The use of beetroot extract and extract powder in sausages as natural food colorant

Creative Commons License

AYKIN DİNÇER E., Gungor K. K., Caglar E., ERBAŞ M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.17, sa.1, ss.75-82, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1515/ijfe-2019-0052
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.75-82
  • Anahtar Kelimeler: beetroot, betalain, carmine, colorant, sausage, MYRCIARIA-CAULIFLORA EXTRACT, RED BEET, BETA-VULGARIS, ANTIOXIDANT ACTIVITY, QUALITY CHARACTERISTICS, MEAT, STABILITY, CONDITIVA, NITRITE, IMPACT
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 mu mol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L-star), yellowness (b(star)) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 mu mol.MDA/kg) and powder (19.03 mu mol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.