COLOR STABILITY OF DAIRY PRODUCTS ENRICHED WITH BEETROOT (BETA VULGARIS L. SPECIES)
Tanja STOJANOVSKA, Tatjana KALEVSKA, Nevena GRUEVSKA, Viktorija STAMATOVSKA, Daniela NIKOLOVSKA NEDELKOSKA
Abstract
Consumer concerns about the negative impact of synthetic dyes on their health have prompted manufacturers to use natural dyes. Beetroot (Beta vulgaris L. species) is abundant in betalains, naturally occurring pigments that are water-soluble, with pronounced antioxidant, anti-inflammatory, antiviral, and antitumor properties. Its availability and ease of application make beetroot an attractive option for dairy producers as both a natural and functional colorant. However, betalains’ chemical instability limits their wide application. Temperature, pH, water activity, oxygen, light, chelating agents, pigment concentration, storage and processing conditions are some of the factors affecting their stability. In this brief desk review, we will look at the possibilities for applications of beetroot as a natural colorant in dairy products and changes that occur under various storage and production conditions.
Pages: 9 - 13