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Recent developments in emerging technologies for beetroot pigment extraction and its food applications
Nilesh Prakash Nirmal1, Ram Mereddy2, Sajid Maqsood3
1Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, salaya, Nakhon Pathom 73170, Thailand.
Food Chemistry
|April 10, 2021
Summary
Extracting beetroot pigments (betalains) is crucial for functional foods. Emerging technologies like ultrasound offer higher yields and stability than conventional methods, addressing industrial needs.
Area of Science:
- Food Science
- Biochemistry
- Extraction Technology
Background:
- Beetroot pigments, betalains, are valuable for functional foods and drinks.
- Current extraction methods yield low betalain recovery and require significant resources.
- Optimizing betalain extraction is vital for industrial applications.
Purpose of the Study:
- To review and compare conventional and emerging beetroot pigment extraction techniques.
- To discuss factors influencing betalain stability during extraction.
- To present recent applications and future prospects of beetroot pigments.
Main Methods:
- Review of literature on beetroot pigment extraction.
- Analysis of conventional methods (maceration, grinding, pressing).
- Evaluation of emerging technologies (ultrasound, microwave, pulse electric field).
Main Results:
- Emerging technologies demonstrate higher efficiency and yield for betalain extraction.
- Factors affecting betalain stability are identified across different methods.
- Betalains are successfully applied in various food systems.
Conclusions:
- Emerging technologies are superior for efficient and stable betalain extraction.
- Further research is needed to overcome challenges in beetroot pigment extraction and application.
- Optimized extraction will enhance the use of natural beetroot colorants in food products.
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