Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129) | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 13 No. 4 (2023): April 2023 / Research Articles Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129) Authors Ruaa Tariq Mohamed Ali Qaswaa Yousif Jameel Department of Food Science, Colleges of Agricultural and Forestry, University of Mosul, Mosul, Iraq DOI: https://doi.org/10.31989/ffhd.v13i4.1096 Abstract Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study.  Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream.  Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days.  Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics were gave higher scores samples  than than in ice cream with red dye 40. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream. When compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. Conclusion: According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage. Keywords: Red beetroot,Betalain, Functional foods,  Red Dye 40 (E129),Antioxidants, synthetic colors, Storage stability Downloads [Abstract] [Full Article] Untitled Published 2023-04-26 Issue Vol. 13 No. 4 (2023): April 2023 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com