TY - JOUR
T1 - Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage
AU - Mezquita, Pedro Cerezal
AU - Huerta, Blanca E.Barragán
AU - Ramírez, Jenifer C.Palma
AU - Hinojosa, Claudia P.Ortíz
N1 - Publisher Copyright:
© 2013, Association of Food Scientists & Technologists (India).
PY - 2015/3
Y1 - 2015/3
N2 - Astaxanthin has been used as a colorant and antioxidant with excellent results, its application and stability in food matrices to human consumption has been little studied. The aim of this work was the incorporation of astaxanthin oleoresin to milks with different fat content, simulating the red-orange color that can impart apricot fruit. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Milk samples were stored (5 ± 2 °C) and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography each 24 h for a week. Pigment degradation followed first-order kinetic with a constant degradation of 0.259 day−1 and 0.104 day−1, in whole and semi-skimmed milk, respectively. Chromaticity coordinates L*, a*, b* for different types of milk showed a low dispersion of their values during the storage time, indicating high stability of astaxanthin within the matrix.
AB - Astaxanthin has been used as a colorant and antioxidant with excellent results, its application and stability in food matrices to human consumption has been little studied. The aim of this work was the incorporation of astaxanthin oleoresin to milks with different fat content, simulating the red-orange color that can impart apricot fruit. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Milk samples were stored (5 ± 2 °C) and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography each 24 h for a week. Pigment degradation followed first-order kinetic with a constant degradation of 0.259 day−1 and 0.104 day−1, in whole and semi-skimmed milk, respectively. Chromaticity coordinates L*, a*, b* for different types of milk showed a low dispersion of their values during the storage time, indicating high stability of astaxanthin within the matrix.
KW - Astaxanthin
KW - Colours properties
KW - HPLC
KW - Milks
KW - Storage
UR - http://www.scopus.com/inward/record.url?scp=84924023375&partnerID=8YFLogxK
U2 - 10.1007/s13197-013-1179-4
DO - 10.1007/s13197-013-1179-4
M3 - Artículo
C2 - 25745234
SN - 0022-1155
VL - 52
SP - 1634
EP - 1641
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -