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. 2016 Apr 30;21(5):584.
doi: 10.3390/molecules21050584.

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability

Vesna Tumbas Šaponjac  1 , Jasna Čanadanović-Brunet  2 , Gordana Ćetković  3 , Mirjana Jakišić  4 , Sonja Djilas  5 , Jelena Vulić  6 , Slađana Stajčić  7
Affiliations

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability

Vesna Tumbas Šaponjac et al. Molecules. .

Abstract

One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy protein by a freeze drying method. Process parameters (core: wall ratio, extract concentration and mixing time) were optimized using response surface methodology (RSM) in order to obtain the optimum encapsulate (OE) with the highest polyphenol encapsulation efficiency (EE) and radical scavenging activity on DPPH radicals (SA). Using the calculated optimum conditions, the EE (86.14%) and SA (1668.37 μmol Trolox equivalents/100 g) of OE did not differ significantly (p < 0.05) from the predicted ones. The contents of total polyphenols (326.51 mg GAE/100 g), flavonoids (10.23 mg RE/100 g), and betalains (60.52 mg betanin/100 g and 61.33 mg vulgaxanthin-I/100 g), individual content of phenolic compounds and betalains by HPLC, and the ability to reduce Fe(3+) ions, i.e., reducing power (394.95 μmol Trolox equivalents/100 g) of OE were determined as well. During three months of storage at room temperature, polyphenol retention was much higher (76.67%) than for betalain pigments, betacyanins (17.77%) and betaxanthins (17.72%). In vitro digestion and release of phenolics from OE showed higher release rate in simulated intestinal fluid than in gastric fluid. These results suggest encapsulation as a contemporary method for valorisation of sensitive bioactive compounds from food industry by-products.

Keywords: RSM; beetroot; betalains; digestion; encapsulation; polyphenols; storage.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
The influence of encapsulation parameters on (a) EE of beetroot pomace polyphenols and (b) SA of beetroot pomace extract encapsulates.
Figure 2
Figure 2
Polyphenol and betalain stability in OE during storage. Significant increase/decrease of retention at the level ** p < 0.01 or *** p < 0.001. Results are expressed as mean ± SD of three independent experiments.
Figure 3
Figure 3
In vitro gastrointestinal release of polyphenols in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) after in vitro digestion of optimal encapsulate (OE) (*** p < 0.001; One way analysis of variance, compared to the control, OE). Results are expressed as mean ± SD of three independent experiments.
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