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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/8552

    Título
    Relationship between color and betalain content in different thermally treated beetroot products
    Autor
    Prieto Santiago, VirginiaAutoridad UBU Orcid
    Cavia Camarero, María del MarAutoridad UBU Orcid
    Alonso de la Torre, SaraAutoridad UBU Orcid
    Carrillo Pérez, CeliaAutoridad UBU Orcid
    Publicado en
    Journal of Food Science and Technology. 2020, V. 57, n. 9, p. 3305-3313
    Editorial
    Springer
    Fecha de publicación
    2020
    ISSN
    0022-1155
    DOI
    10.1007/S13197-020-04363-Z
    Zusammenfassung
    Several health benefits are currently attributed to natural pigments that give fruit and vegetables their inherently colorful properties. Color measurements might therefore serve as quick indicators of the potential health-promoting properties of such foods. Nevertheless, the relationship between color and pigment content depends on the type of matrix and pigment, as well as the factors affecting their interaction, which calls for further investigation. Hence, the aim of the present study is to investigate the relationship between color parameters and betalain content in three commonly consumed beetroot products (beetroot juice, beetroot puree and whole beetroot), subjected to thermal treatment. Our results showed a negative correlation between the total betalain content and the color parameters L*, a*, b*, chroma, and hue angle in beetroot juice, beetroot puree and whole beetroot. Two chromatic parameters, a* and chroma, are proposed as the best descriptors for the betalain concentrations of these products. Likewise, the tristimulus L/ab combination for the juice is also suggested as a good descriptor. Our findings highlighted that the relationship between color and total betalain content depended on the beetroot product under assessment, with the strongest correlations found for the juice. Squeezed beetroot was therefore suggested as an alternative to improve this relationship in more complex matrices such as whole cooked beetroots. Useful information from color determination sheds light on the relationship between color and betalain pigments in beetroot, suggesting that color determination could be used as an indicator of betalain content.
    Palabras clave
    Betalains
    Color
    Beetroot products
    Correlation
    Materia
    Nutrición
    Nutrition
    Biotecnología
    Biotechnology
    URI
    http://hdl.handle.net/10259/8552
    Versión del editor
    https://doi.org/10.1007/S13197-020-04363-Z
    Aparece en las colecciones
    • Artículos NUTRICION
    Dateien zu dieser Ressource
    Nombre:
    Prieto-jfst_2020.pdf
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