Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

Molecules

Gustavo A. Molina¹  Angel Ramon Hernández-Martínez⁵  Manuel Cortez-Valadez³  Fernando Garc໚-Hernández²  Miriam Estevez⁴ 

[1] Licenciatura en Tecnología, Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico; E-Mail:;Eisiaba, Instituto Tecnológico de Estudios Superiores Monterrey, Campus Querétaro, Querétaro C.P. 76130, Mexico; E-Mail:;Centro de Investigación en Física, Universidad de Sonora, Apdo. Postal 5-88, Hermosillo, Sonora C.P. 83190, Mexico; E-Mail:;Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76130, Mexico;Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, Querétaro, Querétaro C.P. 76001, Mexico; E-Mail:

关键词: food-pigment;    Beta vulgaris;    pigment;    tetraethyl orthosilicate;    red beet;   

DOI  :  10.3390/molecules191117985

来源: mdpi

【 摘 要 】

A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evaluated and compared to the unmodified red-beet-pigment; performance improvements of 88.33%, 16.84% and 20.90% for UV light, pH and temperature stability were obtained, respectively,. Measurements of reducing sugars, phenol, and antioxidant contents were performed on unmodified and modified red-beet-pigment and losses of close to 21%, 54% and 36%, respectively, were found to be caused by the addition of TEOS. Polar diagrams of color by unmodified and modified red-beet-pigment in models of a beverage and of a yogurt were obtained and the color is preserved, although here is a small loss in the chromaticity parameter of the modified red-beet-pigment.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.