Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

OTÁLORA, MARÍA CAROLINA; DE JESÚS BARBOSA, HELBER; PERILLA, JAIRO ERNESTO; OSORIO, CORALIA; NAZARENO, MÓNICA AZUCENA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2018 vol. 103 p. 222 - 227

0023-6438

Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionicgelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations wereobtained by a factorial design (2×5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulationswere studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the Gtype content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had amarked influence on the gummy candies structure. These data suggested that the G addition in higher concentrationsallows to develop a more rigid gel. The betanin stability in the food system was evaluated duringstorage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE∗values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibitingthis food product a vivid red-purple colour, such representing a promising application for these natural pigmentsin food industry.