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Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours. Food Res Int 2023; 172:113078. [PMID: 37689858 DOI: 10.1016/j.foodres.2023.113078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered "unsuitable for the retail market", classified as "type B", were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.
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Affiliation(s)
- Victor Guilherme Sebastião
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Daniel Batista
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
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2
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Fiadorwu J, Subedi K, Todd D, Basti MM. Multipronged Approach to Profiling Metabolites in Beta vulgaris L. Dried Pulp Extracts Using Chromatography, NMR and Other Spectroscopy Methods. Foods 2023; 12:3510. [PMID: 37761219 PMCID: PMC10528680 DOI: 10.3390/foods12183510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Beetroot (Beta vulgaris L.) is known for being a rich source of phytochemicals, minerals and vitamins. This study aims to show how the combination of extraction/chromatography/mass spectrometry and NMR offers an efficient way to profile metabolites in the extracts of beetroot. Such combination may lead to the identification of more nutritional or medicinal compounds in natural products, and it is essential for our ongoing investigation to study the selective adsorption/desorption of these metabolites' on/off nanoparticles. The aqueous and organic extracts underwent analyses using UV-vis spectroscopy; GC-MS; LC-MS; 1H, 13C, 31P, TOCSY, HSQC, and selective TOCSY NMR experiments. Polar Extract: The two forms of betalain pigment were identified by UV-vis and LC MS. Fourteen amino acids, sucrose, and other compounds, among which is riboflavin, were identified by LC-MS. Two-dimensional TOCSY showed the spin coupling correlations corresponding to some of these compounds. The HSQC spectrum showed 1H/13C spin correlation in sucrose, confirming its high abundance in beetroot. Organic Extract: GC-MS data enabled the identification of several compounds including six fatty acid methyl esters (FAME) with higher than, on average, 90% similarity score. Selective TOCSY NMR data showed the spin coupling pattern corresponding to oleic, linoleic, and linolenic fatty acids. 31P NMR spectra indicate that phospholipids exist in both the organic and aqueous phase.
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Affiliation(s)
- Joshua Fiadorwu
- Department of Applied Science and Technology, College of Science and Technology, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Kiran Subedi
- Analytical Services Laboratory, College of Agriculture and Environmental Sciences (CAES), North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Daniel Todd
- Triad Mass Spectrometry Facility, University of North Carolina at Greensboro, Greensboro, NC 27412, USA;
| | - Mufeed M. Basti
- Department of Applied Science and Technology, College of Science and Technology, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
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3
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Mandale NM, Attkan AK, Kumar S, Kumar N. Drying kinetics and quality assessment of refractance window dried beetroot. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.
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Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation.
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Diógenes ADMG, de Figueirêdo RMF, Queiroz AJDM, Ferreira JPDL, Silva WPD, Gomes JP, Santos FSD, Castro DSD, Oliveira MND, Santos DDC, Andrade ROD, Lima ARCD. Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp ( Tacinga inamoena) and Product Quality. Foods 2022; 11:foods11121751. [PMID: 35741947 PMCID: PMC9222740 DOI: 10.3390/foods11121751] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/06/2022] [Accepted: 06/10/2022] [Indexed: 02/01/2023] Open
Abstract
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, testing foam-mat thicknesses of 0.5, 1.0, and 1.5 cm. The increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the empirical and semi-empirical mathematical models, the Midilli model was the one that best represented the drying curves in all conditions evaluated. Effective water diffusivity ranged from 1.037 × 10−9 to 6.103 × 10−9 m2 s−1, with activation energy of 25.212, 33.397, and 36.609 kJ mol−1 for foam thicknesses of 0.5, 1.0, and 1.5 cm, respectively. Cumbeba powders showed light orangish colors and, as the drying temperature increased from 50 to 70 °C, for all thicknesses, the lightness value (L*) decreased and the values of redness (+a*) and yellowness (+b*) increased. Foam-mat drying at higher temperatures (60 and 70 °C) improved the retention of ascorbic acid and flavonoids, but reduced the content of phenolic compounds, while the increase in thickness, especially for flavonoids and phenolic compounds, caused reduction in their contents. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder.
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Affiliation(s)
- Adelino de Melo Guimarães Diógenes
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of Pernambuco, Afogados da Ingazeira 56800-000, Brazil
| | | | | | - João Paulo de Lima Ferreira
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Deise Souza de Castro
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Dyego da Costa Santos
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of Rio Grande do Norte, Paus dos Ferros 59900-000, Brazil
| | - Romário Oliveira de Andrade
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of de Alagoas, Piranhas 57460-000, Brazil
| | - Ana Raquel Carmo de Lima
- Department of Technology in Agroindustry, Federal Institute of Education, Science, and Technology of de Alagoas, Batalha 57420-000, Brazil
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Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.09.058] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Akan S, Tuna Gunes N, Erkan M. Red beetroot: Health benefits, production techniques, and quality maintaining for food industry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Selen Akan
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Nurdan Tuna Gunes
- Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey
| | - Mustafa Erkan
- Faculty of Agriculture Department of Horticulture Akdeniz University Antalya Turkey
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9
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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03869-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.
