Document Type : Full Research Paper
Authors
1 Isfahan (Khorasgan)Branch Ismamic Azad University
2 Isfahan (Khorasgan) Branch, Islamic Azad University
3 Islamic Azad University of Isfahan Khorasgan Branch
Abstract
Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red beet is one of the most important natural sources of color; In this study, the overall results showed that increase in the extraction pH and time, increased the extraction of betacyanine and betaxanthine. It would be better to extract betacyanine at temperatures below 25 ° C since this pigment is sensitive to high temperatures and at the temperature above, 25 °C will be destroyed. The maximum yield was observed when pH value, temperature and time were 5, 21 °C and 20 min, respectively. Comparison of experimental and predicted values of the proposed responses at the proposed optimal point by t-test showed no significant difference (p< 0.05). Quadratic model was suggested for the responses and lack of fit was not significant (p<0.05). The extraction of betaline from red beet using ultrasonic method causes the reduction of time, temperature, energy and solvent consumption. The maximum yield was observed when pH value, temperature and time were 5, 21 °C and 20 min, respectively. Comparison of experimental and predicted values of the optimal points showed no significant difference by t-test (p< 0.05).
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