4 Egypt. J. Food Sci. 36 , pp.

49 – 60 (2008)

Stability of Betalain Pigments from Red Beetroot

(Beta vulgaris)
M. A. Elbandy and M. G. Abdelfadeil
Department of Food Sciences and Technology, Faculty of
Environmental Agricultural Sciences, Suez Canal University,
Elarish, North Sinai, Egypt.

T HE CRUDE pigments obtained from red beetroot (Beta vulgaris

L.) as root juice, were evaluated for their stability at various pH
values, different ascorbic acid concentrations, and in the presence of
N2 and air. The effect of pasteurisation and storage periods with
exposure to light and dark at room temperature and in refrigerator in
both the presence and the absence of ascorbic acid as stabilizer was
also estimated. The stability of extracted pigments was measured on
the basis of their UV-visible absorption spectrum.

The stability was found to be strongly dependent on pH values, hence

it was the best at pH values between 6.5 and 7. Ascorbic acid at 0.05%
was the best concentration to protect the red colour. Both samples treated
with ascorbic acid or pasteurisation had much better stability in
refrigerator than at room temperature in light or dark after 35 days. The
exclusion of light and the presence of N2 improved the stability of beetroot
pigments. Beetroot pigments exhibited good stability under selected
conditions and these characteristics give them considerable importance to
be used in the pharmaceutical and food industries.

Synthetic dyes are added to foods due to the many changes which alter or
destroy the natural colours of the products during processing and/or storage, and
principally to increase the acceptance of the product, by the customer. Natural
food colourings are undergoing a revival within the food industry, due to
concerns about synthetic food dyes. The synthetic dyes have been prohibited in
foodstuffs because of health concerns. Recent health scares have centred around
the presence of the banned synthetic dyes in foods. So, in recent years, there has
been not only a tendency to limit the use of synthetic colorants but also to
replace them by natural ones for their safety and health benefits. Natural sources
that could be used by the pharmaceutical and food industries have been
investigated by Duxbury (1990), Jackman & Smith (1996), Boyd (1998) and Cai
et al. (2005).

Beet is a vegetable root of the family Chenopodiaceae whose edible part is its
tuberous root. Its purple-red colour is due to the presence of betalain pigments.

‫ــــــــــــــــــــــــــــــ‬
*To whom correspondence should be addressed.
E-mail: elbandy@yahoo.com Fax: 0020683320387.
50 M. A. ELBANDY AND M. G. ABDELFADEIL

Betalains are water-soluble nitrogenous pigments and are divided into two
classes: red-violet betacyanin and yellow betaxanthin, which provide beet roots
with their typical colour (Kujala et al., 2002 and Vitti et al., 2005). The chemical
structure of these pigments derived from betalamic acid. It can be divided into
two structural groups according to the components bonded to the main structure.
Betacyanins arise when the group attached to betalamic acid is 3,4-
dihydroxyphenylalanine, which may or may not be glycosylated. While,
betaxanthins take place if the same betalamic acid moiety is conjugated with an
amino acid or amine (Fig. 1) (Castellar et al., 2003 and Strack et al., 2003).
R1O
R H

H
+
+ N COO-
O R2O N COO-

H
H H
H
H H

HOOC N COOH
HOOC N COOH HOOC N COOH

H
H H

a b c

Fig.1. General structures of : (a) betalamic acid ; (b) betacyanins, R1 and R2 are hydrogen
and/or sugar moiety ; and (c) betaxanthins, R is an amino acid or amine.

Betalains have no toxic effects on the human body and are seen as a natural and
safe alternative to synthetic red dyes. Natural pigments such as betalains may
therefore become increasingly used in food products. Methods are being developed
to improve the production of betalain in beets, through plant breeding, and cell tissue
culture and biotechnology in addition to increasing the quantity and quality of
betalains. Moreover, cultivated forms of Beta vulgaris have been utilized for their
medicinal properties since ancient times. Beetroot has long been considered
beneficial to blood, heart, and the digestive system. It has been regarded as a laxative;
a cure for bad breath, coughs and headaches; and even as an aphrodisiac. More
recently, it has been advocated as a cancer preventative and as a means of bolstering
the immune system (Konoshima & Takasaki, 2003 and Nottingham, 2004). There
was no evidence that betalain preparations initiated or promoted
hepatocarcinogenesis (Schwartz et al., 1983). No mutagenic activity was detected in
studies using Escherichia coli or S. typhimurium assays. No DNA damage was
detected in E. coli cells (Haveland-Smith, 1981).

