Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

Abstract

Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP–C and UF–C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP–C and UF–C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP–C than for UF–C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP–C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP–C and UF–C microparticles as natural colourants for healthy foods.