Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.

Betacyanins / analysis Betalains / analysis Betaxanthins / analysis Polyethylene Glycols Vegetables / chemistry Yogurt
Color properties Particle size Thermal stability pH stability ζ-potential

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
09 2022
Historique:
received: 09 05 2022
revised: 03 06 2022
accepted: 24 06 2022
entrez: 8 8 2022
pubmed: 9 8 2022
medline: 11 8 2022
Statut: ppublish

Résumé

Red beetroot (Beta vulgaris L.) is a great source of betalains. The main betalains are the betacyanins, responsible for the purple color, and betaxanthins, which present a brownish color. These pigments can present antioxidant activity and are very unstable under certain conditions, such as temperature, extreme ranges of pH, and exposure to light. The aim of this work was to obtain beetroot extract (BE) via ultrasound and transform it into nanoparticles by using polyethylene glycol (PBE) and polyethylene glycol with low molecular weight chitosan (PCBE) as dispersants. The stability of the main betalains in the nanodispersions and the effects of the nanodispersions on the color and rheological properties of commercial Greek yogurt were evaluated. Compared to pristine BE, PCBE nanoparticles presented increased stability for the main betalains in acidic conditions (pH 3.0 and 5.0) of 56% and 22%, respectively. Both PBE and PCBE showed enhanced relative thermal stability compared to pristine BE. Furthermore, PCBE improved commercial Greek yogurt's rheological properties and color parameters. PCBE nanodispersions can be successfully applied as a color additive to commercial Greek yogurt.

Identifiants

DOI: 10.1016/j.foodres.2022.111583 PMID: 35940758
pubmed: 35940758
pii: S0963-9969(22)00641-X
doi: 10.1016/j.foodres.2022.111583
pii:
doi:

Substances chimiques

Betacyanins 0
Betaxanthins 0
Betalains 37279-84-8
Polyethylene Glycols 3WJQ0SDW1A

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

111583

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Felipe Rocha (F)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Clara Suprani Marques (CS)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Lucas Silva de Sousa (LS)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Valéria Paula Rodrigues Minim (VPR)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Ana Clarissa Dos Santos Pires (ACDS)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Luis Antonio Minim (LA)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Paulo César Stringheta (PC)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil.

Owen Griffith Jones (OG)

Food Science Department, Purdue University, 745 Agriculture Mall Dr., 47907 West Lafayette, IN, USA.

Márcia Cristina Teixeira Ribeiro Vidigal (MCTR)

Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570-900 Vicosa, MG, Brazil. Electronic address: marcia.vidigal@ufv.br.

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Classifications MeSH

questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés cycliques › Acides aminés aromatiques › Tyrosine › Bétalaïnes › Bétacyanines › Betalains nanodispersions: Effects on...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés cycliques › Acides aminés aromatiques › Tyrosine › Bétalaïnes › Betalains nanodispersions: Effects on...
questionsmedicales.fr › Composés hétérocycliques › Composés hétéromonocycliques › Pipéridines › Bétaxanthines › Betalains nanodispersions: Effects on...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Matériaux biomédicaux et dentaires › Polymères › Polyéthylène glycols › Betalains nanodispersions: Effects on...
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Betalains nanodispersions: Effects on...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Produits laitiers de culture › Yaourt › Betalains nanodispersions: Effects on...