Encapsulation of Betalains Extracted from Beta vulgaris L. Pomace Powder Using Different Hydrocolloids and Its Characterization

Abstract

The pomace of beetroot (Beta vulgaris L.) is rich in phenolic compounds and betalains, which makes it a possible source of functional components. However, the efficacy of the aforementioned bioactives may diminish during storage when subjected to adverse conditions such as high temperature, exposure to light, or oxidation by air, thereby potentially limiting their utility. The aim of this study was to compare the freeze-dried encapsulation of three different gums with ultrasound assistance to improve the stability and bioaccessibility of BRP (beetroot pomace) extract. The properties of each encapsulated formulation were thoroughly investigated, encompassing functional and physicochemical attributes, betalains content, antioxidant activity, phenolic compounds, color analysis, morphology, FTIR, particle size, XRD, zeta potential, and microscopy. Notably, characteristics conducive to stability, such as low humidity levels and reduced hygroscopicity, were meticulously observed and recorded for each encapsulation formulation. For betalains, the encapsulation efficiency ranged from 84.79 to 94.56%. Guar gum (GG), acacia gum (AG), and tragacanth gum (TG) were the three different hydrocolloids that were chosen to encapsulate betalains. Encapsulation of BRP extract with GG resulted in enhanced bioaccessibility of bioactive constituents, as evidenced by observations in AG and TG. The findings imply that natural fruit and vegetable wastes ought to be further investigated as they could serve as promising sources to enhance the production of encapsulated pigments.