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10
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Dhiman A, Suhag R, Chauhan DS, Thakur D, Chhikara S, Prabhakar PK. Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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11
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Kondareddy R, Sivakumaran N, Radha Krishnan K, Nayak PK, Sahu FM, Singha S. Performance evaluation and economic analysis of modified solar dryer with thermal energy storage for drying of blood fruit (
Haematocarpus validus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Rajesh Kondareddy
- Department of Instrumentation and Control NIT Tiruchirappalli Tiruchirappalli India
- Department of Instrumentation Engineering CIT Kokrajhar Kokrajhar India
| | | | | | | | - Fakir Mohan Sahu
- Department of Post‐Harvest Technology Navsari Agricultural University Navsari India
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12
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Pavlović N, Mladenović J, Stevović V, Bošković-Rakočević L, Moravčević Đ, Poštić D, Zdravković J. Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra'). FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-31354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 70 ºC and 90 ºC into beet juice or by drying at 55 ºC. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteurisation at 90 ºC. The lowest losses of studied phytochemical components were observed during juice pasteurisation at 70 ºC. The correlation coefficient between TPC and TAA was high and significant (r2 = 0.966).
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13
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Bárta J, Bártová V, Šindelková T, Jarošová M, Linhartová Z, Mráz J, Bedrníček J, Smetana P, Samková E, Laknerová I. Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/128613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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14
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Fu Y, Shi J, Xie SY, Zhang TY, Soladoye OP, Aluko RE. Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11595-11611. [PMID: 33040529 DOI: 10.1021/acs.jafc.0c04241] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects. Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins. However, betalains are quite sensitive toward heat, pH, light, and oxygen, which leads to the poor stability during processing and storage. Therefore, it is necessary to comprehend the impacts of the processing approaches on betalains. In this review, the effective extraction and processing methods of betalains from red beetroot were emphatically reviewed. Furthermore, a variety of recently reported bioactivities of beetroot betalains were also summarized. The present work can provide a comprehensive review on both conventional and innovative extraction techniques, processing methods, and the stability of betalains.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jia Shi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Si-Yi Xie
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ting-Yi Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta T9E 7C5, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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15
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Preethi R, Deotale SM, Moses JA, Anandharamakrishnan C. Conductive hydro drying of beetroot (
Beta vulgaris
L) pulp: Insights for natural food colorant applications. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13557] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ramakrishnan Preethi
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Shweta M. Deotale
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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16
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Tobolková B, Polovka M, Daško Ľ, Belajová E, Durec J. Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00592-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Barbu V, Cotârleț M, Bolea CA, Cantaragiu A, Andronoiu DG, Bahrim GE, Enachi E. Three Types of Beetroot Products Enriched with Lactic Acid Bacteria. Foods 2020; 9:foods9060786. [PMID: 32545898 PMCID: PMC7353617 DOI: 10.3390/foods9060786] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/10/2020] [Accepted: 06/11/2020] [Indexed: 11/30/2022] Open
Abstract
Beetroot (Beta vulgaris L.) represents a very rich source of bioactive compounds such as phenolic compounds and carotenoids, among which the most important being betalains, mainly betacyanins and betaxanthins. The beetroot matrix was used in a fresh or dried form or as lyophilized powder. A 1012 CFU/g inoculum of Lactobacillus plantarum MIUG BL3 culture was sprayed on the vegetal tissue. The lactic acid bacteria (LAB) viability for all the products was evaluated over 21 days, by microbiological culture methods. The antioxidant activity of the obtained food products was correlated to the betalains content and the viability of LAB. The content of polyphenolic compounds varied between 225.7 and 1314.7 mg L−1, hence revealing a high content of bioactive compounds. Through the confocal laser scanning microscopy analysis, a large number of viable probiotic cells were observed in all the variants but especially in the fresh red beet cubes. After 21 days of refrigeration, the high content of Lb. plantarum (CFU per gram) of the food products was attributed to the biocompounds and the nutrients of the vegetal matrix that somehow protected the bacterial cells, and thus maintained their viability. The obtained food products enriched with probiotic LAB can be regarded as new functional food products due to the beneficial properties they possessed throughout the undertaken experiments.
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Affiliation(s)
- Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
| | - Mihaela Cotârleț
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
| | - Alina Cantaragiu
- Research and Development Center for Thermoset Matrix Composites, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania;
| | - Doina Georgeta Andronoiu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (V.B.); (M.C.); (C.A.B.); (D.G.A.); (G.E.B.)
