Beetroot Pigment Research Articles

EXPLOITING ECO-FRIENDLY NATURAL DYES FROM PLANT SOURCES: EXTRACTION AND DIVERSE APPLICATIONS

Natural pigments extracted from plant sources offer eco-friendly and sustainable alternatives to synthetic colorants. In this study, pigment samples were obtained through aqueous extraction from beetroot (S1), red cabbage (S2), and turmeric (S3). Their physicochemical properties and potential applications were thoroughly evaluated. The research problem addressed in this study is the need to overcome the limitations of natural dyes, such a slower color fastness, reduced reproducibility, and limited color range, in order to promote their wider adoption in various industries as sustainable alternatives to synthetic colorants. The pigment extracts were assessed for their suitability in textile dyeing, paper pH indicators, food coloring, ink production, and natural stamp pad formulations. Cotton and wool fabrics were dyed by adding traditional mordants, and the pigment-treated textiles exhibited distinctive color changes and varying levels of color fastness. The pigment samples demonstrated the ability to act as effective acid-base indicators, displaying characteristic color transitions in response to varying pH levels. When used as natural food colorants, the extracts imparted attractive hues to rice and cream without altering their flavor profiles. The feasibility of incorporating these plant-derived pigments in ink manufacturing and stamp pad production was also explored. Beetroot pigment exhibited superior color retention and fastness properties, while red cabbage and turmeric extracts displayed effectiveness in selected applications. The findings of this comprehensive study highlight the viability of these plant sources as natural substitutes for synthetic colorants in diverse fields. The observed performance characteristics and the eco-friendly nature of the pigments underscore their potential to serve as sustainable alternatives in various industries.

Nano-Liposomal Beetroot Phyto-Pigment in Photodynamic Therapy as a Prospective Green Approach for Cancer Management: In Vitro Evaluation and Molecular Dynamic Simulation.

Using plant extracts as photosensitizers in photodynamic therapy (PDT) represents a significant green approach toward sustainability. This study investigates beetroot juice (BRJ), betanin, and their liposomal formulations (Lip-BRJ, Lip-Bet) as photosensitizers in cancer PDT. BRJ was prepared, and its betanin content was quantified via HPLC. The p-nitrosodimethylaniline (RNO)/imidazole technique monitored the singlet oxygen formation. BRJ and betanin decreased the RNO absorbance at 440 nm by 12% and 9% after 45 min of irradiation, respectively. Furthermore, betanin interaction with Bcl-2 proteins was examined using binding free energy analysis and molecular dynamic simulation. The results revealed favorable interactions with ΔG values of -40.94 kcal/mol. Then, BRJ, betanin, Lip-BRJ, and Lip-Bet were tested as photosensitizers on normal (HEK 293) and human lung cancer (A549) cell lines. Irradiation significantly enhanced the cytotoxicity of Lip-Bet on HEK 293 cells (20% cell viability at 2000 µg/mL) and A549 cells (13% cell viability at 1000 µg/mL). For Lip-BRJ, irradiation significantly enhanced the cytotoxicity on HEK 293 cells at lower concentrations and on A549 cells at all tested concentrations. These results proved the positive effect of light and liposomal encapsulation on the anticancer activity of betanin and BRJ, suggesting the efficiency of liposomal beetroot pigments as green photosensitizers.

