Consumer concern over artificial food additives has stimulated production of pigments from natural sources. The aim of this study was to examine the effects of process variables on the content of colour compounds (betaxanthin and betacyanin) in beetroot peel juice extracted by conventional method. In this research, the extraction processes were carried out according to the central composite design with different process variables. Quantitative measurements of the basic colour compounds in beetroot extract were performed using spectrophotometer. From our experiment, it was found that the most adequate extraction conditions, which gave the highest yield of colour compounds (952.5 mg l–1 of betaxanthin and 1361 mg l–1 of betacyanin), were extraction time 1 h, operating temperature 20 ºC, and solvent ratio 0.8 w/v. Being a conventional heating method, it is a simple and cost efficient process with relatively high yield.

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Two novel technologies were applied in order to investigate concentration and formulation of anthocyanins for potential use in food industry. Integrated membrane process technology was applied for concentrating elderberry juice. In the fi rst step, the juice was clarifi ed by microfi ltration, followed by a pre-concentration step with reverse osmosis. Finally, the juice was concentrated to the end concentration of 56 °Brix by osmotic distillation. The elderberry juice concentrate was formulated in a powderous form by a high-pressure process -Particles from Gas Saturated Solution (PGSS™) -using supercritical CO 2 . The applied carrier material was palm fat. The products with different anthocyanin-carrier ratios were measured for their colour properties (lightness, hue angle, and saturation). Colour stability was monitored for prolonged storage at different conditions (light/dark and ambient temperature/ refrigerator). The obtained powderous anthocyanin-palm fat products showed good colour stability, which gives good bases for potential applications in the future.

Abstract. In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P ) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries,