Color Alteration of Encapsulated Beetroot (Beta vulgaris L.) Extract Upon Dissolving in Various pH Treatment

  • Diah Mustika Lukitasari Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Renny Indrawati Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Rosita Dwi Chandra Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Heriyanto Heriyanto Ma Chung Research Center for Photosynthetic Pigments, Universitas Ma Chung, Malang 65151, East Java, Indonesia
  • Leenawaty Limantara Center for Urban Studies, Universitas Pembangunan Jaya, South Tangerang 15413, Jakarta, Indonesia
Keywords: beeroot, color, encapsulated extract, pH stability

Abstract

It has been known that most natural pigments are unstable upon exposure against several environmental factors, such as thermal treatment, light, oxidizing or reducing agents, as well as acid or alkaline compounds. Encapsulation procedures is often adopted to adjust the solubility and provide protection to the natural pigments. Here, we prepared an encapsulated beetroot extract as the candidate of red bio-colorant. The primary aim of the present study is to investigate color alteration of encapsulated beetroot (Beta vulgaris L.) extract upon dissolving in various pH adjustment and prolonged storage. The McIllvainne buffer was prepared in various pH range, i.e. from 2 to 11. The encapsulated extract (0.1% w/v) was dissolved and the color of the solutions were measured regularly until 3 days storage under darkness at 200C. Any degradation or structural changes will cause color alteration, which were monitored through L*, a*, b* values, the hue angle (H°), chroma values (C), as well as color difference (DE). The results showed that pH 4 was the most favorable condition that brings least impact to the color alteration, even when the colored solution was kept in prolonged storage until 9 days.

Downloads

Download data is not yet available.

References

Satriyanto, B., Widjanarko, SB., and Yunianta. (2012) Heat Stability of Red Fruit Extract Color as Potential Source of Natural Pigments. Jurnal Teknologi Pertanian, 13(3), 157-168.

Mortensen, A. (2006) Carotenoids and Other Pigments as Natural Colorants. Pure and Applied Chemistry, 78(8), 1477–1491. DOI: 10.1351/pac200678081477.

Lakshmi, CG. (2014) Food Coloring: The Natural Way. Research Journal of Chemical Science, 4 (2), 87–96. ISSN: 2231–606X.

Özkan, G., and Bilek, SE. (2014) Microencapsulation of Natural Food Colorant. International Journal of Nutrition and Food Science, 3(3), 145–156. DOI: 10.11648/j.ijnfs.20140303.13.

Nireesha, GR., Divya, L., Sowmya, C., Venkateshan, N., Babu, MR., and Lavakumar V. (2013) Lyophilization/Freeze Drying–An Review. International Journal of Novel Trends in Pharmaceutical Science, 3(4), 87 – 98. ISSN: 2277 – 2782.

Indrawati, R., Kombaitan, GC., Anggraeni, K., Yusuf, MM., Yuniati, Y., and Limantara, L. (2016) How extensive the artificial dyes color our food?. Proceeding of Natural Pigments Conference for South-East Asia, ed. Yuzo Shioi, vol. 3, pp. 108-109.

Herrero, FG., and Carmona, FG. (2013). Biosynthesis of Betalains: Yellow and Violet Plant Pigments. Trend in Plant Science, 18(6), 334–343. DOI: 10.1016/j.tplants.2013.01.003.

Reshmi SK, Aravindhan KM, and Devi PS. 2012. The Effect of Light, Temperature, pH on Stability of Betacyanins Pigments in Basella alba Fruit. Asian Journal of Pharmaceutical and Clinical Research 5 (4): 107–110. ISSN: 0974–2441.

Lukitasari, DML., Chandra, RD., and Indrawati, R. (2016) Stability and Antioxidant Activity of Microencapsulated Pigment from Red Spinach (Amaranthus tricolor) for Food Colourant. Conference Program & Extended Abstract The Natural Pigments Conference for South-East Asia In Conjuction with: LCMS WORKSHOP from SHIMADZU, PN-05, 86-87.

Molina, GA., Martínez, ARH., Valadez, MC., Hernández, FG., and Estevez, M. (2014) Effect of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Application. Molecules, 19, 17985–18002. DOI: 10.3390/molecules191117985.

