2026-04-18T10:10:09Zhttps://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
Gaona Ruiz, María 1e918d8f-a5ff-4cda-9fd7-bf872234467d 600 Vallejo García, Jorge Lucas 864 600 Arnáiz Alonso, Ana 762 600 0000-0002-3842-498X Sedano Labrador, Carlos 780 600 0000-0002-9556-9667 Trigo López, Miriam 556 600 0000-0001-5948-1230 Rodríguez Velasco, Ana 43911fca-b1a7-478c-b98b-3e97c29e19b2 600 Carrillo Pérez, Celia 107 600 0000-0001-8199-9642 Vallejos Calzada, Saúl 567 600 0000-0001-5522-6574 2024-07-16T09:47:16Z 2024-07-16T09:47:16Z 2024-11 0308-8146 http://hdl.handle.net/10259/9388 10.1016/j.foodchem.2024.140358 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. We gratefully acknowledge the financial support provided by all funders. The financial support provided by Fondo Europeo de Desarrollo Regional-European Regional Development Fund (FEDER, ERDF) and Regional Government of Castilla y León -Consejería de Educación, Junta de Castilla y León- (BU025P23) is gratefully acknowledged. This work was supported by the Regional Government of Castilla y León (Junta de Castilla y León) and by the Ministry of Science and Innovation MICIN and the European Union NextGenerationEU PRTR. Author Saul Vallejos received grant BG22/00086 funded by Spanish Ministerio de Universidades. We also acknowledge the financial support provided by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe” (grant PID2020-113264RB-I00 ). application/pdf eng Elsevier Food Chemistry. 2024, V. 459, 140358 https://doi.org/10.1016/j.foodchem.2024.140358 info:eu-repo/grantAgreement/Junta de Castilla y León//BU025P23//Polímeros inteligentes. Aplicación en seguridad y control alimentario y biomédico, construcción sostenible y biorremediación (pin)/ info:eu-repo/grantAgreement/MIU/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/BG22%2F00086/ES/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113264RB-I00/ES/DISEÑO, SINTESIS Y CARACTERIZACION DE POLIMEROS INTELIGENTES. APLICACION DE SENSORES QUIMICOS POLIMERICOS EN CONTROL Y SEGURIDAD ALIMENTARIA Y EN EL AMBITO SANITARIO/ Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Polyacrylic films Hydrogels Colourimetry Pigments Red beet Química orgánica Chemistry, Organic Smart polymers and smartphones for Betalain measurement in cooked beetroots info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry 459 140358 THUMBNAIL Gaona_fc_2024.pdf.jpg Gaona_fc_2024.pdf.jpg IM Thumbnail image/jpeg 3710 https://riubu.ubu.es/bitstream/10259/9388/4/Gaona_fc_2024.pdf.jpg 40499cc456db9491e9388794058f5175 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/9388/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/9388/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Gaona_fc_2024.pdf Gaona_fc_2024.pdf application/pdf 3784484 https://riubu.ubu.es/bitstream/10259/9388/1/Gaona_fc_2024.pdf a9ddc239fd0aa62d997f09fb3c5901a8 MD5 1 10259/9388 oai:riubu.ubu.es:10259/9388 2024-07-17 02:05:15.779 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=