Characterization of Red Pigments Extracted From Red Beet (Beta Vulgaris, L.) and Its Potential Uses as Antioxidant and Natural Food Colorants

Abstract

Red pigments extracted from red beet (Beta vulgaris,L.) were identified for major constituents by using HPLC, these pigments were used as alternative natural red colorants in some processed foods, i.e. jelly and ice sherbets. Also, the effect of using red beet extract as natural antioxidant on corn oil was studied.The results showed that red beet had 380 mg betalain /100g on fresh weight. The major constituents' of red beet pigments were betalain and isobetalain by analyzing with HPLC. The best carriers for red beet pigments were dextrin followed by soluble starch, lactose and glucose, respectively. On the other hand, color and higher pigment stability of betalain pigments extracted from red beet were at pH ranged between 3.0 to 7.0 and temperature ranged between 40.0 to 50.0C. Meanwhile, the degradation of red pigments were 82.0% of the total pigments after 180 min at 90C. Antioxidant activity of red beet extracts were assessed by measuring peroxide value in corn oil during 7 days at 60C corn oil contained 1000 ppm was able to lower the peroxide value than using 200 ppm synthetic antioxidant butylated hydroxyl toluene (BHT). Analysis of variance for sensory evaluation of prepared jelly and ice sherbets indicated that, jelly samples containing 0.30% and ice sherbets containing 0.20% red beet pigments were given the highest scores of color, taste and overall acceptability similar with synthetic color carmine.

Extraction and Stabilization of Betalains from Beetroot (Beta vulgaris) Wastes Using Deep Eutectic Solvents

“…The results of the total betalain content from BEW and BED extracts were in accordance with [35], showing 3.80 mg/g on fresh weight. Through an HPLC analysis, it was found that the major constituents of red beet pigments were betalain and isobetalain.…”

Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

“…The use of betalains as natural antioxidants has also been studied in several foods. Attia et al (2013) studied the antioxidant effect of red beet roots in corn oil after seven days of storage at 60 °C, observing a decrease in the peroxide index with values similar to those obtained with BHT. Coria-Cayupán & Nazareno (2015) evaluated the protective effect of betalains from cactus pear fruits that were incorporated as natural pigments in dairy products (yogurt and cream), observing an inhibition of oxidative damage greater than 80% in yogurt and 50% in cream during the oxidation of the systems without the added pigments.…”

“…In the search for new sources of natural additives for use in food, numerous studies have evaluated the potential use of betalains as colorants, antioxidants, and antimicrobials. Attia et al (2013) evaluated the effect of incorporating red beet extract as a colorant in jelly and ice sherbets for its sensory properties, observing that the general acceptability of the products is dependent on the concentration of added betalains and on properties comparable to those of a synthetic red colorant. Betalains have also been incorporated as colorants for ice cream, and they improve the acceptability of the product and have good color stability for 180 days under storage at −20 °C ( Kumar et al, 2015 , Roriz et al, 2018 ).…”

Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates

“…Previous studies have demonstrated the great radical scavenging activity of betacyanins and betaxanthins. Attia et al (2013), Ravichandran et al (2013), and Mikolajczyk‐Bator & Czapski (2017) found that betalains had an antioxidant activity with DPPH (Attia et al, 2013; Mikolajczyk‐Bator & Czapski, 2017; Ravichandran et al, 2013).…”