Propiedades físicas, químicas y biológicas del pigmento natural Beta vulgaris: revisión y propuesta de un protocolo experimental

Yessenia Beatriz  Sarango Ortega; Oscar Mauricio  Chenche López

doi:10.59282/reincisol.V3(6)3146-3165

Authors

Yessenia Beatriz Sarango Ortega Universidad Estatal de Milagro https://orcid.org/0000-0001-7042-0623
Oscar Mauricio Chenche López Universidad Estatal de Milagro https://orcid.org/0009-0005-6302-3749

DOI:

https://doi.org/10.59282/reincisol.V3(6)3146-3165

Keywords:

betalains, natural pigments, extraction.

Abstract

The extraction of plant pigments, such as those derived from red beet (Beta vulgaris), faces various challenges, including the variability in the colors obtained and the complexity of the extracts. There are several extraction methods, each with its advantages and disadvantages. The traditional and simple maceration method uses water to extract pigments through a soaking and cooking process, achieving a concentrated colorant. In contrast, extraction without chemical solvents is done with mordants such as alum and lime juice, which produces brighter pigments. The method that uses organic solvents and microwaves uses ethanol, hexane or isopropanol, accelerating the extraction with controlled irradiation for greater efficiency. Additionally, color fixatives, such as sodium chloride and baking soda, stabilize the pigments, improving their durability and shine. Red beets are rich in betalains, mainly betacyanins and betaxanthins, which are stable at pH 3.5 to 7, but are sensitive to temperature and light, which can cause color loss. These betalains, which accumulate in cellular vacuoles, are affected by chemical reactions such as oxidation, which reduces their color intensity. The combination of innovative extraction techniques and the use of fixatives seeks to overcome the limitations in the production of natural dyes, optimizing the quality and durability of the dye.

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