Color stabilization in aqueous solution of Beetroot Red

2nd International (15th Regional) Scientific Conference "Technogenic Systems and Environmental Risk"

工业技术（总论）;生态环境科学

Shcherbakova, A.^1 ; Bakhtin, V.^1 ; Sokolova, Y.^1 ; Chelnakova, P.^1

Obninsk Institute for Nuclear Power Engineering, National Research Nuclear University MEPhI, Obninsk, Russia^1

关键词: Beta vulgaris;    Betanin;    Color stabilization;    Guar gums;    Molecular compounds;    Protein coagulation;    Storage condition;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/487/1/012025/pdf
DOI  :  10.1088/1757-899X/487/1/012025

来源: IOP

【 摘 要 】

Aqueous solutions of Beetroot Red fade fairly quickly, when kept in daylight, due to betanin hydrolysis. Aqueous solution produced out of Beta vulgaris chips is an unstable disperse solution. Protein coagulation results in turbidity and residuum in the solution under storage conditions. Proteins and the colorant form hydrogen bonds. Under coagulation of these bonds, the colorant is released and colorant hydrolysis is initiated. Hindered protein settling leads to the colorant precipitate together with the protein. In order to stabilize the colorant solution, we have used colloid protection that helped the solution retain the color continuously. Guar gum was used as a high-molecular compound to stabilize the color of the solution continuously.