BETANINE PRESERVATION DURING RED BEETROOT DRYING
Keywords:
convective drying, red beetroot, betanine, cell membrane
Abstract
The effect of pretreatment of red beetroot at the stage of preparation for drying on physicochemical properties was investigated. An energy-efficient method of preparing antioxidant raw materials before drying with a complete replacement of heat treatment by blending was developed. This method of preparing beta-containing raw materials made it possible to preserve betanin by 95% and reduce the loss of energy carriers during the preparation of raw materials by 85 %.
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2. Watson R. EU to tighten rules on dietary supplements. BMJ 2000; 320:1362 – 1363.
3. Canfield M.A., Collins J.S., Botto L.D., Williams L.J.,
Mai C.J., Kirby R.S., Pearson K., Devine O., Mulinore J. Changes in the birth prevalence of selected birth defects after grain fortification with folical acid in the United States: Findings from a multi-state population based stydy // Birth Defects Res., A. Clin. Mol. Teratol, 2005, 73(10), h. 679 – 689.
4. Beard J. L. Iron biology in immune function, muscle metabolism and neuronal functional. J. Nutr., 2001, 131 (2S - 2), p. 568S – 579S; discussion – p. 580S.
5. Kaprelants L.V., Iorgachova K.G. Functsionalni productu. 2003. Odesa: Druk, 312 p. (in ukr)
6. Racha-Sliusareva O.A. and all. Merchandising and ecohygiene of food additives, Ministry of Education and Science of Ukraine, Donetsk. National University of Economics and Trade named after M. Tugan-Baranovskyi, Department of Commodity Science and Expertise of Food Products. – Donetsk: [DonNUET]. 2010. 182 p. (in ukr)
7. Snezhkin Yu.F., Petrova Zh.O. Patent of Ukraine 92843 MPC C09B 61/00, A23R 1/06. The method of obtaining powdered food coloring from red beetroot. applicant and patent holder Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine. - No. a200905036; application 21.05.09; issued on 10.12.10; published 25.11.10, Bull. No. 23 – 4 p. (in ukr)
8. Gennis, R. Biomembranes. Molecular structure and function (by Robert B. Gennis). 1997. 1 М.: Мir, — ISBN 5-03-002419-0. (in rus)
9. Alberts Bruce, et al. Molecular Biology Of The Cell. — 5th ed. — New York: Garland Science, 2007. — ISBN 0-8153-3218-1.
10. Flaumenbaum B.L., Bezusov A.T., Storozhuk V.M., Khomych H.P. Physico-chemical and biological bases of canning production. Odesa: Druk, 2006. - 400 p. (in ukr)
11. Snezhkin Yu.F., Petrova Zh.O., Pazyuk V.M., Hetmanyuk K.M., Samoilenko O.P. Patent of Ukraine No. 102358 IPC A23 L1/06. The method of obtaining red beet-lemon antioxidant dye.; the applicant and patent holder is the Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine. - No. a201211386; application 02.10.2012. (in ukr)
12. Petrova Zh. Snezhkіn Yu., Getmanyuk K., Dmytrenko N., Vorontsov M. Intensifying Drying Process with Creation of Functional Plant Compositions Журнал «Ukrainian Food Journal», Volume 3, Issue 2, 2014. 167-174.
13. Petrova Zh.O., Sniezhkin Yu.F. Energy-efficient thermal technologies of functional raw materials processing: monograph. Kyiv: Naukova dumka, 2018. 187 p. (in ukr).
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Published
2023-11-23
How to Cite
Petrova, Z. (2023). BETANINE PRESERVATION DURING RED BEETROOT DRYING. Thermophysics and Thermal Power Engineering, 45(4), 37-44. https://doi.org/https://doi.org/10.31472/ttpe.4.2023.4
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