Kinetics of Thermal‐Degradation of Betanins: A Teaching Mini‐Project for Undergraduates Employing the Red Beet

A 4‐week mini‐project is proposed for an experimental Physical Chemistry course applied in Food Science training. Activities include preparation of beet extract for the extraction of betanins and analysis of the kinetics of betanins in thermal degradation at three temperatures (60, 70, and 80 ºC). In addition to developing common laboratory routines (for example, dilution and use of the UV‐Vis spectrophotometer), students will have contact with the usual procedure for evaluating use of natural dyes in the food industry.