Kırmızı Pancardan Renk Maddesi Üretimi ve Stabilitesinin Sağlanması

Year 2018, Volume: 16 Issue: 4, 439 - 449, 31.12.2018

Kardelen Özcan Seda Ersus Bilek

https://doi.org/10.24323/akademik-gida.505529

Cited By: 4

Abstract

Gıdaların tercih edilebilirliğini etkileyen en önemli
kalite kriterlerinden biri renktir. Bu nedenle gıda endüstrisinde istenilen
rengin elde edilebilmesi veya mevcut rengin arttırılması amacıyla renklendirici
maddeler kullanılmaktadır. Doğal renk maddeleri genellikle çeşitli bitkisel
kaynaklardan elde edilmekte ve gıdaların duyusal özelliklerinin yanı sıra
besleyici özelliklerini de arttırdıkları için tercih edilmektedir. Kırmızı
pancar bitkisi (Beta vulgaris L.),
doğal gıda renklendiricisi olan betalainler yönünden oldukça zengin olması
nedeniyle bu konuda yapılan birçok çalışmada hammadde olarak kullanılmaktadır. Betalainler
ile ilgili yapılan çalışmalar, bu maddelerin gıda renklendiricisi olarak
kullanılabileceğini göstermiştir. Artan talep doğrultusunda en yüksek verimle
betalain ekstraksiyonu ve ekstrakte edilen betalainlerin stabilitesinin
sağlanması gibi konular önem kazanmaktadır. Bu çalışmada, kırmızı pancar ve
betalainler hakkında genel bilgi verilmiş, ekstraksiyonda kullanılan yöntemler ve
sonrasında betalain stabilitesi için yapılan enkapsülasyon uygulamaları
derlenmiştir.

Keywords

Kırmızı pancar, Betalain, Stabilite, Enkapsülasyon

Production and Stability of Food Colorant from Red Beetroot

Abstract

Color is one of the most important quality criteria
that affect the preference of foods. Therefore, food colorants are used in
order to obtain the desired color in the food industry or to improve current
color of foods. Natural colorants are generally obtained from various vegetable
sources and are preferred because they increase the nutritional properties of
foods as well as their sensory properties. Red beet plant (Beta vulgaris L.) is used as a raw material in many studies on this
subject because it is very rich in betalains, which are natural food colorants.
Studies on betalaines have shown that these substances can be used as food
colorants. With an increasing demand, the extraction of betalains with the
highest yield and the stability of the extracted betalains are gaining
importance. In this study, general information about red beetroot and betalains,
methods used in extraction and encapsulation applications for stability of
betalains were reviewed.

Keywords

Beetroot, Betalain, Stability, Encapsulation

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