Red beet samples were extracted with water or ethanol containing 0, 1 or 5% β-CD (probably suspension – comment from the editor). The highest amounts of betanin and total phenolic compounds were obtained by using 5% aqueous β-CD solution.
Betanin is hydrophilic compound but can interact with β-CD via H-bond formation.
The radical scavanging ability of the extracts follows the order of their betanin and total phenolic compounds content.
The stability of betanin was studied in two model foods: beverage and gummy candy during storage at 4, 25 and 40 °C for 28 days. The results revealed that in all storage conditions, betanin stability in samples containing powders extracted with β-CD was significantly (P < 0.05) higher than those containing powders extracted with water and ethanol. Additionally, the stability of betanin in food models was significantly (P < 0.05) enhanced with the increase in the concentration of β-CD in powders. Similar results were obtained for total phenolic compounds content. Both betanin and total phenolic compounds were more stable in gummy candy than in model beverage.
Chemical structure of betanin
Tutunchi, P., Roufegarinejad, L., Hamishehkar, H., & Alizadeh, A. (2019). Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models. Food Chemistry, 124994. doi:10.1016/j.foodchem.2019.124994