Encapsulation and pigmenting potential of betalains of pitaya () fruit.

Betalains of pitaya () fruit can be used as natural pigment, but they are susceptible to deterioration by temperature, pH, and presence of sugars. In this work, a refined extract (Er) of betalains was obtained through aqueous two-phase extraction, which reduced significantly sugar and mucilage contents. In order to favor stability, the encapsulation of the refined extract was evaluated, with native potato starch that was modified through phosphorylation or succinylation and reactive extrusion. Starches were evaluated in terms of degree of substitution, Fourier transform infrared spectroscopy, scanning electron microscopy, and viscous behavior. Microcapsules were formed by spray drying and their stability was evaluated at 40 °C for 39 days and by using them as pigmenting agent of yogurt at 4 °C during 32 days. The behavior of modified starches during encapsulation was superior to that of commercial N-Lok starch. Microcapsules based on modified starches showed better pigmenting potential and higher stability than Er and microcapsules based on N-Lok starch. The separation of betalains from pitaya fruit may be a good alternative for adding value to this plant genetic resource.