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      Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy

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          Abstract

          Introduction

          The present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP).

          Methods

          The beetroot waste extracts were produced using 50% ethanol and encapsulated using 10% (1:10, w/v) of the GA and MT carriers at different blending ratios, namely, GA:MT 1:0, GA:MT 0:1, GA:MT 1:1, GA:MT 2:1, and GA:MT 1:2, respectively. The BWEP were analyzed for physicochemical, technofunctional, morphological, crystallinity, and antioxidant properties.

          Results

          BWEP produced using either GA or MT exhibited better color, solubility, encapsulation efficiency, and betalain content. Powders from the blends of GA and MT showed better oil holding capacity and total phenolic content. On the other hand, powder yield, total soluble solids, titratable acidity, bulk density, and DPPH radical scavenging activity did not significantly differ ( p > 0.05) among the powders. BWEP produced using GA and MT separately was relatively smaller and more regular compared to the powders from the blended biopolymers. All powders showed signs of agglomeration, which was more pronounced in the powders from the blended biopolymers. A total of 16 metabolites, including betalains (9), phenolic acids (2), and flavonoids (5), were tentatively identified. The majority of the metabolites were entrapped in the BWEP produced using GA and MT separately. The quantified metabolites included gallic acid (33.62–44.83 μg/g DM), (+)-catechin (32.82–35.84 μg/g DM), (−)-epicatechin (37.78–45.89 μg/g DM), and myricetin (30.07–35.84 μg/g DM), which were significantly higher in the BWEP produced from GA or MT separately.

          Discussion

          The study showed that although blending GA and MT has the potential to improve the quality of BWEP, using these biopolymers separately showed a promise to promote a food circular bioeconomy.

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          Most cited references59

          • Record: found
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          Encapsulation of polyphenols – a review

          Zhongxiang Fang, Bhesh Bhandari (2010)
          Article 0 comments Cited 275 times – based on 0 reviews     Review now
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            Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

            Yinghe He, Bhesh Bhandari, Seid Jafari … (2008)
            Article 0 comments Cited 126 times – based on 0 reviews     Review now
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              Bioactives from fruit processing wastes: Green approaches to valuable chemicals.

              Jhumur Banerjee, Ramkrishna Singh, R. Vijayaraghavan … (2017)
              Fruit processing industries contribute more than 0.5billion tonnes of waste worldwide. The global availability of this feedstock and its untapped potential has encouraged researchers to perform detailed studies on value-addition potential of fruit processing waste (FPW). Compared to general food or other biomass derived waste, FPW are found to be selective and concentrated in nature. The peels, pomace and seed fractions of FPW could potentially be a good feedstock for recovery of bioactive compounds such as pectin, lipids, flavonoids, dietary fibres etc. A novel bio-refinery approach would aim to produce a wider range of valuable chemicals from FPW. The wastes from majority of the extraction processes may further be used as renewable sources for production of biofuels. The literature on value addition to fruit derived waste is diverse. This paper presents a review of fruit waste derived bioactives. The financial challenges encountered in existing methods are also discussed.
              Article 0 comments Cited 108 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Journal
                Journal ID (nlm-ta): Front Nutr
                Journal ID (iso-abbrev): Front Nutr
                Journal ID (publisher-id): Front. Nutr.
                Title: Frontiers in Nutrition
                Publisher: Frontiers Media S.A.
                ISSN (Electronic): 2296-861X
                Publication date (Electronic): 31 August 2023
                Publication date Collection: 2023
                Volume: 10
                Electronic Location Identifier: 1235372
                Affiliations
                [1] 1Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg , Johannesburg, South Africa
                [2] 2Center of Excellence for Molecular Food Sciences, Department of Biochemistry, University of Belgrade , Belgrade, Serbia
                Author notes

                Edited by: Ivan Salmerón, Autonomous University of Chihuahua, Mexico

                Reviewed by: Atul Dhiman, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, India; Aleksandra Sentkowska, University of Warsaw, Poland; Mar Cavia, University of Burgos, Spain

                *Correspondence: Olaniyi Amos Fawole, olaniyif@ 123456uj.ac.za

                †ORCID: Tafadzwa Kaseke, https://orcid.org/0000-0003-3190-4769

                Olaniyi Amos Fawole, https://orcid.org/0000-000-16006-9315

                Article
                DOI: 10.3389/fnut.2023.1235372
                PMC ID: 10501802
                PubMed ID: 37720382
                SO-VID: a09cf140-112a-4121-beee-f6bc84870511
                Copyright © Copyright © 2023 Mkhari, Kaseke and Fawole.
                License:

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                Date received : 07 June 2023
                Date accepted : 21 August 2023
                Page count
                Figures: 3, Tables: 4, Equations: 4, References: 59, Pages: 13, Words: 9160
                Categories
                Subject: Nutrition
                Subject: Original Research
                Custom metadata
                section-at-acceptance Nutrition and Food Science Technology

                Keywords: freeze-drying,microencapsulation,beetroot postharvest waste,technofunctional properties,metabolites,betalain,antioxidant activity
                Data availability:
                Keywords: freeze-drying, microencapsulation, beetroot postharvest waste, technofunctional properties, metabolites, betalain, antioxidant activity

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