Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

pH-dependent stability of major betalains in the encapsulated beetroot extracts (Beta vulgaris L.)

Betalain is a water-soluble pigment contained in Caryophyllales plants. It not only holds potential as a natural food colorant but also offers various health benefits, acting as an antioxidant. This study focused on analyzing the pH-dependent stability of encapsulated betalain pigments extracted from red beetroot (Beta vulgaris L.) using methods such as absorption spectroscopy, HPLC, and LC-MS. The major pigments identified were vulgaxanthin I, betanin, isobetanin, and neobetanin, alongside minor components, including three betaxanthin species and a degradation product known as betalamic acid. Spectrophotometric analyses revealed that above pH 8, the betalain peak at 435 nm decreased and red-shifted to a peak at 549 nm, a shift that could be reversed through neutral pH treatment. At pH 11, a new broad peak appeared at 410 nm and was identified as betalamic acid. To assess the pH-dependency of each betalain, the targeted betalains were separated and quantified through HPLC after incubation across a wide pH range of 2-11 and during storage. After 3 days of storage in highly alkaline conditions (pH 10-11), major betalains, with the exception of neobetanin, underwent significant degradation. Conversely, these pigments displayed relative stability in acidic conditions. In contrast, neobetanin showed vulnerability to acidic conditions but exhibited tolerance to alkaline pH levels of 10-11. The degradation product, betalamic acid, demonstrated a similar susceptibility to alkaline pH as betanins. In conclusion, the significant stability decrease under highly alkaline conditions results not only from the hydrolytic reaction of betalains but also from the degradation of betalamic acid itself. PRACTICAL APPLICATION: Encapsulation methods are used to enhance the stability of betalains against temperature variations; however, the effects of pH, especially when considering individual betalain species, are not well understood. Despite betalains exhibiting similar features and being suitable for a wide pH range from acid to alkaline conditions, they are significantly affected by alkaline pH levels exceeding 10, as well as by storage duration. This study demonstrated the application of encapsulation to pH-dependent stability, and the findings offer valuable insights and a fresh perspective on betalains as red biocolorants, extending their potential application to a wide range of pH-controlled food products.

Lipid oxidation in emulsions: New insights from the past two decades

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.

Development of a Clean Label Mayonnaise Using Fruit Flour

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).

Depletion of reactive oxygen species induced by beetroot (Beta vulgaris) extract leads to apoptosis-like death in Cronobacter sakazakii

This research aimed to disclose the antibacterial activity of beetroot extract (Beta vulgaris) against Cronobacter sakazakii and its possible mechanisms. We evaluated its antibacterial activity by measuring the minimum inhibitory concentration (MIC) and time-kill kinetics. We also evaluated the intracellular ATP levels, bacterial apoptosis-like death (ALD), and reactive oxygen species (ROS) levels to reveal the possible antibacterial mechanisms. Our results showed that the MIC of beetroot extract against C. sakazakii was 25 mg/mL and C. sakazakii (approximately 8 log cfu/mL) was completely inhibited after treatment with 2 MIC of beetroot extract for 3 h. Beetroot extract reduced intracellular ATP levels and facilitated characteristics of ALD in C. sakazakii, such as membrane depolarization, increased intracellular Ca²⁺ levels, phosphatidylserine externalization, caspase-like protein activation, and DNA fragmentation. Additionally, and different from most bacterial ALD caused by the accumulation of ROS, beetroot extract reduced the intracellular ROS levels in C. sakazakii. Our experimental data provide a rationale for further research of bacterial ALD and demonstrate that beetroot extract can inhibit C. sakazakii in food processing environments.

Reuse of vegetable wastes in animal feed: the influence of red beet powder supplementation on performance, egg quality, and antioxidant capacity of layer quails

The survey was carried out to establish the impact of red beet powder (RBP) on performance parameters and egg quality in laying quails. One twenty hundred (120) female laying quails aged 22 weeks were randomly assigned into five groups of 4 females each, and six replicates. Treatments diets were formed by adding 0, 0.2, 0.4, 0.6, and 0.8% RBP to the basal diet. The dietary inclusion of RBP did not affect performance parameters and egg production (P > 0.05) except feed conversion ratio, which was quadratically affected (P < 0.05). The feed conversion ratio was improved in the 0.4% group with concerning control. The inclusion of RBP did not modify the yolk color (L*, a*, b*) or egg quality (P > 0.05). However, the yolk index showed the highest value (P < 0.05) in quails fed 0.2% RBP. Free radical scavenging capacity (DPPH) of the yolk decreased (P < 0.05) when RBP levels increased above 0.6%. In contrast, the 0.6% RBP group had the highest level of thiobarbituric acid reactive substances (TBARS). Data from the present study provide valuable information to include RBP as an ingredient without affecting performance and egg production. It is an interesting option within the framework of the circular economy and of reusing vegetable products to use this ingredient in animal feed.

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants

Introduction

Adequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source.

Methods

The present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days.

