Влияние природы стабилизатора и времени концентрирования на хранение свекольного сока

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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