ArticleFood science & nutrition2025
Nano-Encapsulation of Red Beetroot Extract Based on Betanin With Gelatin and Cress Seed Gum by Coacervation Technique.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Nano-Encapsulation of Red Beetroot Extract Based on Betanin With Gelatin and Cress Seed Gum by Coacervation Technique.Food science & nutrition · 2025Article
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4 authors.
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Abstract
Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Nano-encapsulation of red beetroot extract based on betanin with gelatin and cress seed gum by Coacervation technique on particle size characteristics, particle size distribution, zeta potential, X-ray diffraction analysis, infrared spectroscopy, scanning electron microscopy, and emulsion stability were investigated. All analyses were conducted in a completely randomized design. The results showed that the highest and lowest particle size and particle size distribution were related to samples 0.2% and 0.4% cress seed gum, respectively. Negative zeta potential was observed in all three samples. The reason for negative zeta potential can be attributed to the anionic structure of watercress gum. The amount of zeta potential in sample 0.6% cress seed gum has decreased more. In the XRD test, it showed that the appearance of the peak in the same area indicated the structural similarity of all three samples. The highest peak intensity was in sample 0.6% cress seed gum, and the lowest peak intensity was in sample 0.4% cress seed gum. Electron microscope images of nanocapsules showed that sample 0.6% cress seed gum has a relatively smooth matrix compared to two samples 0.2% and 0.4% cress seed gum, which, apart from the observed holes, indicates the formation of nanocapsules with relatively equal sizes. In total, they have formed a smooth matrix. FTIR analysis showed characteristic functional groups in the nanocapsules. The results showed that an increase in cress seed gum concentration in the nanocapsules led to a greater reduction in particle size, achieving a suitable particle size distribution and a decreased zeta potential in Sample C. The development of stability over time yielded better results. The morphological analysis indicated that most nanocapsules were continuously spherical and regular in shape, demonstrating the success of the formulation used. According to the emulsion stability results after 20 days, it seems that the effect of gum concentration on the emulsion stability is very effective, so the highest and lowest emulsion stability is related to samples 0.6% and 0.2% cress seed gum, respectively. The results of the research showed that the sample containing 0.6% cress seed gum has positive effects on the physicochemical and rheological properties of the nanocapsules.
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