Capacity of Hazelnut Cake to Produce Betalain-Rich Microparticles from Opuntia Ficus-Indica, Compared to Conventional Encapsulants

Abstract

The objective of this research is to explore the application of hazelnut cake for encapsulating betalain-rich extract. The physicochemical properties and mainly the encapsulation efficiency were evaluated compared to conventional encapsulants. Betalain powders, including hazelnut powder, showed an intense magenta colour, which is suitable as a food colouring agent. They can display commendable stability due to their aw, dry matter, and hygroscopicity, 0.193-0.258, 92.04-94.90 %, and 16.27-24.45 g/100 g, respectively. Despite the significant difference in particle size and density, the powders tend to show no difference in terms of flowability and cohesiveness. Hazelnut powder was found with a comparable encapsulation efficiency of up to 89.45 %, with a total betalain of 135.08 mg/100 g DW. Thermal and spectral analysis confirmed the successful incorporation of betalains within the hazelnut powder, and its ability to increase the stability of the bioactive core. This study introduces a sustainable wall material with high effectiveness in encapsulating processes.