Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese
The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts we...
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2025-01-01
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| author | Elizabeth López-Solórzano Claudia Muro Yolanda Alvarado Perez Andrea Y. Guadarrama-Lezama Elsa Gutiérrez-Cortez Juan Manuel Urrieta |
| author_facet | Elizabeth López-Solórzano Claudia Muro Yolanda Alvarado Perez Andrea Y. Guadarrama-Lezama Elsa Gutiérrez-Cortez Juan Manuel Urrieta |
| author_sort | Elizabeth López-Solórzano |
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| description | The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-5ee330d437dc4594a5167ba22489e1162025-01-24T13:32:56ZengMDPI AGFoods2304-81582025-01-0114222810.3390/foods14020228Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage CheeseElizabeth López-Solórzano0Claudia Muro1Yolanda Alvarado Perez2Andrea Y. Guadarrama-Lezama3Elsa Gutiérrez-Cortez4Juan Manuel Urrieta5División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Toluca, Tecnológico Nacional de México, Avenida Tecnológico S/N, Colonia Agrícola Bellavista, Metepec 52149, Estado de México, MexicoDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Toluca, Tecnológico Nacional de México, Avenida Tecnológico S/N, Colonia Agrícola Bellavista, Metepec 52149, Estado de México, MexicoDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Toluca, Tecnológico Nacional de México, Avenida Tecnológico S/N, Colonia Agrícola Bellavista, Metepec 52149, Estado de México, MexicoFacultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, Toluca 50120, Estado de México, MexicoFacultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli 54714, Estado de México, MexicoDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Villahermosa, Tecnológico Nacional de México, Km. 3.5 Carretera, Villahermosa—Frontera, Cd Industrial, Villahermosa 86010, Tabasco, MexicoThe maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization.https://www.mdpi.com/2304-8158/14/2/228betalains applicationred beetrootgolden beetrootpurple prickly pearstabilitycottage cheese |
| spellingShingle | Elizabeth López-Solórzano Claudia Muro Yolanda Alvarado Perez Andrea Y. Guadarrama-Lezama Elsa Gutiérrez-Cortez Juan Manuel Urrieta Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese Foods betalains application red beetroot golden beetroot purple prickly pear stability cottage cheese |
| title | Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese |
| title_full | Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese |
| title_fullStr | Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese |
| title_full_unstemmed | Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese |
| title_short | Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese |
| title_sort | conservation analysis and colorimetric characterization of betalain extracts from the peel of red beetroot golden beetroot and prickly pear applied to cottage cheese |
| topic | betalains application red beetroot golden beetroot purple prickly pear stability cottage cheese |
| url | https://www.mdpi.com/2304-8158/14/2/228 |
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