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Título : | Extracción y estudio cinético de la degradación de las betalaínas presentes en la bugambilia fucsia (bougainvillea sp), una alternativa como colorante alimentario |
Autor : | VICTOR RIVERA |
Palabras clave : | Procesos Alimentarios |
Fecha de publicación : | 2014 |
Editorial : | ERCOFAN |
Resumen : | "Betalains extracts were obtained from Fuchsia bougainvillea (Bougainvillea sp.) by using ethanol and distilled water acidified with 1% citric acid. The Betalains present were identified by UV-Vis spectroscopy (~ 537 nm), signal from which the total concentration of betalains was obtained. A stability study was performed on the extracts at different storage temperatures by calculating its concentration over time. The conditions to which the measurements performed were: pH 5.5 (the most stable for this pigments) and temperatures of 4 ° C, 25 ° C and 40 ° C. The temperature has a greater influence on the degradation of betalains, since when stored at high temperatures degrade more rapidly at room temperature degradation slower more however occurs, and 4 ° C samples are stable for at least the time period to which the study was conducted." |
metadata.dc.identifier.*: | http://reini.utcv.edu.mx:80/handle/123456789/1076 |
metadata.dc.language: | spa |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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articulo_ismael.pdf | 437.62 kB | Adobe PDF | Visualizar/Abrir |
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