Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product

TL;DR

This study examines how natural colorants in cheesecake hold up with different sweeteners, finding that some combinations better preserve color and health benefits.

Contribution

The study introduces a comparative analysis of sweetener effects on natural pigments and antioxidants in cheesecake, offering practical insights for functional food development.

Findings

Xylitol-sweetened cheesecake retained the highest betacyanin concentration over 5 days.

Dextrose and fructose enhanced pigment stability and antioxidant properties more than xylitol and sorbitol.

Phycocyanin and cyanidin-3-glucoside showed robust stability across all sweeteners tested.

Abstract

Color has been recognized as a paramount sensory attribute in the food industry. Although synthetic colorants have traditionally been used to ensure consistent color in food products, growing concerns about their possible toxicity and environmental impact have led to a shift toward using natural, biobased pigments. This study explored the phytochemical stability of three natural colorants (phycocyanin, anthocyanins, and betacyanin) incorporated in a cheesecake product and their interactions with various sweeteners (sucrose, fructose, sorbitol, dextrose, and xylitol). The fillings and cakes were analyzed for their phytochemical composition, color, and antioxidant properties. Phycocyanin and cyanidin‐3‐glucoside confirmed robust stability across all sweeteners. In contrast, xylitol‐sweetened cheesecake retained the highest betacyanin concentration (7.81 mg/g) and maintained it over the 5‐day shelf life (p > 0.05), compared to dextrose‐sweetened samples (7.07 mg/g). Dextrose and fructose significantly enhanced the stability and antioxidant properties compared to xylitol and sorbitol. These findings suggest that the choice of sweetener plays a crucial role in maintaining the stability and enhancing the health benefits of cheesecake fillings, paving the way for the development of functional foods with natural colorants.

Phycocyanin, anthocyanins, and betacyanin were tested with various sweeteners (sucrose, fructose, dextrose, xylitol, sorbitol) to assess their impact on color retention, antioxidant activity, and sensory properties. Key parameters investigated include pigment degradation, antioxidant performance, color measurements, and consumer acceptability, offering insights into the formulation of visually appealing and nutritionally enhanced functional desserts.

Figures