Application in confectionery creams of table beet extracts (Beta vulgaris L.) obtained using ultrasonic treatment

There is a trend towards healthy nutrition in the modern world, which causes consumers to favor natural ingredients isolated from plant raw materials. Traditional technologies used for obtaining food colorants have a number of disadvantages, so new methods are being developed – highly efficient, safe, and resource-saving. An innovative approach to the extraction of pigments is ultrasonic extraction (USE) in the medium of electrochemically activated aqueous solution (ECAS). Utilization of secondary raw materials in the form of production waste, such as root vegetable peels, is of particular interest. The aim of the work was to extract natural colorants from table beetroot by means of USE in metastable fractions of ECAS and to study the possibility of their introduction into the food system of confectionery cream. The coloring substances from table beet (Beta vulgaris L.) peel were extracted by ultrasound (power 24 W, ultrasound frequency 1.7 MHz, duration 60 min). The solvents used for pigment extraction were drinking water, oxidized (anolyte) and reduced (catholyte) fractions of ECAS; at the ratio of raw materials and solvent of 1 : 3 (by weight). Aqueous solutions of coloring substances extracted from table beet peel were obtained. The influence of the solvent on physicochemical indicators of the extract quality and organoleptic properties of the finished cream was studied. It is shown that USE in the oxidized fraction of ECAS affects the mass fraction of dry substances in the extract, and their addition to the cream for flour confectionery products at the ratio of 1 : 6 (ml/g) ensures the desired organoleptic indicators. The type of solvent (water, anolyte, catholyte) affects the content of soluble solids in the extract, the degree of extraction and the quality of the finished confectionery cream. Prospects of practical use of the research results are connected with the development of technology of extraction of natural coloring agents under gentle conditions, as well as the use of plant extracts in emulsion food systems in order to increase their nutritional value, attractiveness and replacement of synthetic colorants.

1. Ghosh S., Sarkar T., Das A., Chakraborty R. Natural colorants from plant pigments and their encapsulation: an emerging window for the food industry. LWT – Food Science and Technology, 2022, vol. 153, art. 112527. https://doi.org/10.1016/j.lwt.2021.112527

2. Carreón-Hidalgo J. P., Franco-Vásquez D. C., Gómez-Linton D. R., Pérez-Flores L. J. Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Research International, 2022, vol. 151, art. 110821. https://doi.org/10.1016/j.foodres.2021.110821

3. Jurić S., Jurić M., Król-Kilińska Ż., Vlahoviček-Kahlina K., Vinceković M., Dragović-Uzelac V., Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International, 2022, vol. 38, no. 8, pp. 1735–1790. https://doi.org/10.1080/87559129.2020.1837862

4. Banna B. U., Mia R., Hasan Md. M., Ahmed B., Hasan Shibly M. A. Ultrasonic-assisted sustainable extraction and dyeing of organic cotton fabric using natural dyes from Dillenia indica leaf. Heliyon, 2023, vol. 9, no. 8, p. e18702. https://doi.org/10.1016/j.heliyon.2023.e18702

5. Vedaraman N., Sandhya K. V., Charukesh N. R. B., Venkatakrishnan B., Haribabu K., Sridharan M. R., Nagarajan R. Ultrasonic extraction of natural dye from Rubia Cordifolia, optimisation using response surface methodology (RSM) & comparison with artificial neural network (ANN) model and its dyeing properties on different substrates. Chemical Engineering and Processing: Process Intensification, 2017, vol. 114, pp. 46–54. https://doi.org/10.1016/j.cep.2017.01.008

6. Prajapati R. A., Jadeja G. C. Natural food colorants: extraction and stability study. Materials Today: Proceedings, 2022, vol. 57, pt. 6, pp. 2381–2395. https://doi.org/10.1016/j.matpr.2021.12.151

7. Das P., Kumar Nayak P., Kesavan R. K. Ultrasound assisted extraction of food colorants: Principle, mechanism, extraction technique and applications: a review on recent progress. Food Chemistry Advances, 2022, vol. 1, art. 100144. https://doi.org/10.1016/j.focha.2022.100144

