Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion
Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/281 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832588498461261824 |
|---|---|
| author | Mary H. Grace Roberta Targino Hoskin Malak Alghamdi Mary Ann Lila Vesela I. Chalova |
| author_facet | Mary H. Grace Roberta Targino Hoskin Malak Alghamdi Mary Ann Lila Vesela I. Chalova |
| author_sort | Mary H. Grace |
| collection | DOAJ |
| description | Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could be stabilized and delivered in a shelf-stable format. Freeze-dried (CB-FD) and spray-dried (CB-SD) protein–betalain particles encapsulated in chickpea protein isolate (6% <i>w</i>/<i>v</i>) were prepared. The encapsulation method affected particles’ morphology, water activity, hygroscopicity, solubility, and color. Particles captured total betalains of 9.30 ± 0.61 and 4.40 ± 0.92 mg/g for CB-SD and CB-FD, respectively. LC-MS identified 12 betacyanins and 6 betaxanthins. The stability of betalains revealed that encapsulation efficiently preserved betalain integrity of over 6 weeks of storage at 4, 22, and 40 °C compared to dry beetroot extract. CB-SD particles were stable with no significant changes, while CB-FD showed slight degradation after 4 weeks due to increased A<i><sub>w</sub></i>. Antioxidant activity correlated well with betalain concentration. In vitro digestion resulted in only 25% bioaccessibility of betacyanins, while betaxanthins were more stable with 100% recovery. Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry. |
| format | Article |
| id | doaj-art-9b20c665b8034b41a94224f37af87345 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9b20c665b8034b41a94224f37af873452025-01-24T13:33:07ZengMDPI AGFoods2304-81582025-01-0114228110.3390/foods14020281Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro DigestionMary H. Grace0Roberta Targino Hoskin1Malak Alghamdi2Mary Ann Lila3Vesela I. Chalova4Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USAPlants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USABeetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could be stabilized and delivered in a shelf-stable format. Freeze-dried (CB-FD) and spray-dried (CB-SD) protein–betalain particles encapsulated in chickpea protein isolate (6% <i>w</i>/<i>v</i>) were prepared. The encapsulation method affected particles’ morphology, water activity, hygroscopicity, solubility, and color. Particles captured total betalains of 9.30 ± 0.61 and 4.40 ± 0.92 mg/g for CB-SD and CB-FD, respectively. LC-MS identified 12 betacyanins and 6 betaxanthins. The stability of betalains revealed that encapsulation efficiently preserved betalain integrity of over 6 weeks of storage at 4, 22, and 40 °C compared to dry beetroot extract. CB-SD particles were stable with no significant changes, while CB-FD showed slight degradation after 4 weeks due to increased A<i><sub>w</sub></i>. Antioxidant activity correlated well with betalain concentration. In vitro digestion resulted in only 25% bioaccessibility of betacyanins, while betaxanthins were more stable with 100% recovery. Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry.https://www.mdpi.com/2304-8158/14/2/281plant basedpigmentsprotein-rich particlesvalorizationdelivery method |
| spellingShingle | Mary H. Grace Roberta Targino Hoskin Malak Alghamdi Mary Ann Lila Vesela I. Chalova Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion Foods plant based pigments protein-rich particles valorization delivery method |
| title | Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion |
| title_full | Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion |
| title_fullStr | Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion |
| title_full_unstemmed | Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion |
| title_short | Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion |
| title_sort | betalain chickpea protein particles produced by freeze drying and spray drying physicochemical aspects storage stability and in vitro digestion |
| topic | plant based pigments protein-rich particles valorization delivery method |
| url | https://www.mdpi.com/2304-8158/14/2/281 |
| work_keys_str_mv | AT maryhgrace betalainchickpeaproteinparticlesproducedbyfreezedryingandspraydryingphysicochemicalaspectsstoragestabilityandinvitrodigestion AT robertatarginohoskin betalainchickpeaproteinparticlesproducedbyfreezedryingandspraydryingphysicochemicalaspectsstoragestabilityandinvitrodigestion AT malakalghamdi betalainchickpeaproteinparticlesproducedbyfreezedryingandspraydryingphysicochemicalaspectsstoragestabilityandinvitrodigestion AT maryannlila betalainchickpeaproteinparticlesproducedbyfreezedryingandspraydryingphysicochemicalaspectsstoragestabilityandinvitrodigestion AT veselaichalova betalainchickpeaproteinparticlesproducedbyfreezedryingandspraydryingphysicochemicalaspectsstoragestabilityandinvitrodigestion |