Encapsulation of Betalain from Basella rubra Fruit Using Drum Drying and Its Application in Goat Milk Yogurt

Abstract

Betalain of mature Basella rubra fruit can be exploited as a natural food colorant; however, its instability restricts its use in food processing. This study aimed to determine the physicochemical properties of B. rubra fruit extract (BFE) encapsulated with 5%, 10%, and 15% (w/v) maltodextrin (MD) and investigate its application as a colorant in goat milk yogurt. The production of encapsulated BFE was conducted by drum drying at 100 °C. The results showed that 10% MD was the optimum concentration for encapsulation yield (86.93 ± 1.62%), betalain content (184.74 ± 3.56 mg/100 g of dry weight), moisture content (1.26 ± 0.30%), and water activity (0.16 ± 0.00). Concerning morphology, 10% MD exhibited a broken glass shape with the finest particles of all the preparations studied here. Regarding the goat milk yogurt, the addition of encapsulated BFE preserved color, betalain, and phenolic content more than nonencapsulated BFE during refrigerated storage for 21 days. Hence, drum- drying encapsulation could be used to improve the stability of BFE. Encapsulated BFE is a potential candidate as a functional colorant in goat milk yogurt.