Red beetroot betalains as a novel source of colorant in ice-cream as compared with red dye 40 (E129)

Abstract

Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study. Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream. Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50, 100, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics scored higher for betalain ice cream in comparation to red dye 40 ice cream. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream, when compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. Conclusion: According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage.