Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) betaxanthins (yellow-orange color), which have many nutritional health benefits. Its use in the food industry mainly powdered natural dye. This study aims to investigate effect of adding pea protein beetroot juice an encapsulating agent, spray-dried temperature on physicochemical, structural, functional properties powder. The spray drying was conducted at 125 150 °C 3.5% 7% used mixtures juice. water content, bulk density, porosity, hygroscopicity, solubility, absorption index, color, microstructure obtained powder were determined. In addition, betacyanin, total antioxidant capacity, encapsulate efficiency analyzed. Using had shown high yields good characteristics product. more porous luminous, less hygroscopic than protein. However, increased amount immobilized by samples reduced soluble solids present product compared protected bioactive compound higher 3.5%. Higher spray-drying (150 °C) significantly decreased phenols content capacity powders (p < 0.05). Results showed using mixed gave most studied compounds capacity. Moreover, proposal gives stable from functionality viewpoint because it efficiency.