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Nurhadi B, Qonit MAH, Mubarok S, Saputra RA. Enhancing betacyanin stability: Comparison of dragon fruit ( Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage. Food Sci Nutr 2024; 12:3251-3264. [PMID: 38726450 PMCID: PMC11077181 DOI: 10.1002/fsn3.3992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/11/2023] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.
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Affiliation(s)
- Bambang Nurhadi
- Department of Food Industrial Technology, Faculty of Agro‐Industrial TechnologyUniversitas PadjadjaranSumedangWest JavaIndonesia
| | - Muhammad Abdillah Hasan Qonit
- Department of Food Industrial Technology, Faculty of Agro‐Industrial TechnologyUniversitas PadjadjaranSumedangWest JavaIndonesia
- Department of AgribusinessDarul Ma'arif UniversityIndramayuWest JavaIndonesia
| | - Syariful Mubarok
- Department of Agronomy, Faculty of AgricultureUniversitas PadjadjaranSumedangWest JavaIndonesia
| | - Rudy Adi Saputra
- Department of Food Industrial Technology, Faculty of Agro‐Industrial TechnologyUniversitas PadjadjaranSumedangWest JavaIndonesia
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Araujo-León JA, Sánchez-del Pino I, Ortiz-Andrade R, Hidalgo-Figueroa S, Carrera-Lanestosa A, Brito-Argáez LG, González-Sánchez A, Giácoman-Vallejos G, Hernández-Abreu O, Peraza-Sánchez SR, Xingú-López A, Aguilar-Hernández V. HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential. Molecules 2024; 29:2003. [PMID: 38731493 PMCID: PMC11085149 DOI: 10.3390/molecules29092003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/08/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food.
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Affiliation(s)
- Jesús Alfredo Araujo-León
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
| | - Ivonne Sánchez-del Pino
- Unidad de Recursos Naturales, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico;
| | - Rolffy Ortiz-Andrade
- Facultad de Química, Universidad Autónoma de Yucatán (UADY), Mérida 97069, Yucatán, Mexico;
| | - Sergio Hidalgo-Figueroa
- CONAHCyT-División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica A.C., San Luis Potosí 78216, San Luis Potosí, Mexico;
| | - Areli Carrera-Lanestosa
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa 86280, Tabasco, Mexico;
| | - Ligia Guadalupe Brito-Argáez
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
| | - Avel González-Sánchez
- Facultad de Ingeniería, Universidad Autónoma de Yucatán (UADY), Mérida 97203, Yucatán, Mexico; (A.G.-S.); (G.G.-V.)
| | - Germán Giácoman-Vallejos
- Facultad de Ingeniería, Universidad Autónoma de Yucatán (UADY), Mérida 97203, Yucatán, Mexico; (A.G.-S.); (G.G.-V.)
| | - Oswaldo Hernández-Abreu
- Centro de Investigación de Ciencia y Tecnología Aplicada de Tabasco, Universidad Juárez Autónoma de Tabasco (UJAT), Cunduacán 86690, Tabasco, Mexico;
| | - Sergio R. Peraza-Sánchez
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (S.R.P.-S.); (A.X.-L.)
| | - Andrés Xingú-López
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (S.R.P.-S.); (A.X.-L.)
| | - Víctor Aguilar-Hernández
- Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán (CICY), Mérida 97205, Yucatán, Mexico; (J.A.A.-L.); (L.G.B.-A.)
