Basella rubra is a popular green leafy vegetable in South India bearing red‐violet fruits that accumulate betalains. In the present report, B. rubra fruit juice betalains were explored in novel food model systems as a natural colorant in banana spread (BS), intermediate moisture foods (IMF), banana and lemon juice ready‐to‐serve (RTS) beverage fortification, followed by the quality evaluation during storage (BS for 1 year, IMF for 2 months, banana and lemon juice RTS beverage for 3 months), along with sensory acceptability. The retention of betalain was good after storage in BS (95.8%), IMF (60%), banana RTS beverage (58%), and lemon juice RTS beverage (76%), with no microbial growth observed after storage at 5°C. The BS and banana RTS beverage showed good sensory quality with scores greater than 8 on a 15‐point scale, with no alteration in product quality. Moreover, it provides a natural source of healthy ingredients.

中文翻译：

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巴氏杆菌果汁甜菜碱在食品模型系统和货架寿命研究中用作着色剂，以确定其实际可用性

Basella rubra是印度南部流行的绿叶蔬菜，带有积累了甜菜碱的红紫色水果。在本报告中，B。rubra在新型食品模型系统中对果汁甜菜碱进行了探索，将其用作香蕉酱（BS），中湿食品（IMF），香蕉和柠檬汁即食（RTS）饮料强化中的天然着色剂，然后在存储期间进行质量评估（BS为1年，IMF为2个月，香蕉和柠檬汁RTS饮料为3个月），以及感官接受度。在BS（95.8％），IMF（60％），香蕉RTS饮料（58％）和柠檬汁RTS饮料（76％）中储存后，甜菜碱的保留效果良好，在5°C储存后未观察到微生物生长。BS和香蕉RTS饮料显示出良好的感官质量，在15分制上的得分高于8，产品质量没有改变。此外，它提供了健康成分的天然来源。