Analysis of Biodenitrification Conditions of Red Beet Juice Using the Response Surface Method

• Published in: Journal of agricultural and food chemistry 1998-11, Vol.46 (11), p.4702-4705
• Main Authors: Czapski, Janusz, Maksymiuk, Monika, Grajek, Włodzimierz
• Format: Article
• Language: English
• Subjects: ANALYTICAL METHODS; APLICACIONES DEL ORDENADOR; APPLICATION DES ORDINATEURS; BEETROOT; BETTERAVE POTAGERE; Biological and medical sciences; BOXBEHNKEN EXPERIMENTAL DESIGN; COLOR; COLOUR; COMPUTER APPLICATIONS; COULEUR; DENITRIFICACION; DENITRIFICATION; DISENO EXPERIMENTAL; DISPOSITIF EXPERIMENTAL; EXPERIMENTAL DESIGN; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; JUGO DE HORTALIZAS; JUS DE LEGUME; LOSSES; MICROBIOLOGICAL DENITRIFICATION; OXIGENO; OXYGEN; OXYGENE; PERDIDAS; PERTE; PIGMENT; PIGMENTOS; PIGMENTS; RED PIGMENTS; REMOLACHA; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; TEMPERATURA; TEMPERATURE; VEGETABLE JUICES; YELLOW PIGMENTS
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf980498c

Microbiological denitrification of red beet juice proceeds under conditions that are unfavorable for pigments. In this study the effects of pH, accessible oxygen, and temperature on the stability of red and yellow pigments were examined. All three factors examined affect the content of pigments. The strongest effects were exerted by pH and oxygen access in red beet juice. An interactive effect of these parameters on losses of red pigments was observed. At increased pH of juice, losses of red pigment were very high, reaching 60−80% at pH 8.0, whereas losses of yellow pigments decreased with an increase of pH. An increase of temperature within the range of 25−30 °C did not practically increase losses of pigments and did not influence the color of the juice. Keywords: Red beet juice; pigments; betalaines; denitrification