| Title | A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction |
|---|---|
| ID_Doc | 7820 |
| Authors | Lombardelli, C; Benucci, I; Mazzocchi, C; Esti, M |
| Title | A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction |
| Year | 2021 |
| Published | Foods, 10, 2 |
| Abstract | Food waste management plays a central role in the circular economy. To our knowledge, only a few studies have investigated the use of unsold fruit and vegetables from supermarkets as a substitute source for the extraction of natural colorants. Thus, the aim of this paper was to suggest a green, tailored protocol that avoids the use of organic solvents for the recovery of betalains from unsold red beets for use as a food colorant. The recovery of such pigments was carried out by a tailored enzymatic mix, blended considering the polysaccharide composition of the beetroot cell wall; thus, it consisted of: cellulase (37%), xylanase (35%), and pectinase (28%). The enzyme-assisted extraction protocol was optimized, and the most suitable conditions (in terms of pigment yield and color attributes) for the recovery of betalains from unsold beets appeared to be: 25 U/g total dose of enzymatic mix, temperature 25 degrees C, and processing time 240 min. |
| https://www.mdpi.com/2304-8158/10/2/236/pdf?version=1611477554 |
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