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Natural Coloring Red Beetroot Under Effects of Gamma Radiation Horticulture International Journal Research Article Open Access Natural coloring red beetroot under effects of gamma radiation Abstract Volume 5 Issue 3 - 2021 As color is an important attribute related to the visual appeal and quality of food products, Marcia Nalesso Costa Harder,1,2 Ian Harder the reduction of pigment losses during food processing is a basic concern for the industry. Formaggio,2 Larissa Nalesso Costa Harder,1 Based on this, the objective of this work was to evaluate the resistance of betalain from Débora Cristina Maciel de Lemos Bovi,2 beet against the use of gamma radiation. Analyzes were carried out on pigments belonging 1 1,3 to the betalain class on beets exposed to different doses of gamma radiation (Co60) using Paula Bergamin Arthur, Valter Arthur 1 doses of 5, 10 and 15 kGy on beets, in addition to anon-irradiated sample for control. Nuclear and Energy Research Institute, São Paulo, Brazil 2 Color parameters were evaluated using the CIE L, a*, b * methodology, as well as the Technology College of Piracicaba, Piracicaba, São Paulo, Brazil 3Radiobiology and Environment, Center of Nuclear Energy in quantification of betalain in the samples. By of results the color parameters were affected in Agriculture, Piracicaba, São Paulo, Brazil until 50% in relation the control. And the quantity betalain activity in the sample irradiated with doses of gamma radiation was more less 65% in relation the control. Therefore, it Correspondence: Valter Arthur, Center of Nuclear Energy in can be concluded that there is a potential resistance of the betalain pigment in the face of Agriculture, Av. Centenário, 303, Piracicaba, São Paulo, Brazil, high doses of radiation, which returns interest to red beetroot dyes since most pigments are Tel 5519 34294665, Email fragile to thermal treatments or with ionizing radiation. Keywords: Beta vulgaris L., betalain, coloring resistance, food radiation, ionizing Received: May 30, 2021 | Published: June 15, 2021 radiation Introduction group of betalains and which corresponds to between 75% and 95% of the pigments. Betalains are stable at pH 4 and 5; and reasonably stable Color is associated with many aspects of our lives, influencing our at pH 5 to 7 and unstable in the presence of light and air, in addition decisions, especially those involving food. Food appearance, safety, to these factors, water and oxygen activity affect pigment stability.5,6 acceptability and sensory characteristics are all affected by color. Although these effects are associations inherent to psychological Betalains are pigments that contain nitrogen and are soluble in water.7 characteristics, they interfere with the choice of products. Among Betalain pigments can be described as a 1,2,4,7,7-pentasubstituted the strategies of the industries to enrich and favor the product that is 1,7-diazoheptamethinesystem8 (Figure 1). They can be divided into processed, the dye has a stimulating effect on the consumer’s appetite.1 two structural groups: yellow beta xanthines and red-violet beta- cyanines depending on the substituents R1-N-R2.9 Natural dyes are understood as all organic compounds that have the ability to selectively absorb light acquiring intense coloring, consequently giving it to the bodies which its adheres. Chemically, dyes are only substances capable of coloring irreversibly a matrix.2 In recent years, consumers of colored products have increased their rejection about using artificial colors. At the same time, mainly the coloring of foods and cosmetics using natural sources containing different classes of pigments has gained importance in the industry.3 These authors also report that the predominant colors of plants result from classes of pigments of the type chlorophyll, carotenoid and flavonoid, while the contribution of other pigments from betalains, melanins, the many flavonoids and others are considered insignificant when considered globally. Pigments produce colors and are present in all organisms in the world, plants are the largest producers of these pigments found in leaves, fruits, vegetables, flowers, as well as in animals, bacteria and fungi. According to Moura et al.4 the beet (Beta vulgaris L.) belongs to the Cheno podiaceae family, being an easy-to-grow vegetable garden with a vegetative cycle of three to four months. Red beet contains Figure 1 General formula of betalains. (A) betalanic acid is present in all dyes that have been arousing a particular interest as an additive in the betalain molecules. (B) the structure Represents betacyanine or betaxanthine food industry since its use is not restricted worldwide by FAO/WHO. depending on the substituents R1 and R2 (Horst, 2005). In the beet, the presence of a red pigment with polar characteristics Betalains represent a group of natural compounds that are is evidenced, the substance betanine, a pigment that is belonging to the particularly fascinating due to their structural and chemotaxonomic Submit Manuscript | http://medcraveonline.com Horticult Int J. 2021;5(3):129‒132. 129 ©2021 Harder et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Copyright: Natural coloring red beetroot under effects of gamma radiation ©2021 Harder et al. 130 properties. Betalains are mainly accumulated or stored in flowering After the irradiation, it was evaluated the physico-chemical and inflorescence plants, petiole, bract, fruit, seeds, stem, leaf and analyses. root.10 Physico-chemical analysis And within the context of the use of natural dyes from plants that are currently gaining popularity for the use as natural dyes in the food Color industry, betalain from red beetroot presents itself as one of the most The colorimeter Minolta CR-200 b was used, previously calibrated widely used food dyes. Despite this, betalains are not so well studied in White according to pre-determined standards, according to.13 in comparison with other natural pigments, such as anthocyanins, carotenoids and chlorophylls,11 including the stability of this dye to the Three values of chroma were evaluated: a*, b* and L. The value different situations present during the phases of industrial processing. a* characterizes thecolor from the red (+a*) to the green (-a*); the value b* indicates the color from the yellow (+b*) to the blue (-b*). 9 For Horst, when betalains are used as dyes in foods, color stability The value L determines the light ranging from white (L=100) to black is the main interest. There are several factors that affect the stability of (L=0). The chroma is the ratio between a* and b*, where the real color these pigments during the preparation, processing and storage of food can be obtained. Hue-Angle is the angle between a* and b*, indicating such as light, pH, temperature, metal ions and others. the color saturation of the analyzed object.14,15 The use of ionizing radiation in the food industry has been To estimate chroma value, the following formula was adopted (1) widespread as the benefits obtained have already become evident, and to estimate the Hue-Angle, formula (2).16 especially with regard to food security, corresponding to an advance in production techniques. Safety in the use of the technique and the C=√(a2+b2) (1) longevity provided by this technology to food products have already Hº=arcpg b*/a* (2) been demonstrated. Betalain analysis However, the stability of food dyes, especially natural ones, tends to be sensitive to the use of this technology. But according to The extraction with solvent method (distilled water) was used Consentino,12 there are few records on the stability of natural dyes to extract the pigments from the reed beetroot, being 0.087 g of red in the face of the ionizing source irradiation process. However, to beetroot previously crushed and mixed with 30ml of distilled water the author, it is possible to find references regarding the behavior of in a beaker and placed in a water bath with agitation at 70° C for five the dyes against radiation in the visible spectrum, temperature and minutes. Soon after, they are centrifuged at 12,000 rpm (revolutions presence of oxygen, and the combination of several physical-chemical per minute) for fifteen minutes. factors acts on the structure of the dyes generating instabilities of The pigment absorbance was determined at a wavelength of 538 orders, causing damage to the quality of the dye. nm in a spectrophotometer. The betacyanin content was calculated Justifying the restriction of works related to the stability of natural according to Lim et al.17 and adapted from Bovi et al.18 following the dyes when using ionizing radiation, this study aimed to evaluate the formula below (3): resistance of betalain from red beet submitted to the source of gamma Beta cyanin content (mg / 100 g fresh weight) = 538 ( ) radiation by Cobalt-60. ( ) ɛ × 100 (3) 퐴 푀푊 푉 Material and methods 퐷퐹In which:퐿푊 The red beetroot was purchased from local businesses in the city of A538 = absorbance at 538 nm (E max); L (bucket thickness) = 1.0 Piracicaba in the state of São Paulo. After being acquired, the samples cm; DF = dilution factor; V = volume of extract (ml), W = fresh weight were taken to the Radiobiology and Environment laboratory of the of red beetroot in the extract (g). For betalain the molar absorptivity ɛ Center for Nuclear Energy in Agriculture (CENA / USP), where they = 6.5 × 104 L / mol cm in H2O; and MW (molecular weight) = 550. were cleaned and prepared to receive the treatments. Statistical analysis After making the trays, the irradiation treatments were carried out at the Center for Nuclear Energy in Agriculture (CENA / USP) also The experimental design was complete randomized with three located in the city of Piracicaba. The prepared red beetroot samples replications. The results were analyzed according to(ANOVA) using were irradiated in a Cobalt-60 radiator, type Gammabeam650, with the F test, and mean comparisons were tested based on Tukey´s test doses of 0 (control); 0; 5; 10 and 15 kGy in chronic rates, under a (p<0,05) using SAS.19 rate of dose of 0.259 kGy.hour−1, and each treatment consisted of 4 repetitions and stored at 2ºC to 6oC and 80% RH.
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