8. Prieto-Santiago V., Cavia M. M., Alonso-Torre S. R., Carrillo C. Relationship between color and betalain content in different thermally treated beetroot products. Journal of Food Science and Technology, 2020, vol. 57, no. 9, pp. 3305–3313. https://doi.org/10.1007/s13197-020-04363-z

9. Hussain Akbar E., Sadiq Z., Zia-Ul-Haq M. Betalains as colorants and pigments. Betalains: biomolecular aspects. Cham, 2018, pp. 125–137. https://doi.org/10.1007/978-3-319-95624-4_7

10. Mir S. A., Rizwan D., Bakshi R. A., Wani S. M., Masoodi F. A. Extraction of carotenoids from agro-industrial waste. Extraction of natural products from agro-industrial wastes: a green and sustainable approach. Amsterdam, 2023, pp. 157– 178. https://doi.org/10.1016/B978-0-12-823349-8.00016-2

11. Prodromidis P., Mourtzinos I., Biliaderis C. G., Moschakis T. Stability of natural food colorants derived from onion leaf wastes. Food Chemistry, 2022, vol. 386, art. 132750. https://doi.org/10.1016/j.foodchem.2022.132750

12. Shen L., Pang S., Zhong M., Sun Y., Qayum A., Liu Y., Rashid A., Xu B., Liang Q., Ma H., Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: principles, advantages, equipment, and combined technologies. Ultrasonics Sonochemistry, 2023, vol. 101, art. 106646. https://doi.org/10.1016/j.ultsonch.2023.106646

13. Nirmal N. P., Mereddy R., Maqsood S. Recent developments in emerging technologies for beetroot pigment extraction and its food applications. Food Chemistry, 2021, vol. 356, art. 129611. https://doi.org/10.1016/j.foodchem.2021.129611

14. Panasyuk A. L., Kuz’mina E. I., Egorova O. S. Production and use of natural anthocyanin food colors (review). Pishchevaya promyshlennost’ = Food Industry, 2021, no. 10, pp. 13–19 (in Russian). https://doi.org/10.52653/PPI.2021.10.10.017

15. Linares G., Rojas M. L. Ultrasound-assisted extraction of natural pigments from food processing by-products: a review. Frontiers in Nutrition, 2022, vol. 9, art. 891462. https://doi.org/10.3389/fnut.2022.891462

16. Alekseenko E. V., Bakumenko O. E., Azarova M. M., Isabayev I. B., Kurbanov M. T. The influence of pre-processing of berries cranberries on the extraction of anthocyanin pigments, the yield of juice and its antioxidant activity. Khranenie i pererabotka sel’khozsyr’ya = Storage and Processing of Farm Products, 2019, no. 4, pp. 10–27 (in Russian). https://doi.org/10.36107/spfp.2019.200

17. Sachyuka T. U., Kovalenko N. A., Supichenko G. N., Bosak V. M. Antioxidant activity of new varieties spicy-aromatic and essential-oil plants. Vestsі Natsyyanal’nai akademіі navuk Belarusі. Seryya agrarnykh navuk = Proceedings of the National Academy of Sciences of Belarus. Agrarian series, 2023, vol. 61, no. 4, pp. 282–290 (in Russian). https://doi.org/10.29235/1817-7204-2023-61-4-282-290

18. Martínez-Rodríguez P., Guerrero-Rubio M. A., Henarejos-Escudero P., García-Carmona F., Gandía-Herrero F. Health-promoting potential of betalains in vivo and their relevance as functional ingredients: a review. Trends in Food Science & Technology, 2022, vol. 122, pp. 66–82. https://doi.org/10.1016/j.tifs.2022.02.020

19. Chen L., Zhu Y., Hu Z., Wu S., Jin C. Beetroot as a functional food with huge health benefits: antioxidant, antitumor, physical function, and chronic metabolomics activity. Food Science and Nutrition, 2021, vol. 9, no. 1, pp. 6406–6420. https://doi.org/10.1002/fsn3.2577

