Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates-Reference-Cited by-同舟云学术

Impact of Storage Conditions on Stability of Bioactive Compounds and Bioactivity of Beetroot Extract and Encapsulates

Published:2024-06-28 Issue:7 Volume:12 Page:1345
ISSN:2227-9717
Container-title:Processes
language:en
Short-container-title:Processes

Author:

Postružnik Vesna¹^ORCID,Stajčić Slađana²^ORCID,Borjan Dragana¹^ORCID,Ćetković Gordana²^ORCID,Knez Željko¹³^ORCID,Knez Marevci Maša¹^ORCID,Vulić Jelena²^ORCID

Affiliation:

1. Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, 2000 Maribor, Slovenia

2. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

3. Laboratory for Chemistry, Faculty of Medicine, University of Maribor, Taborska Ulica 8, 2000 Maribor, Slovenia

Abstract

(1) Background: In this study, bioactive compounds (phenolics and betalains) extracted from beetroot were stabilized by encapsulation with maltodextrin and soy protein by the freeze drying method. Stability of bioactive compounds and bioactivities in a beetroot extract and encapsulates during 60 days of storage at 4 °C (without light) and at 25 °C (with and without light) were investigated. (2) Methods: Contents of bioactive compounds and bioactivity (antioxidant activity by DPPH, RP, and ABTS tests; anti-inflammatory and antihyperglycemic activity) were determined. Improvement in stability of bioactives’ content and bioactivity of prepared encapsulates in relation to the extract was observed after storage at room temperature under light conditions. (3) Results: Encapsulation with maltodextrin showed improvement in stability of all studied bioactive parameters, while an encapsulate with soy protein improved stability of bioactives and antioxidant activity compared to the extract. The encapsulated beetroot extract represents a promising food additive for functional foods due to their content of bioactive compounds and consequent bioactivities.

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Slovenian Research Agency

Separation processes and product design and bilateral project

Publisher

MDPI AG

Link

https://www.mdpi.com/2227-9717/12/7/1345/pdf

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