[Objective]To explore the effects of permeation conditions with sucrose solution on the textural quality of Malus doumeri(Bois)Chev.fruit chips dried by vacuum microwave.[Methods]Fresh M.doumeri fruit chips are subjected to permeation treatment with permeating agents with different sugar content(20,35,and 50 °Brix)and at different permeation temperatures(30,65,and 100℃).Then,the pretreated samples are dried by vacuum microwave.The texture quality of dried M.doumeri fruit chips is evaluated regarding the color,texture,expansion rate,apparent density,volume ratio,and pore size distribution.[Results]The M.doumeri fruit chips pretreated by the permeating agent with 35 °Brix show the best color.The fruit chips pretreated by the permeating agent with 50 °Brix display the lowest hardness and chewiness,the highest crispness and volume ratio,and the highest expansion rate(118.80%).The fruit chips pretreated by permeation at 100℃and then dried by vacuum microwave demonstrate moderate hardness and chewiness and an expansion rate of 89.37%.Moreover,they have higher apparent density,volume ratio,and specific surface area.After permeation under different conditions,the pore size distribution of M.doumeri fruit chips is within the range of 2～50 nm,which indicates a mesoporous pore size.[Conclusion]The optimal permeation conditions for M.doumeri fruit chips are the permeating agent with 50 °Brix and the permeation temperature of 100℃.

This research investigates the effects of different pretreatments, including ultrasound (US), steam blanching (SB), osmotic dehydration (OD) and freeze-thaw (FT), on the quality characteristics of heat pump dried beetroot slices. The physicochemical properties, phytochemical compositions, and antioxidant capacity of heat pump dried beetroot slices were analyzed. In terms of physicochemical properties, the dried beetroot slices pretreated by FT showed the lowest drying time of 215 min and the highest rehydration ratio of 7.31. The dried beetroot slices pretreated by SB exhibited the highest hardness, shrinkage rate, and bulk density, namely 1574.9 g, 93.38%, and 1.29 g/mL, respectively. Additionally, the samples pretreated by US effectively preserved the original microstructure of beetroot slices and showed the most attractive red color with a* value of 31.36. Regarding phytochemical compositions, SB resulted in the higher preservation of betalains, TPC, and TFC than other pretreatments. Compared to CK, the four pretreatments all significantly improved the ascorbic acid content of dried beetroot slices (p < 0.05), and SB led to the highest ascorbic acid content of 342.28 mg/100 g dm. Concerning antioxidant capacity, SB displayed higher retention of FRAP value and ABTS radical scavenging activity of dried beetroot slices compared to other pretreatments. Our findings indicate that SB is a promising pretreatment to improve drying process and quality characteristics of heat pump dried beetroot slices.

BACKGROUND:Polysaccharides from medicinal and edible plants have attracted increasing attention as a result of their structural diversity and potential bioactivities. In this study, a novel heteropolysaccharide (RTP) was isolated and purified from Rhodomyrtus tomentosa fruits. The physicochemical properties, structural characteristics and antioxidant activities of RTP were investigated. RESULTS:The results demonstrated that the RTP was mainly formed by →6)-α-d-Glcp-(1→, →4)-α-d-Glcp-(1→, →4,6)-α-d-Glcp-(1→ and →3,6)-β-d-Galp-(1 → interconnected with each other to form a backbone. Branched chains were mainly formed by α-l-Araf-(1 → attached to the O-6 position of the glycosyl residue →3,6)-β-d-Galp-(1→ and α-d-Glcp-(1 → attached to the O-6 position of the glycosyl residue →4,6)-α-d-Glcp-(1→. RTP exhibited excellent thermal stability. The maximum scavenging rates of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (i.e. ABTS) and hydroxyl radicals by RTP were 97.78 ± 1.08% and 98.17 ± 0.57%, respectively. CONCLUSION:Polysaccharide from R. tomentosa may serve as a promising natural antioxidant for developing functional foods and therapeutic agents. © 2025 Society of Chemical Industry.

