Thippeswamy, B and Joshi, Alka and Sethi, Shruti and Arora, Bindvi and Tomar, B S and Varghese, Eldho and Yadav, Ajay (2022) Extraction procedure of betalains pigments from hardy beetroot matrix and its stabilization. Journal of Food Processing and Preservation.
Full text not available from this repository.Abstract
Beetroot betalains (E162) as natural colorants, extracted by physical means, are permitted by the European Union for use as a natural colorant in foods. Like other natural colorants, betalains have limitations due to the lack of standardized extraction protocols and reduced stability. An experiment was conducted for the process optimization of betalains extraction from a competent variety and subsequently its stabilization through acidulants. Results revealed that the Crimson Globe cultivar was a feasible matrix for betalains extraction over Detroit Dark Red. Box Behnken Design of Response Surface Methodology (RSM) optimized that at 70°C, 4.0 min extraction time and 1:3 solid to solvent ratio, maximum betalains and phenolics could be extracted. Betalains were found to be more related to color expression (r = .962) than the antioxidant activity (r = .688). Among various acidulants, betalains was maximally retained by 1% (w/v) ascorbic acid with t1/2 = 155.17 h followed by citric (92.36 h), tartaric (85.20 h), succinic (83.96 h), and malic acid (75.72 h).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Betalains pigments; beetroot; stabilization; matrix |
| Subjects: | Agriculture |
| Divisions: | CMFRI-Kochi > Marine Capture > Fishery Resources Assessment Division Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Fishery Resources Assessment Division CMFRI-Kochi > Marine Capture > Fishery Resources Assessment Division Subject Area > CMFRI-Kochi > Marine Capture > Fishery Resources Assessment Division |
| Depositing User: | Arun Surendran |
| Date Deposited: | 06 Jul 2022 05:50 |
| Last Modified: | 06 Jul 2022 05:50 |
| URI: | http://eprints.cmfri.org.in/id/eprint/16025 |
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