The Studying the processing of food dye from beet juice

Authors

  • Tamila Sheiko Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: 044-517-06-92
  • Serhii Tkachenko Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02002, Tel.: 044-517-06-92 https://orcid.org/0000-0003-2897-8978
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
  • Olena Deviatko National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Technical Service and Engineering Management th. M.P. Momotenka, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(066)205-43-01
  • Roman Mukoid National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(097)394-49-89
  • Marina Bilko National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(067)702-02-68
  • Mykola Bondar National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(093)709-42-84

DOI:

https://doi.org/10.5219/1152

Keywords:

food grade dye, red beet juice, natural adsorbent, shungite, studying the processing

Abstract

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Ahmed, J., Shivhare, U. S., Kaur, M. 2002. Thermal colour degradation kinetics of mango puree. International Journal of Food Properties, vol. 5, no. 2, p. 359-366. https://doi.org/10.1081/JFP-120005791 DOI: https://doi.org/10.1081/JFP-120005791

Attoe, E. L., Von Elbe, J. H. 1982. Degradation kinetics of betanine in solutions as influenced by oxygen. J. Agric. Food Chem., vol. 30, no. 4, p. 708-712. https://doi.org/10.1021/jf00112a021 DOI: https://doi.org/10.1021/jf00112a021

Ávila, I. M. L. B., Silva, C. L. M. 1999. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, vol. 3, no. 2, p. 161-166. https://doi.org/10.1016/S0260-8774(98)00157-5 DOI: https://doi.org/10.1016/S0260-8774(98)00157-5

Azeredo, H. M. C. 2009. Properties, sources, applications, and stabilitya review. International Journal of Food Science and Technology, vol. 44, no. 12, p. 2365-2376. https://doi.org/10.1111/j.1365-2621.2007.01668.x DOI: https://doi.org/10.1111/j.1365-2621.2007.01668.x

Butera, D., Tesoriere, L., Di Gaudio, F., Bongiorno, A., Allegra, M., Pintaudi, A. M., Kohen, R., Livrea, M. A. 2002. Antioxidant activities of Sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains. betanin and indicaxanthin. J. Agric. Food Chem., vol. 50, no. 23, p. 6895-6901. https://doi.org/10.1021/jf025696p DOI: https://doi.org/10.1021/jf025696p

Danilova, N., Popov, D. 2004. Quantitative determination of tannins in the roots of horse sorrel by spectrophotometry in comparison with the method of permanganatometry. Vestnik VSU. vol. 2. p. 179-182.

Dhar, B. R, Elbeshbishy, E., Hafez, H., Lee, H. S. 2015. Hydrogen production from sugar beet juice using an integrated biohydrogen process of dark fermentation and microbial electrolysis cell. Bioresource technology, vol. 198, р. 223-230. https://doi.org/10.1016/j.biortech.2015.08.048 DOI: https://doi.org/10.1016/j.biortech.2015.08.048

Gras, C. C., Nemetz, N., Carle, R., Schweiggert, R. M. 2017. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts. Food chemistry, vol. 235, p. 265-274. https://doi.org/10.1016/j.foodchem.2017.04.169 DOI: https://doi.org/10.1016/j.foodchem.2017.04.169

Herbach, K. M., Stintzing, F. C., Carle, R. 2004. Impact of thermal treatment on colour and pigment pattern of red beet (Beta vulgaris L.) preparations. Journal of Food Science, vol. 69, no. 6, p. 491-498. https://doi.org/10.1111/j.1365-2621.2004.tb10994.x DOI: https://doi.org/10.1111/j.1365-2621.2004.tb10994.x

Kanner, J., Harel, S., Granit, R. 2001. Betalainsa new class of dietary cationized antioxidants. J. Agric. Food Chem., vol. 49, no. 11, p. 5178-5185. https://doi.org/10.1021/jf010456f DOI: https://doi.org/10.1021/jf010456f

Kozelová, D. Mura, L., Matejková, E., Lopašovský, Ľ., Vietoris, V., Mendelová, A., Bezáková, M., Chreneková, M. 2011. Organic products, consumer behavior on market and european organic product market situation. Potravinarstvo, vol. 5, no. 3, p. 20-26. https://doi.org/10.5219/96 DOI: https://doi.org/10.5219/96

Kolyanovska, L. M., Palamarchuk, I. P., Sukhenko, Y. G., Mushtruk, M. M. 2019. Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE - The International Society for Optical Engineering. 11045, 110450X. DOI: https://doi.org/10.1117/12.2522354

Kornen, N. N. 2016. Food and dietary supplements from secondary plant resources. Polythematic network electronic scientific journal of the Kuban State Agrarian University, vol. 122, p. 146-152.

