Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

Detalhes bibliográficos
Autor(a) principal: Mezquita,Pedro Cerezal
Data de Publicação: 2014
Outros Autores: Barragán-Huerta,Blanca Estela, Ramírez,Jennifer Palma, Hinojosa,Claudia Ortiz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300018
Resumo: The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E &#8805; 5.0 were not obtained at any time during storage, indicating high stability of the pigment.
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spelling Stability of astaxanthin in yogurt used to simulate apricot color, under refrigerationastaxanthincolorHPLCyogurtThe aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E &#8805; 5.0 were not obtained at any time during storage, indicating high stability of the pigment.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300018Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6386info:eu-repo/semantics/openAccessMezquita,Pedro CerezalBarragán-Huerta,Blanca EstelaRamírez,Jennifer PalmaHinojosa,Claudia Ortizeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300018Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
title Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
spellingShingle Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
Mezquita,Pedro Cerezal
astaxanthin
color
HPLC
yogurt
title_short Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
title_full Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
title_fullStr Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
title_full_unstemmed Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
title_sort Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
author Mezquita,Pedro Cerezal
author_facet Mezquita,Pedro Cerezal
Barragán-Huerta,Blanca Estela
Ramírez,Jennifer Palma
Hinojosa,Claudia Ortiz
author_role author
author2 Barragán-Huerta,Blanca Estela
Ramírez,Jennifer Palma
Hinojosa,Claudia Ortiz
author2_role author
author
author
dc.contributor.author.fl_str_mv Mezquita,Pedro Cerezal
Barragán-Huerta,Blanca Estela
Ramírez,Jennifer Palma
Hinojosa,Claudia Ortiz
dc.subject.por.fl_str_mv astaxanthin
color
HPLC
yogurt
topic astaxanthin
color
HPLC
yogurt
description The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E &#8805; 5.0 were not obtained at any time during storage, indicating high stability of the pigment.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6386
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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