Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development

8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicat...

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Autores: Etxabide Etxeberria, Alaitz, Kilmartin, Paul A., Maté Caballero, Juan Ignacio
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/39490
Acceso en línea:https://hdl.handle.net/2454/39490
Access Level:acceso abierto
Palabra clave:Curcumin
Anthocyanin
Betanin
Natural colorants
Color stability
pH- indicator
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spelling Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging developmentEtxabide Etxeberria, AlaitzKilmartin, Paul A.Maté Caballero, Juan IgnacioCurcuminAnthocyaninBetaninNatural colorantsColor stabilitypH- indicator8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicators, color stability and variability of curcumin (E−100), betanin (E−162), and anthocyanin (E−163) containing food colorants were studied in solution under different food storage conditions and pHs by light absorbance, color, pH and turbidity measurements. E−100 provided color variations (yellow/brown-yellow) at pH > 9 and was particularly photosensitive since a color loss of 67% was observed after 1 day of storage. E−162 and E−163 colorants, however, were thermosensitive and showed significant lower loss of color (30%) after 28 days of storage. E−163, especially, presented a broader color response (red-purple-blue-green) over a wider pH range. Furthermore, color variations at different pHs were dependent upon colorant type and concentration.A.E. thanks the Ministry of Science, Innovation and Universities (Juan de la Cierva contract).ElsevierEuropean Federation of Food Science and TechnologyAgronomia, Bioteknologia eta ElikaduraInstitute on Innovation and Sustainable Development in Food Chain - ISFOODAgronomía, Biotecnología y Alimentación2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2454/39490reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/394902026-06-17T12:41:47Z
dc.title.none.fl_str_mv Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
title Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
spellingShingle Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
Etxabide Etxeberria, Alaitz
Curcumin
Anthocyanin
Betanin
Natural colorants
Color stability
pH- indicator
title_short Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
title_full Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
title_fullStr Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
title_full_unstemmed Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
title_sort Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
dc.creator.none.fl_str_mv Etxabide Etxeberria, Alaitz
Kilmartin, Paul A.
Maté Caballero, Juan Ignacio
author Etxabide Etxeberria, Alaitz
author_facet Etxabide Etxeberria, Alaitz
Kilmartin, Paul A.
Maté Caballero, Juan Ignacio
author_role author
author2 Kilmartin, Paul A.
Maté Caballero, Juan Ignacio
author2_role author
author
dc.contributor.none.fl_str_mv Agronomia, Bioteknologia eta Elikadura
Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Agronomía, Biotecnología y Alimentación
dc.subject.none.fl_str_mv Curcumin
Anthocyanin
Betanin
Natural colorants
Color stability
pH- indicator
topic Curcumin
Anthocyanin
Betanin
Natural colorants
Color stability
pH- indicator
description 8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being developed. In this study, in search of new natural and food grade pH-indicators, color stability and variability of curcumin (E−100), betanin (E−162), and anthocyanin (E−163) containing food colorants were studied in solution under different food storage conditions and pHs by light absorbance, color, pH and turbidity measurements. E−100 provided color variations (yellow/brown-yellow) at pH > 9 and was particularly photosensitive since a color loss of 67% was observed after 1 day of storage. E−162 and E−163 colorants, however, were thermosensitive and showed significant lower loss of color (30%) after 28 days of storage. E−163, especially, presented a broader color response (red-purple-blue-green) over a wider pH range. Furthermore, color variations at different pHs were dependent upon colorant type and concentration.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/39490
url https://hdl.handle.net/2454/39490
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv © 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
European Federation of Food Science and Technology
publisher.none.fl_str_mv Elsevier
European Federation of Food Science and Technology
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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