REPEATED REGENERATION OF DEGRADED RED BEET JUICE PIGMENTS IN THE PRESENCE OF ANTIOXIDANTS

Ascorbic, isoascorbic, metaphosphoric, and gluconic acids improved the regeneration of red beet juice pigments after heating, and resulted i n greater retention of the pigments during processing and storage. The ir effect varied depending on the pH of the juice solutions. Ascorbic and isoascorbic acids allowed for the greatest regeneration at pH 3.8. At pH 6.2, metaphosphoric acid and gluconic acid were more effective. Addition of ascorbic acid once prior to the first heating retained th e initial concentration of pigments even after 5 cycles of heating (3 min at 100 degrees C) and regeneration. Control solution lost red pigm ents completely.