Details

Autor(en) / Beteiligte

• Shcherbakova, A
• Bakhtin, V
• Sokolova, Y
• Chelnakova, P

Titel

Color stabilization in aqueous solution of Beetroot Red

Ist Teil von

• IOP conference series. Materials Science and Engineering, 2019-03, Vol.487 (1), p.12025

Ort / Verlag

Bristol: IOP Publishing

Erscheinungsjahr

2019

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Aqueous solutions of Beetroot Red fade fairly quickly, when kept in daylight, due to betanin hydrolysis. Aqueous solution produced out of Beta vulgaris chips is an unstable disperse solution. Protein coagulation results in turbidity and residuum in the solution under storage conditions. Proteins and the colorant form hydrogen bonds. Under coagulation of these bonds, the colorant is released and colorant hydrolysis is initiated. Hindered protein settling leads to the colorant precipitate together with the protein. In order to stabilize the colorant solution, we have used colloid protection that helped the solution retain the color continuously. Guar gum was used as a high-molecular compound to stabilize the color of the solution continuously.