Conservationanalysis and Colorimetric Characterization of Betalain Extracts from Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied on Cottage Cheese

The maintenance of betalains and color of extracts from peel of red beetroot (RBAC), golden beetroot (YBAC) and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating to obtain extracts with reduced water (10-15%). RBAC, YBAC and PBAC were analyzed below betalains content, colorimetric characteristics, color stability and shelf-life. Ex-tracts were applied on cottage cheese, measuring the capacity of betalains retention and pig-mentation, during 10 days of storage of closed and opened products. Extracts RBAC showed the highest betalains content, predominating betacyanin, followed by YBAC with high betaxanthins content, and PBAC with less betacyanin concentration. The pH stability for the extracts was pH4-7; RBAC and PBAC were stables at 125°C. Extracts were constant < 10 days under oxygen and light exposure; however, YBAC exhibited low resistance at this environment. On cottage cheese extracts exposed no changes in betalains and color on closed products (10 days of storage at 4°C). In opened products, PBAC maintained the maximum betalains and color, 90%, PBAC 75%, and YBAC 60%.