Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages

Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial potential. To improve the betacyanins color stability, we explored synergistic effects between ascorbic acid (AA), polysaccharides, and Ethyl...

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Autores principales:	Qi Guo, Zhong Zhang, Younas Dadmohammadi, Ying Li, Alireza Abbaspourrad
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Color stabilization Betacyanins Pectin Ascorbic acid EDTA Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b0e6cb9c069648369985f7b2aad1f98c
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spelling	oai:doaj.org-article:b0e6cb9c069648369985f7b2aad1f98c2021-12-04T04:35:55ZSynergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages2665-927110.1016/j.crfs.2021.11.005https://doaj.org/article/b0e6cb9c069648369985f7b2aad1f98c2021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2665927121000940https://doaj.org/toc/2665-9271Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial potential. To improve the betacyanins color stability, we explored synergistic effects between ascorbic acid (AA), polysaccharides, and Ethylenediaminetetraacetic acid (EDTA) to improve the color stability of betacyanins in acidified conditions. We found that alginate and low methoxy pectin (LMP), among the thirteen studied polysaccharides, increased the red color stability of beetroot extract at pH 3.2 during thermal treatment. Our results proved that there is a synergistic effect between polysaccharides, AA, and EDTA, for enhancing the betacyanins color stability. Further, the red color in a model sports beverage recipe protected by the LMP, AA, and EDTA was stable for up to 45 days at room temperature and under natural light. The synergistic stabilization of betacyanins in acidified beverages was confirmed through ATR-FTIR and quartz crystal microbalance with dissipation analyses.Qi GuoZhong ZhangYounas DadmohammadiYing LiAlireza AbbaspourradElsevierarticleColor stabilizationBetacyaninsPectinAscorbic acidEDTANutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENCurrent Research in Food Science, Vol 4, Iss , Pp 873-881 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Color stabilization Betacyanins Pectin Ascorbic acid EDTA Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Color stabilization Betacyanins Pectin Ascorbic acid EDTA Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Qi Guo Zhong Zhang Younas Dadmohammadi Ying Li Alireza Abbaspourrad Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
description	Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial potential. To improve the betacyanins color stability, we explored synergistic effects between ascorbic acid (AA), polysaccharides, and Ethylenediaminetetraacetic acid (EDTA) to improve the color stability of betacyanins in acidified conditions. We found that alginate and low methoxy pectin (LMP), among the thirteen studied polysaccharides, increased the red color stability of beetroot extract at pH 3.2 during thermal treatment. Our results proved that there is a synergistic effect between polysaccharides, AA, and EDTA, for enhancing the betacyanins color stability. Further, the red color in a model sports beverage recipe protected by the LMP, AA, and EDTA was stable for up to 45 days at room temperature and under natural light. The synergistic stabilization of betacyanins in acidified beverages was confirmed through ATR-FTIR and quartz crystal microbalance with dissipation analyses.
format	article
author	Qi Guo Zhong Zhang Younas Dadmohammadi Ying Li Alireza Abbaspourrad
author_facet	Qi Guo Zhong Zhang Younas Dadmohammadi Ying Li Alireza Abbaspourrad
author_sort	Qi Guo
title	Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
title_short	Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
title_full	Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
title_fullStr	Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
title_full_unstemmed	Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
title_sort	synergistic effects of ascorbic acid, low methoxy pectin, and edta on stabilizing the natural red colors in acidified beverages
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/b0e6cb9c069648369985f7b2aad1f98c
work_keys_str_mv	AT qiguo synergisticeffectsofascorbicacidlowmethoxypectinandedtaonstabilizingthenaturalredcolorsinacidifiedbeverages AT zhongzhang synergisticeffectsofascorbicacidlowmethoxypectinandedtaonstabilizingthenaturalredcolorsinacidifiedbeverages AT younasdadmohammadi synergisticeffectsofascorbicacidlowmethoxypectinandedtaonstabilizingthenaturalredcolorsinacidifiedbeverages AT yingli synergisticeffectsofascorbicacidlowmethoxypectinandedtaonstabilizingthenaturalredcolorsinacidifiedbeverages AT alirezaabbaspourrad synergisticeffectsofascorbicacidlowmethoxypectinandedtaonstabilizingthenaturalredcolorsinacidifiedbeverages
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Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages

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