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The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.

ABSTRACT: Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.

SUBMITTER: Janiszewska-Turak E

PROVIDER: S-EPMC8235720 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The incorporation of thermoplastics with pigments imparts diverse aesthetic qualities and properties to colored thermoplastic products. The selection of pigment type and content, along with specific processing conditions, plays a pivotal role in influencing color properties and overall product performance. This study focuses on optimizing these parameters to ensure the desired color quality and product functionality. Two types of polypropylene copolymer (PPCP) with different melt flow rates (MFRs) and acrylonitrile butadiene styrene (ABS) were compounded with ultramarine blue pigment masterbatch (MB) in concentrations ranging from 1 to 5 wt.% using a twin-screw extruder. The compounding process was conducted at a constant screw speed of 200 rpm and a die temperature of 210 °C. The effects of screw speed and die temperature were investigated at a constant MB of 3 wt.%. Colored samples were fabricated by injection molding. Microscopic analysis revealed a well-dispersed pigment within the PPCP matrix when using the MB. Rheological properties, assessed through the power law index, confirmed effective pigment dispersion, facilitated by shear thinning behavior and controlled shear rate via the manipulation of screw speed and die temperature. The effects of masterbatch contents and processing conditions on color spaces were evaluated using CIELAB and CIELCH, with one-way ANOVA employed to identify statistical significance. Higher opacity in high-MFR PPCP and ABS resulted in increased lightness and color strength, surpassing low-MFR PPCP by 15-40% at equivalent MB contents. Masterbatch content emerged as a significant factor influencing the color spaces of all colored thermoplastics. Further analysis, including Fisher pairwise comparisons of one-way ANOVA, revealed that screw speed influenced the redness and hue of low-MFR PPCP, whereas die temperature affected the lightness and hue of high-MFR PPCP and ABS. Interestingly, the blueness and chroma of colored thermoplastics were minimally affected by both screw speed and die temperature. Notably, regardless of processing conditions, the flexural properties of colored thermoplastics remained comparable to the neat polymer when incorporated with ultramarine blue pigment masterbatch.

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The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.

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