Temat: natural pigments - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Mass Spectrometric Detection of New Betalains in Mammillaria Flowers
Autorzy:: Szot, Dominika
Starzak, Karolina
Skopińska, Anna
Wybraniec, Sławomir
Powiązania:: https://bibliotekanauki.pl/articles/1034229.pdf
Data publikacji:: 2015
Wydawca:: Uniwersytet Jagielloński. Wydawnictwo Uniwersytetu Jagiellońskiego
Tematy:: Cactaceae
LC-MS
Mammillaria
betacyanins
natural pigments
Opis:: Betacyanins are natural, red-violet betalain pigments which can be found in plenty of plants of the Cactaceae family. The Mammillaria is the widest genus of the Cactaceae family of which fruit was examined for betacyanins contents. As a result of the investigation, a new pigment structure, mammillarinin, was identified. Heretofore, no betacyanins of Mammillaria coronata flowers has been extensively studied. In this report, the results of betacyanin analysis by LC-DAD-ESI-MS/MS in the flower extract are presented.
Źródło:: Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe; 2015, 10; 189-196
2082-3827
2084-977X
Pojawia się w:: Zeszyty Naukowe Towarzystwa Doktorantów Uniwersytetu Jagiellońskiego. Nauki Ścisłe
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage
Autorzy:: Guneser, Onur
Powiązania:: https://bibliotekanauki.pl/articles/1363260.pdf
Data publikacji:: 2021-04-20
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: natural pigments
betalains
yogurt
reaction kinetics
color
Opis:: Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. Kinetic experiments were conducted at storage temperatures of 4°C, 10°C, and 20°C. The relationships were also determined between the betalain degradation and lightness (L*), redness (a*), and yellowness (b*). First-order kinetics was observed in the betalain degradation, and the changes in color parameters of the yogurt samples fitted zero-order kinetics. The activation energy required for the degradation of betalains and changes in L*, a*, and b* was found as 104.9, 67.6, 76.5, and 86.1 kJ/mol, respectively. The half-life period of the degradation of red beet betalains was found as 51.43, 30.91, and 4.54 days at 4°C, 10°C, and 20°C, respectively. Multiple linear regression models were also established for betalain content and color parameters. There was a decrease in betalain content and a* color value in the yogurt colored with a beetroot extract during storage. A significant positive correlation was found between pH, a* value, and betalain content in yogurt, while a significant negative correlation was found between betalain content and L* and b* values. Further studies need to be carried out to reveal the relationship between color parameters and natural pigments in food systems.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 135-145
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Tytuł:: The effect of ascorbic acid supplementation on betacyanin stability in purple pitaya (Hylocereus polyrhizus) juice
Autorzy:: Skopińska, A.
Szot, D.
Starzak, K.
Mizrahi, Y.
Wybraniec, S.
Powiązania:: https://bibliotekanauki.pl/articles/115881.pdf
Data publikacji:: 2015
Wydawca:: Fundacja na Rzecz Młodych Naukowców
Tematy:: betalains
betacyanins
Hylocereus polyrhizus
thermal treatment of natural pigments
ascorbic acid
betalainy
betacyjaniny
obróbka termiczna naturalnych pigmentów
kwas askorbinowy
Opis:: Current studies on betalains are focused on searching of new plant sources of these pigments. In this light, purple pitaya (Hylocereus polyrhizus) is a valuable batalain-containing fruit. Betalains are known to be sensitive at elevated temperatures conditions. Nevertheless, addition of specific food stabilizers (EDTA, ascorbic acid, citric acid) as well as natural matrix compounds may exert stabilizing effect on maintenance of pigments. Therefore, in presented study, the stability of betalains in Hylocereus polyrhizus juices with protective addition of ascorbic acid at 85 ̊C was examined. Spectrophotometric analyses enable monitoring of reaction during heating of solutions. The hypsochromic shift of λmax to 460 nm is observed in more acidic media without ascorbic acid, suggesting the generation of new reaction products. These absorption bands in solutions with ascorbic acid are not detected, indicating on retaining of the basic structure of betalain chromophore. Generally, pigment retention is diminishing with prolonged heating and depends on pH-values of tested solutions. The addition of ascorbic acid significantly affects the betalain stability. After 60 min of heating, more than 60% of the initial pigment is retained at pH 3-4 in samples of purple pitaya with ascorbic acid. In summary, betacyanins in purple pitaya juice are shown to exhibit proper heat stability, when are stabilized with ascorbic acid. However, a protective effect of natural juice matrix and ascorbic acid is more significant at acidic pH.
Źródło:: Challenges of Modern Technology; 2015, 6, 4; 14-18
2082-2863
2353-4419
Pojawia się w:: Challenges of Modern Technology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Mass spectrometric detection of products of decarboxy-betanins UV-irradiation
Autorzy:: Starzak, K.
Skopińska, A.
Szot, D.
Wybraniec, S.
Powiązania:: https://bibliotekanauki.pl/articles/115619.pdf
Data publikacji:: 2014
Wydawca:: Fundacja na Rzecz Młodych Naukowców
Tematy:: UV irradiation
natural plant pigments
betalains
promieniowanie UV
naturalne barwniki roślinne
barwniki betalain
Opis:: Betalains are a group of natural plant pigments, responsible for red-violet colour of numerous flowers, fruits and roots. They commonly occur in order of Caryophyllales (Caryophyllales). Recent studies revealed great health promoting properties of these pigments, but their natural origin make them very labile under various physicochemical conditions. In the case of betanin degradation, many new, decarboxy-betanins are formed. Latest study showed that UV-irradiation had significant impact on betanin stability, however, no deeper studies were performed in this field. In order to know an impact of the process conditions on degradation of betanin and its decarboxylated derivatives, series of experiments with UV-photo-irradiation was performed in aqueous solutions as well as in various organic solvents at wide range of pH. The highest pigment stability was observed in aqueous solutions for betanin and 17-decarboxybetanin at pH 4.5–7, and for 2,17-didecarboxybetanin at low pH. In all investigated organic solutions, all of the studied compounds have been degraded. The LC-DAD-ESI-MS analysis identified new reaction products. The results showed that UV-photo-irradiation leads mainly to a formation of many new and various 14,15-dehydrobetanins.
Źródło:: Challenges of Modern Technology; 2014, 5, 3; 22-26
2082-2863
2353-4419
Pojawia się w:: Challenges of Modern Technology
Dostawca treści:: Biblioteka Nauki

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