The influence of water activity on the stability of vulgaxanthin I

Savolainen, Karin; Pyysalot, Heikki; Kallio, Heikki

doi:10.1007/bf01135597

Cited by 4 publications

(1 citation statement)

References 6 publications

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“…Portulaca grandiflora did not lead to betaxanthin-synthesizing cell cultures, whereas from plants of this species showing violet flowers, betacyanin-producing cell cultures can easily be derived (B6hm & Rink 1988 (Savolainen et al 1978), betaxanthins could not be detected (B6hm, unpubl.). The cell material was uncoloured, chlorophyllous or yellow due to the presence of flavonoids and/or carotenoids.…”

Section: Explants From Yellow Flowering Genotypes Ofmentioning

confidence: 99%

Establishment and characterization of a betaxanthin-producing cell culture from Portulaca grandiflora

Böhm

Rink

1991

Plant Cell Tiss Organ Cult

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Cell cultures derived from three yellow flowering Portulaca grandiflora genotypes contained betacyanins rather than betaxanthins. A betaxanthin-producing cell culture was obtained by subculturing orange cell clusters isolated from the red-violet cell culture of a violet flowering P. grandiflora genotype. Selection of the most strongly yellow coloured cell material reduced the portion of betacyanins considerably and resulted in a P. grandiflora cell culture characterized by a high concentration of betaxanthins and the occurrence of free betalamic acid. Vulgaxanthin I was the main compound. Besides these pigments carotenoids and flavonoids were detectable.Betaxanthin biosynthesis strongly dependend on light. Product accumulation reached its maximum during the stationary phase of the growth cycle. Excretion of pigments, especially of betalains, could not be detected. Vulgaxanthin I as found in the cell culture was identical with one of two main betaxanthins in the yellow petals of P. grandiflora.The yellow P. grandiflora cells grew well on solid modified Murashige and Skoog medium but failed to grow in liquid medium after a few subcultures. In contrast, white P. grandiflora suspension cultures could be established repeatedly.

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Section: Explants From Yellow Flowering Genotypes Ofmentioning

confidence: 99%

Establishment and characterization of a betaxanthin-producing cell culture from Portulaca grandiflora

Böhm

Rink

1991

Plant Cell Tiss Organ Cult

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Computer‐aided Prediction of Beet Pigment (Betanine and Vulgaxanthin‐i) Retention During Air‐drying

Saguy¹,

Kopelman²,

Mizrahi³

1980

Journal of Food Science

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THEORY A mathematical model describing the drying behavior of beet slices was developed based on data from an air-drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature-and moisture-sensitive red beet pigments (betanine and vulgaxanthin-I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air-drying. Moisture changesFick's law for unidimensional moisture flow in the region 0 G x Q L was applied:(1) where D = diffusion coefficient, cm* /set; L = slab thickness, cm; m = moisture content, g water/g solids; t = time, set; and x = distance from the surface of slab, cm.Considering the boundary conditions:1NTRODUCTION m = mi t = 0 for all X A MARKED and intensified interest in natural food colorants, which was initiated by consumer awareness and health aspects of some artificial dyes, has arisen in recent years. Dehydrated and red beet juice concentrates are applicable as water-soluble, natural-source red pigments in many food systems (Pasch et al., 1975; von Elbe and Maing, 1973; von Elbe et al., 1974). m = m, x = 0,L; for all t > 0where mi = initial moisture content, g water/g solids and me = equilibrium moisture content, g water/g solids, the moisture distribution (m,) and the average moisture content (m) for the first falling rate period can be expressed as (in analogy to potato drying, AguiIera et al., 1975):The degradation of the beet pigments in mixture, juice, and powder was investigated thoroughly (Aurstad and Dahle, 1973; Kepelman and Saguy, 1977a, b; Pasch and von Elbe, 1975, Saguy et al., 1978a; Sapers and Hornstein, 1979; Wiley et al., 1979). However, very little attention has been given to the feasibility .of predicting and simulating beet pigment retention, based on the combined approach of kinetic studies and drying behavior (i.e., time, temperature, and moisture content relationships).Moreover, the complications encountered during the drying process, because of moisture distribution, temperature changes, and other related parameters, prevented attempts to solve the problem. 4 m, = m, +-(mi -me) n 2n+l ----TX] exp [-$ (T2+1)2 Dt] L (2) Ee 8-1 mcm, z: -exp [-mi-me 71* n=O (2n+l)* x2 (2L:+lY Dt) (3)For E c 0.6, Eq (3) reduces to:The purpose of this investigation was to develop a mathematical/kinetic model for predicting the losses of the main red beet pigments (betanine and vulgaxanthin-I) during airdrying. The specific objectives were as follows:(1) To investigate the rate of betanine and vulgaxanthin-I losses as a function of dynamic moisture and temperature changes during drying;(2) To develop a mathematical/kinetic model describing the losses of the ...

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Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

Cohen¹,

Saguy²

1983

Journal of Food Science

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The effect of water activity ("dry" -0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35'C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when a, was increased from 0.32 to 0.75. Storing the powder at a, of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.

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The influence of water activity on the stability of vulgaxanthin I

Cited by 4 publications

References 6 publications

Establishment and characterization of a betaxanthin-producing cell culture from Portulaca grandiflora

Establishment and characterization of a betaxanthin-producing cell culture from Portulaca grandiflora

Computer‐aided Prediction of Beet Pigment (Betanine and Vulgaxanthin‐i) Retention During Air‐drying

Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

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