The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents

The stability of the powders obtained under optimal conditions for each system was studied at 60 °C in the dark. Increased polyphenols and decreased betalains were observed in all systems during storage, and the yellow pigments (betaxanthin) were more stable than the red pigments (betacyanin).