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dc.creatorCejudo Bastante, María Jesúses
dc.creatorHurtado, Nelsones
dc.creatorDelgado, Angélicaes
dc.creatorHeredia Mira, Francisco Josées
dc.date.accessioned2024-03-18T18:43:18Z
dc.date.available2024-03-18T18:43:18Z
dc.date.issued2016
dc.identifier.citationCejudo Bastante, M.J., Hurtado, N., Delgado, A. y Heredia Mira, F.J. (2016). Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus). Journal of Food Science and Technology, 53 (5), 2405-2413. https://doi.org/10.1007/s13197-016-2215-y.
dc.identifier.issn0022-1155es
dc.identifier.issn0975-8402es
dc.identifier.urihttps://hdl.handle.net/11441/156408
dc.description.abstractThe effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity. Highly-acidic extracts (pH 4) showed the lowest betalain content, chroma (C*ab = 60 against 70) and the yellow component of the colour (b*). Storage temperature manifested a great influence on CIELAB parameters when yellow pitaya peel was added to highly-acidic foodstuffs, with a tendency towards red hues (hab, from 100° to 85°) and remarkable changes on lightness (L*, from 90 to 75) as temperature increased. However, low-acidic extracts (pH 5 and 6) were superior from a colour stability standpoint, not being influential the temperature of storage. All colour changes according to pH and temperature were visually appreciable by human eyes (∆E*ab > 3). New opportunities for diversification of colorant market could be possible by employing yellow pitaya peel as natural resource.es
dc.description.sponsorshipJunta de Andalucía P11-AGR-7843es
dc.formatapplication/pdfes
dc.format.extent30 p.es
dc.language.isoenges
dc.publisherSpringer Naturees
dc.relation.ispartofJournal of Food Science and Technology, 53 (5), 2405-2413.
dc.subjectBetalainses
dc.subjectDifferential tristimulus colorimetryes
dc.subjectStabilityes
dc.subjectYellow pitaya (Selenicereus megalanthus)es
dc.titleImpact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)es
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.projectIDP11-AGR-7843es
dc.relation.publisherversionhttps://dx.doi.org/10.1007/s13197-016-2215-yes
dc.identifier.doi10.1007/s13197-016-2215-yes
dc.journaltitleJournal of Food Science and Technologyes
dc.publication.volumen53es
dc.publication.issue5es
dc.publication.initialPage2405es
dc.publication.endPage2413es
dc.contributor.funderJunta de Andalucíaes

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