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Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models

Tutunchi, Parizad, Roufegarinejad, Leila, Hamishehkar, Hamed, Alizadeh, Ainaz
Food chemistry 2019 v.297 pp. 124994
2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, beets, beta-cyclodextrin, beverages, bioactive compounds, candy, dietary supplements, freeze drying, models, pH, temperature, ultrasonics
Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, β-cyclodextrin (β-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% β-CD solutions revealed the highest content of betanin (2.243 ± 0.04 mg) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ± 4.94%). Additionally, complexation with β-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.