Emerging technology approach for extractability and stability of betalains from the peel of beetroot (Beta vulgaris L.)

Abstract Betalains are natural color compounds with high water affinity, unstable, and fragile; hence, understanding their thermal tolerance is always beneficial either in manufacturing them or application betalain-rich functional foods for better handling. In our study, the extractability of betalains via microwave-assisted extraction (MAE) from peel beetroot was implemented at 100–800 W 30–150 s four different solvents. Among maximum amounts total (202.08 ± 2.23 mg/100 g FW), betacyanin (115.89 1.08 FW) betaxanthin (86.21 1.16 were generated by pure solvent after 150 MAE 800 W. Alternatively, susceptibility extracts to processing conditions investigated heating 30–70 °C, instability evaluated half-life (t 1/2 ), temperature quotient (Q 10 activation energy (E a using Arrhenius equation. The resulted retention percentage (R%) proved that ascorbic acid improved R% 22 51% 3 29% contrast reduced 56 40% heat treatment 70 °C 5 h.