Molecules (Nov 2014)

Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

  • Gustavo A. Molina,
  • Angel Ramon Hernández-Martínez,
  • Manuel Cortez-Valadez,
  • Fernando García-Hernández,
  • Miriam Estevez

DOI
https://doi.org/10.3390/molecules191117985
Journal volume & issue
Vol. 19, no. 11
pp. 17985 – 18002

Abstract

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A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evaluated and compared to the unmodified red-beet-pigment; performance improvements of 88.33%, 16.84% and 20.90% for UV light, pH and temperature stability were obtained, respectively,. Measurements of reducing sugars, phenol, and antioxidant contents were performed on unmodified and modified red-beet-pigment and losses of close to 21%, 54% and 36%, respectively, were found to be caused by the addition of TEOS. Polar diagrams of color by unmodified and modified red-beet-pigment in models of a beverage and of a yogurt were obtained and the color is preserved, although here is a small loss in the chromaticity parameter of the modified red-beet-pigment.

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