Immobilization of natural betalain pigments in inorganic hosts Scientific paper
Article Sidebar
Main Article Content
Abstract
In search of new food-grade pH sensitive formulations, red beet extract rich in betacyanin was included in different inorganic matrices based on silica and aluminosilicate to improve the stability of the dye. By the direct method of encapsulation of the pigments in silica support, stabilizing agents such as inclusion complex forming β-cyclodextrin and ascorbic acid were added. The post loading system assumes the synthesis of porous silica and aluminosilicate powders and the adsorption of the beet extract by these supports. The unloaded carriers were structurally and texturally characterized (X-ray diffraction, FTIR, N2-physisorption). The presence of betanin, approved as a red food colorant, was evidenced by UV–Vis spectroscopy in all the hosts. Color properties were investigated as well as the pH generated color variations of the powders exposed to ammonia in the head-space of a sealed vessel. The obtained results could widen the field of applications of beet extract, the prepared ecological formulations could provide added value to edible products packaging.
Downloads
Metrics
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution license 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
S. Chethana, C. A. Nayak, K. S. M. S. Raghavarao, J. Food Eng. 81 (2007) 679 (https://doi.org/10.1016/j.jfoodeng.2006.12.021)
S. Akan, Ö. Horzum, H. C. Akal, LWT – Food Sci. Technol. 155 (2022) 112877 (https://doi.org/10.1016/j.lwt.2021.112877)
P. S. Grewal, C. Modavi, Z. N. Russ, N. C. Harris, J. E. Dueber, Metab. Eng. 45 (2018) 180 (https://doi.org/10.1016/j.ymben.2017.12.008)
O. L. Torres Vargas, Y. V. Galeano Loaiza, M. L. González, J. Mater. Res. Technol. 13 (2021) 2239 (https://doi.org/10.1016/j.jmrt.2021.05.091)
M. I. Khan, Food Chem. 197 (2016) 1280 (https://doi.org/10.1016/j.foodchem.2015.11.043)
S. J. Calva-Estrada, M. Jiménez-Fernández, E. Lugo-Cervantes, Food Chem.: Mol. Sci. 4 (2022) 100089 (https://doi.org/10.1016/j.fochms.2022.100089)
S. Li, B. Mu, X. Wang, A. Wang, Dyes Pigments 190 (2021) 109322 (https://doi.org/10.1016/j.dyepig.2021.109322)
E. Pérez-Ramírez, E. Lima, A. Guzmán, Dyes Pigments 120 (2015) 161 (https://doi.org/10.1016/j.dyepig.2015.03.040)
E. S. Dolinina, E. Yu. Akimsheva, E. V. Parfenyuk, J. Mol. Liq. 287 (2019) 110938 (https://doi.org/10.1016/j.molliq.2019.110938)
E. Akbar Hussain, Z. Sadiq, M. Zia-Ul-Haq, Betalains: Biomolecular Aspects, Springer International Publishing, Cham, 2018, p. 125 (https://doi.org/10.1007/978-3-319-95624-4)
F. Billmeyer, M. Saltzman, Principles of color technology, John Wiley & Sons, New York, 2000, p. 1
W. Simanjuntak, S. Sembiring, P. Manurung, R. Situmeang, I. M. Low, Ceram. Int. 39 (2013) 9369 (https://doi.org/10.1016/j.ceramint.2013.04.112)
D. Paudel, R. Atta-Fynn, D. A. Drabold, S. R. Elliott, P. Biswas, Phys. Rev., B 97 (2018) 184202. (https://doi.org/10.1103/physrevb.97.184202)
D. Orthaber, A. Bergmann, O. Glatter, J. Appl. Crystallogr. 33 (2000) 218 (https://doi.org/10.1107/S0021889899015216)
C. Boissière, L. Nicole, C. Gervais, F. Babonneau, M. Antonietti, H. Amenitsch, C. Sanchez, D. Grosso, Chem. Mater. 18 (2006) 5238 (https://doi.org/10.1021/cm061489j)
M. Król, A. Koleżyński, W. Mozgawa, Molecules 26 (2021) 342 (https://doi.org/10.3390/molecules26020342)
Molecular Sieve Zeolites-I, E. M. Flanigen, L. B. Sand, Еds., American Chemical Society, Washington, D.C., 1974, p. 201 (https://doi/10.1021/ba-1971-0101.ch016)
J. Yang, Y.-X. Huang, Y. Pan, J.-X. Mi, Micropor. Mesopor. Mater. 303 (2020) 110247 (https://doi.org/10.1016/j.micromeso.2020.110247)
F. Gandía-Herrero, J. Escribano, F. García-Carmona, Planta 232 (2010) 449 (https://doi.org/10.1007/s00425-010-1191-0)
F. C. Stintzing, R. Carle, Trends Food Sci. Technol. 15 (2004) 19 (https://doi.org/10.1016/j.tifs.2003.07.004)
I. Belhadj Slimen, T. Najar, M. Abderrabba, J. Agric. Food Chem. 65 (2017) 675 (https://doi.org/10.1021/acs.jafc.6b04208)
I. Sadowska-Bartosz, G. Bartosz, Molecules 26 (2021) 2520 (https://doi.org/10.3390/molecules26092520)
C. Karavasili, E. Kontogiannidou, A.-T. Chatzitaki, P. Barmpalexis, D. G. Fatouros, Micropor. Mesopor. Mater. 305 (2020) 110343 (https://doi.org/10.1016/j.micromeso.2020.110343)
S. Nastase, L. Bajenaru, C. Matei, R. A. Mitran, D. Berger, Micropor. Mesopor. Mater. 182 (2013) 32 (https://doi.org/10.1016/j.micromeso.2013.08.018)
N. K. Kortei, G.T. Odamtten, M. Obodai, V. Appiah, P.T. Akonor, Croat. Ј. Food Technol. Biotechnol. Nutr. 10 (2015) 66 (https://hrcak.srce.hr/147825)
M. Cruz-Romero, A. L. Kelly, J. P. Kerry, Innov. Food Sci. Emerg. Technol. 8 (2007) 30 (https://doi.org/10.1016/j.ifset.2006.05.002).