This study looked at how vacuum microwave drying (VMD) affects the quality of tilapia fillets (Oreochromis spp.). It focused on the impact of fillet thickness, microwave power, and vacuum pressure on key quality parameters, such as water activity (Aw), texture, rehydration rate, and whiteness. A series of experiments were conducted with varying fillet thickness (3-7 mm), microwave power (132-396 W), and vacuum pressure (0.03-0.07 MPa) using a Box-Behnken design to optimize drying conditions. The findings revealed that fillets with a thickness of 3 mm had the lowest Aw and the highest hardness, while 7 mm thick fillets had the best rehydration rate, elasticity, and whiteness. Additionally, increasing microwave power caused a gradual decrease in Aw and whiteness, while elasticity, hardness, and the rehydration rate initially increased and then decreased. As vacuum pressure increased, Aw decreased, and both whiteness and elasticity improved. The optimal drying conditions for tilapia fillets were identified as 7 mm thickness, 330 W microwave power, and 0.06 MPa vacuum pressure. Under these conditions, the dried fillets achieved a comprehensive quality score of 93.94. The regression model developed for optimization showed strong predictive performance, with a minimal deviation of only 1.45% from the experimental results, indicating its reliability for predicting drying effects.

IntroductionVacuum-microwave drying (VMD) can lead to undesirable effects in persimmons, such as browning, charring, surface wrinkling, and structural collapse, all of which significantly reduce product quality.MethodsThis study proposed and evaluated a freezing pretreatment at an optimized temperature of −80°C prior to VMD. Persimmon slices with and without pretreatment were assessed in terms of appearance, physical properties, processing and quality indicators, sensory texture characteristics, and pore structure.ResultsThe freezing pretreatment improved color uniformity by 64.5% and reduced the browning index growth rate by 21.4%. It also increased expansion rate and rehydration capacity by 15.7% and 21.5%, respectively. In terms of texture, hardness and chewiness decreased by 84.4% and 91.6%, while crispness improved by 40.4%.DiscussionIntegrating freezing pretreatment with VMD effectively mitigates browning and texture degradation in persimmons. These results demonstrate a promising approach for producing high-quality persimmon crisps. Future studies should explore the optimal freezing duration and temperature, and assess the applicability of this method to other fruits and vegetables.

This study focused on persimmons and applied variable-temperature pressure-differential puffing drying to produce persimmon chips. The effects of puffing pressure, holding time, drying temperature, and duration on moisture content, crispness, and sensory scores were examined. The optimal parameters determined via response surface methodology were a pressure differential of 0.46 MPa, holding time of 10 min, drying temperature of 94 °C, and drying time of 92 min, achieving a moisture content of 3.63%, crispness of 362.83 g, and sensory score of 90.8. Microstructural and porosity analysis showed that this method predominantly produced chips with large pores and enhanced pore volume (0.2949 cm3/g), porosity (30.16%), and average pore diameter (194.0 nm). Compared to microwave drying, vacuum microwave drying, and vacuum frying, the pore volume of persimmon chips processed using pressure-differential puffing drying increased by 57.7% to 237.8%, the porosity improved by 57.2% to 237.8%, and the average pore diameter grew by 82.2% to 660.8%. Notably, the differences were most pronounced when compared to vacuum frying, with increases of 237.8%, 237.8%, and 660.8%, respectively. These results indicate that pressure-differential puffing drying is superior in creating loose structures and achieving high-quality persimmon chips, making it the preferred processing method.

This study aimed to investigate the impact of microwave drying (MD), microwave vacuum drying (MVD), freeze drying (FD), vacuum drying (VD), hot air drying (HAD), and sun drying (SD) on the quality attributes of freeze-thaw pretreated beetroots. The quality characteristics including physical properties, bioactive compounds, and antioxidant activities of dried beetroots were evaluated. The results showed that the freeze-thaw pretreated beetroots obtained using FD displayed the lowest shrinkage rate, hardness, and total color difference (Delta E), and the highest rehydration ratio of 6.49. FD, MD, and MVD resulted in porous structures of freeze-thaw pretreated beetroots. The highest betalains, ascorbic acid, total phenolic and total flavonoids contents were found in freeze-thaw pretreated beetroots prepared by MVD. Meanwhile, the largest FRAP value and ABTS free radical scavenging ability of freeze-thaw pretreated beetroots were obtained by MVD. These findings suggested that MVD is a more favorable method for drying freeze-thaw pretreated beetroots.

