Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications
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 betacyani...
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| Format: | Article |
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MDPI AG
2014-11-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/19/11/17985 |
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| author | Gustavo A. Molina Angel Ramon Hernández-Martínez Manuel Cortez-Valadez Fernando García-Hernández Miriam Estevez |
| author_facet | Gustavo A. Molina Angel Ramon Hernández-Martínez Manuel Cortez-Valadez Fernando García-Hernández Miriam Estevez |
| author_sort | Gustavo A. Molina |
| collection | DOAJ |
| description | 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. |
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| id | doaj.art-8bfa222cd7e0435d81c3d38fde5565d7 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-14T01:31:43Z |
| publishDate | 2014-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8bfa222cd7e0435d81c3d38fde5565d72022-12-21T23:22:02ZengMDPI AGMolecules1420-30492014-11-011911179851800210.3390/molecules191117985molecules191117985Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry ApplicationsGustavo A. Molina0Angel Ramon Hernández-Martínez1Manuel Cortez-Valadez2Fernando García-Hernández3Miriam Estevez4Licenciatura en Tecnología, Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, MexicoCentro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, Querétaro, Querétaro C.P. 76001, MexicoCentro de Investigación en Física, Universidad de Sonora, Apdo. Postal 5-88, Hermosillo, Sonora C.P. 83190, MexicoEisiaba, Instituto Tecnológico de Estudios Superiores Monterrey, Campus Querétaro, Querétaro C.P. 76130, MexicoCentro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76130, MexicoA 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.http://www.mdpi.com/1420-3049/19/11/17985food-pigmentBeta vulgarispigmenttetraethyl orthosilicatered beet |
| spellingShingle | Gustavo A. Molina Angel Ramon Hernández-Martínez Manuel Cortez-Valadez Fernando García-Hernández Miriam Estevez Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications Molecules food-pigment Beta vulgaris pigment tetraethyl orthosilicate red beet |
| title | Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications |
| title_full | Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications |
| title_fullStr | Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications |
| title_full_unstemmed | Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications |
| title_short | Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications |
| title_sort | effects of tetraethyl orthosilicate teos on the light and temperature stability of a pigment from beta vulgaris and its potential food industry applications |
| topic | food-pigment Beta vulgaris pigment tetraethyl orthosilicate red beet |
| url | http://www.mdpi.com/1420-3049/19/11/17985 |
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