Irradiated beetroot extract as a colorant for cream cheese

Junqueira-Gonçalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda de Fátima Ferreira; Miltz, Joseph

doi:10.1016/j.radphyschem.2010.08.002

Cited by 23 publications

(10 citation statements)

References 15 publications

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“…Visual quality loss (sprouting, dehydration, wrinkled, dull in vibrant red-purple colour) takes place if no proper refrigerated storage is used, limiting its commercial value 3 . The retention of vibrant red-purple colour during refrigerated storage is usually considered as a measure of quality 18 , 19 . But, together with slight colour (vibrant red-purple) change, there can be aroma changes which could be adjudicated negatively by consumers and producers.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Nesakumar

Baskar

Kesavan

et al. 2018

Sci Rep

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The moisture content of beetroot varies during long-term cold storage. In this work, we propose a strategy to identify the moisture content and age of beetroot using principal component analysis coupled Fourier transform infrared spectroscopy (FTIR). Frequent FTIR measurements were recorded directly from the beetroot sample surface over a period of 34 days for analysing its moisture content employing attenuated total reflectance in the spectral ranges of 2614–4000 and 1465–1853 cm−1 with a spectral resolution of 8 cm−1. In order to estimate the transmittance peak height (Tp) and area under the transmittance curve over the spectral ranges of 2614–4000 and 1465–1853 cm−1, Gaussian curve fitting algorithm was performed on FTIR data. Principal component and nonlinear regression analyses were utilized for FTIR data analysis. Score plot over the ranges of 2614–4000 and 1465–1853 cm−1 allowed beetroot quality discrimination. Beetroot quality predictive models were developed by employing biphasic dose response function. Validation experiment results confirmed that the accuracy of the beetroot quality predictive model reached 97.5%. This research work proves that FTIR spectroscopy in combination with principal component analysis and beetroot quality predictive models could serve as an effective tool for discriminating moisture content in fresh, half and completely spoiled stages of beetroot samples and for providing status alerts.

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Section: Introductionmentioning

confidence: 99%

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Nesakumar

Baskar

Kesavan

et al. 2018

Sci Rep

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“…Within their chemical diversity, which includes a wide range of structures, several biological and pharmacological properties can be observed (Klein-júnior et al, 2016). Betalains, pigments belonging to a class of secondary metabolites synthesized from tyrosine, are a group of chromoalkaloids, which are divided in betacyanins (red-violet pigments) and betaxanthins (yellow pigments) (Junqueira-Goncalves et al, 2011). Although structurally related to alkaloids, betacyanins do not present toxic effects.…”

Section: Introductionmentioning

confidence: 99%

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

Roriz

Barros

Prieto

et al. 2017

Industrial Crops and Products

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A B S T R A C TGomphrena globosa L. is a source of betacyanins, molecules with high colorant power. In order to replace conventional extraction techniques, microwave (MAE) and ultrasound assisted extraction (UAE) processes were optimized by the response surface methodology (RSM) to maximize the recovery of betacyanins from G. globosa. A five-level full factorial design of 24 combinations and 4 replicates was implemented for MAE and UAE. The optimum processing conditions for MAE (t = 8 min; T = 60°C; Et = 0%; and S/L = 5 g/L) conducted to an extraction yield of 39.6 ± 1.8 mg/g dry weight, while for UAE (t = 22 min; P = 500%; Et = 0%; and S/ L = 5 g/L) a value of 46.9 ± 4.8 mg/g was achieved, validating the UAE more suitable to obtain the target compounds. This technique can provide extracts rich in betacyanins and with high potential to be used as natural colorants.

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“…In Portugal, and throughout the world, the dairy industry has a deep impact in the global economy and the cheese production is one of the most important. Within it, there is a vast number of different kinds of foodstuffs that have maintained the manufacturing procedure the same way for many years; but recently, innovations have been introduced, namely by incorporating plants or plant extracts to enhance flavour, reduce microbial load or alter the appearance of cheeses . One of the most famous Portuguese cheeses is the ‘Serra da Estrela’ which is made from raw ewe's milk, mixed with salt and thistle.…”

Section: Introductionmentioning

confidence: 99%

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

Carocho

Barreira

António

et al. 2015

Euro J Lipid Sci & Tech

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‘Serra da Estrela’ cheese is a Portuguese delicacy, which has been produced for centuries from the milk of cattle pasturing in the protected Serra da Estrela natural park. Transforming this cheese into a functional food would be a huge benefit for the market and the consumer. Decocted extracts, dried chestnut flowers and lemon balm plants were incorporated into the cheese to functionalise it, granting antioxidant activity to this foodstuff. The functionalised cheeses showed higher antioxidant activity, especially lipid peroxidation inhibition. The incorporation of dried plants appeared to be more effective than using decoctions, but the influence of the plant species was less observable. Furthermore, the fatty acids profile of the cheeses was also determined through gas chromatography. C18:1 and C16:0 were the most abundant fatty acids; saturated fatty acids prevailed over the unsaturated ones. Between the control and the incorporated samples no significant differences were found. In addition, the external colour was measured through a spectrophotometer for lightness, yellowness and redness. There were some differences recorded for each samples’ colour. In general, the results indicated that the functionalisation of this exquisite dairy product with natural plant extracts provided beneficial characteristics, both for consumers (healthier product) and producers (added‐value products). Practical applications The food industry is always searching for new products which are cheaper to produce and healthier for the consumer, withstanding longer storage periods. ‘Serra da Estrela’ cheese was incorporated with chestnut flowers and lemon balm dried plants and their respective decoctions in order to achieve antioxidant properties.

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Irradiated beetroot extract as a colorant for cream cheese

Cited by 23 publications

References 15 publications

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

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