Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain‐rich raw materials

Montes-Lora, Sandra; Hurtado, Nelson; Mosquera, Natalia; Heredia, Francisco J.; Cejudo‐Bastante, María Jesús

doi:10.1111/ijfs.13056

Cited by 16 publications

(6 citation statements)

References 29 publications

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“…Similar to our results, Gandía-Herrero et al found that the stability of betaxanthin was more stable at pH 6 and 7 than at the pH values of 4, 5, and 8 [26]. Montes-Lora et al found that betacyanins in the Ullucus tuberosus and Opuntia dillenii were more suitable in low-acidic foods (pH 5 and 6) than in pH 4 condition [27]. The reasons for different stable ranges of pH may be attributed to the different environmental conditions as well as the different chemical structures of different betacyanins [28].…”

Section: Phsupporting

confidence: 91%

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

Lin

Wen

et al. 2022

Molecules

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In order to address the poor stability of the betacyanins from red pitaya (Hylocereus polyrhizus, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was employed to prepare HP betacyacnin liposomes (HPBL). The formulation parameters for HPBL were optimized, and the characteristics, stability, and release profile of HPBL in in vitro gastrointestinal systems were evaluated.Results showed that an HP betacyanin encapsulation efficiency of 93.43 ± 0.11% was obtained after formulation optimization. The HPBL exhibited a narrow size distribution of particle within a nanometer range and a strong electronegative ζ-potential. By liposomal encapsulation, storage stability of HP betacyanin was significantly enhanced in different storage temperatures. When the environmental pH ranged from 4.3–7.0, around 80% of HP betacyanins were preserved on Day 21 with the liposomal protection. The loss of 2,2′-Diphenyl-picrylhydrazyl (DPPH) scavenging activity and color deterioration of HPBL were developed in accordance with the degradation of HP betacyanins during storage. In in vitro gastrointestinal digestion study, with the protection of liposome, the retention rates of HP betacyanins in vitro were enhanced by 14% and 40% for gastric and intestinal digestion, respectively.This study suggested that liposomal encapsulation was an effective approach to stabilize HP betacyanins during storage and gastrointestinal digestion, but further investigations were needed to better optimize the liposomal formulation and understand the complex liposomal system.

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Section: Phsupporting

confidence: 91%

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

Lin

Wen

et al. 2022

Molecules

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“…At 4 °C, the diminution of the betalain content ranged between 40–90% in high‐ and intermediate‐acidic samples, and it was even higher in low acidic extracts (77–100%), similarly to that observed Montes‐Lora et al . () in Ullucus tuberosus and Opuntia dillenii . This percentage augmented when the temperature raised, attaching around 75–90% of diminution at 20 °C.…”

Section: Resultsmentioning

confidence: 99%

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Cejudo‐Bastante

Hurtado

Muñoz‐Burguillos

et al. 2019

Int J of Food Sci Tech

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Summary Stenocereus griseus pitaya has been evaluated as potential natural colourant on the basis of tristimulus colorimetry, differential colorimetry, and individual betalains, not previously conducted in conjunction with this raw material. Different technological treatment conditions were reproduced based on different pHs, temperatures and storage time. According to the results, cold temperatures (4 °C) maintained for longer the initial colour characteristics (L*, Cnormalab∗ and hab) of the extracts, whereas hab modifications began from the commencement of treatment at room temperature. Highly acidic extracts (pH 4) were the most stable samples in the light of the lower hab and Cnormalab∗ changes over time, even at room temperature. Betanin, isobetanin, betanidin and 2‐decarboxy‐neobetanin were more affected by temperature, whereas the content of the minor betalains significantly (P < 0.05) varied when pH was modified. Moreover, visually appreciable and quantitative colour changes (ΔEnormalab∗ > 3) were observed among all pH values and temperatures.

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“…Both anthocyanins and betalains are water‐soluble plant‐based pigments. Betalains are stable over a wider pH range from pH 3 to 7 as compared to anthocyanins (pH 4) 15 . This gives betalains an upper edge for use in different processed food products.…”

Section: Introductionmentioning

confidence: 99%

“…Betalains are stable over a wider pH range from pH 3 to 7 as compared to anthocyanins (pH 4). 15 This gives betalains an upper edge for use in different processed food products. On the other hand, stability issues hamper their widespread food usage.…”

Section: Introductionmentioning

confidence: 99%

Stability enhancement of beetroot betalains through copigmentation

et al. 2022

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BACKGROUND: Like other natural pigments, betalains have a stability problem. Copigmentation can be explored to address this issue. In this study, black carrot anthocyanins were used for the first time as copigment with betalains so that copigmented betalains with enhanced stability could be developed to withstand deteriorative processing and storage conditions. RESULTS: Increase in hyperchromic and bathochromic shift with subsequent increase in black carrot anthocyanin extract (0.250 g L −1 ) addition from 0.2 to 1.0 mL L −1 was observed in native betalain pigments from 0.28 to 1.90 and 538 nm to 564 nm, respectively. For maximum recorded bathochromic shift, 0.8 mL L −1 addition of copigment was optimized. Copigmented betalain pigment showed better stability in comparison with native pigment, when exposed to light, temperature more than 60 °C and ≥1.0 g L −1 NaCl. At constant incubation time (3 h), copigmented betalains degraded up to 20.79-41.43% whereas the non-copigmented counterpart degraded up to 83.49-86.86% at 60, 75 and 90 °C, respectively. Lower rate constant (k) and enhanced activation energy (E a ) showed higher thermostability of copigmented betalains. With constant light exposure, the half-life value of betalains was 145.2 h, which increased approximately twofold (274.08 h) after copigmentation. The t 1/2 of betalain pigment at 10%, 15% and 18% salt addition was 81.12, 75.36 and 83.52 h, which increased to 186.96, 226.56 and 152.88 h after copigmentation.CONCLUSION: These findings support that black carrot anthocyanin is a potential and compatible copigment for water-soluble betalain pigment that enhances stability of betalains under extreme processing conditions.

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Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain‐rich raw materials

Cited by 16 publications

References 29 publications

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Stability enhancement of beetroot betalains through copigmentation

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