The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I was studied at 35°C as a function of aw (“dry”‐0.75). moisture content, added aluminium oxide powder and headspace gases (N2, air). Limited degradation was observed under N2 or air and aw± 0.41. Deterioration was accelerated at aw± 0.52 and the presence of added Al2O3. This was interpreted as a lack of liquid phase mobility which retarded the reaction up to ± 0.5 aw. Above 0.5 aw the transition in the mechanism was related to the concentration of the dissolved 02 in the liquid phase, which controlled the deterioration rate. The latter was strongly affected by the added Al2O3. In the presence of aluminium oxide, the very fast pigment oxidation suggested a catalytic reaction.
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - 1 Jan 1984|
ASJC Scopus subject areas
- Food Science