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used as a food coloring, a source of nitrites, complete protein, unsaturated fatty acids and minerals. Research shows the technology of red sausages, which is based on white sausages in Poland (Biała kiełbasa) and Germany (Weißwurst) and its analysis in terms of food sustainability. Dried beetroot was added to recipe in amount of 0 % (B0), 0.5 % (B1), 1.0 % (B2), 1.5 % (B3), 2.0 % (B4) and 2.5 % (B5) to chicken fillet. Pork rind is replaced in recipe with snail powder 0 % (B0), 15 % (B1), 30 % (B2), 45 % (B3), 60 % (B4) and 75 % (B5). Color of red sausages for B3 was best combined with Ukrainian cuisine. Texture profile analysis for B3 had similar values to B0 for chewiness at 306.6. Overall acceptability of B3 was higher than B0 by 8.92 % and amounted to 8.67. Physicochemical indicators for B3, such as pH 5.81, peroxide value 0.248 g/100 g and thiobarbituric acid reactive substances 0.667 mg/100 g were better than B0. For B3 moisture content was 57.81 %, protein 15.72 %, ash 3.36 % and fat 3.40 %. This research is development of method for production of other food products to meet the criteria of food sustainability. Red sausages can be used for food in households, restaurants, fairs and festivals

采用微波干燥技术对月柿果片进行干燥,考察微波功率、切片厚度、装载量对月柿片色泽、硬度、咀嚼性、复水比、感官评分等品质特性的影响.结果表明:随着微波功率增加,月柿果片的L*值、b*值显著减小(p<0.05),而a*值、色差值(ΔE)、硬度、咀嚼性的趋势相反;复水能力与感官评分出现先升高后下降的变化,均在280 W时达到峰值.当切片厚度不断提升,月柿果片由焦黑色逐渐转变为亮黄色,柿片的硬度、咀嚼性显著提高(p<0.05),复水能力不断减弱,感官评分升高,但当厚度超过2.00 cm,干制品呈红褐色,L*值、b*值下降,柿片偏硬,难以咀嚼,易粘牙,感官评分降低.随着装载量的提高,干燥样品色泽越接近鲜柿,硬度变小、韧性下降,而复水比、感官评分呈现先增加后减少的趋势.综合而言,在微波功率280 W、切片厚度2.00 cm、装载量1.60 kg/m2的条件下,柿片L*值48.39,a*值12.89,b*值33.61,ΔE值24.94,硬度值2316.23 g,咀嚼性1106.97 g,复水比达1.77,感官评分为87.80分,此时产品色泽亮丽,软硬适中,富有嚼劲,复水性好,具有月柿风味浓郁和感官品质优良的优点.

The impact of drying on the nutritional compositions of products is one of the crucial issues restricting the advance of food quality, but there has been a lack of systematic research on the variation characteristics of nutritional components of persimmon during microwave drying. The objective of this work was to investigate the effects of microwave power, slice thickness and loading amount on the content of vitamin C (VC), total sugar (TS), total acid (TA), soluble tannin (ST), total phenol (TP) and antioxidant activity (AA) of persimmon slices. The results demonstrated that with the rise of microwave power, the VC and TA of persimmon slices initially increased and then decreased, and reached the maximum at 280 W, which were 47.0 mg/100 g and 2.9 g/kg, respectively. However, the TS, ST, TP and AA improved substantially with the elevation of microwave power. As the slice thickness increased, VC firstly increased and then decreased, and peaked when the thickness was 2.0 cm, whereas the TS and TA decreased at first and then increased. The content of TS and TA was found to be the lowest at the thickness of 1.5 cm, which was only 36.3% and 2.8 g/kg, respectively. Otherwise, the ST, TP and AA of persimmon also decreased at first and then increased with the increase of thickness, the 2.0 cm treatment was noticeably lower than other treatments. When loading capacity enhanced, VC and TS initially increased and then decreased, and illustrated the highest content as the load was 1.9 kg/m2, while the TA exhibited the opposite trend and yielded the minimum as the load was 1.6 kg/m2. Furthermore, an increasing load led to the remarkable decline of the contents of ST, TP and AA. In conclusion, drying at the microwave power level of 280 W, the thickness of the slice of 2.0–3.0 cm and the loading capacity of 1.6–1.9 kg/m2 allowed better retention of VC, TS and TA. Besides, the higher contents of ST, TP and AA of the dried samples were observed at the microwave power level of 420 W, the thickness of the slice of 1.0–1.5 cm or 2.5–3.0 cm, and the loading capacity of 1.0 kg/m2. Above research results would provide theoretical reference for the development of the microwave drying process of persimmon slices.

Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein content. Pumpkin seed protein is composed of albumin, globulin, glutenin, and proline. It contains high-quality protein and necessary amino acids for people. Konjac is rich in dietary fiber, which can promote intestinal peristalsis. Maltitol is a healthy sugar substitute. Both of them have a low calorie level. In this study, the effects of the addition ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder), the addition ratio of plant oil and butter, and the addition amount of maltitol on the flavor and hardness of the biscuits were analyzed by a single-factor test. Besides, the orthogonal test was conducted, and the results showed that the optimal formula was the ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder) of 2:1:1, the amount of plant oil and butter of 4 % and 12 %, and maltitol amount of 20 %. According to the nutritional determination, the pumpkin seed meal biscuits contain 20.4 % protein, 18.0 % fat, 1.8 % ash, 59.2 % total carbohydrate (including 19.1 % dietary fiber and 40.1 % available carbohydrate), and 0.6 % water

The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.

Taking Mesona blumes as the research object, the effects of microwave power, microwave intermittent time, drying point and drying temperature on the extraction rate of polysaccharides were studied with the microwave intermittent hot air drying method. The effects of different drying methods on the extraction rate and gel quality of Box-Behnken were studied. The results showed that the optimal process was as follows: The microwave power was 403 W, the microwave intermittent time was 60 s, the moisture content at the conversion point was 42%, the hot air drying temperature was 74 ℃, and the extraction rate of Mesona blumes polysaccharide was 13.60%. The extraction rate of polysaccharides from the microwave intermittent hot air drying was higher than the heat pump dried (12.36%) and sun- cure dried (12.78%). The drying time was only 1.44% to 16.67% of the latter two drying methods. The hardness of the gel samples (516.60±8.54) g, elasticity (0.83±0.01) and recovery (0.33±0.01) were all moderate. In the gel the cohesion (0.48±0.01) was slightly smaller, the adhesive viscosity (359.68±11.56) g and chewiness (285.54±13.21) g were higher, and the texture characteristics and sensory score of the gel samples were better. Comprehensive comparison, the microwave intermittent-hot air combined drying was more suitable for Mesona blumes drying.

The object of this research was the beetroots prepared by intermittent microwave drying at different conditions. The paper aimed to investigate the influence of intermittent microwave drying conditions (power density, microwave gap ratio and slice thickness) on the bioactive compounds and antioxidant capacity of beetroots. A microwave drying system SAM-255 (CEM Corporation, USA) was used to intermittent microwave drying of fresh beetroots. The effect of different power densities (1.0, 1.5, 2.0, and 2.5 W/g), microwave gap ratios (1, 2, 3, and 4) and slice thicknesses (2, 4, 6, and 8 mm) on the bioactive compounds and antioxidant capacity of beetroots were investigated. Colorimetric methods were used to determine contents of betalains, total phenolic and total flavonoid, and antioxidant capacity of dried beetroots. The ascorbic acid content was determined using 2,6-dichloroindophenol titration method. Results showed that power density, microwave gap ratio and slice thickness significantly affected the drying time, bioactive compounds and antioxidant capacity of beetroots. The drying time decreased with the increasing of power density, while increased significantly with the growth of slice thickness and microwave gap ratio. The shortest drying time (35.4±2.6 min) of beetroots was occurred at microwave gap ratio of 2. The content of betacyanins was found to be the highest in the dried beetroots with thickness of 2 mm. The beetroots with slice thickness of 2 and 4 mm showed the highest betacyanins content. Moreover, the highest content of ascorbic acid (240.00±2.32 mg/100 g) and total flavonoid (14.52±0.06 mg rutin equivalent (RE)/g) was appeared at power density of 2.0 W/g, while the content of total phenolic to be highest (12.54±0.13 mg gallic acid equivalent (GAE)/g) at slice thickness of 6 mm. For the antioxidant capacity of dried beetroots, the 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity reached to the highest value of 6.43±0.03 mg trolox equivalent (TE)/g at power density of 2.5 W/g. While the highest values of ferric-reducing antioxidant power (FRAP) (15.47±0.10 mg TE/g) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (25.31±0.30 mg TE/g) at microwave gap ratio of 2. It was found that ABTS radical scavenging ability and FRAP were related to the presence of reductions including betalains, ascorbic acid, and total flavonoid in beetroots. The most effective condition for intermittent microwave drying of beetroots were microwave gap ratio of 2, power density of 2.0 W/g, and slice thickness of 4 mm, leads to a better preservation of bioactive compounds and high antioxidant capacity.

Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality of products. Therefore, it is important to choose a suitable drying method to obtain high quality of dried beetroots. The aim of this research was to investigate the influence of different drying methods on the quality attributes of beetroots. Fresh beetroots were dehydrated by freeze drying (FD), heat pump drying (HPD), vacuum drying (VD), microwave drying (MD) and microwave vacuum drying (MVD), respectively. The drying time, final moisture content, rehydration ratio, color, microstructure, betalain content and total flavonoids content of beetroots prepared by different drying methods were analyzed. The results showed that MVD and MD were superior to VD, HPD and FD in terms of drying time. The drying time (0.77±0.03 h) of MD was reduced by 97.40 % compared with FD, which was only 9.83 % of VD and 11.27 % of HPD. No significant differences in the final moisture content among beetroots dried using different drying methods were observed. Beetroots dried by FD showed the most desirable color and porous structure. Besides, beetroots dried by MVD exhibited the largest rehydration ratio, while the lowest rehydration ratio appeared in the beetroots obtained using MD. In addition, beetroots prepared by HPD illustrated the highest contents of betacyanin, betaxanthin and total flavonoids, which were 5.48±0.03 mg/g, 2.40±0.02 mg/g and 24.71±0.47 mg rutin equivalent/g, respectively. These results identify that it is difficult to achieve the best quality dried beetroots using a single drying method. Therefore, considering the quality attributes, the combined drying method (HPD+MVD) would be a very promising alternative method for obtaining dehydrated beetroots

The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

Sausage is one of the most popular foods in the world. As human beings pay more and more attention to health, the research of mixed meat as raw materials for sausages, plant raw materials (mushrooms, fruits and vegetables, dietary fiber) as ingredients, and the substitution of nitrite have become hot topics in the field of sausage research. In this study, chicken, pork, wheat bran were used as the main raw materials to prepare sausages, adding different contents of red yeast red and beet powder to improve the color and increase product acceptance of wheat bran chicken sausages. Through the analysis of sausage color, cooking loss, texture properties, moisture distribution and sensory evaluation and other parameter changes, the effect of natural pigments on sausage quality was studied. The results of the study showed that the red value a* of red yeast rice and beet red in chicken sausage was significantly increased (P < 0.05), and the a* values of the control group, L1, L2, L3, and L4 were 5.5, 11.29, 13.27, 19.51, 22.30, and the sensory scores of the L1-L4 treatment group were also significantly increased compared with the control. Cooking loss, fat loss and water loss were significantly reduced (P < 0.05). Compared with the control treatment group, the cooking loss rate of chicken sausages (1.5 g of red yeast rice powder and 1 g of beet red) in the L3 treatment group was the smallest and the emulsion stability was the highest. The addition of natural pigments had no significant effect on sausage texture and pH value (P > 0.05). In summary, the wheat bran in chicken sausages of the L3 treatment group had better results in color, cooking weight loss, emulsification stability, pH, moisture content, texture, and sensory evaluation. The research results provide technical support and data support for the application of natural pigments in chicken sausages.