The ultimate aim is to improve the stability of betalain molecules in food

products. It is possible to achieve colouring solutions that are bright and intense
as well as stable under processing and during the food or beverage product's

Egypt. J. Food Sci. 36 (2008)

 STABILITY OF BETALAIN PIGMENTS … 51

shelf life by understanding the many factors that influence the use of natural
colours. The rate of degradation of betanin is more rapid in a model system
compared with that in beet juice, suggesting a protective effect conferred by
other constituents in the natural system (e.g. by polyphenols, antioxidants …,
etc.). In addition, the use of red beetroot pigments in pure state not only leads to
additional expense and a higher price but also less stable. The red beet pigment
was more stable in the crude extract (24 %) than in the pure state (Reynoso et al.,
1997). That’s why this study was carried out on crude beetroot juice
pigments.This paper deals with the evaluation of stability of a red beetroot
pigments in their root juice at different conditions.

Material and Methods

Plant materials
A total of 2 kg of red beetroots (Beta vulgaris L.) were washed, hand- peeled,
and the collected peels were cut into small pieces. Extraction of the pigments was
performed by grinding of preheated (100 ˚C for 20 min) peels (200 g) with 1 L of
hot distilled water in a juice extractor and then filtered through a double layer of
cheesecloth, and the filtrate centrifuged at 5000 rpm for 20 min. The supernatant
was collected and stored in amber glass bottles at –18°C until further use.

Stability of the pigments

Effect of pH
The stability of red beetroot pigments extract was tested at different pH
values. Samples were adjusted at pH values of (1, 1.5, 2, 2.5) with HCl , (3, 4,
4.5, 5, 5.5, 6.0, 6.5, 7.0) with (glycin + NaOH), and (7.5, 8.0, 8.5, 9, 9.5, 10,
10.5) with (citric acid + trisodium citrate) buffers. The pH value of the sample
also was measured with a glass electrode pH meter.

Effect of the interaction of ascorbic acid with pH

The interaction of different pH values (2.5, 4, 6.0, 8.0) with ascorbic acid at
the same concentration (0.050 %) and stabilizing solutions of 0.025, 0.050, 0.075
and 0.100 % w/v ascorbic acid at pH 6 were also evaluated.

Effect of storage
The stability of the pigments was also evaluated for samples treated with
ascorbic acid and storage for 10 and 35 days with exposure to light at room
temperature, dark at room temperature and in refrigerator.

Effect of N2 and air

The effects of N2 and air after (30, 60, 90 min and overnight), as well as their
effects after 30 min at pH 4 and 6 were observed.

Effect of thermal processing

The impact of heating at 85 °C during 3 min on overall colour and betalain
pattern of red beet juice was also investigated.

Egypt. J. Food Sci. 36 (2008)

52 M. A. ELBANDY AND M. G. ABDELFADEIL

The sample solutions were distributed (5 ml) in 10 ml glass test tubes (1.35 x
7.5 cm). Presence of N2 was obtained by filling the tubes with crude pigment
extract, injection of N2 by using Pasteur pipette and sealing with screw caps. The
samples without exposure to light were stored in tubes wrapped with aluminium
foil. Experimental samples for storage testing were kept in the dark in a
refrigerator (4°C) and in light or dark at room temperature (22°C) for 35 days.

Stability comparison test

The extracted pigments were added to a buffer solution (glycin + NaOH) at
pH 6 by using 0.5 % v/v beet root juice. This solution was then scanned in a
Beckman DU-65 spectrophotometer to obtain its absorption spectrum. UV- vis
spectra (200-700 nm) were determined for crude red beet root pigments, which
exhibited a λ max of 530 nm and 478 nm indicative of the presence of
betacyanins (red) and betaxanthins (yellow), respectively as indicated by Pai and
D’Mello (2004). The stability of pigments was evaluated by measuring
absorption spectrum (absorbance peak area in cm2 at 530 nm), one time for each
of 3 test solutions per treatment and the average was calculated. Data were not
analysed by statistical method.

