Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage

<i>Celosia cristata</i> Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from <i>Celosia Cristata</i> L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among all copigmentation treatments, T7 (0.33 % gum Arabic, 0.33 % pectin, 0.33 % whey protein, 0.05 % ascorbic acid, and 0.01 % Ca²⁺) exhibited the highest stability in terms of betalain content and color degradation.