- Correspondence: ; Tel.: +40-336-130-182
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18
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Miranda JS, Costa BV, de Oliveira IV, de Lima DCN, Martins EMF, de Castro Leite Júnior BR, Almeida do Nascimento Benevenuto WC, Campelo de Queiroz I, Ribeiro da Silva R, Martins ML. Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109275] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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Seremet Ceclu L, Nistor OV, Andronoiu DG, Mocanu GD, Barbu VV, Maidan A, Rudi L, Botez E. Development of several hybrid drying methods used to obtain red beetroot powder. Food Chem 2019; 310:125637. [PMID: 31791727 DOI: 10.1016/j.foodchem.2019.125637] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 08/27/2019] [Accepted: 09/30/2019] [Indexed: 11/30/2022]
Abstract
Reduction of bioactive compounds sensitive to heat, light and oxygen could be attributed to drying. The effectiveness of microwave pretreatment at 525 or 420 W and the ohmic heating at 17.5 V/cm over the properties of beetroot powder were compared. This study aimed to develop novel hybrid drying methods. The effects of microwave and ohmic heating pre-treatment and subsequent microwave-convection drying were studied. Several investigations were performed, such as phenolic content, antioxidant activity, betalains content and color. The samples pretreated by microwave have registered higher polyphenols content and antioxidant capacity than those ohmically heated. The ohmic heating pretreated samples registered highest values for ΔL = 7.33-7.65 and ΔH = 8.18-10.02. Confocal microscopy reveals that the MW heating favors cellular lysis and cell content agglutinates. In conclusion, even if the MW preheating has certain disadvantages, in some cases it provides increased bioavailability generated by the vegetal cell disruption and the release of the bioactive compounds.
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Affiliation(s)
- Liliana Seremet Ceclu
- Faculty of Economics, Engineering and Applied Sciences Cahul State University "B.P. Hasdeu", Republic of Moldova
| | - Oana-Viorela Nistor
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania.
| | | | - Gabriel Danut Mocanu
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
| | | | - Anastasia Maidan
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
| | - Ludmila Rudi
- Institute of Microbiology and Biotechnology, Chisinau, Republic of Moldova
| | - Elisabeta Botez
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
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Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chem 2019; 272:192-200. [DOI: 10.1016/j.foodchem.2018.08.022] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 08/04/2018] [Accepted: 08/06/2018] [Indexed: 12/12/2022]
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Ng ML, Sulaiman R. Development of beetroot (Beta vulgaris) powder using foam mat drying. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.032] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Sci Biotechnol 2017; 26:643-651. [PMID: 30263588 DOI: 10.1007/s10068-017-0078-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 02/08/2017] [Accepted: 03/04/2017] [Indexed: 10/19/2022] Open
Abstract
Uvaia (Eugenia pyriformis) frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10-10 and 3.22 × 10-9 m2/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.
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Minimally processed beetroot waste as an alternative source to obtain functional ingredients. Journal of Food Science and Technology 2017; 54:2050-2058. [PMID: 28720962 DOI: 10.1007/s13197-017-2642-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Abstract
Large amounts of waste are generated by the minimally processed vegetables industry, such as those from beetroot processing. The aim of this study was to determine the best method to obtain flour from minimally processed beetroot waste dried at different temperatures, besides producing a colorant from such waste and assessing its stability along 45 days. Beetroot waste dried at 70 °C originates flour with significant antioxidant activity and higher betalain content than flour produced from waste dried at 60 and 80 °C, while chlorination had no impact on the process since microbiological results were consistent for its application. The colorant obtained from beetroot waste showed color stability for 20 days and potential antioxidant activity over the analysis period, thus it can be used as a functional additive to improve nutritional characteristics and appearance of food products. These results are promising since minimally processed beetroot waste can be used as an alternative source of natural and functional ingredients with high antioxidant activity and betalain content.
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Nistor OV, Seremet Ceclu L, Andronoiu DG, Rudi L, Botez E. Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra). Food Chem 2017. [PMID: 28624090 DOI: 10.1016/j.foodchem.2017.04.129] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increased interest in preserving fruits and vegetables by drying. The novelty of this study consists in the combination of the following three drying methods: free convection (at 50, 60, and 70°C), forced convection at 40°C and 315W microwave power. The aim of this study was to investigate the effects of the drying conditions on red beetroot (Beta vulgaris L.) in terms of betalain variance, and polyphenol, microstructure changes (SEM). A strong thermal shock, provided by convection at 60° followed by microwave wattage 315W/9min, leads to a better preservation of bioactive compounds content (0.631±0.0042mg/g of betacyanin and 0.795±0.0019mg/g betaxanthin) when compared to convection at 50, 60 and 70°C. The results showed that combined drying methods led to a significant preservation of the phytochemical content as compared to the traditional methods.
