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 6000bar for 10, 20 and 30min and HTST treatment was applied at 75.7°C for 80s, 81.1°C for 100s and 85.7°C for 120s, 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 120s of the sample with high initial betalain concentration were 1.2 and 0.4mg of betanin/100ml 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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