ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2015
Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 45 citations in OpenAlex.
- Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation.Molecules (Basel, Switzerland) · 2025Review
- Red biocolorant from endophytic Talaromyces minnesotensis: production, properties, and potential applications.Applied microbiology and biotechnology · 2023Article
- Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.Molecules (Basel, Switzerland) · 2021Article
- Recent Advances on Nanoparticle Based Strategies for Improving Carotenoid Stability and Biological Activity.Antioxidants (Basel, Switzerland) · 2021Review
- Technological Applications of Natural Colorants in Food Systems: A Review.Foods (Basel, Switzerland) · 2021Review
- Extraction optimization by using response surface methodology and purification of yellow pigment fromFood science & nutrition · 2021Article
- New insights into red plant pigments: more than just natural colorants.RSC advances · 2020Review
- Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy.Journal of food science and technology · 2019Article
- Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization.Molecules (Basel, Switzerland) · 2019Article
- Purple pigment fromJournal of food science and technology · 2019Article
- Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods.Plant foods for human nutrition (Dordrecht, Netherlands) · 2018Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a great interest in natural yellow colorants due to warnings issued about certain yellow food colorings of synthetic origin. However, no comparative studies have been reported of their thermal stability. For this reason, the thermal stabilities of six natural yellow colorants used in foods--lutein, riboflavin, curcumin, ß-carotene, gardenia yellow and Opuntia betaxanthins--were studied in simple solutions over a temperature range 30-90 °C. Spectral properties and visual color were investigated during 6 h of heat treatment. Visual color was monitored from the CIEL*a*b* parameters. The remaining absorbance at maximum wavelength and the total color difference were used to quantify color degradation. The rate of color degradation increased as the temperature rose. The results showed that the thermal degradation of the colorants followed a first-order reaction kinetics. The reaction rate constants and half-life periods were determined as being central to understanding the color degradation kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. Activation energies ranged from 3.2 kJmol(-1) (lutein) to 43.7 kJmol(-1) (Opuntia betaxanthins). ß-carotene and lutein exhibited high thermal stability, while betaxanthins and riboflavin degraded rapidly as temperature increased. Gardenia yellow and curcumin were in an intermediate position.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.