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Extraction of Red Beet Pigments

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Red Beet Biotechnology

Abstract

Red beet is a rich source of water-soluble betalains, which have application in the food and pharmaceutical industries, owing to their visual and health promoting functional properties. Conventional extraction techniques suffer from certain disadvantages, such as low yields, stability problems, solvent contaminations and batch-to-batch variations. Alternative extraction techniques such as permeabilization, pulsed electric field extraction, membrane processing, supercritical extraction, sonication, and nano grinding offer benefits of safety and eco friendly processing steps, higher recovery rates and greater uniformity of the product.

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Authors and Affiliations

  1. Department of Food and Consumer Technology, Manchester Metropolitan University, Manchester, M14 6HR, UK

    Brijesh K. Tiwari

  2. School of Food and Environmental Health, Dublin Institute of Technology, Dublin, Dublin 1, Ireland

    Patrick J. Cullen

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  1. Brijesh K. Tiwari
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  2. Patrick J. Cullen
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Correspondence to Brijesh K. Tiwari .

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  1. , Plant Cell Biotechnology Department, Central Food Technological Research Inst, Mysore, India

    Bhagyalakshmi Neelwarne

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Tiwari, B.K., Cullen, P.J. (2013). Extraction of Red Beet Pigments. In: Neelwarne, B. (eds) Red Beet Biotechnology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-3458-0_14

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