天然甜菜红色素的稳态化及其应用

Stabilization and Application of Natural Betanin

摘要:

该研究以甜菜红色素为对象，采用稳定剂复配、涂膜和微胶囊包埋的方法逐步提高甜菜红色素的热稳定性，并将其应用于面饼上考察其实际应用效果。结果表明：在90 ℃加热20 min后，“添加抗坏血酸+海藻酸钠组”的甜菜红色素热稳定性最高，加热后的色素保留率为66.23%；制备海藻酸钠- 钙离子膜，通过隔绝水分和氧气提高甜菜红色素在面饼上的热稳定性，发现经100 ℃沸水蒸煮12 min后色差值ΔE为16.96；最后，以抗坏血酸和海藻酸钠为复配稳定剂，海藻酸钠-钙离子膜为隔水隔氧保护膜，通过外源乳化法制得负载甜菜红色素微胶囊，加热后（100 ℃，12 min）色素保留率为68.13%及其色差值ΔE为12.86，发现该微胶囊对色素的保护效果较好。因此，该研究通过抗氧化剂-多糖复合、涂膜技术和微胶囊技术，从水溶液到微胶囊颗粒，全面提高了甜菜红色素的热稳定性并将其应用于面饼制品中，对天然色素的开发和利用具有重要意义。

Abstract:

The thermal stability of betanin was gradually improved by composite stabilizer addition, membrane coating and microencapsulation, and its actual application performance was subsequently evaluated on flatbread. The results showed that betanin exhibited enhanced thermal stability following the addition of ascorbic acid and sodium alginate after heating at 90 ℃ for 20 min; the retention rate reached 66.23%. Furthermore, a sodium alginate-calcium ion membrane was prepared to prevent exposure of betanin to water and oxygen to enhance the thermal stability of betanin on flatbread. The color difference value of flatbread with betanin was 16.96 after steaming at 100 ℃ for 12 min. Finally, by using ascorbic acid and sodium alginate as composite stabilizers and the sodium alginate-calcium ion membrane as a protective membrane against water and oxygen, betanin-loaded microcapsules were prepared through external emulsification. After heating (at 100 ℃ for 12 min), the retention rate of betanin and color difference value were 68.13% and 12.86, respectively, indicating that the microcapsules protected betanin. Therefore, the proposed method may improve the thermal stability of both aqueous and microencapsulated betanin through antioxidant-polysaccharide effects, membrane coating, and microencapsulation. In addition, betanin was applied in flatbread products. These findings are vital for the development and utilization of natural pigments.