Betalain Extracts from Beetroot as Food Colorants : Effect of Temperature and UV-Light on Storability
© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature..
Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:76 |
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| Enthalten in: |
Plant foods for human nutrition (Dordrecht, Netherlands) - 76(2021), 3 vom: 05. Sept., Seite 347-353 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lombardelli, Claudio [VerfasserIn] |
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| Links: |
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| Themen: |
37279-84-8 |
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| Anmerkungen: |
Date Completed 10.09.2021 Date Revised 10.09.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1007/s11130-021-00915-6 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM328958786 |
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| 520 | |a © 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature. | ||
| 520 | |a Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Betacyanins | |
| 650 | 4 | |a Betaxanthins | |
| 650 | 4 | |a Degradation kinetic | |
| 650 | 4 | |a Storage stability | |
| 650 | 4 | |a Vegetable pigments | |
| 650 | 4 | |a Visual color attribute | |
| 650 | 7 | |a Betacyanins |2 NLM | |
| 650 | 7 | |a Betaxanthins |2 NLM | |
| 650 | 7 | |a Food Coloring Agents |2 NLM | |
| 650 | 7 | |a Plant Extracts |2 NLM | |
| 650 | 7 | |a Betalains |2 NLM | |
| 650 | 7 | |a 37279-84-8 |2 NLM | |
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| 700 | 1 | |a Mazzocchi, Caterina |e verfasserin |4 aut | |
| 700 | 1 | |a Esti, Marco |e verfasserin |4 aut | |
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