Next Article in Journal
Exogenous Spermidine Improves Seed Germination of White Clover under Water Stress via Involvement in Starch Metabolism, Antioxidant Defenses and Relevant Gene Expression
Previous Article in Journal
Rational Design and Synthesis of Altered Peptide Ligands based on Human Myelin Oligodendrocyte Glycoprotein 35–55 Epitope: Inhibition of Chronic Experimental Autoimmune Encephalomyelitis in Mice
Article Menu

Export Article

Open AccessArticle
Molecules 2014, 19(11), 17985-18002; doi:10.3390/molecules191117985

Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

1
Licenciatura en Tecnología, Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico
2
Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, Querétaro, Querétaro C.P. 76001, Mexico
3
Centro de Investigación en Física, Universidad de Sonora, Apdo. Postal 5-88, Hermosillo, Sonora C.P. 83190, Mexico
4
Eisiaba, Instituto Tecnológico de Estudios Superiores Monterrey, Campus Querétaro, Querétaro C.P. 76130, Mexico
5
Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76130, Mexico
*
Author to whom correspondence should be addressed.
Received: 5 September 2014 / Revised: 20 October 2014 / Accepted: 29 October 2014 / Published: 5 November 2014
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [1123 KB, uploaded 5 November 2014]   |  

Abstract

A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evaluated and compared to the unmodified red-beet-pigment; performance improvements of 88.33%, 16.84% and 20.90% for UV light, pH and temperature stability were obtained, respectively,. Measurements of reducing sugars, phenol, and antioxidant contents were performed on unmodified and modified red-beet-pigment and losses of close to 21%, 54% and 36%, respectively, were found to be caused by the addition of TEOS. Polar diagrams of color by unmodified and modified red-beet-pigment in models of a beverage and of a yogurt were obtained and the color is preserved, although here is a small loss in the chromaticity parameter of the modified red-beet-pigment. View Full-Text
Keywords: food-pigment; Beta vulgaris; pigment; tetraethyl orthosilicate; red beet food-pigment; Beta vulgaris; pigment; tetraethyl orthosilicate; red beet
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Molina, G.A.; Hernández-Martínez, A.R.; Cortez-Valadez, M.; García-Hernández, F.; Estevez, M. Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications. Molecules 2014, 19, 17985-18002.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top