Beetroot Red

Natural colours include annatto, anthocyanins, beetroot red (betalaines), caramel, carotenoids, cochineal and lac pigments, flavanoids, chlorophylls and tumeric. There is a trend towards encapsulating natural colours for food use, but this is not yet reflected in the extraction techniques described in the published analytical methods. Lancaster and Lawrence (1996) described the extraction and... 

Beetroot Red Red beetroots Pink to red E162 poor poor... 

Beetroot red (E 162), available as liquid beetroot concentrate and as beetroot concentrate powders, is suitable for products of relatively short shelf life, which do not undergo as severe heat treatment as meat and soya protein products, ice cream, and gelatin desserts. 

Synonyms Beetroot red (INCI) Beets, dehydrated Dehydrated beets... 

Beetroot red (INCI) Beets, dehydrated. See Beet powder Beet sugar. See Sucrose Behenalkonium chloride CAS 16841-14-8 EINECS/ELINCS 240-865-3 Synonyms Ammonium, benzyldocosyldimethyl-, chloride Behenyl dimethyl benzyl ammonium chloride Benzyidocosyidimethylammonium chloride... 

Beetroot red, betanin Elderberry colour Anthocyanins Amaranth Tartrazine... 

Betalains exhibit antioxidant activity and also react with free radicals. Their adverse effects were not detected therefore beetroot pigments are generally accepted as safe food colorants. Furthermore, the maximum amount of added beetroot red is far less than the amount normally consumed by eating beetroot. 

E150d Sulfite ammonia caramel El 62 Beetroot Red, betanin ... 

Chalermchat, Y, Fincan, M., and Dejmek, P, Pulsed electric field treatment for solid-hquid extraction of red beetroot pigment mathematical modelling of mass transfer, J. Food Eng., 64, 229, 2004. 

As for anthocyanins, betalains are found in vacuoles and cytosols of plant cells. From the various natural sources of betalains, beetroot (Beta vulgaris) and prickly pear cactus (Opuntia ficus indica) are the only edible sources of these compounds. In the food industry, betalains are less commonly used as natural colorants from plant sources than anthocyanins and carotenoids, probably related to their more restricted distribution in nature. To date, red beetroot is the only betalain source exploited for use as a natural food coloring agent. The major betalain in red beetroot is betanin (or betanidin 5-0-P-glucoside). Prickly pear fruits contain mainly (purple-red) betanin and (yellow-orange) indicaxanthin and the color of these fruits is directly related to the betanin-to-indicaxanthin ratio (99 to 1, 1 to 8, and 2 to 1, respectively in white, yellow, and red fruits)." ... 

Betalains have shown strong antioxidant activities in biological environments such as membranes and LDLs," -" suggesting that the consumption of betalain-colored foods may exert protective effects against certain oxidative stress-related diseases (i.e., cancers) in humans. Beetroot has been used as a treatment for cancer in Europe for several centuries. The high content of betanin in red beetroot (300 to 600 mg/kg) may be the explanation for the purported cancer chemopreventive effects of beets. 

Despite their potential health-promoting effects as dietary antioxidants, the fate of betalains in humans has been poorly studied. Betalain bioavailability was first demonstrated in humans by the appearance of betacyanins in urines after ingestion of beetroot extract" and red beet juice," indicating that these compounds are indeed absorbed. Although intact betacyanins (betanin and isobetaiun) appeared rapidly in human urine with a maximum excretion rate observed within 2.5 to 8 hr," betacy-anin recoveries in human urine were usually low (< 1% of the dose) over 24 hr postdose, suggesting that either the bioavailabifity of betacyaiuns from red beetroot is low or that renal clearance is a minor excretion route for these compounds. 

Kujala, T., Loponen, J., and Pihlaja, K., Betalains and phenolics in red beetroot Beta vulgaris) peel extracts extraction and characterisation. Ztschr. Naturforsch. C/J. Biosci., 56, 343, 2001. 

Lee, C.-H. et al., Betalains, phase II enzyme-indncing components from red beetroot (Beta vulgaris L.) extracts, Nutr. Cancer, 53, 91, 2005. 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

Kujala, T.S. et al., Phenolics and betacyanins in red beetroot (Beta vulgaris) root distribution and effect of cold storage on the content of total phenolics and three individual compounds, J. Agric. Food Chem., 48, 5338, 2000. 

Fincan M, DeVito F and Dejmek P 2004. Pulsed electric field treatment for solid—liquid extraction of red beetroot pigment. J Food Eng 64(3) 381—388. 

The Betalaines. The main pigment in the concentrated colour beet red is betanin. This is classified as El62 by the EU. The pure pigment is obtained by aqueous extraction of the red table beet. Approximately 80% of the pigment present in beetroot is betanin. 

The dye responsible for the red-mauve colour of beetroot juice is potent, because a small amount imparts an intense stain on most crockery. It has a large extinction coefficient s (see Chapter 9). The dye is fairly difficult to remove, so we safely assume the adsorption bonds are strong and chemisorptive by nature. 

Worked Example 10.1 The following data refer to the adsorption of the red-mauve dye from beetroot juice on porcelain at 25 °C. (1) Show that the data obey the Langmuir adsorption isotherm. (2) Demonstrate that 1.2 x 10 8 mol of dye adsorb to form a mono-layer. (3) Estimate the area of a single dye molecule if the radius of a plate was 17.8 cm (we assume the formation of a complete monolayer). 

Juices extracts (liquorize), spirits (orange, lemon), syrups (black currant), tinctures (ginger), and aromatic waters Mineral pigments (iron oxides), natural colorants, anthocyanins, carotenoids, chlorophylls riboflavine, red beetroot extract, and caramel synthetic organic dyes azo compounds... 

Red Betanin, E162 Betanin, Beetroot (Beta vulgaris)... 

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