Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31839
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dc.contributor.authorFernández-López, Juana-
dc.contributor.authorPonce Martinez, Angel J.-
dc.contributor.authorRodríguez Párraga, Judith-
dc.contributor.authorSolivella Poveda, Ana Micaela-
dc.contributor.authorFernandez-Lopez, Jose A.-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-26T11:04:48Z-
dc.date.available2024-03-26T11:04:48Z-
dc.date.created2023-12-
dc.identifier.citationFood Bioscience Volume 56, December (2023)es_ES
dc.identifier.issn2212-4306-
dc.identifier.issn2212-4292-
dc.identifier.urihttps://hdl.handle.net/11000/31839-
dc.description.abstractThe aim of this work was to study the suitability of the application of beetroot juices (obtained from fresh beetroot, cooked beetroot, beetroot powder and commercial beetroot juice) as colorants in the development of meat analogues, as well as their antioxidant properties. Fresh beetroot juice showed the highest betalain content (119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml) and commercial juice the lowest (49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml). Juices from fresh and cooked beetroot showed ABTS, FRAP and FIC values higher than values obtained for commercial juice (ascorbic acid added). Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat, respectively, which is in accordance with their hue values and reflectance spectra. The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogueses_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBeetrootes_ES
dc.subjectBetalaines_ES
dc.subjectColorantes_ES
dc.subjectAntioxidantes_ES
dc.subjectMeat analogueses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleBeetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice typees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
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Artículos Tecnología Agroalimentaria


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