Beetroot betalains, designated as GRAS, are known for their antioxidant and coloring potential. Detailed extraction methodology for betalains was optimized with pure aqueous solvent so that the extracted betalains, when used as a food colorant are devoid of any solvent residue. Further, the study concluded that among various acidulants, the performance of ascorbic acid was best in terms of better color and antioxidant stability
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