Smart polymers and smartphones for Betalain measurement in cooked beetroots

Betalains in beetroots offer notable colouring properties and health benefits, including antioxidant, anti-inflammatory, hepatoprotective, and antitumorous activities. However, they degrade due to processing and storage conditions like temperature, pH, oxygen, and light-exposure. Traditional betalai...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.459, p.140358, Article 140358
Hauptverfasser:	Gaona-Ruiz, María, Vallejo-García, Jorge Lucas, Arnaiz, Ana, Sedano-Labrador, Carlos, Trigo-López, Miriam, Rodríguez, Ana, Carrillo, Celia, Vallejos, Saúl
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidants beets Beta vulgaris - chemistry betalains Betalains - analysis Betalains - chemistry color Colorimetry Colourimetry Cooking food chemistry food industry Hydrogels mobile telephones oxygen Pigments Plant Roots - chemistry Polyacrylic films polymers Polymers - chemistry Red beet Smartphone temperature thermal stability titration
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