Enhanced mass transfer during solid–liquid extraction of gamma-irradiated red beetroot

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

“…Research on red beetroot showed that at doses of 2.5-10 kGy, the diffusion coefficient of betanin increases by 25%. However, it should be noted that radiation at close range can also destroy betanins (Nayak et al 2006).…”

Aqueous two phase extraction for purification and concentration of betalains

“…Betalains have received an increased attention due to their antiviral and antimicrobial activities. The stability of betalains is strongly influenced by sugar, light, oxygen, water activity, pH and temperature (Delgado-Vargas et al, 2000;Nayak, Chethana, Rastogi, & Raghavarao, 2006).…”

Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

“…Gamma-irradiation pretreatment has been reported to change and damage the interior tissue structure; thereby increasing the permeability of plant cells, which resulted in, improved mass transfer during air drying (Wang & Chao, 2002, 2003a, 2003b, osmotic dehydration (Rastogi, 2005;Rastogi & Raghavarao, 2004a), and solid liquid extraction (Nayak, Chethana, Rastogi, & Raghavarao, 2006a). The effect of gamma irradiation on drying characteristic and quality (appearance, vitamin C content, rehydration ratio) of the dehydrated apple and potato was studied by Chao (2003a, 2003b).…”