Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks

Santos, Cláudia Destro dos; Ismail, Marliya; Cassini, Aline Schilling; Marczak, Lígia Damasceno Ferreira; Tessaro, Isabel Cristina; Farid, Mohammed

doi:10.1007/s13197-017-2966-0

Cited by 16 publications

(11 citation statements)

References 23 publications

(55 reference statements)

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“…The inhibitory effect on enzymes was less, but the concentration of betalains was higher with the shorter processing time [ 57 ]. In contrast, high pressure treatment of stalks from beetroot ‘Detroit Dark Red’ did not enhance betanin stability, while short heating reduced its degradation during four days of storage in plants with higher content of this metabolite, and also decreased peroxidase activity [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets

et al. 2020

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There are 11 different varieties of Beta vulgaris L. that are used in the food industry, including sugar beets, beetroots, Swiss chard, and fodder beets. The typical red coloration of their tissues is caused by the indole-derived glycosides known as betalains that were analyzed in hypocotyl extracts by UV/Vis spectrophotometry to determine the content of betacyanins (betanin) and of betaxanthins (vulgaxanthin I) as constituents of the total betalain content. Fields of beet crops use to be also infested by wild beets, hybrids related to B. vulgaris subsp. maritima or B. macrocarpa Guss., which significantly decrease the quality and quantity of sugar beet yield; additionally, these plants produce betalains at an early stage. All tested B. vulgaris varieties could be distinguished from weed beets according to betacyanins, betaxanthins or total betalain content. The highest values of betacyanins were found in beetroots ‘Monorubra’ (9.69 mg/100 mL) and ‘Libero’ (8.42 mg/100 mL). Other beet varieties contained less betacyanins: Sugar beet ‘Labonita’ 0.11 mg/100 mL; Swiss chard ‘Lucullus,’ 0.09 mg/100 mL; fodder beet ‘Monro’ 0.15 mg/100 mL. In contrast with weed beets and beetroots, these varieties have a ratio of betacyanins to betaxanthins under 1.0, but the betaxanthin content was higher in beetcrops than in wild beet and can be used as an alternative to non-red varieties. Stability tests of selected varieties showed that storage at 22 °C for 6 h, or at 7 °C for 24 h, did not significantly reduce the betalain content in the samples.

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Section: Discussionmentioning

confidence: 99%

Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets

et al. 2020

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“…The optimization of a method can be considered as an important milestone to obtain beetroot powder with the minimal loss of the nutrients and maximum potential. Internal factors like enzymatic activity are another important contributor in improving the stability of the bioactive compounds especially betalains (dos Santos et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Kaur

Aggarwal

et al. 2021

J. Food Process. Preserv.

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Beetroot (Beta vulgaris L.) was subjected to different blanching treatments, that is, T1 (hot-water blanching with cold water immersion), T2 (steam blanching with cold water immersion) and T3 (steam blanching with refrigeration) for obtaining beetroot powder. Fourier transform infrared spectroscopy was used for the evaluation of functional groups in the different blanching treatments. Fresh beetroot and the sample with maximum functional groups, that is, T3 was further used to analyze chemical

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“…Betalains were extracted from fresh and dried pitaya pulp for their quantification by Nilsson method (Akbar Hussain et al, 2018; dos Santos et al, 2018; Nilsson, 1970). A 1 g sample of fresh pitaya pulp, or its equivalent mass of the dried sample was mixed with 20 ml of 1:1 (v/v) EtOH:H 2 O solution and vigorously stirred for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Mathematical modeling of infrared drying of red pitaya pulp (Stenocereus queretaroensis) for potential use of its betalains

Ríos‐Moreno

Cruz‐Reyes

Vargas‐Rodríguez

et al. 2022

J Food Process Engineering

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Red pitaya fruit has an important concentration of betalains (68.7 mg/100 g fresh sample) that potentially can be used as natural colorants for food, textiles, dye‐sensitized solar cells, etc. Nevertheless, this fruit has a short shelf life. To overcome this problem and to take advantage of their varied and attractive colors, pitayas can be infrared dried. In this work, we evaluated the kinetics of infrared drying of red pitaya pulp in the temperature range of 40–70°C. The drying rate was found to increase with temperature. The time required to diminish moisture content of red pitaya pulp from 80.5% to around 0.1%–0.3% (dry basis) decreased from 625 min at 40 to 240 min at 70°C. The experimental drying data were fitted to nine empirical drying models reported in literature and to one new model herein proposed. Based on statistical criteria, the proposed model was found the best for characterizing drying behavior of red pitaya pulp for the whole range of temperature. Effective moisture diffusivity was moisture content‐dependent, the average values for diffusivity coefficients at each drying temperature were derived from Fick's law and varied from 0.98–4.43 × 10−9 m2/s over the temperature range. Activation energy for moisture diffusion in red pitaya pulp was determined as 42.89 kJ/mol. Best drying temperature was found to be at 70°C, where a higher betalain content and a faster drying process conditions were achieved. Practical applications Betalains can be used as healthy natural colorants for food, among others. A limitation for which pitayas have not been exploited as a source of colorants is because of their short shelf life. Due to the important concentration of betalains present in this fruit, it is highly desirable to have methodologies that allow access to their use. To overcome this problem and to take advantage of their varied and attractive colors, red pitaya pulp was infrared dried for its study. Herein the proposed model exhibited an excellent fit to the red pitaya pulp drying process. The commercial exploitation of pitayas as an alternative source of natural colorant betalains may not only provide a wider color spectrum than red beetroot, but also contribute to the sustainable development of the usually underdeveloped semiarid regions.

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Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks

Cited by 16 publications

References 23 publications

Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets

Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Mathematical modeling of infrared drying of red pitaya pulp (Stenocereus queretaroensis) for potential use of its betalains

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