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Belošević SD, Milinčić DD, Gašić UM, Kostić AŽ, Salević-Jelić AS, Marković JM, Đorđević VB, Lević SM, Pešić MB, Nedović VA. Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. Foods 2024; 13:757. [PMID: 38472870 DOI: 10.3390/foods13050757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/19/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
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Affiliation(s)
- Spasoje D Belošević
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Danijel D Milinčić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M Gašić
- Department of Plant Physiology, Institute for Biological Research Siniša Stanković-National Institute of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ana S Salević-Jelić
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Jovana M Marković
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Verica B Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Steva M Lević
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Mirjana B Pešić
- Food Chemistry and Biochemistry Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Viktor A Nedović
- Food Biotechnology Laboratory, Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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Jakubczyk K, Melkis K, Janda-Milczarek K, Skonieczna-Żydecka K. Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives. Foods 2023; 13:102. [PMID: 38201130 PMCID: PMC10778454 DOI: 10.3390/foods13010102] [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: 11/14/2023] [Revised: 12/18/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP-5663.40 µM Fe (II)/L, ABTS-96.613%, TPC-760.020 mg GAE/L, TFC-221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content-51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Klaudia Melkis
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
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Goyal N, Hajare SN, Gautam S. Release of an encrypted, highly potent ACE-inhibitory peptide by enzymatic hydrolysis of moth bean ( Vigna aconitifolia) protein. Front Nutr 2023; 10:1167259. [PMID: 37360301 PMCID: PMC10288869 DOI: 10.3389/fnut.2023.1167259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 04/28/2023] [Indexed: 06/28/2023] Open
Abstract
Aim Dietary approaches for the regulation of blood pressure are the need of the hour. Hence, identifying the foods possessing such activity is gaining importance. With this aim, moth bean (Vigna aconitifolia), an underutilized pulse, was explored for the presence of antihypertensive activity in terms of angiotensin converting enzyme (ACE)-inhibition bioactivity. Methods Defatted moth bean protein concentrate was hydrolyzed by using different proteases including Alcalase, papain, and trypsin, to identify the enzyme producing highly potent ACE inhibitory peptides. The hydrolysate showing the highest ACE inhibitory activity was further fractionated using an ultrafiltration membrane (10, 3 and 1 kDa) based on ACE inhibitory activity. The active fraction was further subjected to the ion-exchange chromatography followed by RP-HPLC and LC-MS/MS analysis for the enrichment and identification of ACE inhibitory peptides. Finally, based on the bioinformatic analysis, few peptides were synthesized and evaluated for ACE inhibitory activity, followed by docking study and molecular dynamic simulation of a peptide with the highest ACE inhibitory activity. Results and discussion Out of the three proteases, Alcalase-derived hydrolysate showed the highest (~59%) ACE inhibition activity. Molecular weight-based fractionation revealed that <1 kDa fraction possessed the highest ACE inhibitory activity. Activity guided separation of 1 kDa fraction using ion-exchange chromatography, RP-HPLC and LC-MS/MS showed the presence of about 45 peptides. Based on the bioinformatic analysis, 15 peptides were synthesized and evaluated for ACE inhibitory activity. Among these, a novel octapeptide FPPPKVIQ showed the highest ACE inhibitory activity (93.4%) with an IC50 of 0.24 μM. This peptide retained about 59% activity post gastrointestinal digestion simulation. A Dixon plot as well as docking studies revealed the uncompetitive inhibitory nature of this peptide with a Ki value of 0.81 μM. Molecular dynamic simulation studies till 100 ns ensured the stability of the ACE-peptide complex. Conclusion Thus, present study identified a novel potent ACE inhibitory peptide from moth bean that can be incorporated in a functional dietary formulation for regulation of hypertension.
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Affiliation(s)
- Nancy Goyal
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
| | - Sachin N. Hajare
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
- Life Sciences Department, Homi Bhabha National Institute, Mumbai, India
| | - Satyendra Gautam
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
- Life Sciences Department, Homi Bhabha National Institute, Mumbai, India
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Jafarpour D, Hashemi SMB, Asadi-Yousefabad SH, Javdan G. Conventional thermal and microwave processing of guava juice: process intensification, microbial inactivation and chemical composition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01914-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Igual M, Moreau F, García-Segovia P, Martínez-Monzó J. Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods 2023; 12:foods12010176. [PMID: 36613393 PMCID: PMC9818140 DOI: 10.3390/foods12010176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Food waste is becoming a growing and important concern at both local and global levels. One-third of all food production is lost or wasted globally. It is necessary to look for alternatives that allow the use of agri-food waste or byproducts and that can provide value to other foodstuffs. The utilization of beetroot byproducts for producing value-added third generation (3G) snacks was the main aim of this work. These snacks are obtained by indirect expansion by extrusion and later heat expansion. In order to achieve this aim, a corn grits base was used and the influence of water content and beetroot byproduct content effect was studied on expansion kinetics by microwave energy and on texture, colour, extrusion parameters and bioactive compounds of expanded 3G snacks. The microwave expansion kinetics study determined the appropriate time to expand the formulations studied. Samples with higher water content in the mixtures needed more expansion time. In terms of expansion, all samples presented acceptable values; however, samples with 25% water in the mixtures showed better results. Furthermore, these snacks showed more crunchiness and less hardness. Beetroot byproduct incorporation provided additional functional value to the snacks. The betalains and phenols contained in the beetroot byproduct were presented in the expanded snacks and increased the antioxidant capacity of the snacks. With this study, it can be recommended to use 25% water content and 10% beetroot byproduct in corn mixture to obtain a third-generation snack with added value.
