The study aimed to extract and encapsulate betalain pigment from prickly pear (-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20–50 %), sample to solvent ratio (1:10–1:20), temperature (30–60 °C), and time (10–30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80–180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2–20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol’s potential as a sustainable alternative for natural pigment extraction.

中文翻译：

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超声辅助从仙人掌中提取和封装甜菜碱：工艺优化、体外消化稳定性和功能性软糖的开发


该研究旨在使用超声波辅助提取和环保甘油从仙人掌梨（-indica）中提取和封装甜菜碱色素。随后的分析包括评估其热稳定性、保质期、生物可及性和生物特性。工艺优化采用响应面法 (RSM)，重点关注甘油浓度 (20–50%)、样品与溶剂比例 (1:10–1:20)、温度 (30–60°C) 和时间 (10– 30分钟）。最佳条件确定为 23.15% 甘油、1:10 样品与溶剂比、10.43 分钟处理时间和 31.15 °C 温度。在此条件下，甜菜红素含量达到858.28 mg/L，包封率为93.76%。热稳定性测试（80–180 °C；30 和 60 分钟）显示，甜菜碱在较高温度和较长持续时间下会降解，影响颜料的视觉效果 (ΔE)。封装的甜菜红素表现出良好的保质期，在 4°C、琥珀色条件下，最佳保存期为 404.27 天，而在 4°C、无琥珀色条件下，最佳保存期为 271.99 天；在 25°C、无琥珀色条件下，最佳保存期为 141.92 天；在 25°C、有琥珀色条件下，最佳保存期为 134.22 天。琥珀色。胶囊化甜菜红素的生物可及性（2.05±0.03％）显着高于传统提取色素（1.03±0.09％）。胶囊化色素在 2–20 µL 剂量下表现出很强的抗炎特性，且无细胞毒性作用。此外，掺入软糖是成功的，并得到了感官小组成员的视觉认可。甘油被证明是甜菜红素的绿色封装剂，具有较长的保质期和生物可及性，使其适合食品工业应用。封装颜料表现出强大的热稳定性和保质期，使其适合食品工业应用。 这项研究强调了甘油作为天然色素提取的可持续替代品的潜力。