Evaluación de la estabilidad de bebidas cítricas acondicionadas con dos fuentes naturales de betalaínas: tuna y remolacha

abstract the objective of this research was to conduct microbiological, physicochemical and sensorial evaluation of pasteurized citrus beverages prepared with vegetal sources of high betalain content, along with determination of the half life and pigment degradation. six citrus beverages were formulated with orange (o), grapefruit (g), and two sources of betalains: tuna (t, opuntia elatior miller) and beetroot (b, beta vulgaris l.). the following formulations were used: f-i with t 5 %, o 15 %, g 15 % plus water without addition of ascorbic acid (aa); f-ii with t 5 %, o 15 %, g 15 % plus water with 1 % aa addition; f-iii with b 5 %, o 15 %, g 15 % plus water without aa addition; f-iv (b 5 %, o 15 %, g 15 % plus water with 1 % aa addition; f-v (o 15 %, g 15 % plus water without aa addition; and f-vi (o 15 %, g 15 % plus water with 1 % aa addition. all physicochemical parameters showed significant differences (p≤0.05) in the four evaluations performed at weekly intervals. according to the friedman non-parametric test it was found preference by color of formulation with beetroot while formulation with tuna and aa had more acceptance by taste. it was concluded that betalains in the beverages showed chemical stability during the evaluation period and that it is technologically feasible the production of pasteurized citrus beverages pigmented with natural sources such as tuna pulp and beetroot.