Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions

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

“…Besides, significant ( P < 0.05) differences in chroma were observed within the 2 days of storage thereafter between 4 and 20 °C, and also in hue in intermediate and less acidic conditions, based on the significantly ( P < 0.05) higher values of hue and lower of chroma in room‐temperature storage. Similar results were observed when the red Opuntia dillenii and Ullucus tuberosus extracts were subjected to similar conditions (Cejudo‐Bastante et al ., 2014a, ), although with higher variations of hue and lower of chroma. Therefore, when the temperature is applied, it seems that Stenocereus griseus is a remarkably stable betalain source in terms of the type of colour ( h ab ) but not in terms of chromatic intensity ().…”

“…Considering that values of Δ > 3 evidence colorimetric differences perceptible to the human eyes (Martínez et al ., ; Fernández‐López et al ., ), a visually appreciable effect on Δ was produced between samples stored at 4 and 20 °C at each pH (Figure S2), confirming the thermolability of the Stenocereus griseus pitaya extracts (Cejudo‐Bastante et al ., 2014a, , ). The percentage of quadratic increases of lightness, chroma and hue (Δ 2 L *, Δ 2 C * ab and Δ 2 H * ab ) were also calculated in order to know the role of each colour attribute respect Δ 2 .…”

“…Therefore, it could be possible to add less amount of colourant to attain the same colourant intensity than a less acidic foodstuff. These results contrast with those obtained by several authors (Cejudo‐Bastante et al ., , ), who demonstrated that the optimal pH of betalains was sited around 5, which lead to think that other compounds present in Stenocereus griseus beyond the betalains could influence the final colour.…”

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

“…These results were in concordance with those obtained by Cejudo‐Bastante et al . () in a colorimetric study carried out on Opuntia dillenii , demonstrating the lower chromaticity provided at that pH value. On that matter, ulluco could be suitable for being added to acid or basic foodstuffs (vegetables or meats) because it provides similar betalain contents.…”

Betanin: A Bioeconomy Insight into a Valued Betacyanin

“…37 Stintzing's team concluded that the process developed was suitable for being scaled up to industrial-scale production, especially because the cactus pear juice could be processed into concentrates and fruit powders which are easier to handle during transportation and storage. Indeed, the process has been adopted by industry, even though the juice extracted, thanks to its exceptional nutritional value, is not used for coloring purposes but rather sold as a nutraceutical product by a German company which offers the product to sports practitioners and for those who suffer from physical exhaustion.…”