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Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies.

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Relation http://ir.cftri.com/14474/
https://doi.org/10.1016/j.foodchem.2020.127442
 
Title Nanoliposomal encapsulation mediated enhancement of betalain stability:
Characterisation, storage stability and antioxidant activity of Basella rubra L.
fruits for its applications in vegan gummy candies.
 
Creator Sravan Kumar, Sandopu
Chauhan, A. S.
Giridhar, P.
 
Subject 24 Fruits
31 Food Additives
 
Description Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use
in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs),
which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the
zeta potential (–47.5 to –40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn’t change significantly during storage (40 days). Degradation in the
colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs
were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour,
texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy
of BNLs to be explored as a natural colourant for the food industry.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14474/1/Food%20Chemistry%20333%20%282020%29%20127442.pdf
Sravan Kumar, Sandopu and Chauhan, A. S. and Giridhar, P. (2020) Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies. Food Chemistry (333). pp. 1-11. ISSN 0308-8146