Influence of temperature and PH on the colour parameters of red beetroot pigments

PATRAS, Antoanela

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dc.contributor.author	PATRAS, Antoanela
dc.date.accessioned	2022-11-15T11:34:57Z
dc.date.available	2022-11-15T11:34:57Z
dc.date.issued	2022
dc.identifier.citation	PATRAS, Antoanela. Influence of temperature and PH on the colour parameters of red beetroot pigments. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 79. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21684
dc.description.abstract	The present research studies the influence of temperature and pH on the colour of 3 varieties of red beetroot aqueous extracts. Three varieties of red beetroot (Beta vulgaris L. var. rubra) were analysed: Bordeaux, Cylindra and Detroit. The pigments extraction was performed using distilled water, at room temperature for 75 min and was followed by filtration. The initial betanin content was measured at 538 nm. The CIELab colour parameters were determined for the native pH (4.96±0.11), but also at more acidic (3.29±0.07) and alkaline (10.53±0.03) pH. The influence of temperature was studied at 25°C (room temperature), 45°C and 75°C.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	food colours	en_US
dc.subject	beetroot aqueous extracts	en_US
dc.subject	betacyanins	en_US
dc.subject	betalains	en_US
dc.subject	betanin	en_US
dc.title	Influence of temperature and PH on the colour parameters of red beetroot pigments	en_US
dc.type	Article	en_US