Studying the processing of food dye from beet juice

Tamila Sheiko,Volodymyr Vasyliv,Mykola Bondar,Marina Bilko,Olena Deviatko,Roman Mukoid,Serhii Tkachenko,Mikhailo Mushtruk

doi:10.5219/1152

Abstract

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.

Highlights

Red beet juice is very useful food product, because it contains significant amount of sugars, mineral substances and vitamins
The obtained data shows that adsorption of pectin substances from red beet juice by shungite takes place already at temperature of 20 °C
The authors improved apparatuses and technological scheme for producing food grade dye from red beet juice by installing two adsorbing devices with shungite which work in regime of sorption-desorption

Summary

Introduction

Red beet juice is very useful food product, because it contains significant amount of sugars, mineral substances and vitamins. For the purpose of obtaining dye from red beet juice, a part of pectin substances, which make the process of juice concentration more difficult, is removed with the help of expensive enzymatic agents (Sheiko, 2015; Sheiko, Tkachenko and Petrenko, 2017; Mehemdi et al, 2015). It is well-known that to clean juice, the following enzyme preparations are used: pectophytoside with a complex of pectolytic enzymes (pectinase) for the cleavage of pectin substances; amylorizine and glucoadamorine with an amylase advantage; protohetoidin with an enzyme complex of proteolytic (protease) and pectolytic activity for juice processing mainly for the purpose of juice illumination and removal of turbidity (Murashev, Zhemchuzhnikova and Verzhuk, 2015; Loretz, Lopaeva and Neverova, 2016; Stich, 2016)

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