2026-04-18T10:05:04Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/93882024-07-17T00:05:15Zcom_10259.4_2520com_10259_5086com_10259_2604com_10259_4313col_10259.4_2521col_10259_4314

00925njm 22002777a 4500 dc Gaona Ruiz, María author Vallejo García, Jorge Lucas author Arnáiz Alonso, Ana author Sedano Labrador, Carlos author Trigo López, Miriam author Rodríguez Velasco, Ana author Carrillo Pérez, Celia author Vallejos Calzada, Saúl author 2024-11 Betalains in beetroots offer notable colouring properties and health benefits, including antioxidant, anti-inflammatory, hepatoprotective, and antitumorous activities. However, they degrade due to processing and storage conditions like temperature, pH, oxygen, and light-exposure. Traditional betalain determination methods are resource-intensive solid-liquid extractions. This study proposes a novel approach using a smart polymer to rapidly quantify betalains in processed beetroots. The polymer, containing N,N-dimethylaminoethyl methacrylate, selectively interacts with compounds like betalains. Characterization shows thermal stability over 250 °C and suitable mechanical properties. The film changes to colour upon interaction with betalains, allowing quantification via smartphone. The sensory polymer's efficacy was validated across 27 beetroot samples, showing no significant differences compared to traditional methods. Combining the smart polymer with a colour analysis app, “Colorimetric Titration,” provides a robust and efficient means of quantifying total betalains in beetroot puree, reducing the quantification time from 180 to 90 min, promising implications for routine food industry quality assessments. 0308-8146 http://hdl.handle.net/10259/9388 10.1016/j.foodchem.2024.140358 Polyacrylic films Hydrogels Colourimetry Pigments Red beet Smart polymers and smartphones for Betalain measurement in cooked beetroots