Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
The stability of betanin depends directly on its pH, which ranges from 3 to 7, with the optimum pH being between 4 and 5. Its spectrum ranges from pink to red. It is unstable in the presence of light and oxygen, and is degraded when subjected to high temperatures (Huang & Von Elbe, 1987). According to Serris & Biliaderis (2001), the possibility of the betanin regeneration at 30, 40 and 50 °C is minimal. This is an important factor, once the regeneration of betanin can interfere the kinetics degradation.