20. Ghosh S., Sarkar T., Chakraborty R. Underutilized plant sources: a hidden treasure of natural colors. Food Bioscience, 2023, vol. 52, art. 102361. https://doi.org/10.1016/j.fbio.2023.102361

21. Echegaray N., Guzel N., Kumar M., Guzel M., Hassoun A., Lorenzo J. M. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chemistry, 2023, vol. 404, art. 134453. https://doi.org/10.1016/j.foodchem.2022.134453

22. Zakharov A. M., Mishanov A. P., Murzaev E. A., Markova A. E. Dependence of table beet yield on different doses of compost in organic farming. Vestsі Natsyyanal’nai akademіі navuk Belarusі. Seryya agrarnykh navuk = Proceedings of the National Academy of Sciences of Belarus. Agrarian series, 2024, vol. 62, no. 1, pp. 37–44 (in Russian). https://doi.org/10.29235/1817-7204-2024-62-1-37-44

23. Zin M. M., Bánvölgyi S. Emerging technology approach for extractability and stability of betalains from the peel of beetroot (Beta vulgaris L.). Biomass Conversion and Biorefinery, 2023, vol. 13, pp. 10759–10769. https://doi.org/10.1007/s13399-021-01975-z

24. Nabi B. G., Mukhtar K., Ahmed W., Manzoor M. F., Nawaz Ranjha M. M. A., Kieliszek M., Bhat Z. F., Aadil R. M. Natural pigments: anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products. Food Bioscience, 2023, vol. 52, art. 102403. https://doi.org/10.1016/j.fbio.2023.102403

25. Lianza M., Marincich L., Antognoni F. The greening of anthocyanins: eco-friendly techniques for their recovery from agri-food by-products. Antioxidants, 2022, vol. 11, art. 2169. https://doi.org/10.3390/antiox11112169

26. Bitwell C., Indra S. S., Lukec C., Kakoma M. K. A review of modern and conventional extraction techniques and their applications for extracting phytochemicals from plants. Scientific African, 2023, vol. 19, p. e01585. https://doi.org/10.1016/j.sciaf.2023.e01585

27. Kumar G., Upadhyay S., Yadav D. K., Malakar S., Dhurve P., Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio-functional properties: a review. Journal of Food Process Engineering, 2023, vol. 46, no. 6, p. e14238. https://doi.org/10.1111/jfpe.14238

28. García S. L. R., Raghavan V. Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds: a review. Critical Reviews in Food Science and Nutrition, 2021, vol. 62, no. 23, pp. 6446–6466. https://doi.org/10.1080/10408398.2021.1901651

29. Gorbunova N. V., Evteev A. V., Bannikova A. V. Prospects for the use of ultrasonic treatment for the extraction of antioxidants from secondary plant raw materials. Agrarnye konferentsii = Agrarian Conferences, 2017, no. 1, pp. 4–7 (in Russian).

30. Maran J. P., Priya B. Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks. Journal of Food Science and Technology, 2016, vol. 53, no. 1, pp. 792−799. https://doi.org/10.1007/s13197-015-1988-8

31. Nutter J., Fernandez M. V., Jagus R. J., Agüero M. V. Development of an aqueous ultrasound-assisted extraction process of bioactive compounds from beet leaves: A proposal for reducing losses and increasing biomass utilization. Journal of the Science of Food and Agriculture, 2021, vol. 101, no. 5, pp. 1989–1997. https://doi.org/10.1002/jsfa.10815

32. Fernando G. S. N., Wood K., Papaioannou E. H., Marshall L. M., Sergeeva N. N., Boesch C. Application of an ultrasound-assisted extraction method to recover betalains and polyphenols from red beetroot waste. ACS Sustainable Chemistry & Engineering, 2021, vol. 9, no. 26, pp. 8736–8747. https://doi.org/10.1021/acssuschemeng.1c01203

