The use of a natural colorant based on betalain in the manufacture of sweet products in India

Roy, Kakali; Gullapalli, Swathi; Chaudhuri, Utpal Roy; Chakraborty, Runu

doi:10.1111/j.1365-2621.2004.00879.x

Cited by 53 publications

(29 citation statements)

References 12 publications

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“…The intense red color and high tinctorial strength of betalaines remain relatively unchanged in a pH environment between 3 and 7 (Roy and others 2004). Interestingly, hue angle ( h *) values for the treatment containing betalaines shifted significantly over time ( P < 0.01) in both the fat and nonfat yogurt matrices even though other color characteristics remained constant throughout the storage period.…”

Section: Resultsmentioning

confidence: 99%

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Wallace¹,

Giusti²

2008

Journal of Food Science

121

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Anthocyanins are of interest to the food industry because of their antioxidant power, attractive color, and stability in high acid foods. Powder from the Peruvian berry Berberis boliviana Lechler, rich in nonacylated anthocyanins (7% to 8% dry weight), was incorporated into yogurt samples containing 3 different fat levels. Color (CIE L, a, b, chroma, and hue angle), pigment (monomeric anthocyanin and polymeric color), and total phenolics were monitored over 8 wk of storage and compared to yogurt treatments containing purple carrot acylated anthocyanins, red beet betalaines, or FD&C Red nr 40. Anthocyanin profiles were analyzed by HPLC coupled to photodiode array and mass detectors. Color of yogurt containing B. boliviana anthocyanins at 20 mg cyanidin‐3‐glucoside (cy‐3‐glu) equivalents/100 g yogurt (L*= 65, chroma = 14, and hue angle = 335°) was similar to commercial blueberry yogurt (L*= 65, chroma = 10.5, and hue angle = 341°). High color, pigment, and phenolic stability were observed in yogurts colored with B. boliviana, independent of the fat matrix. Acylated anthocyanins from purple carrot extracts exhibited increased stability with higher fat content. Anthocyanin degradation followed 1st‐order kinetics. Pigment half‐lives were 125 and 104 d for nonacylated anthocyanins at 10 and 20 mg cy‐3‐glu equivalents/100 g yogurt and 550.2, 232.6, and 128.9 d for acylated anthocyanins at 20 mg of cy‐3‐glu equivalents/100 g of 4%, 2%, and 0% fat yogurt. Addition of B. boliviana whole berry powder to yogurt matrices produced an attractive, stable anthocyanin‐rich product, eliminating the need for industrial colorant extraction.

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Section: Resultsmentioning

confidence: 99%

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Wallace¹,

Giusti²

2008

Journal of Food Science

121

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“…; Roy et al . ). It also contributes to consumers' health and well‐being because it is known to have antioxidants because of the presence of nitrogen pigments called betalains, mainly comprise of red–violet‐colored betacyanins (betanin, isobetanin, probetanin and neobetanin) and yellow–orange‐colored betaxanthyns (Alard et al .…”

Section: Introductionmentioning

confidence: 97%

Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage

Gokhale

Lele

2012

Journal of Food Processing and Preservation

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Beet root (Beta vulgaris) powder is a good natural food colorant because it contains significant amounts of red‐colored betalain pigments. There is increasing interest in the use of natural food colors, which provide health benefits like antioxidant activity. This article reports a study of the effects of convective hot air drying on retention of betalain pigments and antioxidant activity. A wide range of drying temperatures (50–120C) was used for the study. Drying at 50–65C gave best pigment retention (betacyanin: 5.1 and betaxanthin: 2.4 mg/g dry beet powder), which was the same as that in freeze‐dried samples. Total phenolic content and antioxidant activity were higher than freeze‐dried samples that increased with increase in drying temperature (1.2–1.6 mg gallic acid equivalents/g and 3.9–6.4 μM trolox equivalents/g, respectively). Storage studies showed up to 50% degradation of pigments and slight increase in antioxidant activity in 5 months. Practical Applications Complexed by small land holdings, the lack of cold storage chains and unorganized transport, post‐harvest losses in developing countries like India amount to nearly 40%. While farmers continue to look for improved profitability, processing of vegetables for possible value addition is almost negligible. One such option is dehydration of vegetables (for dry soup mixes, dry ready‐to‐cook food items) using simple convective tray drying. For commercial feasibility, there is a need to optimize the process for reduction of time and energy, achieving quality retention in terms of color, nutrients and rehydration ratio. In view of this, a small demo plant for farmers of 100 kg/batch tray drying process capacity has been set up by our group in the state of Maharashtra, India.

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“…Besides, two other wastes generated from commonly consumed vegetables such as beet root (Beta vulgaris) and pumpkin (Cucurbita moschata) were also studied for their efficiency as a 2G ethanol sources. Beet root also known as garden beet is extensively cultivated as an anti-oxidant rich vegetable in tropical countries and is also utilized for the extraction of betalains and natural colours [13,14]. The residue after extraction of pigments is a rich source of cellulose, hemicellulose and starch and hence could be a potential candidate for bioethanol production.…”

Section: Introductionmentioning

confidence: 99%

Comparative Alterations in the Compositional Profile of Selected Root and Vegetable Peels Subjected to Three Pretreatments for Enhanced Saccharification

G¹,

Padmaja²

2017

IJEAB

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The use of a natural colorant based on betalain in the manufacture of sweet products in India

Cited by 53 publications

References 12 publications

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage

Comparative Alterations in the Compositional Profile of Selected Root and Vegetable Peels Subjected to Three Pretreatments for Enhanced Saccharification

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