ORIGINAL ARTICLE
Microencapsulation of red beet extract using chitosan-Persian gum complex coacervates
Ghazal Namazzadeh,
Ali Ehsani,
Zahra Ghasempour,
Ghazal Namazzadeh
Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorAli Ehsani
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Zahra Ghasempour
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Correspondence
Zahra Ghasempour, Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Email: [email protected]
Search for more papers by this authorGhazal Namazzadeh,
Ali Ehsani,
Zahra Ghasempour,
Ghazal Namazzadeh
Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorAli Ehsani
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Zahra Ghasempour
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Correspondence
Zahra Ghasempour, Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Email: [email protected]
Search for more papers by this authorAbstract
The coacervation technique is an efficient encapsulation process in which macromolecules with opposite surface charges interact, resulting in polymeric complexes. Hydroethanolic solvent (52%) was selected to obtain bioactive compounds from red beet using the mixture experimental design. Red beet extract was encapsulated in a complex of chitosan and negatively charged Persian gum. The optimum condition for coacervate formation was received at the chitosan to Persian gum ratio of 18:82 at pH 5.3. The coacervation yield of the two polysaccharides was 80%, and the zeta potential of dispersion was close to zero. Complex formation between two biopolymers was confirmed through FTIR. Micro-sized coacervates showed 90% encapsulation efficiency for the betalain extract to coacervate dispersion ratio of 14.3%. The betalain-loaded chitosan/Persian gum complex presented superior thermal stability compared with pure polysaccharides. The obtained complex can be applied to improve the stability of betalains and control their release in food and pharmaceutical applications.
Novelty Impact Statement
Equal mixture of water:ethanol resulted in maximum betalain extraction. Strong electrostatic complexation was approved between Persian gum and chitosan. Persian gum/chitosan coacervate demonstrated high loading capacity for betalains.
CONFLICT OF INTEREST
The authors have declared no conflict of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Please contact corresponding author for data and materials of the research: [email protected].
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