Effect of fermentation on the composition of the red beet pigments

Drdák, M.; Vallová, Milota; Daučík, Pavol; Greif, Gabriel

doi:10.1007/bf01043048

Cited by 5 publications

(6 citation statements)

References 3 publications

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“…However, most of these procedures are timeconsuming. Since their initial application for analysis of the betalains [505], HPLC methods have become widely adopted as a fast and efficient means of betalain separation and analysis [440,441,[506][507][508][509][510][511].…”

Section: Extraction and Analysismentioning

confidence: 99%

“…The procedures generally used, usually paper or column chromatography [504] or electrophoresis [528], not only purify but also separate pigments, thereby allowing for quantitation of total and individual betalains simultaneously. Due to its speed and high resolving power, and the fact that preliminary purification is not always necessary, HPLC is the method of choice for quantitative analysis of individual and total betalains [437,480,491,507,510,511].…”

Section: Quantitative Analysismentioning

confidence: 99%

“…Further developments could make chromatographic systems very useful for large-scale production of purified betalain colorants. Purification of red beet extracts has also been carried out by fermentation using Aspergillus niger [533,534], Candida utilis [535,536] and Saccharomyces oviformis [511], resulting in products with improved stability and no offflavours, (i.e. geosmin is removed in the fermentation process).…”

Section: Current and Potential Sources And Usesmentioning

confidence: 99%

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Natural Food Colorants

1996

111

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Preface to the second editionIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first.It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience.

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Section: Extraction and Analysismentioning

confidence: 99%

Section: Quantitative Analysismentioning

confidence: 99%

Section: Current and Potential Sources And Usesmentioning

confidence: 99%

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Natural Food Colorants

1996

111

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“…Fermentation of red beet juice , and of some cactus fruits , with Saccharomyces sp. has been previously reported and pigment recovery studied.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Opuntia stricta (Haw.) Fruits for Betalains Concentration

Castellar

Obón

Alacid

et al. 2008

J. Agric. Food Chem.

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Fermentation of juice and homogenized fruits of Opuntia stricta fruits has been developed and optimized. The aim was to obtain the red food colorant betanin from prickly pear, at high concentration and low viscosity. Among three strains assayed, Saccharomyces cerevisiae var. bayanus AWRI 796 has been the optimum for this process. The optimum temperature value was found to be 35 degrees C for both sugar consumption and pigment preservation. After fermentation, biomass and residual vegetal tissue were discarded by centrifugation. Supernatant was concentrated under vacuum. Therefore, liquid concentrated betanin was obtained, with low viscosity and being sugar free. Besides, bioethanol was obtained as byproduct. Characteristics of the final product obtained were pH 3.41, 5.2 degrees Brix, 9.65 g/L betanin, color strength of 10.8, and viscosity of 52.5 cP. These values are better than obtained by other procedures.

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“…The red pigments in beet root include betacyanin, iso-β-cyanate and trace quantities of betacyanine [16] (Table 5) (Drdáket al, 1989) and linear regression analysis of data from experiment 1showed that the contents of betacyanine in ʻRød Valseʼdecreased significantly (P<0.05) with beetroot weight: mg/100 g betacyanine = 102.8 -0.18*weight (R = -0.81). The vertical concentration of red colorant in beet root surface decreased from 35 % at the leaf basis towards 18% at medium root height and increased then to 100% in the root tip and the horizontal distribution increased from 52% at the root center to 68 % at the root surface (Fig 4).…”

Section: Chemical Compoundsmentioning

confidence: 99%

Raw Materials for Processing of Sour-Sweet Slices of Red Beetroot

2016

International Journal of Forestry and Horticulture

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This research focuses on the possibilities for fitting raw material quality characteristics of red beetroot for industrial processing of preserved sour sweet red beetroot slices size 40-50 and 50-60 mm. The relationship between degree days and beet root was significantly associated with the yield of beetroot that may be 90 and 100 t ha -1 with a high percentage of roots with a diameter from 40 to 60 mm. Optimization of beetroot length and size may increase the yield of slices during processing in order to improve the coordination between the growing of beets in the fields and the processing chain.The quality characteristics color, sucrose, nitrate, oxalic acid, and mineral contents varied significantly between cultivars and the data from this research shows how to select new genetic variants that determine the most important properties of interest for the consumers. An increased level of nitrogen fertilization may decrease the purple colorant, keep the yellow colorants constant, decrease dry matter and soluble solids and increase nitrate, glutamic acid, and glutamine. Increases in harvest time may keep red colorants stable, increase yellow colorants, soluble solids sucrose, oxalic acid and water insoluble dry matter. The white precipitate in jars with beet slices may contain from 4 to 90 % calcium oxalate and the amounts of this deposit depended on salt and sugar concentration and decreased by increasing pH.

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Effect of fermentation on the composition of the red beet pigments

Cited by 5 publications

References 3 publications

Natural Food Colorants

Natural Food Colorants

Fermentation of Opuntia stricta (Haw.) Fruits for Betalains Concentration

Raw Materials for Processing of Sour-Sweet Slices of Red Beetroot

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