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Colorants betalains

Stintzing, F.C. et al.. Color, betalain pattern and antioxidant properties of cactus pear (Opuntia sp.) clones, J. Agric. Food Chem., 53, 442, 2005. [Pg.291]

Beet toots contain both ted pigments (betacyanins) and yellow pigments (betaxanthins), known collectively as betalains. Generally, the betacyanin content of beets fat exceeds that of the betaxanthins. Of the betacyanins present, 75—95% is betanin [7659-95-2] (41) (EEC No. E 162), making it the principal pigment ia beet colorant. [Pg.450]

The color of betalaines is barely affected by the pH range normally found ia foods. However, the dyes are heat sensitive, which places some limitations on their use as food dyes. [Pg.406]

Von Elbe, J.H., Stability of betalaines as food colors, Food TechnoL, 29, 42, 1975. Kimler, L. et al., Betalamic acid, a new naturally occurring pigment, J. Chem. Soc./Chem. Commun., 21, 1329, 1971. [Pg.95]

Vareltzis, K.R and Buck, E.M., Color stability and sensory attributes of chicken frankfurters made with betalains and potassium sorbate versus sodium nitrite, J. Food Protect., 47, 41, 1984. [Pg.99]

Dhillon, A.S. and Maurer, A.J., Evaluation of betalain pigments as colorants in turkey summer sausages, Poultry Sci., 54, 1272, 1975. [Pg.99]

Betalains are water-soluble nitrogen-containing pigments responsible for the red and violet (betacyanins class) and yellow (betaxanthins class) colors found in many flowers, fruits, and occasionally in vegetative tissues of plants of most families of the Caryophyllales order (except the Caryophyllaceae and Molluginaceae families, which have anthocyanins instead)." ... [Pg.169]

As for anthocyanins, betalains are found in vacuoles and cytosols of plant cells. From the various natural sources of betalains, beetroot (Beta vulgaris) and prickly pear cactus (Opuntia ficus indica) are the only edible sources of these compounds. In the food industry, betalains are less commonly used as natural colorants from plant sources than anthocyanins and carotenoids, probably related to their more restricted distribution in nature. To date, red beetroot is the only betalain source exploited for use as a natural food coloring agent. The major betalain in red beetroot is betanin (or betanidin 5-0-P-glucoside). Prickly pear fruits contain mainly (purple-red) betanin and (yellow-orange) indicaxanthin and the color of these fruits is directly related to the betanin-to-indicaxanthin ratio (99 to 1, 1 to 8, and 2 to 1, respectively in white, yellow, and red fruits)." ... [Pg.169]

Betalains have shown strong antioxidant activities in biological environments such as membranes and LDLs," -" suggesting that the consumption of betalain-colored foods may exert protective effects against certain oxidative stress-related diseases (i.e., cancers) in humans. Beetroot has been used as a treatment for cancer in Europe for several centuries. The high content of betanin in red beetroot (300 to 600 mg/kg) may be the explanation for the purported cancer chemopreventive effects of beets. [Pg.169]

Betalains are N-heterocyclic water-soluble pigments deposited in vacuoles. Their common precursor is betalamic acid consisting of a 1,7-diazaheptamethin system, an extended Jt-electron system exhibiting a canary yellow color. Betalamic acid may condense with cyc/o-dopa to yield betanidin, the common precursor aglycon of the red betacyanins. Betanidin in turn may be glycosylated and/or acylated, yielding 29... [Pg.277]

The fortunate constellation of scientists at Wisconsin facilitated further achievements toward increasing pigment content in red beets. In a recurrent selection program, betalain contents of red beet crops were enhanced by 200%. This example should encourage both food scientists and plant breeders to join forces and invest in the improvement of promising color crops. [Pg.281]

Most published data deals with model solutions to assess the major factors influencing betalain stability, among which pH and temperature are most frequently addressed. Until recently, total color loss was assessed by spectrophotometric monitoring of the decline at the wavelength of maximum absorption. To predict color fading over time, kinetic data were derived therefrom, most often obeying first-order decay principles. [Pg.289]

Betalains have recently regained importance due to continuing interest in natural food colorants. Currently, red beet is the only food source commercially exploited, although amaranth, Swiss chard, yellow beet, and cactus fruit represent promising... [Pg.289]

Besides their interesting color application values, betalainic plants are also worthwhile from a nutritional standpoint. Research on this topic has recently been resumed with great scientific vigor in both in vitro and in vivo studies on red beets, amaranth, red-colored Swiss chard, red-violet pitahayas, and especially cactus pears. ° In the future, betalainic color crops will be benchmarked because of their pigment structure and quantity and also because of the individual and synergistic activities of their components such as colorless phenolics, amino compounds, peptides, proteins, and hydrocolloids. [Pg.290]

Von Elbe, J.H. and Maing, I.Y, Betalains as possible food colorants of meat substitutes, Cereal Sci. Today, 18, 263, 1973. [Pg.293]

Pasch, J.H. and Von Elbe, J.H., Red and yellow pigments from betalaines hold promise as substitutes for colors banned by the FDA, Candy Snack Ind., 142, 32, 1977. [Pg.293]


See other pages where Colorants betalains is mentioned: [Pg.87]    [Pg.87]    [Pg.89]    [Pg.89]    [Pg.89]    [Pg.90]    [Pg.90]    [Pg.90]    [Pg.90]    [Pg.92]    [Pg.92]    [Pg.92]    [Pg.95]    [Pg.97]    [Pg.278]    [Pg.278]    [Pg.281]    [Pg.284]    [Pg.285]    [Pg.287]    [Pg.287]    [Pg.288]    [Pg.288]    [Pg.288]    [Pg.288]    [Pg.289]    [Pg.290]    [Pg.293]    [Pg.293]    [Pg.294]    [Pg.296]    [Pg.314]   


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