A Novel Dairy–Beetroot Powder: Microencapsulation Improves Stability and Sensory Qualities While Preserving Cardioprotective Bioactives

Background: Beets are enriched in bioactive compounds with beneficial effects on cardiovascular function. Nitrate is a precursor for nitric oxide synthesis, exhibiting an effect on cardiomyocytes and myocardial ischemia/reperfusion, improving endothelial function and reducing arterial stiffness. Betanin, saponins and phenolic compounds, other beet compounds, can limit the generation of reactive oxygen species and modulate gene expression. However, it has been a challenge to develop beetroot formulations for the oral administration of these compounds while preserving pleasant sensory characteristics. Objective: The objective of this study was to develop an innovative dairy–beetroot powder drink, microencapsulated in polysaccharides, i.e., maltodextrin, cassava starch or a combination of both, that could be easily reconstituted. Key Results: The microencapsulated formulation following freeze-drying displayed low water activity (90%), with rapid dispersion in aqueous medium. Fourier transform infrared spectroscopy confirmed the preservation of functional groups from the dairy base and sugar beetroots. Thermogravimetry analyses pointed out a slight increase in thermal stability for the powder formulation. The microencapsulation efficiency of betalains reached 81% in the powder formulation that combined cassava starch and maltodextrin as encapsulation agents. The novel dairy–beetroot powder drink can be stored at room temperature, ensuring microbiological safety and preserving good sensory acceptance. Conclusions: Dairy–beetroot powder microcapsules emerge as an efficient food strategy to provide bioaccessible dietary nitrate and antioxidant compounds, overcoming flavor and stability limitations but still aiding in terms of its vascular and hemodynamic-protective effects.