Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system

Maltodextrin (MD-21DE), gum Arabic (GA), gum Arabic–modified starch (GA–MS), modified starch–chitosan (MS–CH) and modified starch–maltodextrin–chitosan (MS–MD–CH) were used as agents for beetroot and saffron coloring-extracts microencapsulation by freeze drying. The produced powders were evaluated in terms of coloring strength (E) during storage at 40 °C for 10 weeks and a first-order kinetic was applied. Color parameters (L*, a*, b*, C* and ΔE*) and water sorption behavior was also studied. Moreover, incorporation of the powders in a chewing gum model system was conducted. The type of encapsulating agent significantly (P < 0.05) affected the studied parameters with the order of protection in both extracts being as follows: MD > GA > GA–MS > MS–CH > MS–MD–CH. The water sorption study revealed that MD and GA kept their structural integrity up to water activities of 0.66 and 0.82, respectively. The chewing gum samples produced with coloring extracts encapsulated in GA–MS showed the greatest a*(for beetroot) and b* (for saffron) values indicating a better protection.