PRODUCTION OF A BETACYANINE CONCENTRATE BY FERMENTATION OF RED BEET JUICE WITH Candida utilis

Abstract

ABSTRACTRecent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water‐based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice by Candidu utilis under partial anaerobic conditions was shown to substantially reduce solids, resulting in a five‐ to sevenfold increase in betacyanine content on a dry basis. A 668% betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80% of the Kjeldahl nitrogen were assimilated by Gmdida utilis after 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food colorant.