Red Beet Pigments Research Articles

추출 조건에 따른 제주산 레드비트(Beta vulgaris L.) 색소의 항산화 활성 비교

Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions. Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS⁺ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment. Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS⁺ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents. Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.

Fluorescent detection of tetracycline in foods based on carbon dots derived from natural red beet pigment

As tetracycline (TET) residue does great harm to human health, it is urgently required to quantify it in animal-derived foods. In this paper, a fluorescent detection probe was synthesized by natural red beet pigment via one-pot hydrothermal method. The red beet pigment carbon dots (RBP-CDs) were evenly dispersed in water with an average diameter of 4.66 nm, and their surface were rich of amino, carboxyl and hydroxyl groups. TET was able to quench the fluorescence of RBP-CDs within 5 min owing to inner filter effect (IFE) and photo-induced electron transfer (PET), and the quenching rate had good linear responses with the concentration of TET in the linear range of 0.5–30 μM and 30–90 μM, respectively. The detection limit was calculated to be 0.36 μM. Moreover, RBP-CDs had a good TET detection performance in food samples with complicated matrix, such as milk, egg and chicken. Due to its safe and easy synthesis procedure, good selectivity and high sensitivity, RBP-CDs will be put to wide use as a environment-friendly and rapid fluorescent probe in TET detection.

Light Emission in Betalains: From Fluorescent Flowers to Biotechnological Applications.

The discovery of visible fluorescence in the plant pigments betalains revealed the existence of fluorescent patterns in flowers of plants of the order Caryophyllales, where betalains substitute anthocyanins. The serendipitous initial discovery led to a systemized characterization of the role of different substructures on the photophysical phenomenon. Strong fluorescence is general to all members of the family of betaxanthins linked to the structural property that the betalamic acid moiety is connected to an amine group. This property has led to bioinspired tailor-made probes and to the development of novel biotechnological applications in screening techniques or microscopy labeling. Here, we comprehensively review the photophysics, photochemistry, and photobiology of betalain fluorescence and describe all current applications.

Portable colorimetric detection of copper ion in drinking water via red beet pigment and smartphone

The concentration of copper ion (Cu2+) in drinking water is closely related to the water quality and human health. Therefore, it is necessary to develop a novel, efficient and selective method for the detection of Cu2+ in drinking water. In this work, natural food pigment—red beet pigment was selected as a colorimetric indicator for the detection of Cu2+, which possessed a bright color, excellent water solubility and safety. Under alkaline condition, red beet pigment reacted selectively with Cu2+ by redox reaction and chelation, resulting in a color change from purple to orange-red. After analyzing the blue (B) value of the red beet pigment solution, it could be found that there was a good linear relationship between B value and the concentration of Cu2+ in the range of 4–20 μM, with a detection limit of 0.84 μM. In addition, a smart phone application based on Android system was developed for visual detection of Cu2+ by identifying B value of the colorimetric probe solution. The feasibility of this method was successfully verified in the detection of Cu2+ in drinking water by the standard-addition method, reflecting its great potential of practical application in environment monitoring and food security controlling. The method provides a new insight for rapid detection of heavy metal ions using nature pigments.

Enhancement of storage stability of red beet pigment using broccoli extracts

Enhancement of storage stability of red beet pigment using broccoli extracts

Use of Red Beet (Beta vulgaris L.) for Antimicrobial Applications—a Critical Review

Red beets (Beta vulgaris L.) have high levels of betalains and other phytochemical compounds that are associated with antioxidant activity. They are ranked higher than other fruits and vegetables that are known for excellent health-promoting properties, such as Swiss chard. Red beet pigments have been extensively used in the food industry as a natural colorant. Although the antimicrobial activity of red beet has many potential applications in the food and consumer product industries, it has not been thoroughly investigated. In this article, we summarize the findings from recent studies quantifying phytochemical antioxidants in red beet in comparison with other natural sources and critically examine the current research where the antimicrobial potential of red beet extract has investigated, highlighting the associated challenges and limitations of these approaches. Finally, we discuss how red beets can be commercially exploited for their antimicrobial properties and future prospects for new value-added red beet products.

Beetroot-pigment-derived colorimetric sensor for detection of calcium dipicolinate in bacterial spores.

In this proof-of-concept study, we describe the use of the main red beet pigment betanin for the quantification of calcium dipicolinate in bacterial spores, including Bacillus anthracis. In the presence of europium(III) ions, betanin is converted to a water-soluble, non-luminescent orange 1∶1 complex with a stability constant of 1.4×105 L mol–1. The addition of calcium dipicolinate, largely found in bacterial spores, changes the color of the aqueous solution of [Eu(Bn)+] from orange to magenta. The limit of detection (LOD) of calcium dipicolinate is around 2.0×10–6 mol L–1 and the LOD determined for both spores, B. cereus and B. anthracis, is (1.1±0.3)×106 spores mL–1. This simple, green, fast and low cost colorimetric assay was selective for calcium dipicolinate when compared to several analogous compounds. The importance of this work relies on the potential use of betalains, raw natural pigments, as colorimetric sensors for biological applications.

