Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants

Abstract

Ascorbic, isoascorbic, metaphosphoric, and gluconic acids improved the regeneration of red beet juice pigments after heating, and resulted in greater retention of the pigments during processing and storage. Their effect varied depending on the pH of the juice solutions. Ascorbic and isoascorbic acids allowed for the greatest regeneration at pH 3.8. At pH 6.2, metaphosphoric acid and gluconic acid were more effective. Addition of ascorbic acid once prior to the first heating retained the initial concentration of pigments even after 5 cycles of heating (3 min at 100°C) and regeneration. Control solution lost red pigments completely.

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

“…Since the amount of compounds released during solid-liquid extraction depends on the degree of cell disintegration, mechanical fragmentation, heating, pressing or a combination of several solvents in the extraction medium are often used. However, these processes may affect the color stability of betanines, which is sensitive to pH, temperature, light, and oxygen [55].…”

Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E‐162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

“…The crude extract was obtained according to Han et al; 21 the roots were washed, dried and cut into cubes of about 1 × 1 cm and blanched for 5 min in boiling water. After removing water and rapid cooling of the beet chunks, beet juice was extracted with a standard kitchen food processor (Moulinex).…”

“…However, red beet root pigments are highly sensitive to heat and light. 21 The use of betanin (E-162) as an additive is common in the manufacturing of meat products.…”

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

“…In contrast, several findings on betalain stability improvement by ascorbic acid were reported. Ascorbic acid concentrations of 0.003% (Máriás-syová & Š ilhár, 2000), 0.1% (Barrera, Reynoso, & Gonzá-les de Mejía, 1998;Bilyk & Howard, 1982), 0.2% (Attoe & von Elbe, 1985), and 40 mmol/L (about 0.7%; Han, Kim, Kim, & Kim, 1998), respectively, were found to enhance betalain stability, while Attoe and von Elbe (1985) reported a reduction of headspace oxygen by 87% when adding 11 mmol/L (about 0.2%) ascorbic acid. The stabilising effects of ascorbic and isoascorbic acid were ascribed to oxygen removal, since oxygen was shown to accelerate betanin degradation (Attoe & von Elbe, 1982).…”