Details der Publikation - Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Abstract 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

Erscheinungsjahr:	2021
Erschienen:	2021

Enthalten in:	Zur Gesamtaufnahme - volume:76
Enthalten in:	Plant foods for human nutrition - 76(2021), 3 vom: 05. Aug., Seite 347-353

Sprache:	Englisch

Beteiligte Personen:	Lombardelli, Claudio [VerfasserIn] Benucci, Ilaria [VerfasserIn] Mazzocchi, Caterina [VerfasserIn] Esti, Marco [VerfasserIn]

Links:	Volltext [lizenzpflichtig]

BKL:	48.50$jPflanzenproduktion: Allgemeines 49.25$jLebensmittelkunde$jErnährungslehre 58.34$jLebensmitteltechnologie
Themen:	Betacyanins Betaxanthins Degradation kinetic Storage stability Vegetable pigments Visual color attribute

Anmerkungen:	© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021

doi:	10.1007/s11130-021-00915-6

funding:
Förderinstitution / Projekttitel:

PPN (Katalog-ID):	OLC2127638689

Internformat


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520			\|a Abstract 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 (CIELab 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 Vegetable pigments
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Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

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