Influence of water activity on the stability of betanin in various water/alcohol model systems

Impact of various factors on the composition and stability of black currant anthocyanins

“…These products usually contain sugar or sweeteners; therefore it was reasonable to study the impact of sucrose, fructose and aspartame on the stability of pigment solutions prepared from the spray-dried powder. The importance of water activity on pigments was also reported (Simon, Drdak, & Altamirano, 1993), therefore simultaneously were investigated the impact of water activity on pigments thermostability. It is known that high concentration of sugar in fruit preserves stabilizes anthocyanins (Wrolstad, Skrede, Lea, & Enersen, 1990).…”

First application of chlorophyll-a as biomordant: sonicator dyeing of wool with betanin dye

“…4. To point out the relevance of the medium acidity in aqueous solution, the charge alteration of betanin upon pH changes were proposed in literature (Simon et al, 1993;Nilsson, 1970). It was suggested that at pH < 2 mainly cationic form appears, at pH ¼ 2 zwitterion form (Fig.…”

Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment: mathematical modelling of mass transfer

“…The major red pigment component (75-95%) in red beetroot is betanin (Simon, 1993) which has a molecular weight of 564 g/mol. Therefore, the diffusion coefficients of betanin can represent those of the red pigment.…”