Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures

dc.authorid0000-0003-4536-7239en_US
dc.authorid0000-0002-4313-1014
dc.authorid0000-0003-4449-6696
dc.authorid0000-0002-5530-9705
dc.contributor.authorKayın, Nilay
dc.contributor.authorAtalay, Derya
dc.contributor.authorAkçay, Tuğba Türken
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2021-06-23T19:50:39Z
dc.date.available2021-06-23T19:50:39Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn the present study, effect of storage temperature (25 degrees, 35 degrees and 45 degrees C) and light (with/without aluminum foil) on betalain content, color stability and bioactive compounds of concentrated red beet juice were investigated. Degradation of betalains and change in total phenolics content followed first-order kinetics while changes of L*, a*, b* and C* values and antioxidant capacity fitted zero-order kinetic. It was determined that the reaction rate constants of betacyanin and betaxanthin degradations in red beet juice concentrates increased with increasing storage temperature and time. The activation energies for betaxanthin degradation (E-a: 92.04-93.27 kJ mol(-1)) in comparison with the activation energies for betacyanin degradation (E-a: 66.07-66.13 kJ mol(-1)) in all samples demonstrate that susceptibility to temperature of betaxanthin is higher than that of betacyanin. According to L* and a* parameters it can be suggested that color stability in red beet juice concentrate stored with aluminum foil found better than that in the sample without aluminum foil. However, there was no significant difference (p > 0.05) between samples with and without foil as regards changes in total phenolics, betalains and antioxidant capacity. In addition, 25 degrees C can be proposed for providing betalain stability of red beet juice concentrates during storage.en_US
dc.identifier.doi10.1007/s13197-019-03982-5
dc.identifier.endpage5106en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue11en_US
dc.identifier.pmid31741534en_US
dc.identifier.scopus2-s2.0-85070080907en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5097en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03982-5
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9832
dc.identifier.volume56en_US
dc.identifier.wosWOS:000494045200034en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKayın, Nilay
dc.institutionauthorAtalay, Derya
dc.institutionauthorAkçay, Tuğba Türken
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRed beet juice concentrateen_US
dc.subjectStorageen_US
dc.subjectBetalainen_US
dc.subjectReaction Kineticsen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectVisual Coloren_US
dc.titleColor stability and change in bioactive compounds of red beet juice concentrate stored at different temperaturesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Yükleniyor...
Küçük Resim
İsim:
nilay-kayin.pdf
Boyut:
700.87 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text