dc.creator | Otalora Rodriguez, Maria Carolina | |
dc.creator | de Jesús Barbosa, Helber | |
dc.creator | Perilla, Jairo Ernesto | |
dc.creator | Osorio, Coralia | |
dc.creator | Nazareno, Mónica Azucena | |
dc.date.accessioned | 2020-02-21T14:32:16Z | |
dc.date.accessioned | 2022-10-15T01:09:33Z | |
dc.date.available | 2020-02-21T14:32:16Z | |
dc.date.available | 2022-10-15T01:09:33Z | |
dc.date.created | 2020-02-21T14:32:16Z | |
dc.date.issued | 2019-04 | |
dc.identifier | Otalora Rodriguez, Maria Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena; Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies; Elsevier Science; LWT - Food Science and Technology; 103; 4-2019; 222-227 | |
dc.identifier | 0023-6438 | |
dc.identifier | http://hdl.handle.net/11336/98255 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4328425 | |
dc.description.abstract | Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE ∗ values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry. | |
dc.language | eng | |
dc.publisher | Elsevier Science | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643818311411 | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2018.12.074 | |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | BETANIN | |
dc.subject | GELATIN | |
dc.subject | GUMMY CANDY | |
dc.subject | OPTICAL MICROSCOPY | |
dc.subject | RHEOLOGICAL PROPERTIES | |
dc.title | Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |