Storage Stability of Beet Red Pigment according to Food Additives

This study aimed to provide basic data for the development of stabilization technology to increase the usability of beet red. Citric acid, L-ascorbic acid, sodium L-ascorbate, tea extract, potassium sorbate, and maltodextrin were added at 1% each to beet red prepared at 1 mg/mL before use. It is believed that the group with citric acid and L-ascorbic acid became unstable due to the low pH, which had a negative effect on the absorbance of the pigment. The L-ascorbic acid value was measured as the highest total polyphenol content at 1,585 μg GAE/mL. 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity was the highest in L-ascorbic acid and sodium L-ascorbate, showing no correlation between antioxidant activity and storage stability of pigments. As a result of measuring the absorbance stability of beet red pigment according to the presence or absence of light, temperature, and storage period, it is more preferable to store the pigment in the dark at room temperature than in light conditions for its stability. In addition, it is most desirable to add potassium sorbate to beet red in the case of processed foods that require room temperature storage, and to add maltodextrin in the case of refrigerated storage.