Effect of Antioxidants and Metal Ions on the Thermal Stability of Beet Red Pigment
In order to improve the stability of beet red pigment,based on previous research,the types of antioxidants and metal ions were expanded.Four types of antioxidants were added,including ascorbic acid,sodium ascorbate,isoascorbic acid,and sodium isoascorbate,and the effects of pH on the thermal stability of beet red pigment were studied.The experimental results showed that the acid type of ascorbic acid had a better effect than the salt type.For acidic antioxidants,further research focused on the effect of adding metal ion types and concentrations on the thermal stability of pigments.The experimental results showed that under the condition of heating in a 70 ℃ water bath for 5 hours,adding four antioxidants with a concentration greater than 0.10 g/L could significantly improve the residual rate of beet red pigment,and ascorbic acid had the best effect on maintaining the thermal stability of beet red pigment.Compared to adding antioxidants,the promotion effect of adding metal ions on pigment stability was not significant.When the amount of ascorbic acid added was 0.25 g/L and the pH value was 4.0,the loss of beet red pigment during heat treatment was the least.
beet red pigmentantioxidantspH valuethermal stabilitymetal ion
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