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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

Author:
Tutunchi, Parizad, Roufegarinejad, Leila, Hamishehkar, Hamed, Alizadeh, Ainaz
Source:
Food chemistry 2019 v.297 pp. 124994
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, beets, beta-cyclodextrin, beverages, bioactive compounds, candy, dietary supplements, freeze drying, models, pH, temperature, ultrasonics
Abstract:
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.
Agid:
6466685