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

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

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.17, no.1, pp.75-82, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1515/ijfe-2019-0052
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.75-82
  • Keywords: beetroot, betalain, carmine, colorant, sausage, MYRCIARIA-CAULIFLORA EXTRACT, RED BEET, BETA-VULGARIS, ANTIOXIDANT ACTIVITY, QUALITY CHARACTERISTICS, MEAT, STABILITY, CONDITIVA, NITRITE, IMPACT
  • Akdeniz University Affiliated: Yes

Abstract

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.