The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture conte...

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the control with no added nitrite or fermented red beet extract (p<0.05), though the redness of the mea...

Background: using root beet powder pigments without extract or using organic solvents, to study the stability of pigments in model foods tomato paste, strawberry jam, juice, and burger, and to perform preliminary studies consumer acceptance of model foods containing them. Objective: The overall aim of this study was to use microencapsulation technique to increase the stability of red beet pigme...

Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods: In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase t...

A novel, simple and inexpensive modification method using TEOS to increase the UV light, pH and temperature stability of a red-beet-pigment extracted from Beta vulgaris has been proposed. The effects on the molecular structure of betalains were studied by FTIR spectroscopy. The presence of betacyanin was verified by UV-Vis spectroscopy and its degradation in modified red-beet-pigment was evalua...

AIM An environment compatible technique to stain Platyhelminthes, Fasciola gigantica, Gastrothylax crumenifer, Taenia solium, and Moniezia expansa using aqueous and alcoholic extract of sugar beet (Beta vulgaris), China rose (Hibiscus rosa-sinensis), and red rose (Rosa hybrida) were described to minimized the deleterious effects of the synthetic dyes. MATERIALS AND METHODS Aqueous/ethanolic e...

The aim of this study was to establish the most efficient extraction conditions of betanin and to evaluate the termal stability of this red pigment in aqueous solution. The extraction of betanin from red beet (Beta vulgaris L.) was carried out under different conditions, varying the extraction parameters such as time and solid to solvent ratio, in acidic aqueous medium. The yields of the extrac...

Introduction Species of the genus Beta are recognized as sources of various viruses. A con­ siderable number o f viruses have been isolated from the species Beta vulgaris var. saccharifera (sugar beet) (Sutic et al. 1999). One of the viruses occurring in this plant all over the world is beet mosaic potyvirus (BtMV). This virus belongs to Potyviridae, a taxonomic family of easily aphid-transmitt...

Red beet (Beta vulgaris L.) may be consumed at all stages of growth, both in the form of small early vegetable during spring and later, during winter, when stored. Therefore, knowledge of the dynamics of changes in the content of individual components in subsequent stages of growth is very important. The experiment was conducted for two consecutive growing seasons. The study included four culti...