Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated. The results showed that UPLC-ESI-QTOF-MSE was effective for the simultaneous determination of twenty metabolites, putatively identified as carbohydrates, flavonoids, and betalains. The MRPPC was shown to have microbiological and physicochemical stability through twelve weeks of storage, and chemometric analyses efficiently distinguished the metabolic profile in each storage period. Sensory analysis revealed that the MRPPC was useful as a food colorant in yogurt, where it improved color quality without affecting aroma and other characteristics. These results indicate that MRPPC is promising food ingredient as a natural red-purple colorant.

译文

描述了微滤红紫火龙果着色剂 (MRPPC) 的完整表征及其在食品中的潜在应用。使用感官分析,比较了在其配方中使用胭脂红或甜菜根染料作为食品着色剂的产品。评估了冷藏储存对MRPPC的微生物,理化和化学变化的影响。结果表明,uplc-esi-QTOF-MSE可有效同时测定20种代谢物,推定为碳水化合物,类黄酮和甜菜碱。MRPPC在储存十二周后显示具有微生物学和理化稳定性,化学计量学分析有效地区分了每个储存期间的代谢特征。感官分析表明,MRPPC可作为酸奶中的食用着色剂,在不影响香气和其他特性的情况下改善了颜色质量。这些结果表明,MRPPC作为天然红紫色着色剂是有希望的食品成分。

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