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Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants
Author(s) -
HAN DAESEOK,
KIM SEOK JOONG,
KIM SANG HEE,
KIM DONG MAN
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15678.x
Subject(s) - ascorbic acid , chemistry , pigment , food science , gluconic acid , regeneration (biology) , chromatography , biochemistry , biology , organic chemistry , microbiology and biotechnology
Ascorbic, isoascorbic, metaphosphoric, and gluconic acids improved the regeneration of red beet juice pigments after heating, and resulted in greater retention of the pigments during processing and storage. Their effect varied depending on the pH of the juice solutions. Ascorbic and isoascorbic acids allowed for the greatest regeneration at pH 3.8. At pH 6.2, metaphosphoric acid and gluconic acid were more effective. Addition of ascorbic acid once prior to the first heating retained the initial concentration of pigments even after 5 cycles of heating (3 min at 100°C) and regeneration. Control solution lost red pigments completely.