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September 2025 (published: 16.09.2025)
Number 3(65)
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Optical properties of betanin and beet juice in the processes of stabilization, concentration, fermentation and storage: comprehensive study
Kudinov Roman E., Kremenevskaya M.I., Sitnikova Vera E, Fedorov Alexander V.
Keywords: production of food concentrates; food dyes; optical properties; betanin; beet juice
Acknowledgement: the authors are deeply grateful to the D. Sci. (Chem), Professor A.P. Nechiporenko for help in conducting research on Fourier IR spectrometry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Optical properties of betanin and beet juice in the processes of stabilization, concentration, fermentation and storage: comprehensive study
Using chemical analysis, spectrophotometry, and Fourier IR spectroscopy, a comprehensive study was conducted on beet juice obtained from Bordeaux-237 beet roots. The study focused on evaluating the impact of the stabilizer (citric acid) on the content, stability, and optical properties of the original and stabilized juice concentrates during storage (4 ±0.5оС) for two months. We studied the effect of fermentation of beet juice with baker's yeast (1–3%) on the betanin content and optical properties of stabilized juice during fermentation, subsequent concentration, and storage. It has been found that with the introduction of citric acid, along with the stabilization of the red form of betanin (535 nm), there is a destruction of protein-sucrose agglomerates with the formation of new, clearly seen smaller peptide-sucrose formations that are stable during storage. According to spectrophotometry data, fermentation and concentration of stabilized juice do not have a significant effect on the optical properties and content of betanin, but subsequent storage leads to its isomorphism, and the content of the yellow-orange form (470 nm) significantly depends on the amount of yeast introduced, decreasing as the yeast concentration increases in the system. The Fourier IR spectroscopy method allowed us to illustrate the destruction of sucrose during fermentation and the ambiguity of this process depending on the yeast content. It also demonstrated the structural stabilization of the new glucose-fructose juice system during concentration and storage, which eliminates this difference.
Keywords: production of food concentrates; food dyes; optical properties; betanin; beet juice
Acknowledgement: the authors are deeply grateful to the D. Sci. (Chem), Professor A.P. Nechiporenko for help in conducting research on Fourier IR spectrometry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License