foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-1-106-118foodsyst-1005Research ArticleСтатьиEffect of stabilizer nature and concentration time on storage of beet juiceВлияние природы стабилизатора и времени концентрирования на хранение свекольного сокаhttps://orcid.org/0009-0009-2076-4087КудиновР. Е.KudinovR. E.

Кудинов Роман Евгеньевич — аспирант, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, д. 49, лит. А

Roman E. Kudinov, Postgraduate Student, Faculty Biotechnology

Kronverksky Pr. 49, bldg. A, St. Petersburg, 197101

k1d.kudinov@yandex.ruhttps://orcid.org/0000-0002-7021-8772КременевскаяМ. И.KremenevskayaM. I.

Кременевская Марианна Игоревна — доктор технических наук, доцент, факультет биотехнологий 

197101, Санкт-Петербург, Кронверкский пр-т, д. 49, лит. А

Marianna I. Kremenevskaya, Doctor of Technical Sciences, Docent, Faculty of Biotechnology 

Kronverksky Pr. 49, bldg. A, St. Petersburg, 197101

Marianna.Kremenevskaya@mail.ruhttps://orcid.org/0000-0003-4753-976XСитниковаВ. Е.SitnicovaV. Е.

Ситникова Вера Евгеньевна — кандидат химических наук, доцент, центр химической инженерии 

197101, Санкт-Петербург, Кронверкский пр-т, д. 49, лит. А

Vera Е. Sitnicova, Candidate of Chemical Sciences, Docent, Center for Chemical Engineering

Kronverksky Pr. 49, bldg. A, St. Petersburg, 197101

v.e.sitnikova@gmail.comhttps://orcid.org/0000-0003-0030-3848ФедоровА. В.FedorovA. V.

Федоров Александр Валентинович — доктор технических наук, доцент, факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, д. 49, лит. А

Alexandr V. Fedorov, Doctor of Technical Sciences, Docent, Faculty of Biotechnology

Kronverksky Pr. 49, bldg. A, St. Petersburg, 197101

alval58@yandex.ruУниверситет ИТМОРоссияITMO UniversityRussian FederationУниверситет ИТМО; Всероссийский научно-исследовательский институт жировРоссияITMO University; All-Russian Scientific Research Institute of FatsRussian Federation20261704202691106118Copyright © Kudinov R.E., Kremenevskaya M.I., Sitnicova V.Е., Fedorov A.V., 20262026Кудинов Р.Е., Кременевская М.И., Ситникова В.Е., Федоров А.В.Kudinov R.E., Kremenevskaya M.I., Sitnicova V.Е., Fedorov A.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1005

Given the growing interest in natural beetroot betalains, the production of natural pigments of this class is a pressing issue. Concentrates produced from beetroot juice are in demand in the food, pharmaceutical, and medical industries. The properties specified by industry consumers require a stable system during long-term storage, preserving betanin, which has antioxidant activity. The stabilizing properties of citric acid (0.5%) and a mixture of citric (0.25%) and ascorbic (0.25%) acids on the optical properties of Bordeaux‑237 beet juice were studied during concentration and subsequent storage at 4±0.5°C using chemical analysis, electron microscopy, and Fourier transform infrared spectroscopy. The influence of the nature of the stabilizing agents on the kinetics of changes in betanin content and the composition of protein-carbohydrate components during beet juice concentration was determined. It was found that the nature of the stabilizer exerts a stabilizing effect on betanin, even with minor changes in beetroot juice pH during concentration. The increase in betanin content relative to the sample without the stabilizer (0.20%) reached 0.39% in the juice sample with citric acid and 0.35% in the juice sample stabilized with citric and ascorbic acids. The addition of citric acid significantly altered the concentration kinetics. As the 540 nm band maximum shifted to 535 nm, the 490 nm band decreased in intensity, and the weaker 455 nm band became more prominent. Betanin degradation in beetroot juice concentrates was determined to depend on concentration time. The change in spectral characteristics with concentration time is characterized by a delay of up to 10 minutes, followed by a sharp increase. The best system performance is achieved with a 15‑minute concentration at a temperature of 60±0.2°C and a pressure of 72±10 mbar. The minimum betanin loss in concentrates stabilized with citric acid after four months of refrigerated storage at 4±0.5°C was 5%.

Учитывая возросший интерес к природным свекольным беталаинам, остро стоит вопрос о производстве природных пигментов этого класса. Применение концентратов, вырабатываемых из сока корнеплодов столовой свеклы, востребовано в пищевой, фармацевтической и медицинской отраслях. Заданные отраслевым потребителем свойства предполагают получение стабильной системы в процессе длительного хранения с сохранением бетанина, обладающего антиоксидантной активностью. Изучали стабилизирующие свойства лимонной кислоты (0,5%) и  смеси лимонной (0,25%) и аскорбиновой (0,25%) кислот на оптические свойства свекольного сока сорта «Бордо‑237» в процессах концентрирования и  последующего хранения при температуре 4±0,5°C методами химического анализа, электронной и Фурье-ИК-спектроскопии. Определено влияние природы стабилизирующих агентов на кинетику изменений содержания бетанина и состав белково-углеводных компонентов в процессе концентрирования свекольного сока. Установлено, что природа стабилизатора при незначительном изменении рН свекольного сока в процессе концентрирования, оказывает стабилизирующее действие на бетанин. Увеличение его содержания по отношению к образцу без стабилизатора (0,20%) достигает 0,39% в образце сока с лимонной кислотой и 0,35% в образце сока, стабилизированного лимонной и аскорбиновой кислотами. Введение лимонной кислоты заметно изменяло кинетику концентрирования. При смещении максимума полосы 540 нм в положение 535 нм снижалась выраженность полосы 490 нм и больше проявлялась слабая по интенсивности полоса 455 нм. Определено, что деградация бетанина в концентратах свекольного сока зависит от времени концентрирования. Изменение спектральных характеристик от времени концентрирования характеризуется задержкой до 10 минут процесса, с последующим резким подъемом. Наилучшие показатели системы достигаются в процессе концентрирования в течении 15 минут при температуре 60±0,2°C и давлении 72±10 мбар. Минимальные потери бетанина в концентратах, стабилизированных лимонной кислотой, после четырех месяцев холодильного хранения при температуре 4±0,5°C, составили 5%.

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The authors declare that there are no conflicts of interest present.