Immobilization of natural betalain pigments in inorganic hosts

IF 1 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY

Journal of The Serbian Chemical Society Pub Date : 2023-01-01 DOI:10.2298/jsc221028010t

L. Todan, D. Culiță, Mirabela Soare, R. Ion, R. Fierăscu, M. Maganu

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Abstract

search of new food-grade pH sensitive formulations, red beet extract rich in betacyanin was included in different inorganic matrices based on silica and aluminosilicate to improve the stability of the dye. By the direct method of encapsulation of the pigments in silica support, stabilizing agents such as inclusion complex forming ?-cyclodextrin and ascorbic acid were added. The post loading system assumes the synthesis of porous silica and aluminosilicate powders and the adsorption of the beet extract by these supports. The unloaded carriers were structurally and texturally characterized (X-ray diffraction, FTIR, N2-physisorption). The presence of betanin, approved as a red food colorant, was evidenced by UV-vis spectroscopy in all the hosts. Color properties were investigated as well as the pH generated color variations of the powders exposed to ammonia in the head-space of a sealed vessel. The obtained results could widen the field of applications of beet extract, the prepared ecological formulations could provide added value to edible products packaging.

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天然甜菜素色素在无机寄主中的固定化

寻找新的食品级pH敏感配方，将富含甜菜花青素的红甜菜提取物加入到不同的二氧化硅和硅酸铝无机基质中，以提高染料的稳定性。采用二氧化硅载体直接包封的方法，加入包合物-环糊精和抗坏血酸等稳定剂。后加载系统假设多孔二氧化硅和铝硅酸盐粉末的合成和甜菜提取物的吸附这些支持。对空载载流子进行了结构和纹理表征(x射线衍射、红外光谱、n2物理吸附)。紫外-可见光谱法证实了甜菜素的存在，甜菜素被批准为红色食品着色剂。颜色特性以及pH值产生的粉末暴露于氨在一个密封容器的头部空间的颜色变化进行了研究。研究结果可拓宽甜菜提取物的应用领域，制备的生态制剂可为食用产品包装提供附加值。

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来源期刊

Journal of The Serbian Chemical Society 化学-化学综合

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of the Serbian Chemical Society -JSCS (formerly Glasnik Hemijskog društva Beograd) publishes articles original papers that have not been published previously, from the fields of fundamental and applied chemistry: Theoretical Chemistry, Organic Chemistry, Biochemistry and Biotechnology, Food Chemistry, Technology and Engineering, Inorganic Chemistry, Polymers, Analytical Chemistry, Physical Chemistry, Spectroscopy, Electrochemistry, Thermodynamics, Chemical Engineering, Textile Engineering, Materials, Ceramics, Metallurgy, Geochemistry, Environmental Chemistry, History of and Education in Chemistry.