Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

E. COHEN; ISRAEL SAGUY

doi:10.1111/j.1365-2621.1983.tb14879.x

Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

E. COHEN, ISRAEL SAGUY

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Abstract

The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when a_w was increased from 0.32 to 0.75. Storing the powder at a_w of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.

Original language	English
Pages (from-to)	703-707
Number of pages	5
Journal	Journal of Food Science
Volume	48
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1983.tb14879.x
State	Published - 1 Jan 1983
Externally published	Yes

ASJC Scopus subject areas

Food Science

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title = "Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments",

abstract = "The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.",

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AU - SAGUY, ISRAEL

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N2 - The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.

AB - The effect of water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.

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ER -

Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

Abstract

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