Relationship between color and betalain content in different thermally treated beetroot products

A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction

“…Their values were in agreement with those reported in the literature (Prieto-Santiago et al, 2020) [ 26 ]. At 45 °C, regardless of the dosage used, a */ b * increased as the extraction time increased until reaching the maximum value, beyond which a strong decrease at longer extraction times (in particular at 240 and 300 min) was revealed.…”

“…Moreover, the betacyanin/betaxanthin ratio was not stable at 45 °C during longer treatment times, while no changes in this ratio were revealed at 25 °C ( Figure 2 and Figure 3 ). Prieto-Santiago et al [ 26 ] explained that the variation in this ratio could be ascribable to the degradation of Bt, as well as to the formation of Bx. Indeed, the latter could arise from the condensation of free amino acids with the betalamic acid, generated by Bt hydrolysis [ 26 ].…”

“…The hue expresses the color nuance and the values are defined as follows: red–purple = 0°, yellow = 90°, bluish-green = 180°, and blue = 270°. The C * is a measure of chromaticity, which denotes the purity or saturation of the color; the higher the chroma values, the higher the perceived color intensity of the samples to the naked eye [ 26 ].…”

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

“…While ethanol (II) extracted the highest amount of betalain from pulp (0.81 mg/g), leaves (0.48 mg/g), and juice (0.79 mg/g) compared to 0.40, 0.18, and 0.40 mg/g obtained by ethanol (I) from pomace, leaves, and juice, respectively. The obtained betalain from beetroot peel, pulp, and juice was higher than 274.4 mg/kg detected in ethanolic extract (50%) of beetroot puree treated at 120 °C for 60 min [ 30 ]. Methanol (II) extracted 0.5 mg of betacyanin from peel and pulp, while 0.31 and 0.29 mg/g of betacyanin were detected in peel and pulp, respectively.…”

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…Heat or thermal treatment is considered as one of the novel techniques for food preservation. For many years, the technique is well proven in various food sectors: from bakery and dairy to fruits and vegetables (Wurlitzer et al 2019 ; Gharibi et al 2020 ; Prieto-Santiago et al 2020 ; Christiansen et al 2020 ). The process generally involves heating of foods at a temperature between 75 and 90 °C or higher with a holding time of 25–30 s. Study on preservation enhancement of apple juice beverage by pasteurization and thermal treatment of maize showed a great impact on the flavor, digestibility, glycemic index, aroma, color and sensory attributes (Charles-Rodríguez et al 2007 ; Zou et al 2020 ).…”