Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

详细信息    查看全文

• 作者：Juan A. Rodrí ; guez-Sá ; nchez^a ; ^{iqjuanrodriguez@gmail.com} ; Marí ; a T. Cruz y Victoria^b ; ^{tereipn@hotmail.com} ; Blanca E. Barragá ; n-Huerta^a ; ^{bbarraganh@ipn.mx} ; ^{bbarraga59@hotmail.com}
• 关键词：Stenocereus pruinosus ; Betaxanthin ; Food colorant ; Pitaya ; CIELAB color space
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：63-71
• 全文大小：772 K
• 卷排序：91

文摘

Stenocereus pruinosus fruits are a potential source of natural yellow food colorants. Pitaya yellow pigments are stabilized by low-temperature storage and ascorbic acid. H° values of beverages pigmented with betaxanthin were 64.6 to 87.1. H° values of gummies pigmented with betaxanthin were 69.0 to 86.2. Betaxanthins were more stable in gelatin gummies than in beverages.