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Affiliation(s)
- Oana-Viorela Nistor
- Food Science and Engineering Faculty "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania
| | - Liliana Seremet Ceclu
- Faculty of Economics, Engineering and Applied Sciences, Cahul State University "B.P. Hasdeu", Piaţa Independenţei, 1, 3900, Republic of Moldova.
| | - Doina Georgeta Andronoiu
- Food Science and Engineering Faculty "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania
| | - Ludmila Rudi
- Institute of Microbiology and Biotechnology, Academy of Sciences of Moldova, Chisinau, 1 Academiei Street, 2028, Republic of Moldova
| | - Elisabeta Botez
- Food Science and Engineering Faculty "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania
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Maity T, Bawa AS, Raju PS. Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3233-3243. [PMID: 27784918 PMCID: PMC5055888 DOI: 10.1007/s13197-016-2299-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/15/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60-100 g), dates (10-30 g) and oats (5-15 g) were optimized using response surface methodology and its quality attributes were investigated over a period of 6 months at different temperature conditions (ambient temperature; 22-32 and 37 °C). Optimum formulation for best beetroot bar consisted of beetroot shreds, dates and oat were derived as 71.8, 21.2, and 8.4 g, respectively. Developed product was found rich in fibers and minerals and recorded 38.4 mg/100 g betacyanains, 23.1 mg/100 g betaxanthins, 295 mg/100 g total phenolics (TP) and 160 mg/100 g total flavonoids (TF). The shelf stability studies of bar revealed predominant changes in bioactive compounds was caused by storage temperature. A loss of around 30, 15, 25, 31 and 32 % was observed for betacyanins, betaxanthins, TP, TF and radical scavenging activity, respectively during storage of 6 months at 6 °C compared to AT or 37 °C temperature conditions. The product had high overall sensory acceptability as well as microbial safety up to 6 months when stored at AT. The study indicated that beetroot could be effectively utilized into a novel shelf-stable ready-to-eat nutritious compressed product.
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Affiliation(s)
- Tanushree Maity
- Fruits and Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 India
| | - A. S. Bawa
- Fruits and Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 India
| | - P. S. Raju
- Fruits and Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011 India
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Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. Int J Mol Sci 2016; 17:ijms17060858. [PMID: 27258265 PMCID: PMC4926392 DOI: 10.3390/ijms17060858] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 05/03/2016] [Accepted: 05/23/2016] [Indexed: 11/16/2022] Open
Abstract
In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products-including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed-were analyzed and compared for their total phenolic (TP) and total flavonoid (TF) contents, total antioxidant capacities (TAC), and individual anthocyanin contents. In addition, bioaccessibility of red beetroot antioxidants was determined using an in vitro simulated gastrointestinal digestion method. Dried, pureed, and fresh red beetroot samples had the highest TP, TF, and TAC values, which were 347 ± 23 mg gallic acid equivalent (GAE)/100 g, 289 ± 53 mg rutin equivalent (RE)/100 g, 3889 ± 982 mg trolox equivalent antioxidant capacity (TEAC)/100 g, respectively. The in vitro digestion method revealed the highest recovery for TP (16%) and TAC (1.3%) in jam. This study provides comparative data to evaluate the effects of various home-processing techniques on antioxidant potential of red beetroot products.
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Kowalski SJ, Łechtańska JM. Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations. ACTA ACUST UNITED AC 2015. [DOI: 10.1515/cpe-2015-0024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This article presents experimental studies on drying kinetics and quality effects of red beetroot (Beta vulgaris L.) after convective drying with a preliminary osmotic pretreatment. The effects of the osmotic agent (NaCl) concentration and the osmotic bath time on the product colour and nutrient content preservation, the water activity, and rehydration ability after drying were analysed. Osmotic dehydration curves and Solid Gain (SG), Water Loss (WL), Weight Reduction (WR) were determined. It was proved that drying of beetroot with osmotic pretreatment contributes to shorter drying time, smaller water activity, higher retention of betanin, better colour preservation, and a greater degree of water resorption.
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Chandran J, Nisha P, Singhal RS, Pandit AB. Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study. Journal of Food Science and Technology 2012; 51:2678-84. [PMID: 25328211 DOI: 10.1007/s13197-012-0741-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
Abstract
The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the kinetic parameters obtained from the isothermal experiments to predict the losses of color in the non-isothermal heating/processing method based on the time-temperature data for each of the methods. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
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Affiliation(s)
- Janu Chandran
- Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019 Kerala India
| | - P Nisha
- Agro-Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Thiruvananthapuram, 695019 Kerala India
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019 India
| | - Anirudha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, 400 019 India
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