Results and discussion

Whey protein isolates enriched the juices with stable protein content during the storage (4.65-4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31-106.44 mg/L and 94.29-112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) (P < 0.05). At the end of the storage period (14 days), phenolics and flavonoids of T2 recorded their lowest values, 26.23 and 21.75 mg/mL, respectively. However, they stood higher than phenolics (22.21 mg/mL) (p < 0.05) and flavonoids (18.36 mg/mL) (p > 0.05) of control. Similarly, betalains degraded by 45% to reach 47.46 mg/L in T2, which reduced the redness (a^*) and increased the yellowness (b^*) values.

Conclusion

Consequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H₂O is a functional beverage that provides the body with a high-quality protein and a considerable amount of antioxidants.

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO₂/kg) after 12 months of storage at room and low (4 °C) temperatures.

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.

Beetroot as a novel ingredient for its versatile food applications

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.

Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams.

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L⁻¹ of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).

Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis

The purpose of this study was to evaluate the effect of the enzymatic modification of muton tallow and hemp seed oil fat blends. An attempt of application of these fat blends as fat phases in emulsion systems with various amount of carboxymethylcellulose was made. Fat blends before and after enzymatic catalysis were assessed in the context of polar and non-polar fractions content, antioxidant activity, oxidative stability and texture. Emulsions were investigated in the terms of their stability, color, microstructure, droplets diameter, and viscosity. The study revealed that emulsions containing as a fat phases modified blends with greater share of mutton tallow showed more favorable properties, and greater stability. The presented emulsions are a model dispersion system, after adjustment of the additives they could be used as chemical, food or cosmetic products.

Antioxidant Molecules from Marine Fungi: Methodologies and Perspectives

The marine environment represents a prosperous existing resource for bioprospecting, covering 70% of the planet earth, and hosting a huge biodiversity. Advances in the research are progressively uncovering the presence of unknown microorganisms, which have evolved unique metabolic and genetic pathways for the production of uncommon secondary metabolites. Fungi have a leading role in marine bioprospecting since they represent a prolific source of structurally diverse bioactive metabolites. Several bioactive compounds from marine fungi have already been characterized including antibiotics, anticancer, antioxidants and antivirals. Nowadays, the search for natural antioxidant molecules capable of replacing those synthetic currently used, is an aspect that is receiving significant attention. Antioxidants can inactivate reactive oxygen and nitrogen species, preventing the insurgence of several degenerative diseases including cancer, autoimmune disorders, cardiovascular and neurodegenerative diseases. Moreover, they also find applications in different fields, including food preservation, healthcare and cosmetics. This review focuses on the production of antioxidants from marine fungi. We begin by proposing a survey of the available tools suitable for the evaluation of antioxidants, followed by the description of various classes of marine fungi antioxidants together with their extraction strategies. In addition, a view of the future perspectives and trends of these natural products within the "blue economy" is also presented.

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective

Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization. Huge efforts have been made to recover valuable components from food wastes and applied in various fields to prove their versatility rather than for feed ruminant usage only. Betalains and phenolics, antioxidant-rich compounds responsible for host color and so commonly used as natural colorants in food and cosmetic industries, are copiously present in several kinds of fruits and vegetables as well as their wastes. Technological innovation has brought extensive convenient ways of bioactive compounds extraction with many advantages like less use of solvents and energy in a short period of processing time in comparison with the classical solid–liquid extraction methods. Emerging technologies, particularly microwave irradiation, have been amenable to electromagnetic technology for decades. Practically, they have been deployed for functional and supplement food production. In this review, the feasibility of dielectric heating (microwave irradiation) in the extraction of betalain and phenolic compounds mostly from fruit and vegetable wastes was discussed.

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Mayonnaise is a semisolid oil-in-water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%-80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health-related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low-fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high-fat foodstuffs, is vulnerable to auto-oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.

Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments

Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.

Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion

Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion.

Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate

Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

The moisture content of beetroot varies during long-term cold storage. In this work, we propose a strategy to identify the moisture content and age of beetroot using principal component analysis coupled Fourier transform infrared spectroscopy (FTIR). Frequent FTIR measurements were recorded directly from the beetroot sample surface over a period of 34 days for analysing its moisture content employing attenuated total reflectance in the spectral ranges of 2614–4000 and 1465–1853 cm⁻¹ with a spectral resolution of 8 cm⁻¹. In order to estimate the transmittance peak height (T_p) and area under the transmittance curve \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$({\int }_{{\bar{\nu }}_{i}}^{{\bar{\nu }}_{f}}{T}_{p}d\bar{\nu })$$\end{document}(∫ν¯iν¯fTpdν¯) over the spectral ranges of 2614–4000 and 1465–1853 cm⁻¹, Gaussian curve fitting algorithm was performed on FTIR data. Principal component and nonlinear regression analyses were utilized for FTIR data analysis. Score plot over the ranges of 2614–4000 and 1465–1853 cm⁻¹ allowed beetroot quality discrimination. Beetroot quality predictive models were developed by employing biphasic dose response function. Validation experiment results confirmed that the accuracy of the beetroot quality predictive model reached 97.5%. This research work proves that FTIR spectroscopy in combination with principal component analysis and beetroot quality predictive models could serve as an effective tool for discriminating moisture content in fresh, half and completely spoiled stages of beetroot samples and for providing status alerts.