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<p>Beetroot stands out for its nutritional value and its potential to prevent chronic noncommunicable diseases (CNCDs), and is widely used in the food industry. The objective of the study was to evaluate the incorporation of chia mucilage as a natural biopolymer to obtain microencapsulated powders from aqueous beetroot extracts pretreated with ultrasound (US) with a high content of bioactive compounds and microbiological quality. To this end, the beetroot was subjected to aqueous extraction (1:1, w/v) combined with US at different temperatures and processing times. The extract obtained at 30&#xa0;°C for 5&#xa0;min with 54% extraction efficiency was mixed with gum arabic, maltodextrin, and chia mucilage as encapsulating agents. Subsequently, spray drying was performed. The best formulation for the microencapsulated powder, with 70% gum arabic, 10% maltodextrin, and 20% chia mucilage, showed high yield (75.80 ± 6.30%) and solubility (93.27 ± 6.11&#xa0;g/100&#xa0;g), with an average diameter between 4.5 and 7.3&#xa0;μm. In addition, it had a high betalain content and antioxidant capacity with 90% and 83% higher than control. Finally, the combination of ultrasound with spray drying, with the incorporation of chia mucilage as part of the wall materials, was effective in obtaining microencapsulated beetroot powders with high functional value (higher betalain content and antioxidant capacity, increased encapsulation efficiency) and microbiological safety (MAM and M&amp;Y counts values are lower than Log₁₀ &lt; 4&#xa0;CFU/g, limits established for safe products and absence of pathogens), supporting their potential application as a functional ingredient in the food industry and the feasibility of combining both technologies. This study is innovative in incorporating chia seed mucilage as a natural wall material for beetroot extract microencapsulation, since its unique polysaccharide composition and functional properties (high viscosity, water retention, and emulsifying capacity) differ from other commonly used plant-based encapsulants such as maltodextrin, inulin, or pectin, potentially improving encapsulation efficiency and powder stability.</p> Graphical Abstract <p></p>

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Chia Mucilage as a Natural Biopolymer for Ultrasound-assisted Microencapsulation of Aqueous Beetroot Extracts: Development of Functional Powders Rich in Bioactive Compounds

  • 期刊论文

  • 发表日期：

    2025年12月9日

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  • Marcia María Cabrera-Pérez,
  • José Miguel Bastías-Montes,
  • Carla Vidal-San Martín,
  • Yanara Tamarit-Pino

摘要

Beetroot stands out for its nutritional value and its potential to prevent chronic noncommunicable diseases (CNCDs), and is widely used in the food industry. The objective of the study was to evaluate the incorporation of chia mucilage as a natural biopolymer to obtain microencapsulated powders from aqueous beetroot extracts pretreated with ultrasound (US) with a high content of bioactive compounds and microbiological quality. To this end, the beetroot was subjected to aqueous extraction (1:1, w/v) combined with US at different temperatures and processing times. The extract obtained at 30 °C for 5 min with 54% extraction efficiency was mixed with gum arabic, maltodextrin, and chia mucilage as encapsulating agents. Subsequently, spray drying was performed. The best formulation for the microencapsulated powder, with 70% gum arabic, 10% maltodextrin, and 20% chia mucilage, showed high yield (75.80 ± 6.30%) and solubility (93.27 ± 6.11 g/100 g), with an average diameter between 4.5 and 7.3 μm. In addition, it had a high betalain content and antioxidant capacity with 90% and 83% higher than control. Finally, the combination of ultrasound with spray drying, with the incorporation of chia mucilage as part of the wall materials, was effective in obtaining microencapsulated beetroot powders with high functional value (higher betalain content and antioxidant capacity, increased encapsulation efficiency) and microbiological safety (MAM and M&Y counts values are lower than Log₁₀ < 4 CFU/g, limits established for safe products and absence of pathogens), supporting their potential application as a functional ingredient in the food industry and the feasibility of combining both technologies. This study is innovative in incorporating chia seed mucilage as a natural wall material for beetroot extract microencapsulation, since its unique polysaccharide composition and functional properties (high viscosity, water retention, and emulsifying capacity) differ from other commonly used plant-based encapsulants such as maltodextrin, inulin, or pectin, potentially improving encapsulation efficiency and powder stability.

Graphical Abstract