Abstract
Abstract Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.
Highlights
Beetroot (Beta vulgaris L. ssp. vulgaris) is a two-year herbaceous plant from the Amaranthaceae family, a good antioxidant source for phenolic compounds and betalains [1, 2]
The betacyanin and betaxanthin content obtained in this study was lower than that found by Latorre et al [25] for red beetroot tissue (400–800 mg/L), and by Bazaria and Kumar [26] for beetroot juice concentrate (1523.89 mg/L)
Our findings are in agreement with previous studies demonstrating that beetroot treated with thermal processes such as blanching, boiling, drying and roasting [2, 9, 27] loses betalains depending on the process time and temperature
Summary
Beetroot (Beta vulgaris L. ssp. vulgaris) is a two-year herbaceous plant from the Amaranthaceae family, a good antioxidant source for phenolic compounds and betalains [1, 2]. Betalain is a water-soluble nitrogenous pigment, and its basic structure consists of betalamic acid [3]. Betalamic acid, which forms the structure of the betalains, evolves into betacyanins (red) and betaxanthin (yellow) as a result of biosynthesis with different molecules [4, 5]. While acid-resistant anthocyanins are mostly used as natural pigments, the color of betalains is relatively stable over a wide pH range (3–7), and they are a suitable colorant for low-acid foods [8]. Their coloring power is very high because betalains have a higher molar extinction coefficient than synthetic colorants [7]. Betalains have been proven to be beneficial to human health due to their potential to possess anti-inflammatory activity, inhibit lipid oxidation and peroxidation, increase resistance to the oxidation of low-density lipoproteins and provide chemo-preventive effects [9]
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