Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production

Abstract

This study aimed to determine the potential use of the liquid waste (RBLW, similar to 12.0 degrees Bx) generated after pigment extraction from industrial red beet (RB) (Beta vulgaris L.) juice concentrate during the production of RB extract powder as an alternative to glucose syrup in ice cream technology. After clarification and decolorization of RBLW, the effects of its reduced-sugar profile, high ash content, low pH, and residual pigments on the visual properties of ice cream, which was used as a model food, were determined. Moreover, the effects of ash content and pH on milk proteins were examined. At the initial stage of the study, clarification and decolorization processes were carried out on RBLW using anion and cation exchange resins and an adsorber resin (modified styrene-DVB), resulting in a clarity (T625) value of 77.3%, and the solution was evaporated to >65 degrees Bx. Ice cream samples were prepared using an RSM custom mixture design, with upcycled RBLW, glucose syrup, and stabilizer (salep) as independent variables (n = 14). Significant models were identified with R-2 values ranging from 0.60199 to 0.9212 for the viscosity, consistency, flow index, pH, ash content, a*, b*, chroma, and hue angle properties of ice cream mixes, and from 0.6614 to 0.9790 for the a*, hue angle, hardness, and melting rate properties of ice cream samples. The results indicated that RBLW, after clarification and decolorization, could be used in ice cream and that the waste from the natural colorant industry can be utilized as innovative food ingredients within the scope of the circular economy.