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Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments
Author(s) -
COHEN E.,
SAGUY ISRAEL
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14879.x
Subject(s) - pigment , water content , moisture , chemistry , hysteresis , composition (language) , sorption , water activity , food science , organic chemistry , adsorption , geology , physics , linguistics , philosophy , geotechnical engineering , quantum mechanics
The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when a w was increased from 0.32 to 0.75. Storing the powder at a w of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.