The use of beetroot extract and extract powder in sausages as natural food colorant

Abstract

Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

“…More than 90 different betalains (60 betacyanins and 33 betaxanthins) have been found in nature [9]. Despite the large number of compounds referred to by the term betalains, the betacyanins that are found in the highest concentration in beetroot are, in decreasing order, betanin, isobetanin, neobetanin, and probetanin ( Figure 2).…”

“…In addition, it is important to highlight that betalains also had other advantages, since they are more water-soluble, presented higher coloring strength and greater free radical ability than anthocyanins [23,26]. Moreover, betalains have a higher molar extinction coefficient than synthetic dyes, which gives them a very high coloring power [9]. Although betalains are stable in a wide pH range, they are susceptible to light, enzymatic activity, metal ions, oxidation, and heat during food processing and storage [21].…”

“…The specific conditions of each processing technique result in a different degradation of betalains. These losses mainly depend on the temperature and time of the process [9]. The application of non-conventional technologies, such as microwave retained can even increase the content of betalains, in contrast to the significant losses obtained with the traditional boiling or roasting techniques [36].…”

“…The use of synthetic nitrate and nitrite ingredients is very frequent in this industry, since these ingredients ensure color stability and the correct flavor development in meat products [2,6], in addition to serving as powerful antimicrobial agents against pathogenic organisms such as Clostridium botulinum, the outgrowth of its spores, as well as growth of other bacteria [7,8]. However, nitrite and nitrate cause the formation of carcinogenic nitroso-compounds [9]. Therefore, despite not being able to totally dispense with these compounds in the meat industry, their use tends to be reduced or substituted by other additives or alternatives [2,7].…”

“…Most beetroot is consumed as a vegetable, although it is also consumed as juice and can be processed into a powder for use as a food coloring agent [22]. Due to the high content of betalains (pigments with deep and powerful purplish-red color, and antioxidant activity), phenolic compounds (antioxidants), and inorganic nitrate, the use of both juices and beetroot powder offer an excellent opportunity to increase the shelf life of meat and meat products while also limiting the use of (and potentially replacing) synthetic additives [9,18,23]. Moreover, beetroot extracts have antibacterial activity against a wide range of bacteria, while no inhibitory activity has been found against fungi and yeasts [24].…”