Evaluating the Bioactive Compounds of Beetroot and Their Pharmacological Activities in Promoting Health

Purpose: Lifestyle modification and sedentary life have led to multiple comorbidities which necessitate exploitation of underutilized novel ingredients in daily life. This comprehensive review aimed at providing valuable insight into the diverse pharmacological activities of beetroot bioactive compounds and their health enhancing properties. Furthermore, this review explored emerging research by scientific community for utilization of beetroot in the development of novel functional food products. 
 Materials and Methods: The scientific studies focusing on the biological activity and therapeutic potential of beetroot for health parameters were included in this study. Database search was made using google scholar, PubMed and research gate which generated a total of 200 papers. Out of which, only 63 met the inclusion criteria of this study. Inclusion criteria included literature focusing on beetroot’s bioavailability, plant pigments, bioactive compounds, health benefits, as well as studies describing food applications. This review includes studies between 2014 and 2023.
 Findings: The main findings suggested that a prominent bioactive compound and natural betalain pigment in beetroot, exhibits potential anti-inflammatory, anti-carcinogenic and anti-depressive properties. The anti-oxidant activity of betalain is effective against oxidative stress and play a role in preventing and mitigating chronic diseases. Bioactive components including, nitrate content, betanin and betacyanin, potentially modulate blood pressure and promote cardiovascular health. Furthermore, beetroot derived polyphenols, carotenoids, vitamins and minerals contribute to bone health, immune function and overall well-being. Food product development based studies demonstrate an overall improvement in the nutritional and sensory profile. 
 Implications to Theory, Practice and Policy: Further research on bioactive components of multiple varieties of beetroot is recommended to reassess the underlying mechanisms and optimal dosage for unlocking their potential for medicinal, nutraceuticals and dietary interventions. More research is needed by food industrialists and scientists to explore the potential of beetroot pigments as non-synthetic food additives particularly color enhancer in various food formulations.

Properties and application of betalaine dye isolated from regional beet variety

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.

Production and Analysis of Lip Balm using Herbal Resources

Lip care products are an integral part of a day-to-day lifestyle. These impart the colour and protect the lips from the external environment. The major function of lip balm is to protect and moisturize the lips. A variety of lip care products are available in the market. The main concern with this product is that these contain synthetic colourant and flavouring agents that may have adverse effects such as darkening of lips. Besides, these may contain heavy metals that adversely affect various body organs. The current research work deals with preparation lip balm by using maximum possible natural ingredients and evaluation of the formulation. Various natural ingredients used were beetroot extract, Cocoa powder, Almond oil and Vitamin E. The physicochemical properties such as colour, odour, consistency, spreadability, melting point, pH and stability were studied. It was found that the formulation possesses red colour due to the addition of beetroot pigments, it had a typical flavour of cocoa powder, uniform in consistency and good spreadability. The melting point and pH of formulation were found to be 58-60°C ± 0.62 and 6.9 ± 0.25 respectively. The stability study indicated that formulation is stable at room temperature and refrigeration temperature. It can be concluded that lip balm formulation was successfully prepared by using these natural additives and better alternatives to synthetic excipients.

Development of a Novel Thin-Layer Chromatographic Method of Screening the Red Beet (Beta vulgaris L.) Pigments in Alimentary Products.

The aim of this study was to develop a thin-layer chromatographic method of qualitative analysis, aiming to confirm the presence of the red beetroot pigments in a given sample. The TLC system developed for this purpose consists of the precoated RP-18 F254s TLC plates and the acetonitrile + methanol + water + glacial acetic acid, 2:7:1:0.1 (v/v/v/v) mobile phase. With the use of this system, a striking horizontal separation of betacyanin pigments is obtained for both the red beetroot juice and the commercial betanin sample (with the left-to-right resolution distance of the two bands equal to ca. 6mm), and a unique pattern of the two skewed chromatographic bands is observed. This striking phenomenon has been given a thorough consideration, and its tentative physicochemical justification was provided, based on analogical cases reported and extensively discussed in our earlier studies. Characteristic fingerprint obtained both for the beetroot juice and the commercial sample of betanin (resembling two slant butterfly wings) can prove very helpful for qualitative confirmation of the presence (or otherwise) of the betanin pigment in the red color juices and beverages, as it was demonstrated upon an example of elderberry juice with a confirmed fortification with the betanin pigment.

