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Ewelina Konopka
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland

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Inżynier technologii żywności, w trakcie uzyskiwania tytułu magistra

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Journal article
Published: 16 June 2021 in Molecules
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Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.

ACS Style

Emilia Janiszewska-Turak; Katarzyna Rybak; Ewelina Grzybowska; Ewelina Konopka; Dorota Witrowa-Rajchert. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules 2021, 26, 3683 .

AMA Style

Emilia Janiszewska-Turak, Katarzyna Rybak, Ewelina Grzybowska, Ewelina Konopka, Dorota Witrowa-Rajchert. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules. 2021; 26 (12):3683.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Katarzyna Rybak; Ewelina Grzybowska; Ewelina Konopka; Dorota Witrowa-Rajchert. 2021. "The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products." Molecules 26, no. 12: 3683.