Degradation kinetics of betanin in solutions as influenced by oxygen

Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. Betalains are water-soluble nitrogen-containing pigments, composed of two structural groups: the red-violet betacyanins and the yellow-orange betaxanthins. This review synthesises the published literature on basic chemistry of betalains, their sources and chemical stability. Moreover, several works are mentioned which have demonstrated the potent antioxidant activity of betalains, which has been associated with protection against degenerative diseases.

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“…, 1992; Han et al. , 1998) or by a nitrogen atmosphere (Attoe & von Elbe, 1982, 1985; Drunkler et al. , 2006).…”

Section: Factors Affecting Chemical Stability Of Betalainsmentioning

confidence: 99%

Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

583

425

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“…Ascorbic acid enhances betacyanin stability by removing oxygen from the surrounding environment; as oxygen is a factor that accelerates the degradation of betacyanin (Attoe and von Elbe 1982). A previous study has shown that ascorbic acid is added to fruit juice to enhance its nutritional quality (Ozkan et al 2004).…”

Section: Effect Of Ascorbic Acid On Betacyanin Contentmentioning

confidence: 99%

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

Wong

Siow

2014

J Food Sci Technol

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Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40°C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65°C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or nonagitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.

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“…The thermal degradation of both betanin and vulgaxanthin-I have been shown to follow first-order kinetics over a pH range 3.0 to 7.0 under aerobic conditions [446,[474][475][476][477], but to deviate from first-order kinetics under anaerobic conditions [478]. The activation energy (Ea) for betanin degradation in the presence of oxygen is approximately 84 kJ mol-I at pH 3.0-7.0 [476,477,479,480].…”

Section: Temperaturementioning

confidence: 99%

Natural Food Colorants

1996

109

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Preface to the second editionIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first.It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience.

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Degradation kinetics of betanin in solutions as influenced by oxygen

Abstract: This research was supported by the Illinois Agricultural Experiment Station, University of Illinois, and a grant from the Illinois Soybean Program Operating Board.

Cited by 60 publications

References 7 publications

Betalains: properties, sources, applications, and stability – a review

Betalains: properties, sources, applications, and stability – a review

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models

Natural Food Colorants

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