Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent

References

• Ancos, B.D., et al., 2015. Bioactive compounds from vegetable and fruit by-products. In: Biotechnology of bioactive compounds: sources and applications. 2nd ed. Chichester: John Wiley & Sons.
   Google Scholar
• Assadpour, E., Jafari, S.M., and Maghsoudlou, Y., 2017. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules. International journal of biological macromolecules, 95, 238–247.
   PubMed Web of Science ®Google Scholar
• Bazaria, B. and Kumar, P., 2016. Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food bioscience, 14, 21–27.
   Web of Science ®Google Scholar
• Bhusari, S.N., Muzaffar, K., and Kumar, P., 2014. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder technology, 266, 354–364.
   Web of Science ®Google Scholar
• Cai, Y.Z. and Corke, H., 2000. Production and properties of spray-dried amaranthus betacyanin pigments. Journal of food science, 65, 1248–1252.
   Web of Science ®Google Scholar
• Čanadanović-Brunet, J., et al., 2011. Antioxidant and antimicrobial activities of beet root pomace extracts. Czech journal of food sciences, 29, 575–585.
   Web of Science ®Google Scholar
• Chen, L.Y., Remondetto, G.E., and Subirade, M., 2006. Food protein-based materials as nutraceutical delivery systems. Trends in food science and technology, 17, 272–283.
   Web of Science ®Google Scholar
• Correia, R., et al., 2017. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage. Food chemistry, 235, 76–85.
   PubMed Web of Science ®Google Scholar
• Darniadi, S., Ho, P., and Murray, B.S., 2018. Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties. Journal of the science of food and agriculture, 98, 2002–2010.
   PubMed Web of Science ®Google Scholar
• Farzaneh, V. and Carvalho, I.S., 2015. A review of health benefits potentials of herbal plant infusions and their mechanisms of actions. Industrial crops and products, 65, 247–258.
   Web of Science ®Google Scholar
• Girones-Vilaplana, A., et al., 2014. Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life. Journal of the science of food and agriculture, 94, 1090–1100.
   PubMed Web of Science ®Google Scholar
• González-Molina, E., et al., 2008. Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use. Journal of agricultural and food chemistry, 56, 1669–1675.
   PubMed Web of Science ®Google Scholar
• Gujska, E., Michalak, J., and Klepacka, J., 2009. Folates stability in two types of rye breads during processing and frozen storage. Plant foods for human nutrition, 64, 129–134.
   PubMed Web of Science ®Google Scholar
• Hu, X.Z., et al., 2010. Effects of drying method on physicochemical and functional properties of soy protein isolates. Journal of food processing and preservation, 34, 520–540.
   Web of Science ®Google Scholar
• Jenkins, J.A., Breiteneder, H., and Mills, E.N., 2007. Evolutionary distance from human homologs reflects allergenicity of animal food proteins. Journal of allergy and clinical immunology, 120, 1399–1405.
   PubMed Web of Science ®Google Scholar
• Joshi, M., et al., 2011. Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food chemistry, 129, 1513–1522.
   Web of Science ®Google Scholar
• Joye, I.J. and McClements, D.J., 2014. Biopolymer-based nanoparticles and microparticles: fabrication, characterization, and application. Current opinion in colloid and interface science, 19, 417–427.
   Web of Science ®Google Scholar
• Kandasamy, K. and Somasundaram, P.D., 2012. Microencapsulation of colors by spray drying- a review. International journal of food engineering, 8, 1556–3758.
   Web of Science ®Google Scholar
• Karefyllakis, D., et al., 2017. Physical bonding between sunflower proteins and phenols: impact on interfacial properties. Food hydrocolloids, 73, 326–334.
   Web of Science ®Google Scholar
• Li, H., et al., 2012. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food chemistry, 132, 808–814.
   Web of Science ®Google Scholar
• Liu, W., et al., 2016. On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of food engineering, 169, 189–195.
   Web of Science ®Google Scholar
• Lowry, O. H., et al. 1951. Protein measurement with the Folin-phenol reagents. Journal of Biological Chemistry, 193, 265–275.
