caa a22 4500 46315603X CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s00217-006-0378-x doi (NATIONALLICENCE)springer-10.1007/s00217-006-0378-x Stability of yellow-orange cactus pear ( Opuntia ficus-indica [L.] Mill. cv. ‘Gialla') betalains as affected by the juice matrix and selected food additives [Elektronische Daten] [Markus Moßhammer, Michael Rohe, Florian Stintzing, Reinhold Carle] The impact of added ascorbic, isoascorbic, and citric acid on heat stability of cactus pear betalains was investigated at pH 4 and 6, respectively. To assess the influence of cactus pear juice matrix compounds such as sugars, organic acids, amino acids, and pectic substances on pigment stability, juice and purified pigment preparations derived therefrom were assayed separately. Immediately after heating at 85°C for 1h and a 24h cool storage period, betalain retention, betanin and proline-betaxanthin isomerisation as well as overall colour changes were determined. Pigment stability and colour characteristics depended on type and concentration of the respective additive as well as on pH conditions. Interestingly, the stabilising effects of the additives under investigation were less pronounced in matrix-free pigment preparations compared to juice samples. Maximum pigment retention amounting to 79% was obtained when 0.1% citric acid was added to the juice at pH 6. For the first time, formation of 2-decarboxy-betanin upon thermal treatment of yellow-orange cactus pear juice being more distinct at pH 4 as compared to pH 6 is reported. Springer-Verlag, 2006 Betalains nationallicence 2-Decarboxy-betanin nationallicence Cactus pear nationallicence Heat stability nationallicence (Iso) Ascorbic acid nationallicence Citric acid nationallicence Moßhammer Markus Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut Rohe Michael Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut Stintzing Florian Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut Carle Reinhold Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 21-32 1438-2377 225:1<21 2007 225 217 https://doi.org/10.1007/s00217-006-0378-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0378-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Moßhammer Markus Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Rohe Michael Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Stintzing Florian Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Carle Reinhold Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Str. 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 21-32 1438-2377 225:1<21 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer