TY - JOUR
T1 - Effects of tetraethyl orthosilicate (teos) on the light and temperature stability of a pigment from beta vulgaris and its potential food industry applications
AU - Molina, Gustavo A.
AU - Hernández-Martínez, Angel Ramon
AU - Cortez-Valadez, Manuel
AU - García-Hernández, Ferno
AU - Estevez, Miriam
N1 - Publisher Copyright:
© 2014 by the authors licensee MDPI Basel Switzerland.
PY - 2014/11/1
Y1 - 2014/11/1
N2 - A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evaluated and compared to the unmodified red-beet-pigment; performance improvements of 88.33%, 16.84% and 20.90% for UV light, pH and temperature stability were obtained, respectively,. Measurements of reducing sugars, phenol, and antioxidant contents were performed on unmodified and modified red-beet-pigment and losses of close to 21%, 54% and 36%, respectively, were found to be caused by the addition of TEOS. Polar diagrams of color by unmodified and modified red-beet-pigment in models of a beverage and of a yogurt were obtained and the color is preserved, although here is a small loss in the chromaticity parameter of the modified red-beet-pigment.
AB - A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evaluated and compared to the unmodified red-beet-pigment; performance improvements of 88.33%, 16.84% and 20.90% for UV light, pH and temperature stability were obtained, respectively,. Measurements of reducing sugars, phenol, and antioxidant contents were performed on unmodified and modified red-beet-pigment and losses of close to 21%, 54% and 36%, respectively, were found to be caused by the addition of TEOS. Polar diagrams of color by unmodified and modified red-beet-pigment in models of a beverage and of a yogurt were obtained and the color is preserved, although here is a small loss in the chromaticity parameter of the modified red-beet-pigment.
KW - Beta vulgaris
KW - Food-pigment
KW - Pigment
KW - Red beet
KW - Tetraethyl orthosilicate
UR - http://www.scopus.com/inward/record.url?scp=84914132456&partnerID=8YFLogxK
U2 - 10.3390/molecules191117985
DO - 10.3390/molecules191117985
M3 - Artículo
C2 - 25379639
SN - 1420-3049
VL - 19
SP - 17985
EP - 18002
JO - Molecules
JF - Molecules
IS - 11
ER -