The Studying the processing of food dye from beet juice

Authors

  • Tamila Sheiko Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: 044-517-06-92
  • Serhii Tkachenko Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02002, Tel.: 044-517-06-92 https://orcid.org/0000-0003-2897-8978
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
  • Olena Deviatko National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Technical Service and Engineering Management th. M.P. Momotenka, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(066)205-43-01
  • Roman Mukoid National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(097)394-49-89
  • Marina Bilko National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(067)702-02-68
  • Mykola Bondar National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(093)709-42-84

DOI:

https://doi.org/10.5219/1152

Keywords:

food grade dye, red beet juice, natural adsorbent, shungite, studying the processing

Abstract

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.

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References

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Published

2019-08-28

How to Cite

Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V. ., Deviatko, O., Mukoid, R. ., Bilko, M., & Bondar, M. (2019). The Studying the processing of food dye from beet juice. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 688–694. https://doi.org/10.5219/1152

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