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Heat stability of betacyanins in red beet juice and in betanin solutions

1990; Springer Science+Business Media; Volume: 191; Issue: 4-5 Linguagem: Inglês

10.1007/bf01202425

0044-3026

J. Czapski,

Algal biology and biofuel production

The losses of red pigments during heating and their regeneration after heating were investigated in red beet juice and pure betanin solutions. The experiments were carried out with equal access of oxygen and a similar level of the initial content of the pigment. The presence of heavy metal ions in trace amounts had a great destructive influence on the pigment in solutions of pure betanin. In red beet juice compounds which decrease and compounds which increase the retention of betanin both occured during heating and regeneration. The group of compounds that decrease betanin stability included some metal ions, e.g. Cu(II) and Fe(III), along with certain amino acids. The negative influence of the metal ions in beet juice decreased probably due to the presence of metal-complexing agents.