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Studies on Different Methods of Extraction of Betalaines from Red Beet (Beta vulgaris)

Abeysekere, M. and Sampathu, S. R. and Shankaranarayana, M. L. (1990) Studies on Different Methods of Extraction of Betalaines from Red Beet (Beta vulgaris). Journal of Food Science and Technology, 27 (5). pp. 336-339.

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Abstract

In the search for natural pigments to replace artificial dyes in food preparations, the pigments of red beet (Beta vulgaris) appear to be very promising. The principal red pigment betanine might be considered as a food colourant and accounts for about 75 - 90% of the total betacyanine content of beet. In this study, the pigment recovery efficiencies by different methods of extraction like diffusion extraction in single column and multiple columns and by hydraulic pressing at the laboratory level are compared.

Item Type: Article
Uncontrolled Keywords: red pigment Beta vulgaris natural pigments Extraction
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 06 Beet Root
600 Technology > 08 Food technology > 05 Processing and Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 06:45
Last Modified: 06 Jul 2015 08:28
URI: http://ir.cftri.com/id/eprint/1550

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