Abstract
Red beet stalks are a potential source of betalain, but their pigments are not widely used because of their instability. In the present work, the applicability of high pressure processing (HPP) and high temperature short time (HTST) thermal treatment was investigated to improve betalain stability in extracts with low and high concentrations. The HPP was applied at 6000 bar for 10, 20 and 30 min and HTST treatment was applied at 75.7 °C for 80 s, 81.1 °C for 100 s and 85.7 °C for 120 s, HPP treatment did not show any improvement in the betalain stability. In turn, the degradation rate of the control and the HTST thermal treatment at 85.7 °C for 120 s of the sample with high initial betalain concentration were 1.2 and 0.4 mg of betanin/100 ml of extract per day respectively. Among the treatments studied, HTST was considered the most suitable to maintain betalain stability from red beet stalks.
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Acknowledgements
The authors gratefully acknowledge the financial support provided by CAPES (Coordination for the Improvement of Higher Education Personnel—Brazil 99999.006557/2015-05) and the Department of Chemical and Materials Engineering of University of Auckland.
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dos Santos, C.D., Ismail, M., Cassini, A.S. et al. Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks. J Food Sci Technol 55, 568–577 (2018). https://doi.org/10.1007/s13197-017-2966-0
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DOI: https://doi.org/10.1007/s13197-017-2966-0