Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/47024
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lombardelli, Claudio | it |
dc.contributor.author | Benucci, Ilaria | it |
dc.contributor.author | Mazzocchi, Caterina | it |
dc.contributor.author | Esti, Marco | it |
dc.date.accessioned | 2022-03-07T12:43:29Z | - |
dc.date.available | 2022-03-07T12:43:29Z | - |
dc.date.issued | 2021 | it |
dc.identifier.issn | 0921-9668 | it |
dc.identifier.uri | http://hdl.handle.net/2067/47024 | - |
dc.description.abstract | Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure. | it |
dc.title | Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability | it |
dc.type | article | * |
dc.identifier.doi | 10.1007/s11130-021-00915-6 | it |
dc.identifier.pmid | 34351554 | it |
dc.identifier.scopus | 2-s2.0-85111859572 | it |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85111859572 | it |
local.message.claim | 2022-03-09T11:46:44.359+0100|||rp00546|||submit_approve|||dc_contributor_author|||None | * |
local.message.claim | 2022-03-09T11:46:47.203+0100|||rp00546|||submit_approve|||dc_contributor_author|||None | * |
local.message.claim | 2022-03-09T11:46:47.203+0100|||rp00546|||submit_approve|||dc_contributor_author|||None | * |
dc.relation.journal | PLANT FOODS FOR HUMAN NUTRITION | it |
dc.relation.firstpage | 347 | it |
dc.relation.lastpage | 353 | it |
dc.relation.volume | 76 | it |
dc.relation.issue | 3 | it |
dc.contributor.country | ITA | it |
dc.type.miur | 262 | * |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | restricted | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 0921-9668 | - |
crisitem.journal.ance | E132531 | - |
Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
File | Description | Size | Format | Existing users please |
---|---|---|---|---|
Betalain extracts from beetroot as food colorants effect of temperature and UV-light on storability_2021.pdf | 1.18 MB | Adobe PDF | Request a copy |
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