Betalain from beetroot (Beta vulgaris) was encapsulated in cryogels consisting of albumin (ALB) and albumin‐pectin (ALB‐PEC). The color characteristics, encapsulation efficiency (EE), and release profile, as well as the molecular interactions and morphological characteristics of the cryogels, were evaluated. All of the cryogels had a reddish‐purple tonality and showed high EE, with values between 88% and 97%. The release profile was affected by the PEC concentration and the methodology used in the preparation of the cryogels (pre‐load or post‐load). The betalain release percentage after 4 hr of exposure, ranged between 10%–12% (pH 2), 29%–33% (pH 7), and 26%–31% (pH 10) for pre‐loaded cryogels, whereas for post‐loaded cryogels, the ranges were 8%–18% (pH 2), 21%–43% (pH 7), and 30%–49% (pH 10).The ALB cryogels showed a compact structure, whereas the ALB‐PEC cryogels showed a cohesive and fibrous structures compared with that of the ALB cryogels.

中文翻译：

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来自白蛋白和低甲氧基酰胺化果胶的冰冻蛋白作为甜菜碱包封的基质

甜菜甜菜根从（甜菜）封装在由白蛋白（ALB）和白蛋白果胶（ALB-PEC）组成的冷冻凝胶中。评估了颜色特性，封装效率（EE）和释放曲线，以及冰晶的分子相互作用和形态学特征。所有冰冷凝胶均具有红紫色调，并显示出较高的EE，其值介于88％至97％之间。释放曲线受PEC浓度和制备冷冻凝胶的方法（预加载或后加载）的影响。暴露4小时后，预加载冰冻凝胶的β释放量百分比在10％–12％（pH 2），29％–33％（pH 7）和26％–31％（pH 10）之间，而对于加载后的冰晶，范围为8％–18％（pH 2），21％–43％（pH 7）和30％–49％（pH 10）。ALB冰晶结构紧凑，