COLOR STABILITY OF DAIRY PRODUCTS ENRICHED WITH BEETROOT (BETA VULGARIS L. SPECIES)

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, 8 (15-16). pp. 9-13. ISSN 2671-3071

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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.

Item Type:	Article
Uncontrolled Keywords:	Beetroot, dairy, natural color, color stability.
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Law, Arts and Social Sciences > School of Social Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Dec 2025 09:54
Last Modified:	23 Dec 2025 09:54
URI:	http://eprints.unite.edu.mk/id/eprint/2195

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