Properties and application of betalaine dye isolated from regional beet variety
https://doi.org/10.32634/0869-8155-2023-374-9-185-190
Abstract
Relevance. Consumers in todayʼs society are concerned about the safety of using synthetic dyes to color food. The development and use in the food industry of natural dyes compositions based on available plant materials remains relevant. The use of natural dye based on betalains — pigments of beets (Beta vulgaris) — in the production of food products, allows not only to improve the color range of products, but also to enrich them with biologically active compounds. The objects of the study are beetroot pigments betalaines, concentrated natural dye and cream «Glace» with the addition of concentrated betalain dye.
Results. Depending on the experimental conditions, betalains were extracted from plant materials. The organoleptic and physico-chemical parameters of the concentrated natural dye and cream «Glasse» with its addition were studied.
Results. It has been shown that the optimal conditions for isolating betalains from beets are their extraction with 95% ethanol, ultrasonic extraction at 25 ºC, and extraction with an aqueous solution at 60 ºC for 30 min. It has been determined that the most stable color of the pigment is maintained in the range of pH = 3.7–8.2. In the region of pH > 10 there is a sharp change of the color. Betalain extracts at a pH > 10 acquire a rich dark red color. It was shown that the betalain dye obtained by the concentration method is a dark red liquid, which has antiradical activity (1,49 мМ) and contains 11 mg/cm3 of betalains. The best organoleptic characteristics were found in the cream «Glasse» with the addition of 5% concentrated betalain dye.
Supporting agencies: The materials were prepared as part of the grant from the state support for the creation and development of advanced engineering schools was provided (July 07, 2022 No. 075-15-2022-1143).
About the Authors
N. Yu. Chesnokova
Far Eastern Federal University
Russian Federation
Russian Federation
Natalia Yuryevna Chesnokova, Doctor of Technical Sciences, Associate Professor
10 Ajax Bay, Russky Island, Vladivostok, 690922
A. A. Kuznetsova
Far Eastern Federal University
Russian Federation
Russian Federation
Alla Alekseevna Kuznetsova, Candidate of Technical Sciences, Associate Professor
10 Ajax Bay, Russky Island, Vladivostok, 690922
L. V. Levochkina
Far Eastern Federal University
Russian Federation
Russian Federation
Ludmila Vladimirovna Levochkina, Candidate of Technical Sciences, Associate Professor
10 Ajax Bay, Russky Island, Vladivostok, 690922
M. A. Tarabaev
Far Eastern Federal University
Russian Federation
Russian Federation
Maksim Andreevich Tarabaev, Вachelor
10 Ajax Bay, Russky Island, Vladivostok, 690922
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Review
For citations:
Chesnokova N.Yu., Kuznetsova A.A., Levochkina L.V., Tarabaev M.A. Properties and application of betalaine dye isolated from regional beet variety. Agrarian science. 2023;(9):185-190. (In Russ.) https://doi.org/10.32634/0869-8155-2023-374-9-185-190
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