STABILIZATION OF BETACYANINS FROM RED BEET ENCAPSULATED IN CHITOSAN-ALGINATE GEL BEADS

Abstract

Betacyanins are organic compounds that contribute to the redness of red beetroot; these compounds are also used as a natural colorant. Studies on enhancing the stability of natural colorants are pivotal for obtaining and utilizing the natural food colorant from stable local resources and catching up with the recent trends. In this study, the betacyanins extract was obtained by cold maceration method with the obtained betacyanins content was 24.93 ± 0.20 mg/L; later, betacyanins was encapsulated in alginate-chitosan gel beads with the encapsulation efficiency was 90.85 ± 0.96%. Betacyanins encapsulation by medium molecular weight chitosan-coated alginate gel bead showed the ability to enhance betacyanins stability after extraction. The suitable chitosan concentration was 1.5%, and the first-order kinetic model was used to describe the thermal degradation of betacyanins; the rate constant and half-time period were calculated according to the first-order model.