   Google Scholar
• Nesterenko, A., et al., 2013. Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness. Industrial crops and products, 42, 469–479.
   Web of Science ®Google Scholar
• Park, E.J. and John, D.Y., 2010. The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts. Lwt – food science and technology, 43, 655–659.
   Web of Science ®Google Scholar
• Peričin, D., et al., 2009a. Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: application of response surface methodology. Food chemistry, 115, 753–757.
   Web of Science ®Google Scholar
• Peričin, D., et al., 2009b. The distribution of phenolic acids in pumpkin’s hull-less seed, skin, oil cake meal, dehulled kernel and hull. Food chemistry, 113, 450–456.
   Web of Science ®Google Scholar
• Popović, S., et al., 2011. Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature. Food hydrocolloids, 25, 470–476.
   Web of Science ®Google Scholar
• Popović, L., et al., 2013. Antioxidative and functional properties of pumpkin oil cake globulin hydrolysates. Journal of the American oil chemists' society, 90, 1157–1165.
   Web of Science ®Google Scholar
• Popović, L., et al., 2017. Biologically active digests from pumpkin oil cake protein: effect of cross-linking by transglutaminase. Journal of the American oil chemists' society, 94, 1245–1251.
   Web of Science ®Google Scholar
• Popović, S., et al., 2012. Pumpkin oil cake protein isolate films as potential gas barrier coating. Journal of food engineering, 110, 374–379.
   Web of Science ®Google Scholar
• Rezaei, A., Fathi, M., and Mahdi Jafari, S., 2019. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food hydrocolloids, 88, 146–162.
   Web of Science ®Google Scholar
• Robert, P., et al., 2010. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International journal of food science and technology, 45, 1386–1394.
   Web of Science ®Google Scholar
• Saikia, S., Mahnot, N.K., and Mahanta, C.L., 2015. Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food chemistry, 171, 144–152.
   PubMed Web of Science ®Google Scholar
• Šeregelj, V., et al., 2019. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. Journal of microencapsulation, 36, 704–714.
   PubMed Web of Science ®Google Scholar
• Tao, Y., et al., 2017. Combining various wall materials for encapsulation of blueberry anthocyanin extracts: optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties. Powder technology, 311, 77–87.
   Web of Science ®Google Scholar
• Taylor, J., et al., 2009. Kafirin microparticle encapsulation of catechin and sorghum condensed tannins. Journal of agricultural and food chemistry, 57, 7523–7528.
   PubMed Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2014. Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues. Journal of the science of food and agriculture, 94, 2393–2400.
   PubMed Web of Science ®Google Scholar
• Tumbas Šaponjac, V., et al., 2016. Encapsulation of beetroot pomace extract: RSM optimization, storage and gastrointestinal stability. Molecules, 21, E584.
   PubMed Web of Science ®Google Scholar
• Vaštag, Ž., et al., 2011. Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate. Food chemistry, 124, 1316–1321.
   Web of Science ®Google Scholar
• Vaštag, Ž., et al., 2013. In vitro study on digestion of pumpkin oil cake protein hydrolysate: evaluation of impact on bioactive properties. International journal of food sciences and nutrition, 64, 452–460.
   PubMed Web of Science ®Google Scholar
• Vidović, S.S., et al., 2014. Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder technology, 258, 209–215.
   Web of Science ®Google Scholar
• Visentini, F.F., et al., 2019. Simulated gastrointestinal digestion of inclusion complexes based on ovalbumin nanoparticles and conjugated linoleic acid. Food & function, 10, 2630–2641.
   PubMed Web of Science ®Google Scholar
• Von Elbe, J.H., 2004. Betalains. In: R. E. Wrolstad, et al., eds. Handbook of food analytical chemistry. Pigments, colorants, flavors, texture, and bioactive food components. 9 ed. New York: Wiley & Sons.
   Google Scholar
• Yoshie-Stark, Y., et al., 2004. Functional properties, lipoxygenase activity, and health aspects of Lupinus albus protein isolates. Journal of agricultural and food chemistry, 52, 7681–7689.
   PubMed Web of Science ®Google Scholar