The Characterization of Beetroot Pigment as Surface Coating

The Characterization of Beetroot Pigment as Surface Coating

Production of Nata de Coco - a Natural Dietary Fibre Product from Mature Coconut Water using Gluconacetobacter xylinum (sju-1)

Nata de coco is a natural dietary fibre food product obtained by static fermentation of any sugar rich substrate using Gluconacetobacter xylinum. Nata producing microorganism has been isolated from sugarcane juice and was used to produce nata. The yield of nata was about 250 gL−1 in coconut water medium. G. xylinum (sju-1) produced more quantity of nata with thickness accounting to 13 mm and 15 mm in HS medium and mature coconut water medium, respectively. The water holding capacity, hardness and crude fibre content of nata produced from coconut water medium were found to be 87.14%, 41 N and 11.25g respectively. The developed nata was formulated successfully in sugar syrup base using natural colorant obtained from beet root pigment. It could be concluded that the mature coconut water can very well be exploited for the development of nata-a value added fibre food, using G. xylinum (sju-1).

Microencapsulated beetroot juice as a potential source of betalain

Red beet is a rich source of betalain pigments, which can protect against age-related diseases. Betalain pigment can be used as a natural additive for food, cosmetics and drugs in the form of beet juice as well as beet powder. Processing stability in food is the most important issue nowadays. Microencapsulation of pigments creates stable powders. The aim of this study was to investigate the effect of carrier type on stability of beetroot pigments. Raw material used in the study was 100% beetroot juice. Low-crystallised maltodextrin, Arabic gum and a mixture of both (1:1) were used as carriers. Drying was carried out in a spray-drier at a disc speed of 39,000rpm and a solution flux rate of 0.3 and 0.8×10−6m3s−1. The inlet air temperature was 160°C. In powders physical properties such as hygroscopicity, dry matter solubility and size, which can influence future application, were tested. The highest violet pigment content was observed in powders based on Arabic gum, but the content of yellow pigment was low. Reverse results were seen for microparticles with maltodextrin. Moreover, for a longer period of time microcapsules of Arabic gum and beetroot pigments were stable, because of their lower hygroscopicity in comparison to maltodextrin. Nevertheless, the authors recommend beetroot pigments obtained with maltodextrin as natural food pigments for food supplements.

Foliar treatment with proline and tyrosine affect the growth and yield of beetroot and some pigments in beetroot leaves

ABSTRACT There is interest in increasing the yield and pigment content of beetroot and red beet since conventional agronomic practices or breeding efforts have not produced satisfactory results. Using a local cultivar of red beet (Beta vulgaris L. subsp. cicla) as the model plant, pot experiments were established to determine the effects of proline and tyrosine (used as plant growth regulators and for synthesis of beetroot pigments) on growth and yield and pigment (carotenoids and chlorophyll) levels in leaves. Proline or tyrosine at 100 and 200 mg·L-1 increased plant height, number of leaves, fresh and dry weight of leaves and roots, root/shoot ratio, and root diameter and length while a higher concentration (400 mg·L-1) increased some parameters but decreased others. Any proline concentration resulted in more leaf carotenoids and chlorophyll and higher carbohydrate content in leaves and roots than the controls, and tyrosine was more effective than proline. Tyrosine and proline proved to be successful agents in improving growth and yield characters of beet plants, especially at 100 mg·L-1 and 200 mg·L-1. Beetroot growers can effectively use these two amino acids as a foliar application to increase yield for edible purposes and to increase pigments for extraction for use in coloring and medicinal industries.

Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot ( Beta vulgaris) extract

The volume of saliva in the mouth of sensory panelists was measured by a dilution assay using a freshly prepared beetroot extract as probe solution. An aliquot of the extract absorbing linearly at 531-nm (probe) was placed in the mouth, mixed with saliva and returned to a clean container within a period of time shorter than the one spanning a single swallowing cycle. Beetroot pigments were neither partitioned into sub-fractions of saliva nor affected spectroscopically by their mixing with saliva. Three-milliliter was the minimum volume of probe per assay for a determination to be reliable. Observed volumes of saliva in the mouth of 13 panelists were distributed over the range 230–1310 μL with a median of 704 μL and a mean and standard deviation of 696 ± 312 μL. All but one of the subjects displayed salivary volumes within 1.41 standard deviations from the mean. Duplicate determinations per subject showed a median deviation of 13.5%. The procedure yielded highly repeatable and reproducible measurements.

Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment

Extractability of red pigment from red beetroot was investigated using pulsed electric field (PEF) treated tissue in a solid–liquid extraction process. Thin disks of the tissue were subjected to PEF at different intensities and, 3–4 min after the treatment, the release of red pigment and ionic species into an isotonic solution was measured in situ using a spectrophotometer and a conductivity meter. The highest degree of extraction achieved with PEF was compared with that of freezing and mechanical pressing. Subjected to 270 rectangular pulses of 10 μs at 1 kV/cm field strength, with an energy consumption of 7 kJ/kg, the samples released about 90% of total red colouring and ionic content following 1 h aqueous extraction. The increase in tissue electric conductivity after PEF treatment correlated approximately linearly with the extraction yield of red pigment and ionic species only up to an extraction level of 60–80%. No differential permeabilization of the intracellular components was found. Higher degree of variation of the extractability of pigment and ionic species at intermediate PEF treatments was interpreted as related to non-homogenous permeabilization of the tissue due to cell size.

Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment: mathematical modelling of mass transfer

The extraction of red pigment and conductive matters from individual red beet tissue slices following pulsed electric field pretreatment of different durations was compared with a two dimensional bimodal Fickian diffusion model. The process appeared to be governed by two apparent diffusion coefficients, one slow and one fast. The values of these coefficients were independent of the duration of treatment, but the yield associated with each coefficient varied. Following the treatment of longest duration and treatment by freezing and thawing of the tissue, the yield from the faster diffusion coefficient accounted completely for the mass transport. The faster apparent diffusion coefficient was 2–5 times smaller than the diffusion coefficients in dilute solution.

Degradation kinetics of beetroot pigment encapsulated in polymeric matrices

AbstractKinetic studies on the degradation of water‐soluble beetroot pigment, mainly consisting of the betalain betanin, encapsulated in three different matrices (pullulan and two maltodextrin samples differing in their molecular weight) were carried out under various water activity (aw = 0.23, 0.43, 0.64, 0.75 and 0.84) and temperature (30, 40 and 50 °C) conditions. The water sorption behaviour of these materials was also examined. Degradation of the pigment was monitored by absorbance measurements at 537 nm (λmax of betanin). The highest values of the rate constants for degradation were observed at an intermediate water activity level (aw = 0.64) for all matrices and all three storage temperatures examined. An attempt to relate the degradation kinetics to the molecular mobility of the wall material was not successful. Pigment losses were observed even at temperatures below the glass transition temperature (Tg) of the polymeric matrices, although degradation was largely slowed down in the glassy state. In the vicinity of the Tg zone, where all polymers go through a glass → rubber transition, there was not a distinct change in the reaction rate, which could reflect the pronounced changes in molecular mobility of the wall material. In fact, some of the lower degradation rates were observed mostly under conditions where the matrices were fully plasticised (ie rubbery) and ‘collapsed’, implying that the degradation kinetics is not governed by factors related only to the physical state of the polymeric wall material.© 2001 Society of Chemical Industry

Beeturia and colonic oxalic acid

Beeturia is the excretion of red beetroot pigment (betalaine) in urine and faeces. It occurs in about 14% of humans. Betalaine is a redox indicator whose colour is protected by reducing agents. We investigated pigment-decolourizing systems in the intestinal tracts of beeturic and non-beeturic subjects. Betalaine was decolourized by hydrochloric acid, ferric ions and colonic bacteria preparations, but not by pancreatic or mucosal enzymes. In animals, oral betalaine did not produce beeturia, but injection of betalaine into the peritoneum did. Oral betalaine and 1 g oxalic acid produced beeturia in non-beeturic normal humans, but passed into ileostomies without beeturia. Thus, beeturia results from colonic absorption of betalaine. Oxalic acid preserves the red colour to the colon, otherwise it is decolourized in non-beeturic individuals by non-enzymic processes in the stomach and colon.

