2013
DOI: 10.1007/s10068-013-0088-7
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Effects of metal cations on betanin stability in aqueous-organic solutions

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Cited by 31 publications
(26 citation statements)
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“…Anyway, the oxidation number, representing the degree of oxidation of an element in a compound or a species, is commonly perceived as a contractual concept. In this regard, formulation of GEB according to approach II is more useful than the approach I when applied to complex organic species in redox systems of biological origin [63][64][65][66][67]. The approach II to GEB is advantageous/desired, inter alia, for redox systems where radical and ion-radical species are formed.…”
Section: Discussionmentioning
confidence: 99%
“…Anyway, the oxidation number, representing the degree of oxidation of an element in a compound or a species, is commonly perceived as a contractual concept. In this regard, formulation of GEB according to approach II is more useful than the approach I when applied to complex organic species in redox systems of biological origin [63][64][65][66][67]. The approach II to GEB is advantageous/desired, inter alia, for redox systems where radical and ion-radical species are formed.…”
Section: Discussionmentioning
confidence: 99%
“…The optimum pH for betanin ranges from 4.0 to 6.0, and, when outside this range, oxidation causes marked changes in color, such as pigment or food product darkening (Elbe, Maing, and Amundson 1974). The presence of metals like Cu (II) and Fe (III) also decreases betanin stability (Attoe and von Elbe 1984;Czapski 1990;Wybraniec et al 2013).…”
Section: Betanin Biosynthesis Plasticity and Bioaccessibilitymentioning
confidence: 99%
“…16,17 This is based on previous knowledge that metal cations such as copper, iron, tin, and aluminum were reported to accelerate betanin degradation even at trace concentrations. 18 This accelerated degradation should also be considered when studying the fate of these pigments within human body tissues. Unwanted degradation of betalains may also be catalyzed by release of trace amounts of metals in materials used in food packaging and in food ingredients.…”
Section: ■ Introductionmentioning
confidence: 99%