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dc.contributor.authorGandía-Herrero, Fernando-
dc.contributor.authorCabanes, Juana-
dc.contributor.authorEscribano, Josefa-
dc.contributor.authorGarcía-Carmona, Francisco-
dc.contributor.authorJiménez-Atiénzar, Mercedes-
dc.contributor.otherFacultades,Servicios y Escuelas::Facultades de la UMU::Facultad de Veterinariaes
dc.coverage.spatialUniversidad de Murciaes
dc.coverage.temporal2013es
dc.date.accessioned2025-06-27T11:23:15Z-
dc.date.available2025-06-27T11:23:15Z-
dc.date.created2012-11-08-
dc.date.issued2013-05-08-
dc.identifier.citationRevista: Journal of Agricultural and Food Chemistry ISSN: 0021-8561, 1520-5118 Año de publicación: 2013 Volumen: 61 Número: 18 Páginas: 4294-4302 Tipo: Artículoes
dc.identifier.urihttp://hdl.handle.net/10201/156712-
dc.description©<2013>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Published version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry. To access the final edited and published work see https://doi.org/10.1021/jf400337ges
dc.description.abstractBetalains are plant pigments with high antioxidant and free radical scavenging activities. While basal activity exists in all betalains, the dihydroxylated molecules present the highest TEAC values of the family of compounds. However, their lability limits possible applications. This work reports the encapsulation of the most active pigments, the yellow miraxanthin V and the violet betanidin in edible matrixes of chitosan and maltodextrin. An appropriate spray-drying procedure is described, with an inlet air temperature of 140 °C. The resulting particles were characterized by scanning electron microscopy, and powder color was analyzed by spectrophotometry using an integrating sphere. Stability of the bioactive compounds was followed by highperformance liquid chromatography, and it was highly promoted by encapsulation, with limited pigment loss after six months’ storage. Particles retained the antioxidant and antiradical activities of the soluble pigments measured under the FRAP and ABTS radical assays. A combination of miraxanthin V and betanidin in variable proportions provides a bright palette of encapsulated powders of different colors suitable for food applicationses
dc.formatapplication/pdfes
dc.format.extent9es
dc.languageenges
dc.relationThis work was supported by Ministerio de Ciencia e Innovacion (MICINN, FEDER, Spain, project AGL2011- ́ 25023) and by Fundacion Se ́ neca, Agencia de Ciencia y ́ Tecnologia de la Regio ́ n de Murcia (Plan Regional de Ciencia y ́ Tecnologia 2007/2010, Programa de Ayudas a Grupos de ́ Excelencia de la Region de Murcia). F.G.-H. has a contract with ́ the “Programa Ramon y Cajal ́ ” (MICINN, FEDER, Spain).es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectantiradicales
dc.subjectbetalaines
dc.subjectbioactivees
dc.subjectencapsulationes
dc.subjectstabilizationes
dc.subject.otherCDU::5 - Ciencias puras y naturales::57 - Biología::577 - Bioquímica. Biología molecular. Biofísicaes
dc.titleEncapsulation of the Most Potent Antioxidant Betalains in Edible Matrixes as Powders of Different Colorses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1021/jf400337g-
dc.contributor.departmentBioquímica y Biología Molecular Aes
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