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

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Relation http://ir.cftri.com/11613/
http://dx.doi.org/10.1016/j.lwt.2014.03.027
 
Title Enhanced chemical stability, chromatic properties and regeneration
of betalains in Rivina humilis L. berry juice.
 
Creator Imtiyaj Khan, Mohammad
Giridhar, P.
 
Subject 01 Colours
24 Fruits
 
Description 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.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11613/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2058%2C%20Issue%202%2C%20October%202014%2C%20Pages%20649-657.pdf
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.