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.

Highlights

  • Natural colorants are Generally Regarded as Safe (GRAS) substances

  • We proposed to use a sol-gel precursor such as tetraethyl orthosilicate (TEOS) on a natural colorant to improve its stability

  • For BE1, BE2 and BE3, respectively. This dramatic improvement can be explained if the original betalain molecule is conceived as a compound surrounded by SiO2 molecules, which have the particularity to scatter light to reduce the probability of a photon to excite the π electrons of the chromophore pigment to break its bonds

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Summary

Introduction

Natural colorants are Generally Regarded as Safe (GRAS) substances They are more desirable than the synthetic ones for industrial or commercial applications as food additives. TEOS—as an alkoxide—was used because it reacts under acidic conditions with the carbonyl groups of the betalain molecule to form new carbonyl-oxygen-silicon bonds, giving more stability to this natural colorant. This novel modified pigment can be used in the food industry, cosmetics and paints in general. Modification in the carbonyl group using FTIR spectroscopy and confirmed it by software simulation of the modified betalain pigment molecule

UV-Light Test
PH Behavior Test
Temperature Test
Model Food Applications
Infrared Spectroscopy Analysis
Considerations on the Modified Pigment
Chemicals and Materials
Betalain Extraction
Chemical Modification and Free Sugar Removal
Pigment Powder Samples
Model Food Applications and Color Measurement
Computational Details
Conclusions
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