Results and Discussion

Chemical composition
As shown in Fig. 2, the red beet pigment had three major peaks, at about 530,
478 and 280 nm. Two of those peaks, about 530 and 280 nm are representative
of the betacyanin and the other peak at about 478 nm is corresponded to
betaxanthin. According to Piatelli (1976), the absorption at 280 nm indicated that
the betalain pigments are acylated (Reynoso et al., 1997).
1.0

0.9

0.8
0.7
Absorbance

0.6
0.5

0.4
0.3
0.2
0.1

0.0 200 300 400 500 600 700

Wave length (nm)

Egypt. J. Food Sci. 36 (2008)

 STABILITY OF BETALAIN PIGMENTS … 53

Fig. 2. Absorption spectrum of freshly extracted red beetroot pigments.

Stability of the pigments
Effect of pH on colour intensity and stability of B. vulgaris pigments extract
To ascertain the effect of pH on the colorant capacity of B. vulgaris, aqueous
extracts at different pH values (1, 1.5, 2, 2.5), (3, 4, 4.5, 5, 5.5, 6.0, 6.5, 7.0),
(7.5, 8.0, 8.5, 9, 9.5, 10, 10.5) were obtained in HCl (glycin + NaOH) and (citric
acid + trisodium citrate) buffers, respectively. The colorant capacity is expressed
as absorbance peak area in cm2 at 530 nm. The pH of the red beet solution can
affect both its colour and intensity. The maximum colour was obtained at pH 7
with a variable decrease being observed at higher and lower pH values (Fig. 3).
The colour of red beetroot extract changes from red towards blue as pH increases
above 7.0 (Nottingham, 2004).

47
45
43
41
Absorbance peak area

39
37
35
33
31
29
27
25
1 1.5 2 2.5 3 4 4.5 5 5.5 6 6.5 7 7.5 8 8.5 9 9.5 10 10.5

pH values

Fig. 3. Absorbance peak area of B. vulgaris crude pigments extract at different pH

values.

Effect of ascorbic acid concentrations at different pH values on colour

intensity and stability of B. vulgaris pigments extract
Betalains are known to be sensitive to oxidation which has an impact on their
colour stability. Therefore, compound such as ascorbic acid has been used to
counteract this phenomenon due to the fact that ascorbic acid is a good stabilizer
for its scavenger oxygen capacity in closed system. In our study, it was found
that the addition of ascorbic acid to the pigment extracts protected their colour
stability. Figure 4 shows a clear increase in the stability of the red beetroot
pigments in the presence of ascorbic acid (0.05%) at pH 6 in comparison to other
pH values, while the optimum pH value was 7 in the absence of ascorbic acid
(Fig. 3). As a result, stabilizing solutions of 0.025, 0.050, 0.075 and 0.100 % w/v
ascorbic acid at pH 6 were also evaluated. Ascorbic acid (0.05%) was proven to
be the best concentration treatment for preserving the red hue of the colorant
(Fig. 5).
Egypt. J. Food Sci. 36 (2008)
54 M. A. ELBANDY AND M. G. ABDELFADEIL

Moreover, the stability of beetroot pigments in the presence of ascorbic acid

was greater at pH 6 and in refrigerator (Fig. 4 and 6).

42
41
40
Absorbance peak area

39
38
37
36
35
34
33
2.5 4 6 8
pH values

Fig. 4. Absorbance peak area of B. vulgaris crude pigments extract at different pH

values in the presence of ascorbic acid (0.05%).

30

27
Absorbance peak area

24

21

18

15
Control 0.025% 0.050% 0.075% 0.100%
Ascorbic acid concentrations at pH 6

Fig. 5. Absorbance peak area of B. vulgaris crude pigments extract at different

ascorbic acid concentrations.
Egypt. J. Food Sci. 36 (2008)
 STABILITY OF BETALAIN PIGMENTS … 55

Red pigments of the beetroot were degraded more than 46 %, 32 %, 27 % by

day 35 of their preparation in the absence of ascorbic acid under storage
condition, light at room temperature, dark at room temperature and in
refrigerator, respectively (Fig. 6).

25

20
Absorbance peak area

15

10

0
Control Sample Control Sample Control Sample

a b c
Treatments

Fig. 6. Absorbance peak area of B. vulgaris crude pigments extract in the presence
of ascorbic acid after 35 days (a) light at room temperature (b) dark at
room temperature (c) refrigerator.

