Mostrar el registro sencillo del ítem
resumen
Resumen
As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of
[ver mas...]
dc.contributor.author | Perez, María Belén | |
dc.contributor.author | Da Peña Hamparsomian, María J. | |
dc.contributor.author | Gonzalez, Roxana Elizabeth | |
dc.contributor.author | Denoya, Gabriela Inés | |
dc.contributor.author | Dominguez, Deolindo Luis Esteban | |
dc.contributor.author | Barboza Rojas, Karina | |
dc.contributor.author | Iorizzo, Massimo | |
dc.contributor.author | Simon, Philipp W. | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Cavagnaro, Pablo | |
dc.date | info:eu-repo/date/embargoEnd/2023-04-06 | |
dc.date.accessioned | 2022-04-06T11:06:36Z | |
dc.date.available | 2022-04-06T11:06:36Z | |
dc.date.issued | 2022-04 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | https://doi.org/10.1016/j.foodchem.2022.132893 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/11566 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S030881462200855X | |
dc.description.abstract | As a mans to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-40 °C) conditions, in comparison to a commercial synthetic (E131) and a natural grape-based (GRP) colorant. During incubation, the colorants were weekly-monitored for various color parameters, concentration of anthocyanins and phenolics, and antioxidant capacity. Carrot colorants were more stable than GRP; and their thermal stability was equal (at 4°C) or higher than that of E131 (at 25-40°C). Carrot anthocyanins had lower degradation rate at low pH and temperature, with acylated anthocyanins (AA) being significantly more stable than non-acylated anthocyanins (NAA). Anthocyanins acylated with feruloyl and coumaroyl glycosides were the most stable carrot pigments. The higher stability of carrot colorants is likely due to their richness in AA and –to a lesser extent- copigmentation with other phenolics. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.source | Food Chemistry : 132893 (Available online 4 April 2022) | es_AR |
dc.subject | Zanahoria | es_AR |
dc.subject | Carrots | eng |
dc.subject | Variedades | es_AR |
dc.subject | Varieties | eng |
dc.subject | Pigmentos | es_AR |
dc.subject | Pigments | eng |
dc.subject | Antocianinas | es_AR |
dc.subject | Anthocyanins | eng |
dc.subject | pH | eng |
dc.subject | Temperatura | es_AR |
dc.subject | Temperature | eng |
dc.subject | Propiedades Fisicoquímicas | es_AR |
dc.subject | Chemicophysical Properties | eng |
dc.subject.other | Zanahoria Morada | es_AR |
dc.subject.other | Purple Carrots | eng |
dc.title | Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/acceptedVersion | es_AR |
dc.description.origen | EEA La Consulta | es_AR |
dc.description.fil | Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina | es_AR |
dc.description.fil | Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Da Peña Hamparsomian, María J. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza | es_AR |
dc.description.fil | Fil: Da Peña Hamparsomian, María J. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Dominguez, Deolindo L.E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza | es_AR |
dc.description.fil | Fil: Dominguez, Deolindo L.E. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Barboza Rojas, Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science. Raleigh and Plants for Human Health Institute; Estados Unidos | es_AR |
dc.description.fil | Fil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados Unidos | es_AR |
dc.description.fil | Fil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados Unidos | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. | es_AR |
dc.description.fil | Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.subtype | cientifico |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
common
-
Artículos científicos [121]