CHARACTERIZATION OF RED PIGMENTS EXTRACTED FROM RED BEET (BETA VULGARIS, L.) AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

Red pigments extracted from red beet (Beta vulgaris,L.) were identified for major constituents by using HPLC, these pigments were used as alternative natural red colorants in some processed foods, i.e. jelly and ice sherbets. Also, the effect of using red beet extract as natural antioxidant on corn oil was studied. The results showed that red beet had 380 mg betalain /100g on fresh weight. The major constituents’ of red beet pigments were betalain and isobetalain by analyzing with HPLC. The best carriers for red beet pigments were dextrin followed by soluble starch, lactose and glucose, respectively. On the other hand, color and higher pigment stability of betalain pigments extracted from red beet were at pH ranged between 3.0 to 7.0 and temperature ranged between 40.0 to 50.0C. Meanwhile, the degradation of red pigments were 82.0% of the total pigments after 180 min at 90C. Antioxidant activity of red beet extracts were assessed by measuring peroxide value in corn oil during 7 days at 60C corn oil contained 1000 ppm was able to lower the peroxide value than using 200 ppm synthetiantioxidant butylated hydroxyl toluene (BHT). Analysis of variance for sensory evaluation of prepared jelly and ice sherbets indicated that, jelly samples containing 0.30% and ice sherbets containing 0.20% red beet pigments were given the highest scores of color, taste and overall acceptability similar with synthetic color carmine.

Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)

An improved process with commercial wine yeast Saccharomyces cerevisiae Montrachet was developed for co-production of betacyanine (a natural red beet pigment) and red beet eau-de-vie from the juice of red beet roots (Beta vulgaris). Red beet wines contained more than 55 g/L ethanol and approximately 0.95 g/L betacyanine. The samples of red beet eau-de-vie prepared by distillation of red beet wines had 180 g/L ethanol and the stillages contained nearly 2.5 g/L betacyanine.

Impact of High-Pressure Carbon Dioxide Combined with Thermal Treatment on Degradation of Red Beet (Beta vulgaris L.) Pigments

A combined high-pressure carbon dioxide (HP-CO 2) and thermal degradation reaction of betanin and isobetanin in aqueous solution was investigated and can be described by a first-order decay. At 45 degrees C, the degradation rate constant ( k) for each pigment component significantly increased (the half-life ( t 1/2) decreased, p < 0.05) with elevated pressure. Furthermore, HP-CO 2 treatment led to lower k values (higher t 1/2 values) than thermal treatment. However, k and t 1/2 values approached those of thermal treatment when the pressure was >30 MPa combined with temperatures exceeding 55 degrees C. Moreover, betanin was more stable than isobetanin under HP-CO 2. E a values ranged from 94.01 kJ/mol for betanin and 97.16 kJ/mol for isobetanin at atmospheric pressure to 170.83 and 142.69 kJ/mol at 50 MPa, respectively. A higher pressure and temperature as well as longer exposure time resulted in higher values of L*, b*, C*, and h degrees . HP-CO 2 induced more degradation products from betanin and isobetanin than thermal treatment with an identical temperature and exposure time.

Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity

In the present study, the pH-dependent free radical-scavenging activity of betanin in the Trolox equivalent antioxidant capacity (TEAC) assay was determined. It was found that at a pH > 4 betanin is about 1.5–2.0-fold more active than some anthocyanins considered very good free radical scavengers as determined in the TEAC assay. The increase in the TEAC values of betanin with increasing pH is discussed in terms of its calculated phenolic OH homolytic bond dissociation energy (BDE) and ionization potential (IP). The results suggest that the exceptionally high antioxidant activity of betanin is associated with an increasing of its H-donation and electron-donation ability when going from cationic state to mono-, di- and tri-deprotonated states present at basic solutions.

Colorant Properties and Stability ofAmaranthusBetacyanin Pigments

Color, spectral characteristics, and stability of betacyanin pigments of 21 genotypes from 7 Amaranthus species were evaluated. Wide variation in color characteristics and significant differences in pigment stability were found as much within as between Amaranthus species. Amaranthus betacyanins, like red beet pigments, were susceptible to temperature and also affected by pH, light, air, and water activity, with better pigment stability at lower temperatures (≤14 °C) in the dark and in the absence of air. Storage stability at 25 °C of dried Amaranthus pigments (t1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t1/2 = 1.04 months), indicating that the dried pigments were stable enough to be used as commercial colorants. The betacyanins from some better pigment genotypes (Cr015, Sheng07, Tr010, Cr072, Cr017, etc.) exhibited brighter red-violet color characteristics and were similar in stability to red radish anthocyanins under selected conditions. These characteristics of Amaranthus pigm...