In our data, we observed a greater percentage of remaining pigment (19 %) in

solution at 4 °C in the fifth week than at 22 °C (Fig. 6), with less intensive
pigment and partial degradation of the pigment at 85 °C after 3 min. The fresh
juice exhibited a λ max of 530 nm and 478 nm indicative of the presence of
betacyanins (red) and betaxanthins (yellow), respectively (Fig. 2). While, heating
for 3 min at 85°C induced an additional λ max of 460 nm. This monitor an
underlying structural alterations of betalains as a result of heating as shown in
Fig. 7 and reported by Herbach et al. (2004).

Preservation of the pigments during 30, 60, 90 min and overnight after
preparation of juice from red beetroot was best achieved by injection of N2 (Fig. 8).
Exposure to oxygen accelerate pigment darkened or discolouration. Moreover,
the colour obtained at pH 6 was stronger than that obtained at pH 4 under N2
injection condition (Fig. 9).

Egypt. J. Food Sci. 36 (2008)

56 M. A. ELBANDY AND M. G. ABDELFADEIL

Fig. 7. Uv-visible spectra of Beta vulgaris crude pigments extract after heat
treatment (85 °C/3 min).

Egypt. J. Food Sci. 36 (2008)

 STABILITY OF BETALAIN PIGMENTS … 57

34

32
Absorbance peak area

30

28

26

24

22

20
Control

Control

Control

Control
N2

N2

N2

N2
Air

Air

Air

Air
30 min 60 min 90 min Over night
Treatments

Fig. 8. Absorbance peak area of B. vulgaris crude pigments extract at N2 and air
injection at pH 6 after 30, 60, 90 min and over night.

35

30
Absorbance peak area

25

20

15

10

5
Control Air N2 Control Air N2

pH 4 pH 6
Treatments

Fig. 9. Absorbance peak area of B. vulgaris crude pigments extract in the presence
of N2 at pH 4 and 6 after 30 min.

In conclusion, such obtained results show that the betalain pigments extracted

Egypt. J. Food Sci. 36 (2008)

58 M. A. ELBANDY AND M. G. ABDELFADEIL

from the beetroot presented bright red violet colour characteristics and
favourable stability in solution at low temperature in the dark (refrigerator), in
the absence of air over the pH range 5-7 and in the presence of ascorbic acid
(0.05%). Betalain pigments may be used in the food industry either as juice
concentrates or powders. Beetroot pigments have potential as a source of natural
pigment for the food industry, especially for those food products that do not
require high temperature in their processing and have moderate pH value, with a
short shelf-life, and that are packaged under reduced levels of light and oxygen.

References

Boyd, W. (1998) Ingredients up date : What’s new with natural colorants?. Cereal Foods
World, 43, 720 – 722.

Castellar, R., Obón, J.M., Alacid, M. and Fernández-López, J.A. (2003) Colour
properties and stability of betacyanins from Opuntia fruits. Journal of Agricultural
and Food Chemistry. 51, 2772 – 2776.

Cai, Y. Z., Sun, M. and Corke, H. (2005) Characterization and application of betalain
pigments from plants of the amaranthaceae. Trends in Food Science and Technology,
16, 370- 376.

Duxbury, D. D. (1990) Replacement colours and blends for banned FD & C Red No. 3
lake. Food Process, 63 – 70.

Haveland-Smith, R.B. (1981) Evaluation of the genotoxicity of some natural food

colours using bacterial assays. Mutation Research, 91, 285 – 290.

Herbach, K.M., Stintizing, F.C. and Carle, R. (2004) Impact of thermal treatment on
colour and pigment pattern of red beet (Beta vulgaris L.) preparations. Journal of
Food Science, 69, C491– C498.

Jackman, R.L. and Smith, J.L. (1996) Anthocyanins and betalains. In: Natural Food
Colorants 2nd ed. G. A. F. Hendry & J. D. Houghton (Ed.), pp. 280 – 309, Blackie
Academic & Professional, London.

Konoshima, T. and Takasaki, M. (2003) Anti-carcinogenic activities of natural

pigments from beet root and saffron. Foods & Food Ingredients Journal of Japan.,
208, 615 – 622.

Kujala, T.S., Vienola, M.S., Klika, K.D., Loponen, J.M. and Pihalja, K. (2002)
Betalain and phenolic composition of four beetroot (Beta vulgaris) cultivars.
European Food Research Technology, 214, 505 – 510.

Nottingham, S. (2004) http://ourworld. compuserve. com/homepages/ Stephen_

Nottingham/ beetroot6. htm August 2004 SFN.

