The effect of citric acid on stabilization of betanin solutions

• Autorzy: Skopińska A. , Szot D. , Tuwalska D. , Starzak K. , Osiadło M. , Wybraniec S.
• Języki publikacji: EN

Abstrakty

EN

Elevated temperature is known to be the most crucial factor influencing betanin integrity during food processing and storage. Nevertheless, certain chelating agents or antioxidants, such as acetic acid, may act as stabilizers. Therefore, the effect of citric acid on the stability of betanin – basic betacyanin – was investigated during the heating experiments in water as well as 50% and 95% (v/v) aqueous-organic solutions of methanol, ethanol and acetonitrile. The presence of citric acid in tested solutions affects betanin stability, especially in the 95 % solutions, in which the stabilizing effect of this compound is significantly higher than in aqueous solutions. However, some decrease of retention in 50% methanol was also observed. The main products of betanin thermal degradation in aqueous and aqueous-organic solutions were compounds characterized by absorption bands around the wavelength at 420 nm.

Słowa kluczowe

EN

betanin; betacyanins; citric acid; Beta vulgaris L.

PL

betanina; betacyjaniny; kwas cytrynowy; Beta vulgaris L.

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2014
• Tom: Vol. 5, no. 2
• Strony: 19--24
• Opis fizyczny: Bibliogr. 7 poz., rys., wykr.

Twórcy

autor

Skopińska A.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Szot D.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Tuwalska D.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Starzak K.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Osiadło M.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

autor

Wybraniec S.

• Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

Bibliografia

• [1] Herbach K. M., Stintzing F. C., Carle R., “Betalain stability and degradation – structural and chromatic aspects”. Journal of Food Science 71 (2006): R41-R50.
• [2] Strack D., Vogt T., Schliemann W. “Recent advances in betalain research”. Phytochemistry 62 (2003): 247-269.
• [3] Stintzing F. C., Carle R. “Betalains emerging prospects for food scientists”. Trends in Food Science and Technology 18 (2007): 514-525.
• [4] Czapski J. “The effect of heating conditions on losses and regeneration of betacyanine”. Zeitschrift für Lebensmitteluntersuchung und - Forschung A 180 (1985): 21-25.
• [5] Czapski J. “Heat stability of betacyanins in red beet juice and in betanin solutions”. Zeitschrift für Lebensmitteluntersuchung und – Forschung A 191 (1990): 275-278.
• [6] Herbach K., Stintzing F.C., Carle R., “Impact of thermal treatment on color and pigment pattern of red beet (Beta Vulgaris L.) preparations”. Journal of Food Science 69 (2004): 491-498.
• [7] Attoe E. L, von Elbe J. H. “Degradation kinetics of betanine in solutions as influenced by oxygen”. Journal of Agricultural and Food Chemistry 30 (1982): 708–12. 24