Stojanovska, Tanja and Kalevska, Tatjana and Gruevska, Nevena and Stamatovska, Viktorija and Nikolovska Nedelkoska, Daniela (2025) COLOR STABILITY OF DAIRY PRODUCTS ENRICHED WITH BEETROOT (BETA VULGARIS L. SPECIES). International Journal of Food Technology and Nutrition.
Full text not available from this repository.Abstract
Consumer concerns about the negative impact of synthetic dyes on their health have prompted manufacturers to
use natural dyes. Beetroot (Beta vulgaris L. species) is abundant in betalains, naturally occurring pigments that
are water-soluble, with pronounced antioxidant, anti-inflammatory, antiviral, and antitumor properties. Its
availability and ease of application make beetroot an attractive option for dairy producers as both a natural and
functional colorant. However, betalains’ chemical instability limits their wide application. Temperature, pH,
water activity, oxygen, light, chelating agents, pigment concentration, storage and processing conditions are
some of the factors affecting their stability. In this brief desk review, we will look at the possibilities for
applications of beetroot as a natural colorant in dairy products and changes that occur under various storage and
production conditions.
Keywords: Beetroot, dairy, natural color, color stability.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 09 Jan 2026 12:27 |
| Last Modified: | 09 Jan 2026 12:27 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11327 |
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