Heat stability of betacyanins in red beet juice and in betanin solutions

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

“…Conversely, during CS, pigment regeneration at pH 6 was extremely high, resulting in an overcompensation of stronger pigment decomposition upon heating. These findings agree with earlier observations showing enhanced betacyanin regeneration after thermal treatment at pH 6 as compared to pH 4 (Czapski, 1990).…”

“…2). The formation of vulgaxanthin I by addition of glutamine prior to heat treatment of a betanin solution as well as indicaxanthin generation from betanin in excess of proline was described earlier (Czapski, 1990;von Elbe & Goldman, 2000). Additionally, Hylocereus polyrhizus fruits were reported to contain more than 300 mg/L proline (Stintzing et al, 2003).…”

Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear

“…Czapski (1990) found a similar regeneration of glutamine-Bx after heating and regeneration of betanin solutions supplemented with glutamine from red beet. Analogously, betalamic acid released by pigment hydrolysis should have been condensed with free glutamic acid from cactus pear.…”

Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins

“…The high t 1/2 values and % R obtained for the anthocyanins and betalains can be justified by the slightly acid pH and the cheese storage conditions: low temperature and light-impermeable packaging (CevallosCasals & Cisneros-Zevallos, 2004;Herbach, Stintzing, & Carle, 2006) as also due to the low water contents of the cheese samples, hence anthocyanins and betalains may be suitable as colorants. The possible interaction between proteins and betalains also is another possible justification for high betalain stability in petit suisse observed in the experiment, as it is known that some proteins and amino acids may increase the stability of betalains (Czapski, 1990).…”