This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Saguer, E. Articles by Carretero, C. Search for Related Content Social Bookmarking                         What's this?

Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain, elenas{at}intea.udg.es

S. Altarriba

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain

C. Lorca

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain

D. Parés

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain

M. Toldra`

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain

C. Carretero

INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain

The effect of nicotinic acid (NA) and nicotinamide (NAm) on colour parameters (CIE L*, a*, b*) of spray dried red blood cells and colour stability during a 7-weeks storage period at room temperature were investigated. The influence of pH on the colour of powder stabilized with NA or NAm was also determined by using starch gels as a model matrix. The results showed that nicotinic acid at 2% (w/v) considerably prevented colour deterioration of haemoglobin concentrate during spray-drying as well as during the storage period. The powder obtained was clearer, redder and more yellow than the control. A positive effect was also detected with 2.5% (w/v) nicotinamide, but the improvement achieved was never as high as it was when nicotinic acid was used. However, powder containing nicotinamide at 2.5% (w/v) showed higher capacity as a red colourant than nicotinic acid at 2% (w/v) when added to starch gels either at pH 7.5 or 4.5.

Key Words: haemoglobin • colourant • stabilization • nicotinic acid • nicotinamide

Food Science and Technology International, Vol. 9, No. 4, 301-307 (2003)
DOI: 10.1177/108201303036092


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?