Department of Environmental Systems Engineering, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, D.F. 07738, Mexico.
Department of Biochemical Engineering, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, S/N, Miguel Hidalgo, D.F. 11340, Mexico.
Food Res Int. 2017 Jan;91:63-71. doi: 10.1016/j.foodres.2016.11.023. Epub 2016 Nov 25.
Betalains are important pigments for the food, pharmaceutical, and cosmetics industry. In the yellow Stenocereus pruinosus fruits (pitayas), total betalain concentration, Folin-Ciocalteu reduction capacity, and antiradical capacity per dry weight were 2345.9μgg, 7.3mg gallic acid equivalentsg, and 48.8μmol Trolox equivalentg, respectively. The stability of betaxanthins, which represent 89% of total betalains in yellow pitayas, was evaluated over a range of pH, temperature, as well as in the presence of food additives. Maximum stability was observed at pH6.6, and addition of ascorbic acid increased the half-life 1.8 times. Thermal stability at pH6.48±0.05 was also evaluated from 50°C to 80°C, over which the activation energy for betaxanthin degradation was determined to be 66.2kJmol. Model gelatin gummies and beverages were then prepared with pitaya juice or pulp, and pigment retention and color parameters were investigated during storage under various conditions. To match the yellow color of commercial products, gummies were supplemented with 4.6% w/w juice or pulp, and beverages were supplemented with 5% w/v juice, achieving H° values of 69.0-86.2° and 64.6-87.1°, respectively. Results indicate that betaxanthins were more stable in gummies than in beverages, and that pigment retention increased when products were stored in the dark or at low temperatures. Also, different changes in color during storage were observed between gummies and beverages.
甜菜碱是食品、制药和化妆品行业的重要色素。在黄色的仙人柱果实（火龙果）中，总甜菜碱浓度、福林-考克斯特还原能力和每干重的抗自由基能力分别为 2345.9μg/g、7.3mg 没食子酸当量/g 和 48.8μmol Trolox 当量/g。占黄色火龙果总甜菜碱 89%的甜菜黄素的稳定性在一系列 pH 值、温度以及食品添加剂存在的情况下进行了评估。在 pH6.6 时观察到最大稳定性，添加抗坏血酸将半衰期提高了 1.8 倍。还在 pH6.48±0.05 下评估了热稳定性，在 50°C 至 80°C 之间，确定了甜菜黄素降解的活化能为 66.2kJ/mol。然后用火龙果汁或果肉制备了模型明胶软糖和饮料，并在各种条件下储存时研究了色素保留和颜色参数。为了匹配商业产品的黄色，软糖中补充了 4.6%w/w 的果汁或果肉，饮料中补充了 5%w/v 的果汁，实现了 H°值分别为 69.0-86.2°和 64.6-87.1°。结果表明，在软糖中，甜菜黄素比在饮料中更稳定，并且当产品存放在暗处或低温下时，色素保留增加。此外，在软糖和饮料中观察到储存过程中颜色的不同变化。
