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Research Paper | Food Science | Egypt | Volume 5 Issue 12, December 2016

Improving Red Color of Some Food Products using Red Beet Powder

Ibraheem ^[17] | A. A ^[459] | Makpoul.K.R ^[2] | Amira M. Shokry

Abstract: Background using root beet powder pigments without extract or using organic solvents, to study the stability of pigments in model foods tomato paste, strawberry jam, juice, and burger, and to perform preliminary studies consumer acceptance of model foods containing them. Objective The overall aim of this study was to use microencapsulation technique to increase the stability of red beet pigments as the natural colorant and use it to improving red color in food models. Results Strawberry jam, tomato paste and burger were chosen as models to study the stability of pigments in foods, and consumer acceptance of model foods containing them. The color degradation of natural pigment from red beet powder was studied in pH, and temperature during the time was used to quantify the degradation process. The remaining absorbance at 535 nm as a function of the incubation at different values of pH for 120 hours was used to quantify the degradation process. The red beet pigment encapsulation with glycerol by freeze drying was better stabilized efficiently for pH values. unmodified pigment was reduced more than 40 % with the increase of pH values. encapsulation red beet pigment was the most thermos resistant with a remaining absorbance of 95 % after 6 h at 150 C. unmodified of red beet pigment showed remaining absorbance percentages of 64.22 %, 21.38 % and 8.14 %, after 3 h at 150 C respectively. In general, based on sensory evaluation data, strawberry jam could be successfully with encapsulated red beet powder without any adverse effects. Betacyanin and betaxanthin in foods with encapsulated red beet pigment were the highest content. Betacyanin content 5.84, 4.16 and 3.28 in burger, tomato paste and strawberry jam respectively. Betaxanthin content 3.13, 2.96 and 2.31 in burger, tomato paste and strawberry jam respectively. Conclusion this study would be helpful in establish the betalain encapsulation techniques for increasing its stability as powdered food grade colorants.

Keywords: Red beet powder, Betalain pigment, Betacyanin and betaxanthin, Strawberry jam, Tomato paste, burger, natural color

Edition: Volume 5 Issue 12, December 2016,

Pages: 798 - 805

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