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Effect of Oxygen Retained on Beet Powder on the Stability of Betanine and Vulgaxanthine I
Author(s) -
SAGUY I.,
GOLDMAN MARIANA,
BORD AYELET,
COHEN E.
Publication year - 1984
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.1365-2621.1984.tb13679.x
Subject(s) - chemistry , aluminium , catalysis , oxygen , degradation (telecommunications) , moisture , oxide , aluminium oxide , pigment , metallurgy , materials science , organic chemistry , telecommunications , computer science
The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I was studied at 35°C as a function of a w (“dry”‐0.75). moisture content, added aluminium oxide powder and headspace gases (N 2 , air). Limited degradation was observed under N 2 or air and a w ± 0.41. Deterioration was accelerated at a w ± 0.52 and the presence of added Al 2 O 3 . This was interpreted as a lack of liquid phase mobility which retarded the reaction up to ± 0.5 a w . Above 0.5 a w the transition in the mechanism was related to the concentration of the dissolved 0 2 in the liquid phase, which controlled the deterioration rate. The latter was strongly affected by the added Al 2 O 3 . In the presence of aluminium oxide, the very fast pigment oxidation suggested a catalytic reaction.