Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva
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Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales, Departamento de Industrias and National Research Council of Argentina (CONICET); Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria. Avenida Intendente Guiraldes 2620, (1428) CABA, Argentina
UMYMFOR-CONICET, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Lia Noemi Gerschenson   

Industry Department. Natural and Exact Sciences School. Buenos Aires University, Buenos Aires University and CONICET, Avenida Intendente Guiraldes 2620, 1428, Buenos Aires, Argentina
Submission date: 2019-08-30
Final revision date: 2019-12-30
Acceptance date: 2020-01-10
Online publication date: 2020-02-12
Publication date: 2020-02-12
Pol. J. Food Nutr. Sci. 2020;70(1):15–24
The objective of this study was to evaluate the thermal stability (5°C, 25°C, and 45°C) of betalains present in by-products of the blanching and cutting of Beta vulgaris L. var conditiva, to evaluate the possibility of taking advantage of them as a source of natural colorants to be incorporated in food products. The identification of the betalain compounds present in these by-products was also performed. Blanching waters showed pigment degradation at all the temperatures evaluated. The remnant tissues were freeze dried rendering beetroot powders whose pigments only presented thermal degradation at 45°C. Sixteen betalain compounds were identified in powders by chromatography and it was concluded that a thermal treatment at 45ºC during six days affected the chemical stability of some of these compounds, producing a diversity of betalain degradation products. Results obtained allowed concluding that the red beetroot powder would have a better performance as a natural coloring additive than the blanching water at temperatures below 45°C. Probably, the low water activity of the powder and its lignin content ensured an effective protection of the pigments up to this temperature.
This study was financially supported by University of Buenos Aires (UBACyT 20020100100726/2011-2014 and 20020130100550BA/2014-2017), National Agency of Scientific and Technical Research (PICT 2015-2109 and 2013-2088), and CONICET (PIP 11220090100531/2010-2012 and 11220120100507/2013-2015).
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Polish Journal of Food and Nutrition Sciences