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Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice.

Imtiyaj Khan, Mohammad and Giridhar, P. (2014) Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice. LWT - Food Science and Technology, 58. pp. 649-657.

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Abstract

Betalains are hydrophilic colorants containing chromophore betalamic acid. Owing to poor stability, its usage is limited to low acidic short shelf-life, and frozen foods. In this report, effect of metals (inorganic Se4þ, Zn2þ, and Cu2þ) on stability of betalains in Rivina humilis L. berry juice (RBJ) was studied in presence of 10 and 40 mg metal/mL with/without ascorbic acid (AA; 0.25 and 0.5 g/100 mL). Se bleached RBJ betacyanins mildly, whereas Zn, and Cu bleached the pigments significantly. AA protected the pigments from metal-induced bleaching, and stabilizing effect of 0.25 g AA/100 mL was higher (P < 0.05) than 0.5 g AA/100 mL. AA (0.25 g/100 mL) þ Se (40 mg/mL) enhanced (five-fold) the half-life time of betacyanins. RBJ betacyanins degraded up to 95% and 96% on treatment for 36 min at 90 �C and storage for 48 days at 25 �C, respectively, whereas only 15% pigment was lost on storage (5 �C, 90 days). AA (0.25 g/ 100 mL) þ Se (40 mg/mL) regenerated the pigments on storage at 5 �C after thermal degradation. Color values of AA (0.25 g/100 mL) þ Se (40 mg/mL) containing samples indicated an orange tinge, whereas other samples turned brown yellow after thermal treatment.

Item Type: Article
Uncontrolled Keywords: Betalains, Stability, Ascorbic acid Selenium, Regeneration
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2014 06:23
Last Modified: 08 Jul 2014 06:23
URI: http://ir.cftri.com/id/eprint/11613

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