Substitution of Synthetic Colorants by Betalain Pigment Extracted from Beetroot Peels in Baked Foods: Muffins

Abstract

Synthetic colorants such as Carmoisine and Ponceau 4R are used to get the desired red color in red velvet cakes. These synthetic food colorants have detrimental health effects like carcinogenicity, hypersensitivity reactions, behavioral effects, etc. This study explores the use of beetroots as a source of betalain pigments to be used for natural food coloring. Betalains being thermally labile, many trials were carried out to stabilize the pigments at the high baking temperature. For practical applications, instead of mentioning 'Contains permitted synthetic color', it is beneficial both for the manufacturer and the consumer when it says 'Contains Natural color' on the nutritional label. Betalain pigments also have anti-oxidant properties. From a technological standpoint, the addition of betalain pigment delays oxidative rancidity of fats used in the muffins thus contributing towards longer shelf life.