Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva
The objective of this study was to evaluate the thermal stability (5°C, 25°C, and 45°C) of betalains present in by-products of the blanching and cutting of Beta vulgaris L. var conditiva , to evaluate the possibility of taking advantage of them as a source of natural colorants to be incorporated...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Thermal-stability-of-betalains-in-by-products-of-the-blanching-and-cutting-of-Beta,116415,0,2.html |
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| author | Carlos Mauricio Otalora Evelyn Bonifazi Eliana Noemi Fissore Florencia Basanta Lia Noemi Gerschenson |
| author_facet | Carlos Mauricio Otalora Evelyn Bonifazi Eliana Noemi Fissore Florencia Basanta Lia Noemi Gerschenson |
| author_sort | Carlos Mauricio Otalora |
| collection | DOAJ |
| description | The objective of this study was to evaluate the thermal stability (5°C, 25°C, and 45°C) of betalains present in by-products of the blanching and cutting of Beta vulgaris L. var conditiva , to evaluate the possibility of taking advantage of them as a source of natural colorants to be incorporated in food products. The identification of the betalain compounds present in these by-products was also performed. Blanching waters showed pigment degradation at all the temperatures evaluated. The remnant tissues were freeze dried rendering beetroot powders whose pigments only presented thermal degradation at 45°C. Sixteen betalain compounds were identified in powders by chromatography and it was concluded that a thermal treatment at 45ºC during six days affected the chemical stability of some of these compounds, producing a diversity of betalain degradation products. Results obtained allowed concluding that the red beetroot powder would have a better performance as a natural coloring additive than the blanching water at temperatures below 45°C. Probably, the low water activity of the powder and its lignin content ensured an effective protection of the pigments up to this temperature. |
| format | Article |
| id | doaj-art-214023c1ddc5436bba05a8e220590c79 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-214023c1ddc5436bba05a8e220590c792025-02-03T01:17:59ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-02-01701152410.31883/pjfns/116415116415Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditivaCarlos Mauricio Otalora0Evelyn Bonifazi1Eliana Noemi Fissore2Florencia Basanta3Lia Noemi Gerschenson4Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales, Departamento de Industrias and National Research Council of Argentina (CONICET); Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria. Avenida Intendente Guiraldes 2620, (1428) CABA, ArgentinaUMYMFOR-CONICET, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, ArgentinaUniversidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales, Departamento de Industrias and National Research Council of Argentina (CONICET); Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria. Avenida Intendente Guiraldes 2620, (1428) CABA, ArgentinaUniversidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales, Departamento de Industrias and National Research Council of Argentina (CONICET); Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria. Avenida Intendente Guiraldes 2620, (1428) CABA, ArgentinaUniversidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales, Departamento de Industrias and National Research Council of Argentina (CONICET); Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria. Avenida Intendente Guiraldes 2620, (1428) CABA, ArgentinaThe objective of this study was to evaluate the thermal stability (5°C, 25°C, and 45°C) of betalains present in by-products of the blanching and cutting of Beta vulgaris L. var conditiva , to evaluate the possibility of taking advantage of them as a source of natural colorants to be incorporated in food products. The identification of the betalain compounds present in these by-products was also performed. Blanching waters showed pigment degradation at all the temperatures evaluated. The remnant tissues were freeze dried rendering beetroot powders whose pigments only presented thermal degradation at 45°C. Sixteen betalain compounds were identified in powders by chromatography and it was concluded that a thermal treatment at 45ºC during six days affected the chemical stability of some of these compounds, producing a diversity of betalain degradation products. Results obtained allowed concluding that the red beetroot powder would have a better performance as a natural coloring additive than the blanching water at temperatures below 45°C. Probably, the low water activity of the powder and its lignin content ensured an effective protection of the pigments up to this temperature.http://www.journalssystem.com/pjfns/Thermal-stability-of-betalains-in-by-products-of-the-blanching-and-cutting-of-Beta,116415,0,2.htmlred beetrootblanchingcuttingby-productsbetalains thermal stability |
| spellingShingle | Carlos Mauricio Otalora Evelyn Bonifazi Eliana Noemi Fissore Florencia Basanta Lia Noemi Gerschenson Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva Polish Journal of Food and Nutrition Sciences red beetroot blanching cutting by-products betalains thermal stability |
| title | Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva |
| title_full | Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva |
| title_fullStr | Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva |
| title_full_unstemmed | Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva |
| title_short | Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva |
| title_sort | thermal stability of betalains in by products of the blanching and cutting of beta vulgaris l var conditiva |
| topic | red beetroot blanching cutting by-products betalains thermal stability |
| url | http://www.journalssystem.com/pjfns/Thermal-stability-of-betalains-in-by-products-of-the-blanching-and-cutting-of-Beta,116415,0,2.html |
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