Koul, V. K., Jain, M. P., Koul, S., Sharma, V. K., Tikoo, C. L., Jain, S. M. 2002. Spray drying of beet root juice using different carriers. Indian Journal of Chemical Technology, vol. 9, no. 5, p. 442-445.

Lehto, S., Buchweitz, M., Klimm, A., Straßburger, R., Bechtold, C., Ulberth, F. 2017. Comparison of food colour regulations in the EU and the US: a review of current provisions. Food Additives & Contaminants: Part A, vol. 34, no. 3, p. 335-355. https://doi.org/10.1080/19440049.2016.1274431 DOI: https://doi.org/10.1080/19440049.2016.1274431

Loretz, O. G., Lopaeva, N. L., Neverova, O. P. 2016. The relevance of the use of natural food dyes in breadmaking. Agrarian Bulletin of the Urals, vol. 12, p. 52-56.

Loughrey, K. 2000. Measurement of colour. In: Lauro G. J., Francis F. J. Natural food colourants. New York : Marcel Dekker, p. 273-288.

Mehemdi, H., Almohammed, F., Bals, O., Grimi, N., Vorobiev, E. 2015. Impact of pulsed electric field and preheating on the lime purification of raw beet expressed juices. Food and Bioproducts Processing, vol. 95, р. 323-331. https://doi.org/10.1016/j.fbp.2014.10.011 DOI: https://doi.org/10.1016/j.fbp.2014.10.011

Murashev, S. V., Zhemchuzhnikova, M. E., Verzhuk, V. G. 2015. АНТОЦИАНОВЫЙ ПИГМЕНТ, ПОЛУЧАЕМЫЙ ИЗ РАСТИТЕЛЬНОГО СЫРЬЯ МЕТОДОМ СУБЛИМАЦИОННОЙ СУШКИ (Anthocyanin pigment obtained from plant materials by freeze-drying). Vegetables of Russia, vol. 4, p. 50-51. (In Russian) https://doi.org/10.18619/2072-9146-2013-4-50-51 DOI: https://doi.org/10.18619/2072-9146-2013-4-50-51

Nagyová, Ľ., Berčík, J., Horská, E. 2014. The efficiency, energy intensity and visual impact of the accent light in the retail grocery stores. Potravinarstvo, vol. 8, no. 1, p. 296-305. https://doi.org/10.5219/398 DOI: https://doi.org/10.5219/398

Patkai, G., Barta J. 1996. Decomposition of betacyanins and betaxanthins by heat and pH changes. Nahrung, vol. 40, no. 5, p. 267-270. https://doi.org/10.1002/food.19960400508 DOI: https://doi.org/10.1002/food.19960400508

Roy, K., Gullapalli, S., Chaudhuri, U. R., Chakraborty, R. 2004. The use of anatural colorant based on betalain in the manufacture of sweet products in India. Inernaional Journal of Food Science and Technology, vol. 39, no. 10, p. 1087-1091. https://doi.org/10.1111/j.1365-2621.2004.00879.x DOI: https://doi.org/10.1111/j.1365-2621.2004.00879.x

Rumyantsev, V. V., Sizov, T. I. 2018. The study of the effect of natural food dye on the nutritional value of jelly-fruit marmalade. Technology and commodity science innovative food, p. 46-52.

Sachek, T. M., Tile, T. Y., Sevostyanov, S. M. 2017. Development of a method of obtaining a natural dye from beets. Scientific aspirations, vol. 21, p. 35-39.

