Methods to Enhance & Thermally Stabilize Red Color of Beet Extracts
- Detailed Technology Description
- The technology describes a method to stabilize the redcolor of beet extracts in food and beverage processing.
- Others
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- Michael JosephSelig, et al. (2018). High pressure processing ofbeet extract complexed with anionic polysaccharides enhances red color thermalstability at low pH. Food HydrocolloidsVolume 80, July 2018, Pages292-297.
- “Coloring that can’t be beet:New food process replaces synthetic dyes” Cornell Chronicle, By Krisy Gashler, April 11, 2018.
- *Abstract
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Food manufacturersare seeking to use natural colorants over synthetic dyes to respond to consumerdemand for natural and healthier options. Yet, natural colorant can degradewhen exposed to heat, light, or changes in pH. Because color perception is important to make food and beverage moreattractive to consumers, technologies are required to prevent or reduce naturalcolor degradation by pH, light, temperature, and oxidation reactions.
Beet root extractsare used in beverages, dairy and fruit products for their red pigment source(betacyanins, betalains). They have broader red color pH stability (pH 3-7)compared to other pigments such as anthocyanins but are known to be readilysusceptible to thermal degradation at temperatures above 50°C.
Cornell team developeda process, utilizing high pressure processing (HPP) in combination with polysaccharidecomplexation, to enhance the thermal stability of the red color exhibited by pigmentsin beet extracts. This novel process allows for preservation of the extract redcolor under acidic pH at elevated temperatures, as well as during storage underless acidic pH.
Potential Applications
Stabilizationof red color from beet extract under different pH and temperatures.
Advantages
- This method does not erode the antioxidant potential of theextract pigments
- Extended shelf life of natural red color.
- *Licensing
- Jeff Fearnjcf55@cornell.edu607-254-4502
- Country/Region
- USA
