Properties and application of betalaine dye isolated from regional beet variety

Abstract

Relevance. Consumers in todayʼs society are concerned about the safety of using synthetic dyes to color food. The development and use in the food industry of natural dyes compositions based on available plant materials remains relevant. The use of natural dye based on betalains — pigments of beets (Beta vulgaris) — in the production of food products, allows not only to improve the color range of products, but also to enrich them with biologically active compounds. The objects of the study are beetroot pigments betalaines, concentrated natural dye and cream «Glace» with the addition of concentrated betalain dye.Results. Depending on the experimental conditions, betalains were extracted from plant materials. The organoleptic and physico-chemical parameters of the concentrated natural dye and cream «Glasse» with its addition were studied.Results. It has been shown that the optimal conditions for isolating betalains from beets are their extraction with 95% ethanol, ultrasonic extraction at 25 ºC, and extraction with an aqueous solution at 60 ºC for 30 min. It has been determined that the most stable color of the pigment is maintained in the range of pH = 3.7–8.2. In the region of pH > 10 there is a sharp change of the color. Betalain extracts at a pH > 10 acquire a rich dark red color. It was shown that the betalain dye obtained by the concentration method is a dark red liquid, which has antiradical activity (1,49 мМ) and contains 11 mg/cm3 of betalains. The best organoleptic characteristics were found in the cream «Glasse» with the addition of 5% concentrated betalain dye.