Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
Suychinov A. Kakimov A. Yessimbekov Z. Okuskhanova E. Akimova D. Urazbayev Z.
2024HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2024#18588 - 604 pp.
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market.
beetroot , clean label ingredients , colour stability , consumer perception , extraction methods , formulation , functional fortification , market competitiveness , Natural colourants , plant-based alternatives , processing , quality control , regulatory considerations , sausage production , sustainability initiatives
Text of the article Перейти на текст статьи
Kazakh Research Institute of Processing and Food Industry Semey Branch), 29 Bairursynov Street, Semey, 071410, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Kazakh Research Institute of Processing and Food Industry Semey Branch), 29 Bairursynov Street, Semey, 071410, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Kazakh Research Institute of Processing and Food Industry Semey Branch), 29 Bairursynov Street, Semey, 071410, Kazakhstan
Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 “G”, Almaty, 050060, Kazakhstan
Kazakh Research Institute of Processing and Food Industry Semey Branch)
Shakarim University
Kazakh Research Institute of Processing and Food Industry Semey Branch)
Shakarim University
Shakarim University
Kazakh Research Institute of Processing and Food Industry Semey Branch)
Kazakh Research Institute of Processing and Food Industry
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026