Stability of Betalain Pigments from a Cactacea Fruit

The garambullo tree (Myrtillocactus geometrizans) which grows in the deserts of Mexico produces a purple fruit. The pigments were extracted, identified, and evaluated for their stability at different temperatures and pH values and in the presence of iron and chromium. One percent citric acid or ascorbic acid was added as a stabilizer, and a mixture of both was also used. On the basis of their visible light spectrum and chromatographic profile, the pigments were identified as betalains, which have a stability greater than that of red beet pigments and which are very stable at low temperatures. The pigment concentration was determined to be 214 mg/(100 g of dry weight). The energy of activation for bleaching of color was 87.09 ± 8.53 J K-1 mol-1 at pH 5.5. Ascorbic acid protects the red color even when it is exposed to drastic treatments such as sterilization. Metals decrease the stability of garambullo pigment; the effect of iron was greater than that of chromium. Garambullo pigment has the potential for use in food processing at low temperatures such as in the dairy industry for the production of ice cream and dairy drinks. Keywords: Stability; betalains; garambullo; pigments

Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae

ABSTRACTPasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro‐photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L‐1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.

Stability of red beet pigment concentrate in maize starch

AbstractTwo pigment concentrates, differentiated as dark (D) and rose (R), were prepared from fermented red beet (Beta vulgaris L var rubra) and applied to two types of maize starch, industrial (IS) and modified (MS). The samples were stored for 191 days at room temperature. The decay of the two red pigments in the two maize starches was DIS 12.70%, DMS 9.43%, RIS 14.15%, RMS 8.54% and followed a first order reaction. The modified maize starch was found to be the most suitable carrier of the pigment. Water activity played a determining role in this result.

Effect of fermentation on the composition of the red beet pigments

This paper deals with changes in the repre sentation of pigments in red beet (Beta vulgaris, var.rubra) during prepration of the pigment by fermentation under different conditions. For the separation of pigments, HPLC and gel chromatography were used. On a column of Sephadex G-25 the fermented juice was separated into five colour bands in which products of enzymatic and non-enzymatic browning were identified, as well as a mixture of vulgaxanthines and betacyanides, betanine and isobetanine, betanidine and isobetanidine. The last zone contained betalamic acid and yellow decomposition products which were not exactly defined.

Red beet pigments as soft drink colorants

AbstractRed beet pigments were used, in the form of industrially produced concentrate, as a soft drink colorant instead of food dyestuffs. On the basis of sensoric analysis, optimal composition of fruit type soft drink was suggested. Beet concentrate in the concentration used (2.5 g per 100 g of drink) did influence neither taste nor flavour of drink.Decomposition of red pigments — betacyanins — follows the first order kinetics. Factors influencing colour stability, such as pH value, temperature, light, ascorbic acid concentration and flavour components, are discussed.

Stabilization of Red Beet Pigments with Isoascorbic Acid

ABSTRACTIsoascorbic acid was investigated as a stabilizer for red beet pigments. Sterilized samples of red beet juice containing 0.05–1.0% isoascorbic acid, with the pH adjusted to 3, 5, or 7, were stored under artificial light or in darkness at 25°C or at 5°C. The best pigment preservation was obtained with 0.1% added isoascorbic acid. After 30 days storage at 25°C, samples at pH 5 containing 0.1% isoascorbit acid retained 52% (under light) and 65% (in darkness) of the red beet pigments, whereas the controls faded to yellow within 6 days under the same conditions.

COMPUTER‐AIDED PREDICTION OF BEET PIGMENT (BETANINE AND VULGAXANTHIN‐I) RETENTION DURING AIR‐DRYING

ABSTRACTA mathematical model describing the drying behavior of beet slices was developed based on data from an air‐drying experiment which measured average moisture content and temperature. The model was based on application of Fick's law for unidimensional moisture flow in the falling drying rate period. The mathematical model and the data generated from the kinetic studies of temperature‐ and moisture‐sensitive red beet pigments (betanine and vulgaxanthin‐I) were combined in a computer program to simulate and predict beet pigment retention, as a function of the process variables. Predicted and actual experimental pigment retention agreed well, which indicates this approach's potential for simulating deterioration of beet pigments during air‐drying.

THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN–I): INFLUENCE OF pH AND TEMPERATURE

ABSTRACTThe thermostability of red beet pigments (betanine and vulgaxanthin–I) was investigated in beet juice under atmospheric conditions at 61.5, 75.5 and 85.5°C and at pH range 4.8–6.2. The degradation of both pigments followed first‐order reaction kinetics. The energies of activation were 19.2 ± 0.5 and 16.3 ± 0.6 Kcal/mole for betanine and vulgaxanthin–I respectively, and were independent of pH. Maximum thermostability was observed at pH 5.8 for both pigments. In beet juice under atmospheric conditions vulgaxanthin–I was more sensitive than betanine.