The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products
| Autor: | Katarzyna Rybak, Dorota Witrowa-Rajchert, Ewelina Konopka, Emilia Janiszewska-Turak, Ewelina Grzybowska |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Food Handling
Sonication Betalains Pharmaceutical Science Color Raw material Pretreatment method 01 natural sciences Article Antioxidants Analytical Chemistry Anthocyanins chemistry.chemical_compound Pigment QD241-441 0404 agricultural biotechnology Phenols Betalain Drug Discovery Food science Physical and Theoretical Chemistry Betanin Chemistry ultrasound Plant Extracts 010401 analytical chemistry Organic Chemistry betalain Pomace food and beverages 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Fruit and Vegetable Juices Freeze Drying Chemistry (miscellaneous) visual_art beetroot steam treatment visual_art.visual_art_medium Molecular Medicine Ready to use Betacyanins Beta vulgaris |
| Zdroj: | Molecules Volume 26 Issue 12 Molecules, Vol 26, Iss 3683, p 3683 (2021) |
| ISSN: | 1420-3049 |
| Popis: | Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance L*, a*, and b* color parameters and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use. |
| Databáze: | OpenAIRE |
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