Reyes, LF., and Zevallos, LC. (2007) Degradation Kinetics and Colour of Anthocyanins in Aqueous Extract of Purple and Red Flesh Potatoes (Solanum tuberosum L.). Food Chemistry, 100, 885-894. DOI: 10.1016/j.foodchem.2005.11.002.

Lukitasari, DML., Indrawati, R., Chandra, RD., Heriyanto, and Limantara, L. (2017) Microencapsulation of Pigments from Red Cabbage: Color Strength and Antioxidant Activity. Jurnal Teknologi dan Industri Pangan, 28(1), 1-9. DOI: 10.6066/jtip.2017.28.1.1.

Ribeiro, LC., da Costa, JMC., and Afonso, MRA. (2016) Hygroscopic Behaviour of Lyophilized Acerola Pulp Powder. Revista Brasileira de Engenharia Agricola e Ambiental, 20, 269-274. DOI: 10.1590/1807-1929/agriambi.v20n3p269-274.

Yuliawati, ST., and Susanto, WH. (2014) Pengaruh Lama Pengeringan dan Konsentrasi Maltodekstrin terhadap Karakterisasi Fisik, Kimia, dan Organoleptik Minuman Instan Daun Mengkudu (Morinda citrifolia L.). Jurnal Pangan dan Agroindustri, 3, 41-52.

Panghal, A., Virkar, K., Kumar, V., Dhull, SB., Gat, Y., and Chhikara, N. (2017) Development of Probiotic Beetroot Drink. Current Research in Nutrition and Food Science, 5(3). doi : http://dx.doi.org/10.12944/CRNFSJ.5.3.10.

Slimens, IB., Najar, T., and Abderrabba, M. (2017) Chemical and Antioxidant Properties of Betalains. Journal of Agricultural and Food Chemistry, 65(4), 675-689. DOI: 10.1021/acs.jafc.6b04208.

Antigo, JLD., Bergamasco, RC., and Madrona, GS. (2018) Effect of pH on the Stability of Red Beet Extract (Beta vulgaris L.) Microcapsules Produced by Spray Drying or Freeze Drying. Food Science and Technology, 38(1), 72–77. DOI: 10.1590/1678-457X.34316.

Herbach, K.M., Stintzing, FC., and Carle, R. (2006) Betalain Stability and Degradation–Structural and Chromatic Aspects. Journal of Food Science, 71(4), 41–50. DOI: 10.1111/j.1750-3841.2006.00022.x.

Popa, A., Moldovan, B., and David, L. (2015) Betanin from Red Beet (Beta vulgaris L.): Extraction Conditions and Evaluation of the Thermal Stability. Revista de Chimie (Bucharest), 66(3), 413-416.

Attia, GY., Moussa, MEM., and Sheashea, ER. (2013) Characterization of Red Pigments Extracted from Red Beet (Beta vulgaris L.) and Its Potential Uses as Antioxidant and Natural Food Colourants. Egyptian Journal of Agricultural Research, 91(3), 1095-1110.

Habekost, M. (2013) Which Color Differencing Equation Should be Used? International Circular of Graphic Education and Research, 6, 20–33.

Dias, S., Castanheira, EMS., Fortes, AG., Pereira, DM., and Gonçalves, MST. (2020) Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative. Foods, 9(6), 771. DOI: 10.3390/foods9060771.

Damunupola, DAPR., Weerathilake, WADV., and Sumanasekara, GC. (2014) Evaluation of Quality Characteristics of Goat Milk Yogurt Incorporated with Beetroot Juice. International Journal of Scientific and Research Publications, 4(10), 515-519. ISSN: 2250-3153.

Published
2020-08-31
How to Cite
Lukitasari, D., Indrawati, R., Chandra, R., Heriyanto, H., & Limantara, L. (2020). Color Alteration of Encapsulated Beetroot (Beta vulgaris L.) Extract Upon Dissolving in Various pH Treatment. Indonesian Journal of Natural Pigments, 2(2), 48. https://doi.org/10.33479/ijnp.2020.02.02.48
Section
Full Paper