RT info:eu-repo/semantics/article
T1 Relationship between color and betalain content in different thermally treated beetroot products
A1 Prieto Santiago, Virginia
A1 Cavia Camarero, María del Mar
A1 Alonso de la Torre, Sara
A1 Carrillo Pérez, Celia
K1 Betalains
K1 Color
K1 Beetroot products
K1 Correlation
K1 Nutrición
K1 Nutrition
K1 Biotecnología
K1 Biotechnology
AB 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.
PB Springer
SN 0022-1155
YR 2020
FD 2020
LK http://hdl.handle.net/10259/8552
UL http://hdl.handle.net/10259/8552
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 09-may-2024