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Pigment and color stability of beetroot betalains in cow milk during thermal treatment

Güneşer, Onur·2016·Food Chemistry
DOI 10.1016/j.foodchem.2015.09.033
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Abstract

Thermal stability of beetroot betalains in cow milk was determined during heating at 70-90 °C. Changes in color values of colored milk were also investigated. Degradation of betalains followed first order kinetics while changes of L(∗), Hue angle and Chroma values fitted zero order and first order kinetic, respectively. Reaction rate for degradation of betalains, L(∗), Hue angle and Chroma values ranged between 1.588-30.975 × 10(-3) min(-1), 90.50-379.75 L(∗)min(-1), 0.581-5.008 Hue anglemin(-1) and 3.250-19.750 × 10(-3) min(-1), respectively. Between 70 and 90 °C, activation energy for the degradation of betalains was 42.449 kJ mol(-1). L(∗) values was more stable than Hue angle and Chroma color values in colored milk during heating. 74.150 kJ mol(-1), 111.174 kJ mol(-1) and 93.311 kJ mol(-1) of activation energy values were found for L(∗), Hue angle and Chroma values of milk, respectively. Significant positive and negative linear correlations were determined between betalains and color values. Multiple regression models were also established to predict the content of betalains in milk during thermal process by using color values.

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Metadata

Authors
Güneşer, O.
Affiliations
Usak University (TR)
Corresponding author
Güneşer, Onur
ORCID
Güneşer, Onur
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2016-04
Volume
196
Pages
220-227
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2015.09.033
OpenAlex
W1796892482
Cited by
94
References
0
Citations by year
2026: 6 · 2025: 4 · 2024: 4 · 2023: 7 · 2022: 18 · 2021: 17 · 2020: 13 · 2019: 12 · 2018: 3 · 2017: 7 · 2016: 3
FWCI
5.78
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
The Scientific Research Fund of Usak University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
betalains, beetroot, cow's milk, thermal stability, pigment degradation, color stability, activation energy, degradation kinetics, CIELAB color values, first-order kinetics, multiple regression prediction
MeSH terms
Animals, Color, Coloring Agents, Hot Temperature, Kinetics, Milk, Betalains, Pasteurization

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CoChat. (2026). Citation check: Pigment and color stability of beetroot betalains in cow milk during thermal treatment. https://app.cochat.ai/papers/10.1016/j.foodchem.2015.09.033
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Güneşer, O. (2016). Pigment and color stability of beetroot betalains in cow milk during thermal treatment. Food Chemistry. https://doi.org/10.1016/j.foodchem.2015.09.033