Beetroot is a good source of natural food colorants given that it contains significant amount of betalain pigments. This study investigates the three-months storage stability of betalain extracts recovered from unsold beetroot by a specific enzymatic mix. The extract storability was evaluated by the kinetic degradation model of betacyanins and betaxanthins, as well as by pigment color attributes (CIELa*b* parameters) under dark and UV-light exposure at different temperatures (4, 25 and 40 °C). Considering all the tested storage conditions, betaxanthins appeared to be more stable than betacyanins in terms of degradation rate constant, half-life time and activation energy. The effect of UV-light was negligible if the pigment was not exposed to temperatures higher than the room one, since no relevant differences were found between the parameters studied at 4 and 25 °C. Taking into account the visual color, all the investigated color indexes (total color difference, chroma and hue) were mainly affected by temperature, even if mildly high (40 °C), and to a lesser extent by UV-light exposure.

甜菜根是天然食用色素的良好来源，因为它含有大量甜菜素色素。本研究调查了通过特定酶促混合物从未售出的甜菜根中回收的甜菜碱提取物的三个月储存稳定性。在不同温度（4、25 和 40 °C）的黑暗和紫外线照射下，通过甜菜红苷和甜菜红素的动力学降解模型以及色素颜色属性（CIELa*b* 参数）评估提取物的可储存性。考虑到所有测试的储存条件，在降解速率常数、半衰期和活化能方面，甜菜红素似乎比甜菜红素更稳定。如果颜料没有暴露在高于室温的温度下，紫外线的影响可以忽略不计，因为在 4°C 和 25°C 下研究的参数之间没有发现相关差异。考虑到视觉颜色，所有研究的颜色指标（总色差、色度和色调）主要受温度影响，即使温度略高（40°C），在较小程度上受紫外线照射的影响。