Capacity of hazelnut cake to produce betalain-rich microparticles from Opuntia ficus-indica, compared to conventional encapsulants

Ghellam M., Beşir Özgeçen A., Ait-Kaddour A., Yazıcı F., Mortaş M.

FOOD CHEMISTRY, cilt.495, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 495
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.146238
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The objective of this research is to explore the application of hazelnut cake for encapsulating betalain-rich extract. The physicochemical properties and mainly the encapsulation efficiency were evaluated compared to conventional encapsulants. Betalain powders, including hazelnut powder, showed an intense magenta colour, which is suitable as a food colouring agent. They can display commendable stability due to their aw, dry matter, and hygroscopicity, 0.193-0.258, 92.04-94.90 %, and 16.27-24.45 g/100 g, respectively. Despite the significant difference in particle size and density, the powders tend to show no difference in terms of flowability and cohesiveness. Hazelnut powder was found with a comparable encapsulation efficiency of up to 89.45 %, with a total betalain of 135.08 mg/100 g DW. Thermal and spectral analysis confirmed the successful incorporation of betalains within the hazelnut powder, and its ability to increase the stability of the bioactive core. This study introduces a sustainable wall material with high effectiveness in encapsulating processes.