EFFICIENCY STUDIES OF A CONTINUOUS DIFFUSION APPARATUS FOR THE RECOVERY OF BETALAINES FROM THE RED TABLE BEET

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Abstract
The stability of betalaines in beet tissue at 25°C and at simulated diffuser temperatures of 75°, 85° and 90°C under nitrogen and atmospheric conditions in combination with water and various levels of citric acid solutions was investigated. The major objectives of the model system studies were to inactivate endogenous oxidases which are firmly bound to the subcellular structure of the beet tissue and which may catalyze decoloration of the betalaines and to study betalaine stability during these treatments. Operations of the continuous counter‐current diffusion apparatus to recover betalaines from thinly sliced beets showed that an initial fill temperature of 85° C followed by a lower temperature (75° C) and a juice pH of 5.2 were best conditions if extraction of both red and yellow colorants were required. To optimize recovery of betacyanines, a slightly more acid pH of 4.8 was preferred. A 90% recovery of betacyanines under these conditions compared with a 71% recovery of betacyanines in previous work performed at 70–74°C at DH 5.5. Highest betaxanthine recovery of 80% was found at a juice pH of 6.0 and an initial fill temperature of 85° C. Higher initial extraction temperatures and proper acidification by the solvent tended to eliminate the need of N2 for satisfactory recovery of the betalaines.

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