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<p>The red color of beetroot (<i>Beta vulgaris</i> L.) wine is highly unstable during processing and storage. This study investigated the effects of processing methods (ascorbic acid addition and pasteurization) and storage conditions (dark and oxygen-exposed storage) on color stability and bioactive compound changes over 60&#xa0;days. Beetroot wine samples were subjected to different treatments, and color and compositional changes were evaluated at regular intervals. Key parameters measured included betalain content, browning index, polyphenol oxidase activity, sensory color attributes, total phenolic content, and antioxidant capacity using standard analytical methods. Color retention decreased significantly during storage, following first-order reaction kinetics (R<sup>2</sup> &gt; 0.82), with betacyanin degrading faster than betaxanthin. After 60&#xa0;days, betacyanin retention declined from 46.10% to 28.57%, exhibiting a control degradation rate constant (<i>k</i>) of (19.8 × 10<sup>3</sup>&#xa0;day<sup>−1</sup> and a brief half-life (t<sub>1/2</sub> = 35&#xa0;days). In contrast, betaxanthin decreased from 78.33% to 48.37% across treatments, displaying a higher baseline stability (k<sub>control</sub> = 5.5&#xa0;day<sup>−1</sup>); t<sub>1/2</sub> = 126.5&#xa0;days). Ascorbic acid addition significantly reduced pigment degradation (<i>p</i> &lt; 0.05), whereas pasteurization and oxygen exposure accelerated color loss, with pasteurization yielding the fastest red pigment decay (k = 22&#xa0;day<sup>−1</sup>; t<sub>1/2</sub> = 31.5&#xa0;days). Furthermore, ascorbic acid improved the retention of bioactive compounds, with TPC decreasing from 60% before storage to 41% after 60&#xa0;days (k = 6.3&#xa0;day<sup>−1</sup>; t<sub>1/2</sub> = 110.1&#xa0;days) compared to the control (1<sub>1/2</sub> = 68.9&#xa0;days). Polyphenol oxidase activity was lower in ascorbic acid–treated samples, resulting in reduced browning compared to other treatments. These findings indicate that the degradation stability follows the order of betacyanins &lt; TPC &lt; betaxanthins &lt; antioxidant capacity, and that ascorbic acid addition is an effective strategy to enhance color stability and preserve bioactive compounds in beetroot wine during storage.</p>

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Effect of processing and storage on color stability and bioactive compound change in red beetroot (Beta vulgaris l.) wine

  • 期刊论文

  • 发表日期：

    2026年6月24日

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  • Nguyen Thi Huong Giang,
  • Do Duy Hung

摘要

The red color of beetroot (Beta vulgaris L.) wine is highly unstable during processing and storage. This study investigated the effects of processing methods (ascorbic acid addition and pasteurization) and storage conditions (dark and oxygen-exposed storage) on color stability and bioactive compound changes over 60 days. Beetroot wine samples were subjected to different treatments, and color and compositional changes were evaluated at regular intervals. Key parameters measured included betalain content, browning index, polyphenol oxidase activity, sensory color attributes, total phenolic content, and antioxidant capacity using standard analytical methods. Color retention decreased significantly during storage, following first-order reaction kinetics (R2 > 0.82), with betacyanin degrading faster than betaxanthin. After 60 days, betacyanin retention declined from 46.10% to 28.57%, exhibiting a control degradation rate constant (k) of (19.8 × 103 day−1 and a brief half-life (t1/2 = 35 days). In contrast, betaxanthin decreased from 78.33% to 48.37% across treatments, displaying a higher baseline stability (kcontrol = 5.5 day−1); t1/2 = 126.5 days). Ascorbic acid addition significantly reduced pigment degradation (p < 0.05), whereas pasteurization and oxygen exposure accelerated color loss, with pasteurization yielding the fastest red pigment decay (k = 22 day−1; t1/2 = 31.5 days). Furthermore, ascorbic acid improved the retention of bioactive compounds, with TPC decreasing from 60% before storage to 41% after 60 days (k = 6.3 day−1; t1/2 = 110.1 days) compared to the control (11/2 = 68.9 days). Polyphenol oxidase activity was lower in ascorbic acid–treated samples, resulting in reduced browning compared to other treatments. These findings indicate that the degradation stability follows the order of betacyanins < TPC < betaxanthins < antioxidant capacity, and that ascorbic acid addition is an effective strategy to enhance color stability and preserve bioactive compounds in beetroot wine during storage.