A Novel Dairy-Beetroot Powder: Microencapsulation Improves Stability and Sensory Qualities While Preserving...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Cardiovascular Health

Background:

• Beets contain bioactive compounds like nitrate, betanin, saponins, and phenolics beneficial for cardiovascular health.
• Nitrate supports nitric oxide synthesis, impacting endothelial function, arterial stiffness, and myocardial ischemia/reperfusion.
• Challenges exist in formulating beetroot for oral intake while maintaining sensory appeal and compound stability.

Purpose of the Study:

• To develop an innovative, easily reconstitutable dairy-beetroot powder drink.
• To microencapsulate beetroot bioactive compounds using polysaccharides (maltodextrin, cassava starch, or both).

Main Methods:

• Microencapsulation of beetroot in polysaccharides (maltodextrin, cassava starch).
• Freeze-drying of the microencapsulated formulation.
• Analysis using Fourier transform infrared spectroscopy and thermogravimetry.
• Assessment of water activity, solubility, dispersion, and betalain microencapsulation efficiency.

Main Results:

• The freeze-dried powder exhibited low water activity (<0.30) and high solubility (>90%), with rapid aqueous dispersion.
• Fourier transform infrared spectroscopy confirmed the preservation of functional groups.
• Thermogravimetry indicated enhanced thermal stability of the powder.
• Microencapsulation efficiency of betalains reached 81% with a combined cassava starch and maltodextrin approach.
• The product demonstrated microbiological safety and good sensory acceptance upon storage at room temperature.

Conclusions:

• Dairy-beetroot microcapsules offer an effective food strategy for delivering bioaccessible dietary nitrate and antioxidants.
• This approach overcomes limitations in flavor and stability associated with beetroot oral administration.
• The formulation supports vascular and hemodynamic protective effects, contributing to cardiovascular health.