Effects of tetraethyl orthosilicate (teos) on the light and temperature stability of a pigment from beta vulgaris and its potential food industry applications

Gustavo A. Molina, Angel Ramon Hernández-Martínez, Manuel Cortez-Valadez, Ferno García-Hernández, Miriam Estevez

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)17985-18002
Number of pages18
JournalMolecules
Volume19
Issue number11
DOIs
StatePublished - 1 Nov 2014

Bibliographical note

Publisher Copyright:
© 2014 by the authors licensee MDPI Basel Switzerland.

Keywords

  • Beta vulgaris
  • Food-pigment
  • Pigment
  • Red beet
  • Tetraethyl orthosilicate

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