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<p>Growing concerns over synthetic colorants have accelerated the shift toward natural sources. Among red pigment sources, red beetroot (<i>Beta vulgaris</i> L.) stands out for its superior pH stability and strong coloring capacity, making it increasingly popular in the food, medical, and cosmetic industries. Extraction is the first step in producing red colorant from this plant, yet there is a research gap regarding the use of pulsed electric field (PEF) pretreatment on whole red beetroots for continuous commercial processing possibilities. In this study, whole red beetroots were treated with PEF at different specific energy levels (0.5, 1.0, and 1.5&#xa0;kJ/kg). After pretreatment, the whole red beetroots were freeze-dried for 24&#xa0;h at − 30&#xa0;°C under vacuum. PEF pre-treatment, particularly at 0.5&#xa0;kJ/kg, significantly enhanced several quality attributes compared to the control sample, including a 20% increase in redness (<i>a</i><sup><i>*</i></sup> value), 66% in total phenolics, 45% in flavonoids, 14% in DPPH antioxidant capacity, 93% in ABTS antioxidant capacity, and 77% in betanin content (determined via HPLC) of the powder form of freeze-dried samples. Powder properties, such as dispersibility, were also enhanced according to the control group due to the cell rupture effect of PEF treatment at 0.5&#xa0;kJ/kg. Higher electric fields caused deterioration of the properties of the samples. Scanning electron microscopy (SEM) images demonstrated microstructural changes in the plant tissue induced by PEF treatment. These findings highlight that PEF pretreatment to whole red beetroots is a promising approach for improving techno-functional properties of the powder samples.</p>

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Pulsed Electric Field–Assisted Processing of Whole Red Beetroot: A Sustainable Approach to Natural Colorant Production

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月16日

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  • İdil Teki̇n,
  • Ayça Akyüz,
  • Ahmet Görgüç,
  • Fatih Mehmet Yılmaz,
  • Seda Ersus

摘要

Growing concerns over synthetic colorants have accelerated the shift toward natural sources. Among red pigment sources, red beetroot (Beta vulgaris L.) stands out for its superior pH stability and strong coloring capacity, making it increasingly popular in the food, medical, and cosmetic industries. Extraction is the first step in producing red colorant from this plant, yet there is a research gap regarding the use of pulsed electric field (PEF) pretreatment on whole red beetroots for continuous commercial processing possibilities. In this study, whole red beetroots were treated with PEF at different specific energy levels (0.5, 1.0, and 1.5 kJ/kg). After pretreatment, the whole red beetroots were freeze-dried for 24 h at − 30 °C under vacuum. PEF pre-treatment, particularly at 0.5 kJ/kg, significantly enhanced several quality attributes compared to the control sample, including a 20% increase in redness (a* value), 66% in total phenolics, 45% in flavonoids, 14% in DPPH antioxidant capacity, 93% in ABTS antioxidant capacity, and 77% in betanin content (determined via HPLC) of the powder form of freeze-dried samples. Powder properties, such as dispersibility, were also enhanced according to the control group due to the cell rupture effect of PEF treatment at 0.5 kJ/kg. Higher electric fields caused deterioration of the properties of the samples. Scanning electron microscopy (SEM) images demonstrated microstructural changes in the plant tissue induced by PEF treatment. These findings highlight that PEF pretreatment to whole red beetroots is a promising approach for improving techno-functional properties of the powder samples.