Schweiggert, R. M. 2018. Perspective on the ongoing replacement of artificial and animal-based dyes with alternative natural pigments in foods and beverages. Journal of agricultural and food chemistry, vol. 66, no. 12, p. 3074-3081. https://doi.org/10.1021/acs.jafc.7b05930 DOI: https://doi.org/10.1021/acs.jafc.7b05930

Scotter, M. J. 2015. Methods of analysis for food colour additive quality and safety assessment. In Scotter, M. J. Colour Additives for Foods and Beverages. Woodhead Publishing, p. 131-188. https://doi.org/10.1016/B978-1-78242-011-8.00006-4 DOI: https://doi.org/10.1016/B978-1-78242-011-8.00006-4

Sheiko, T. Tkachenko, S., Petrenko, V. 2017. Study of ways to restore the adsorption capacity of minerals shungite. International periodic scientific journal. Scientific look into the Future, vol. 7, р. 63-68. DOI: https://doi.org/10.30888/2415-7538.2017-07-01-014

Sheiko, T. V. 2015. Beet Pasta - a promising direction for expanding the range of food products. Food Resources, Series Technical Sciences, vol. 4, р. 7-10.

Sierra-Rosales, P., Toledo‐Neira, C., Squella, J. A. 2017. Electrochemical determination of food colorants in soft drinks using MWCNT-modified GCEs. Sensors and Actuators B: Chemical, vol. 240, p. 1257-1264. https://doi.org/10.1016/j.snb.2016.08.135 DOI: https://doi.org/10.1016/j.snb.2016.08.135

Sigurdson, G. T., Tang P., Giusti M. M. 2017. Natural colorants: Food colorants from natural sources. Annual review of food science and technology, vol. 8, p. 261-280. https://doi.org/10.1146/annurev-food-030216-025923 DOI: https://doi.org/10.1146/annurev-food-030216-025923

Siva, R. 2007. Status of natural dyes and dye-yielding plants in India. Current science, vol. 92, no. 7, p. 916-925.

Stich, E. 2016. Food color and coloring food: quality, differentiation and regulatory requirements in the European Union and the United States. In Carle, R. and Ralf, M. Handbook on Natural Pigments in Food and Beverages. Woodhead Publishing, p. 3-27. https://doi.org/10.1016/B978-0-08-100371-8.00001-4 DOI: https://doi.org/10.1016/B978-0-08-100371-8.00001-4

Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. 2020. Production of pumpkin pectin paste. In Ivanov V. et al. Advances in Design, Simulation and Manufacturing II. DSMIE 2019. Lecture Notes in Mechanical Engineering. Springer, p. 805-812. https://doi.org/10.1007/978-3-030-22365-6_80 DOI: https://doi.org/10.1007/978-3-030-22365-6_80

Sukhenko, Y., Sukhenko V., Mushtruk M., Litvinenko, A. 2019. Mathematical model of corrosive-mechanic wear materials in technological medium of food industry. In Ivanov, V. et al. Advances in Design, SImulation and Manufacturing. DSMIE 2018. Lecture Notes in Mechanical Engineering, Springer, p. 507-514. https://doi.org/10.1007/978-3-319-93587-4_53 DOI: https://doi.org/10.1007/978-3-319-93587-4_53

Sukhenko, Y., Sukhenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. Eastern European Journal of Enterprise Technologies., vol. 4, no. 11, p. 56-63. DOI: https://doi.org/10.15587/1729-4061.2017.108876

Vagiri M., Jensen M. 2017. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction. Food chemistry, vol. 217, p. 409-417. https://doi.org/10.1016/j.foodchem.2016.08.121 DOI: https://doi.org/10.1016/j.foodchem.2016.08.121

Vetrov M. Yu., Akishin D. V., Akimov M. Yu. 2016. Vinnitsa. Expansion of the range of food anthocyanin dyes from unconventional plant materials. Nutrition issues. vol. 85, no. 5, p. 85-92.

Weemas, C. A., Ooms, V., Van Loey, A. M., Hendrickx, M. E. 1999. Kinetics of chlorophyll degradation and colour loss in heated broccoli juice. J. Agric. Food Chem., vol. 47, no. 6, p. 2404-2409. https://doi.org/10.1021/jf980663o DOI: https://doi.org/10.1021/jf980663o

Published

2019-08-28

How to Cite

Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V. ., Deviatko, O., Mukoid, R. ., Bilko, M., & Bondar, M. (2019). The Studying the processing of food dye from beet juice. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 688–694. https://doi.org/10.5219/1152

Most read articles by the same author(s)

1 2 3 > >>