Pai, S. R. and D’Mello, P. (2004) Stability evaluation of beetroot color in various

pharmaceutical matrixes. Indian Journal of Pharmaceutical Sciences, 66, 696 – 699.

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 STABILITY OF BETALAIN PIGMENTS … 59

Piatelli, M. B. (1976) Chemistry and Biochemistry of Plant Pigments; Chapter 6.

Academic Press: London.
Reynoso, R., Garcia, F. A., Morales, D. and Gonzalez de Mejia, E. (1997) Stability of
betalain pigments from a cactacea fruits. Journal of Agricultural and Food Chemistry.
45, 2884 – 2889.

Vitti, M. C. D., Yamamoto, L. K., Sasaki, F. F., Aguila J. S., Kluge, R. A. and
Jacomimo, A. P. (2005) Quality of minimally processed beet roots stored in different
temperatures. Brazillian Archives of Biology and Technology, 48, 503 – 510.

Schwartz, S. J., Von Elbe, J. H., Pariza, M. W., Goldsworthy, T. and Pitot, H. C.
(1983) Inability of red beet betalain pigments to initiate or promote
hepatocarcinogenesis. Fd. Chemical Toxicology, 21, 531– 535.

Strack, D., Vogt, T. and Schliemann, W. (2003) Recent advances in betalain research.
Phytochemistry, 62, 247 – 269.

( Received 20/5/02008;
accepted 16/9/2008)

Egypt. J. Food Sci. 36 (2008)

‫‪60‬‬ ‫‪M. A. ELBANDY AND M. G. ABDELFADEIL‬‬

‫ﺛﺒﺎت ﺻﺒﻐﺎت اﻟﺒﻴﺘﺎﻟﻴﻦ ‪ Betalain‬اﻟﻤﺴﺘﺨﻠﺼﺔ ﻣﻦ ﺟﺬور اﻟﺒﻨﺠﺮ‬

‫اﻻﺣﻤﺮ‬

‫ﻣﺤﻤﺪ ﻋﻄﻴﺔ اﻟﺒﻨﺪي و ﻣﺠﺪي ﻋﺒﺪ اﻟﻔﻀﻴﻞ‬

‫ﻗﺴﻢ ﻋﻠﻮم وﺗﻜﻨﻮﻟﻮﺟﻴﺎ اﻻﻏﺬﻳﺔ – آﻠﻴﺔ اﻟﻌﻠﻮم اﻟﺰراﻋﻴﺔ اﻟﺒﻴﺌﻴﺔ ﺏﺎﻟﻌﺮﻳﺶ – ﺟﺎﻣﻌﺔ ﻗﻨﺎة‬
‫اﻟﺴﻮﻳﺲ‪ -‬ﻣﺼﺮ‪.‬‬

‫ﺗﻢ اﺱﺘﺨﻼص ﺹﺒﻐﺎت اﻟﺒﻴﺘﺎﻟﻴﻦ اﻟﺨﺎم ﻣﻦ ﺟﺬور اﻟﺒﻨﺠﺮ اﻻﺣﻤﺮ ﻋﻠﻰ هﻴﺌﺔ ﻋﺼﻴﺮ‪،‬‬
‫وﺗﻢ ﺗﻘﻴﻴﻢ ﺛﺒﺎت هﺬة اﻟﺼﺒﻐﺎت ﻋﻠﻰ درﺟﺎت ﺣﻤﻮﺿﺔ )‪ (pH‬ﻣﺨﺘﻠﻔﺔ وﻋﻠﻰ درﺟﺎت‬
‫ﻣﺨﺘﻠﻔﺔ ﻣﻦ ﺗﺮآﻴﺰات ﺣﺎﻣﺾ اﻻﺱﻜﻮرﺏﻴﻚ ﻓﻲ وﺟﻮد اﻟﻨﻴﺘﺮوﺟﻴﻦ أو اﻟﻬﻮاء‪ .‬آﺬﻟﻚ ﺗﻢ‬
‫دراﺱﺔ ﺗﺎﺛﻴﺮ اﻟﺒﺴﺘﺮة وﻣﺪة اﻟﺘﺨﺰﻳﻦ ﻋﻨﺪ اﻟﺘﻌﺮض ﻟﻠﻀﻮء أو ﻓﻲ اﻟﻈﻼم ﻋﻠﻰ درﺟﺔ‬
‫ﺣﺮارة اﻟﻐﺮﻓﺔ أو ﺏﺎﻟﺘﺨﺰﻳﻦ ﻓﻲ اﻟﺘﺒﺮﻳﺪ ﻓﻲ وﺟﻮد أو ﻋﺪم وﺟﻮد ﺣﺎﻣﺾ اﻻﺱﻜﻮرﺏﻴﻚ‬
‫وﻗﺪ ﺗﻢ دراﺱﺔ اﻟﺜﺒﺎت ﻟﻠﺼﺒﻐﺎت اﻟﻤﺴﺘﺨﻠﺼﺔ ﺏﻮاﺱﻄﺔ ﻗﻴﺎس ﻃﻴﻒ اﻻﻣﺘﺼﺎص ﻓﻲ‬
‫اﻟﻀﻮء اﻟﻌﺎدي و اﻻﺷﻌﺔ ﻓﻮق اﻟﺒﻨﻔﺴﺠﻴﺔ‪.‬‬

