Stability enhancement of betalain pigment extracted from <i>Celosia cristata</i> L. flower through copigmentation and degradation kinetics during storage.

ABSTRACT: Celosia cristata Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from Celosia Cristata L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among a

SUBMITTER: Showkat S 

PROVIDER: S-EPMC11929098 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature