Pulsed electric field assisted aqueous extraction of colorants from red beet

This work discusses the temperature effects (T = 30–80 °C) on degradation of colorants and kinetics of their extraction from the red beet both untreated and treated by pulsed electric field (PEF). PEF treatment was done using the trains of monopolar rectangular 100 μs pulses with electric field strength E = 375–1500 V cm−1, and total treatment time tPEF = 0–0.2 s. The degradation of colorants and their extraction were characterized by means of absorbance and electrical conductivity measurements. PEF treatment was found effective for acceleration of the extraction of betalains and reducing the time of extraction. Electroporation was shown to be responsible for intensification of the release of colorants through aqueous extraction.