‫وﻗﺪ أﻇﻬﺮت اﻟﻨﺘﺎﺉﺞ اﻟﻤﺘﺤﺼﻞ ﻋﻠﻴﻬﺎ أن ﺛﺒﺎت هﺬة اﻟﺼﺒﻐﺎت ﻳﺘﺎﺛﺮ ﺏﺪرﺟﺔ آﺒﻴﺮة‬
‫ﺏﺎﺥﺘﻼف درﺟﺎت اﻟﺤﻤﻮﺿﺔ وآﺎﻥﺖ أﻓﻀﻞ درﺟﺔ ﺣﻤﻮﺿﺔ )‪ (pH‬اﻟﺘﻲ ﺗﺮاوﺣﺖ ﺏﻴﻦ‬
‫‪ . 7.0 – 6.5‬وﻗﺪ وﺟﺪ أن أﻓﻀﻞ ﺗﺮآﻴﺰ ﻳﺤﻔﻆ ﺛﺒﺎت هﺬة اﻟﺼﺒﻐﺎت هﻮ ‪ ٪0.5‬ﻣﻦ‬
‫ﺣﺎﻣﺾ اﻻﺱﻜﻮرﺏﻴﻚ ﺥﺎﺹﺔ اﻟﻠﻮن اﻻﺣﻤﺮ‪ .‬آﺬﻟﻚ وﺟﺪ أن اﻟﻌﻴﻨﺎت اﻟﻤﻌﺎﻣﻠﺔ ﺏﻮاﺱﻄﺔ‬
‫ﺣﺎﻣﺾ اﻻﺱﻜﻮرﺏﻴﻚ أو اﻟﺒﺴﺘﺮة ﻟﻬﺎ درﺟﺔ ﺛﺒﺎت أﻓﻀﻞ ﻋﻨﺪ اﻟﺘﺨﺰﻳﻦ ﺏﺎﻟﺘﺒﺮﻳﺪ أﻓﻀﻞ‬
‫ﻣﻨﻪ ﻋﻨﺪ اﻟﺘﺨﺰﻳﻦ ﻋﻠﻰ درﺟﺔ ﺣﺮارة اﻟﻐﺮﻓﺔ وذﻟﻚ ﻓﻲ وﺟﻮد اﻟﻀﻮء أوﻋﺪﻣﻪ ﻟﻤﺪة‬
‫‪ 35‬ﻳﻮم‪ .‬آﺬﻟﻚ وﺟﺪ أن ﻏﻴﺎب اﻟﻀﻮء ووﺟﻮد اﻟﻨﻴﺘﺮوﺟﻴﻦ آﺎن أﻓﻀﻞ ﻟﺰﻳﺎدة ﺛﺒﺎت‬
‫هﺬة اﻟﺼﺒﻐﺎت ﻋﻨﺪ اﻟﺘﺨﺰﻳﻦ ﻣﻤﺎ ﻳﺸﺠﻊ ﻋﻠﻰ اﺱﺘﺨﺪام هﺬة اﻟﺼﺒﻐﺎت ﻓﻲ اﻟﺼﻨﺎﻋﺎت‬
‫اﻟﺼﻴﺪﻟﻴﺔ واﻟﻐﺬاﺉﻴﺔ‪.‬‬

‫)‪Egypt. J. Food Sci. 36 (2008‬‬