Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva

BONIFAZI EVELYN; GERSCHENSON LÍA N; FISSORE, ELIANA NOEMI; OTALORA CARLOS M.; BASANTA, MARÍA F.

Polish Journal of Food and Nutrition Sciences

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Lugar: Olsztyn; Año: 2020 vol. 70 p. 15 - 24

1230-0322

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 cuttingof Beta vulgaris L. var conditiva, to evaluate the possibility of taking advantage of them as a source of natural colorants to be incorporated in foodproducts. The identification of the betalain compounds present in these by-products was also performed. Blanching waters showed pigment degradationat all the temperatures evaluated. The remnant tissues were freeze dried rendering beetroot powders whose pigments only presented thermaldegradation at 45°C. Sixteen betalain compounds were identified in powders by chromatography and it was concluded that a thermal treatment at 45ºCduring six days affected the chemical stability of some of these compounds, producing a diversity of betalain degradation products. Results obtained allowedconcluding that the red beetroot powder would have a better performance as a natural coloring additive than the blanching water at temperaturesbelow 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.