33. Ignatov I., Gluhchev G., Karadzhov S., Yaneva I., Valcheva N., Dinkov G., Popova T., Petrova T., Mehandjiev D., Akszjonovics I. Dynamic nano clusters of water on waters catholyte and anolyte: electrolysis with nano membranes. Physical Science International Journal, 2020, vol. 24, no. 1, pp. 46–54. https://doi.org/10.9734/psij/2020/v24i130173

34. Pogorelov A. G., Gulin A. A., Pogorelova V. N., Panait A. I., Stankevich A. A., Pogorelova M. A. Impact of a redox balance on polysaccharides in an aqueous solution. Physics of Wave Phenomena, 2022, vol. 30, no. 3, pp. 209–216. https://doi.org/10.3103/S1541308X22030086

35. Lauberts M., Pals M. Antioxidant activity of different extracts from black alder (Alnus glutinosa) bark with greener extraction alternative. Plants, 2021, vol. 10, no. 11, art. 2531. https://doi.org/10.3390/plants10112531

36. Duqueyroix A., Aider-Kaci F. A., Aider M. Impact of the anodic and cathodic electro-activation treatment on the physico-chemical and antioxidant capacity of red beetroot juice. ACS Omega, 2022, vol. 7, no. 46, pp. 42456–42466. https://doi.org/10.1021/acsomega.2c05671

37. Soquetta M. B., Tonato D., Quadros M. M., Boeira C. P., Cichoski A. J., Terra L. M., Kühn R. C. Ultrasound extraction of bioactive compounds from Citrus reticulata peel using electrolyzed water. Journal of Food Processing and Preservation, 2019, vol. 43, no. 12, p. e14236. https://doi.org/10.1111/jfpp.14236

38. Timakova L. N., Surikhina T. N. Analysis of table beet production in Russia. Kartofel’ i ovoshchi = Potato and Vegetables, 2022, no. 9, pp. 20–23 (in Russian). https://doi.org/10.25630/PAV.2022.94.63.002

39. Pogorelov A. G., Ipatova L. G., Panait A. I., Pogorelova M. A., Gulin A. A., Pogorelova V. N. The effect of an electrochemically activated water solution on plant polysaccharides: phenomenology and spectrometry. Biophysics, 2023, vol. 68, no. 5, pp. 705–711. https://doi.org/10.1134/S0006350923050226

40. Singh S., Omre P. K., Chand K., Kumar A. Process optimization of ultrasonic assisted extraction of betalains from red beet, Beta vulgaris L. waste stalks. Indian Journal of Experimental Biology, 2021, vol. 59, no. 12, pp. 858–866. https://doi.org/10.56042/ijeb.v59i12.57831

41. Kutlu N., Pandiselvam R., Kamiloglu A., Saka I., Sruthi N. U., Kothakota A., Socol C. T., Maerescu C. M. Impact of ultrasonication applications on color profile of foods. Ultrasonics Sonochemistry, 2022, vol. 89, art. 106109. https://doi.org/10.1016/j.ultsonch.2022.106109

42. Tiwari S., Upadhyay N., Singh A. K. Stability assessment of emulsion of carotenoids extracted from carrot bio-waste in flaxseed oil and its application in food model system. Food Bioscience, 2022, vol. 47, art. 101631. https://doi.org/10.1016/j.fbio.2022.101631

43. Korobiichuk I., Mel’nick V., Ostapenko Zh., Ruzhinska L. Study of heat and mass transfer processes during extraction of plant raw materials under the influence of ultrasound. Ultrasonics Sonochemistry, 2023, vol. 98, art. 106512. https://doi.org/10.1016/j.ultsonch.2023.106512

44. Chesnokova N. Yu., Kuznetsova A. A., Levochkina L. V., Tarabaev M. A. Properties and application of betalaine dye isolated from regional beet variety. Agrarnaya nauka = Agrarian Science, 2023, no. 9, pp. 185–190 (in Russian). https://doi.org/10.32634/0869-8155-2023-374-9-185-190