Thermal degradation of betanine in various water alcohol model systems

Altamirano, R

doi:10.1016/0308-8146(93)90078-t

Cited by 16 publications

(16 citation statements)

References 8 publications

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“…Altamirano et al. (1993) evaluated thermal degradation of betanin in three model systems (water/glycerol, water/ethylene glycol and water/ethanol), at temperatures ranging from 60 °C to 86 °C.…”

Section: Factors Affecting Chemical Stability Of Betalainsmentioning

confidence: 99%

“…Herbach et al (2004a) proposed that while betanin colour is maintained upon C 15 -isomerisation or decarboxylation, C 17 -decarboxylation causes a hypsochromic shift of the absorption peak from 538 to 505 nm, resulting in an orange-red colour. Altamirano et al (1993) evaluated thermal degradation of betanin in three model systems (water ⁄ glycerol, water ⁄ ethylene glycol and water ⁄ ethanol), at temperatures ranging from 60°C to 86°C. They reported that the lowest stability of betanin was in the water ⁄ ethanol system, supporting the hypothesis that the first step of the thermal betanin degradation is the nucleophilic attack on the aldimine bond, since ethanol has a high electron density on the oxygen atom.…”

Section: Temperaturementioning

confidence: 99%

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Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

588

425

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Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. Betalains are water-soluble nitrogen-containing pigments, composed of two structural groups: the red-violet betacyanins and the yellow-orange betaxanthins. This review synthesises the published literature on basic chemistry of betalains, their sources and chemical stability. Moreover, several works are mentioned which have demonstrated the potent antioxidant activity of betalains, which has been associated with protection against degenerative diseases.

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Section: Factors Affecting Chemical Stability Of Betalainsmentioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

Betalains: properties, sources, applications, and stability – a review

Azeredo¹

2009

Int J of Food Sci Tech

588

425

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“…The lowest stability of betanin (lowest activation energy for degradation reactions) was reported in the presence of 30% ethanol, compared with water/glycerol or water/ethylene glycol systems, and a nucleophilic attack on the structure N + =CH– was suggested to be the first step of the betanin degradation (Altamirano et al . ). Studies related to the thermal degradation of betanin in aqueous/ethanol solutions also reported that decarboxylation may result in a lower λ max (hypsochromic shift) (Wybraniec ; Wybraniec and Mizrahi ).…”

Section: Introductionmentioning

confidence: 97%

“…; Lin and Tsai ) when subjected to thermal treatment (Altamirano et al . ; Stintzing and Carle ). The lowest stability of betanin (lowest activation energy for degradation reactions) was reported in the presence of 30% ethanol, compared with water/glycerol or water/ethylene glycol systems, and a nucleophilic attack on the structure N + =CH– was suggested to be the first step of the betanin degradation (Altamirano et al .…”

Section: Introductionmentioning

confidence: 98%

Relative Effects of Alcohol and pH on Betacyanin Stability in Aqueous Djulis Extracts and Their Color Qualities after Organic Acid Addition

Narkprasom

Cheng

et al. 2012

Journal of Food Quality

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Djulis is a Taiwanese cereal plant containing betacyanin pigment. The aim of this study was to elucidate the relative effect of ethanol (10–80%) and pH (3.5 and 5.5) on pigment stability in aqueous extracts of Djulis. Organic acids were further used to investigate their effects on color protection. All samples were thermally processed (60C, 30 min) and stored (25C, 21 days) after pigment regeneration (4C, 24 h). Results showed that ethanol promoted the pigment degradation in Djulis extract. The hypsochromic shift (decrease of λmax) and isomerization of the pigment were more pronounced in the systems with higher ethanol concentrations. At a fixed concentration of ethanol, betacyanin was more stable at pH 5.5 than that at pH 3.5. A stronger dependence of the discoloration on the ethanol concentration was found and explained by the competing result between ethanol–water mixing and ethanol–betacyanin interaction. This effect was lowest in pH 5.5 samples at 20% ethanol concentration. Statistical analysis indicated that pigment degradation was affected more by ethanol concentrations than by pH. Addition of 1% ascorbic acid exhibited the best pigment protection and explained by its best interaction with ethanol in the system. Practical Applications Djulis, high in nutrient and physiochemical attributes, is a traditional food for aboriginals in Taiwan. They are used as a wine starter due to their high amylase activity. Their beautiful color, mainly comes from betacyanin, in the hull was not stable and was discarded as wastes. Due to high demand by the consumer for more natural food products, the trend toward replacement of synthetic colorants by natural product has been increasing. Betacyanin pigment could be a good candidate for natural colorants in some alcoholic beverages. Our findings in this study provided the information of how to maintain the pigment stability in betacyanin‐containing beverages by proper alcohol and pH control, which is necessary for the Djulis wine industry.

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“…The research on betanidin decarboxylation in ethanolic solutions was performed by Dunkelblum et al [1972] as well as by Minale & Piattelli [1965]. Additionally, thermal treatment of betanin in aqueous /alcoholic media was described by Altamirano et al [1993] and by Simon et al [1993] however, without structural studies. In the case of B. vulgaris L. juice, thermal treatment led to the formation of different mono-(17-decarboxy-and 2-decarboxy-), bi-(2,17-bidecarboxy-), and tri-(2,15,17-tridecarboxy-) decarboxylated betacyanins along with their diastereomers, and minor levels of 14,15-dehydrogenated (neo-) derivatives which were identifi ed by LC-DAD-ESI-MS/MS [Herbach et al, 2004[Herbach et al, , 2006Wybraniec, 2005;Wybraniec & Mizrahi, 2005].…”

Section: Introductionmentioning

confidence: 99%

Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract

Kumorkiewicz¹,

Sutor²,

Nemzer³

et al. 2020

Pol. J. Food Nutr. Sci.

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Red beetroot (Beta vulgaris L.) is the main commercially exploited source of betalain pigments which are produced in the form of concentrates or powders [Ciriminna et al., 2018]. The most abundant pigments present in red beet are betanin (red betacyanin) and vulgaxanthin I (yellow betaxanthin). Due to their satisfying nutritional value and disease-preventing effects, such extracts are regarded benefi cial to human health and applied as food additives, colorants, and dietary supplements [Nemzer et al., 2011]. They are also characterized by the best quality in terms of the color and its intensity. In addition, betanin is approved by the US FDA and European Union as a natural colorant used for coloring dairy products, cosmetics, and pharmaceuticals [Esatbeyoglu et al., 2015]. Beetroot extracts are utilized to emphasize the redness of such products as tomato soups, sauces, pastes, desserts, jams, sweets, and jelly beans. They are also used to protect meat from discoloration and to extend its shelf-life [Chhikara et al., 2019; Tang et al., 2015]. Several studies have attributed a wide spectrum of bioactive properties to betalain pigments and betalain-rich extracts. They may serve as biologically active nutraceuticals

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Thermal degradation of betanine in various water alcohol model systems

Cited by 16 publications

References 8 publications

Betalains: properties, sources, applications, and stability – a review

Betalains: properties, sources, applications, and stability – a review

Relative Effects of Alcohol and pH on Betacyanin Stability in Aqueous Djulis Extracts and Their Color Qualities after Organic Acid Addition

Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract

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