Beeturia and the biological fate of beetroot pigments.

Beeturia, the passage of pink or red urine after the ingestion of beetroot, is said to occur in 10-14% of the population, and is more common in iron deficiency and malabsorption. A specific HPLC assay for betacyanins, the red beetroot pigments, in biological fluids was developed to study the prevalence of this apparent polymorphism in humans, and to investigate its basis in rats. Two major peaks were observed in chromatograms of extracts of unpickled beetroot. They had identical UV absorption spectra (lambda max = 535 nm) by diode array analysis, and mass spectrometry indicated that one (betacyanin 1) was betanin or its epimer and the other (betacyanin 2) a disaccharide of betacyanin 1. In a population of 100 normal subjects the 0-8 h urinary recoveries after an oral dose of 60 mg beetroot extract were 0.06-0.54% for betacyanin 1 and 0.01-0.6% for betacyanin 2. The distributions of these data were skewed but not clearly bimodal by visual inspection or by kernel density analysis. Four subjects produced visibly red urine and had betacyanin recoveries at the upper end of the population range. Studies using in situ isolated perfused rat jejunum and liver preparations indicated a negligible absorption of the pigments after 1 h and no detectable metabolism or biliary secretion. Intact anaesthetized rats given i.v. bolus doses of beetroot extract cleared both betacyanins from plasma at the rate of 3.3 +/- 0.9 (SD) ml min-1 (n = 5). The total urinary recovery of both pigments amounted to 80% of the dose, and their renal clearances approached their plasma clearances. These data suggest that beeturia does not arise from deficiencies in hepatic metabolism or renal excretion of betacyanins. After oral administration of beetroot extract to rats the betacyanin content of the stomach decreased rapidly with time but neither the intestines nor the bile duct were stained visibly red. These findings together with those showing instability of the betacyanins in acid conditions suggest that variability in the biological fate of beetroot pigments may be determined largely by gastric pH and emptying rate.

The effects of heat treatment, UV and gamma radiation on some beetroot pigments

The dominating red and yellow pigments from beetroot separated by paper electrophoresis, were exposed to various degrees of heat treatment, UV- and gamma irradiation. The present investigations indicate that under the given conditions, the isolated beetroot pigments are not sufficiently resistant to the physical treatments that may be expected during pasteurization of food products by heat or ionizing radiation. The pigment solutions had relatively greater absorbante in the lower region of their visible spectra after UV-light exposure, but the solutions lost some of their colour, and spectral characteristics.

Race differences in the ability to excrete beetroot pigment (betanin).

IT has been suggested that lack of betanin excretion in urine is a hereditary trait in man1. This could result from an inborn incapacity to metabolize the pigment. This communication reports a study of the frequencies of betanin excretors among different racial groups. Classification of the excretors necessitated taking into account the time-range necessary for excretion, the amount of beetroot eaten and the pH of the urine. The effect of these variables on the validity of the test was determined before establishing the following procedure. 100–150 gm. of cooked beetroot was given to each individual examined. Two test-tube samples were taken, one before and the other 5 hr. after the beetroot was eaten. The classification of the individuals as excretors and non-excretors was based on visual comparison of the colour of the two urine samples. When any reddish tint could be observed in the second sample relative to the first the subject was recorded as ‘excretor’, and if otherwise, ‘non-excretor’. It should be noted that a great deal of variation was observed in the intensity of the red tint in the urine of the excretors.