinh Tac Dat Ngo, Yen Nhi Nguyen, Thanh Nha Truong

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2023

Mô tả vật lý: tr.139

Bộ sưu tập: Metadata

ID: 341272

Thêm vào giỏ Liên kết toàn văn

Betacyanin là hợp chất hữu cơ đóng vai trò tạo màu đỏ trong củ dền
đây cũng là nhóm chất màu tự nhiên có thể dùng làm chất tạo màu thực phẩm. Để việc khai thác và tận dụng chất màu thực phẩm tự nhiên từ nguồn nguyên liệu ổn định tại địa phương được khả thi và bắt kịp xu hướng trong những năm gần đây, các nghiên cứu giúp tăng độ ổn định của chất màu tự nhiên là công việc cần được thực hiện. Trong nghiên cứu này, dịch chiết giàu betacyanin được thu nhận bằng phương pháp ngâm chiết không gia nhiệt với hàm lượng betacyanin thu được là 24,93 ± 0,20 mg/L
sau đó, betacyanin được bao gói trong hạt gel alginate-chitosan hiệu suất bao gói đạt được là 90,85 ± 0,96%. Phương pháp bao gói betacyanin trong hạt gel alginate phủ chitosan phân tử lượng trung bình cho thấy khả năng tăng độ ổn định của betacyanin sau khi trích ly. Nồng độ chitosan phù hợp để phản ứng với alginate được xác định là 1,5% và mô hình động học bậc nhất được sử dụng để mô tả quá trình thoái hóa nhiệt của betacyanin với hằng số tốc độ thoái hóa và chu kỳ bán rã được xác định thông qua phương trình động họcBetacyanins are organic compounds that contribute to the redness of red beetroot
these compounds are also used as a natural colorant. Studies on enhancing the stability of natural colorants are pivotal for obtaining and utilizing the natural food colorant from stable local resources and catching up with the recent trends. In this study, the betacyanins extract was obtained by cold maceration method with the obtained betacyanins content was 24.93 ± 0.20 mg/L
later, betacyanins was encapsulated in alginate-chitosan gel beads with the encapsulation efficiency was 90.85 ± 0.96%. Betacyanins encapsulation by medium molecular weight chitosan-coated alginate gel bead showed the ability to enhance betacyanins stability after extraction. The suitable chitosan concentration was 1.5%, and the first-order kinetic model was used to describe the thermal degradation of betacyanins
the rate constant and half[1]time period were calculated according to the first-order model.

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