Physicochemical Characteristics of the Functional Dairy Dessert Containing Encapsulated Red Beet Extract

In the present study, red beetroot extract was encapsulated within a double emulsion and added to a dairy dessert. In the first part, the effect of red beetroot extract added to the inner aqueous phase of the W/O/W double emulsion was studded by some properties such as droplet size, zeta potential, physical stability, pH, color, turbidity, viscosity, and microstructure. After that in part 2, different dairy dessert samples (control dessert, dessert containing double emulsion, dessert containing free beetroot extract, and dessert with double emulsion containing beetroot extract) were prepared and analyzed for 30 days of storage time. The formation of double emulsion systems was confirmed by the microscopy technique. The droplet size of the control double emulsion and the double emulsion containing red beetroot extract was 3.47 µm and 4.27 µm, respectively. The results showed good antioxidant (51.94 %) and anti-microbial activities for the dairy dessert containing encapsulated extract during the storage time. The pH of this sample did not change after 30 days and its sensorial properties showed good overall acceptance. While increase in the microbial count and decreasing in the pH and antioxidant activity were observed for the dairy dessert containing the free extract. These results showed that the application of fortified double emulsion can improve the quality of cream and other oil products.