ArticleFoods (Basel, Switzerland)2023
Microencapsulation of Betaxanthin Pigments from Pitahaya (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Bioactive Compounds from Citrus-Processing By-Products: A Narrative Review of Physical-Assisted and Conventional Extraction Technologies Plus Downstream Applications.Molecules (Basel, Switzerland) · 2026Review
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Natural plant pigments: genes and transcription factors regulating synthesis and degradation, extraction, microencapsulation, food applications, and sensory impacts.Food science and biotechnology · 2026Review
- Current progress on identifying chemical constituents, bioactivities, and food-industry applications of pitaya (Frontiers in nutrition · 2026Review
- Spray-Drying Microencapsulation ofMolecules (Basel, Switzerland) · 2025Article
- Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential.Antioxidants (Basel, Switzerland) · 2025Article
- Optimization and Comprehensive Characterization of the Microencapsulation Process for Taro Essence.Foods (Basel, Switzerland) · 2025Article
- Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.Foods (Basel, Switzerland) · 2025Article
- Enhancing betacyanin stability: Comparison of dragon fruit (Food science & nutrition · 2024Article
- Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives.Foods (Basel, Switzerland) · 2023Review
- Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes.Polymers · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an
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