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Affiliation(s)
- Marta Igual
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Correspondence: ; Tel.: +34-963-879-694
| | - Faustine Moreau
- Institut Agro Dijon, 26, Boulevard Docteur Petitjean, 21000 Dijon, France
| | | | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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Rodríguez-Mena A, Ochoa-Martínez LA, González-Herrera SM, Rutiaga-Quiñones OM, González-Laredo RF, Olmedilla-Alonso B. Natural pigments of plant origin: Classification, extraction and application in foods. Food Chem 2023; 398:133908. [DOI: 10.1016/j.foodchem.2022.133908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/29/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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Knez E, Kadac-Czapska K, Dmochowska-Ślęzak K, Grembecka M. Root Vegetables-Composition, Health Effects, and Contaminants. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15531. [PMID: 36497603 PMCID: PMC9735862 DOI: 10.3390/ijerph192315531] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/10/2022] [Accepted: 11/18/2022] [Indexed: 06/17/2023]
Abstract
Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.
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Affiliation(s)
| | | | | | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Av. 107, 80-416 Gdańsk, Poland
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Choińska R, Piasecka-Jóźwiak K, Woźniak Ł, Świder O, Bartosiak E, Bujak M, Roszko MŁ. Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland. Sci Rep 2022; 12:20063. [PMID: 36414746 PMCID: PMC9681880 DOI: 10.1038/s41598-022-24690-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.
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Affiliation(s)
- Renata Choińska
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Katarzyna Piasecka-Jóźwiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Łukasz Woźniak
- grid.460348.d0000 0001 2286 1336Department of Fruit and Vegetable Product Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Olga Świder
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Elżbieta Bartosiak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marzena Bujak
- grid.460348.d0000 0001 2286 1336Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
| | - Marek Łukasz Roszko
- grid.460348.d0000 0001 2286 1336Department of Food Safety and Chemical Analysis, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka Str. 36, 02-532 Warsaw, Poland
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Calva-Estrada S, Jiménez-Fernández M, Lugo-Cervantes E. Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100089. [PMID: 35415668 PMCID: PMC8991513 DOI: 10.1016/j.fochms.2022.100089] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 02/07/2023]
Abstract
Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date and relevant information is presented on the primary natural sources of betalains. Additionally, the advantages and disadvantages of the primary betalain extraction techniques are discussed and compared. The results of these studies were focused on the stability of betalains when incorporated into foods, either in pure or encapsulated form, and they are discussed through different technologies. Lastly, the most relevant information related to their stability and a projection of their promising future applications within the food industry is presented.
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Affiliation(s)
- S.J. Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan, Jalisco C.P. 45019, Mexico
| | - M. Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Las Animas, Xalapa Enríquez, Veracruz C.P. 91190, Mexico
| | - E. Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan, Jalisco C.P. 45019, Mexico
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12
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Martínez-Rodríguez P, Guerrero-Rubio MA, Henarejos-Escudero P, García-Carmona F, Gandía-Herrero F. Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Kumorkiewicz-Jamro A, Świergosz T, Sutor K, Spórna-Kucab A, Wybraniec S. Multi-colored shades of betalains: recent advances in betacyanin chemistry. Nat Prod Rep 2021; 38:2315-2346. [PMID: 34515277 DOI: 10.1039/d1np00018g] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Covering: 2001 to 2021Betacyanins cover a class of remarkable natural red-violet plant pigments with prospective chemical and biological properties for wide-ranging applications in food, pharmaceuticals, and the cosmetic industry. Betacyanins, forming the betalain pigment group together with yellow betaxanthins, have gained much attention due to the increasing social awareness of the positive impact of natural products on human health. Betalains are commercially recognized as natural food colorants with preliminarily ascertained, but to be further investigated, health-promoting properties. In addition, they exhibit a remarkable structural diversity based on glycosylated and acylated varieties. The main research directions for natural plant pigments are focused on their structure elucidation, methods of their separation and analysis, biological activities, bioavailability, factors affecting their stability, industrial applications as a plant-based food, natural colorants, drugs, and cosmetics as well as methods for high-yield production and stabilization. This review covers period of the last two decades of betacyanin research. In the first part of the review, we present an updated classification of all known betacyanins and their derivatives identified by chemical means as well as by mass spectrometric and NMR techniques. In the second part, we review the current research reports focused on the chemical properties of the pigments (decarboxylation, oxidation, conjugation, and chlorination reactions as well as the acyl group migration phenomenon) and describe the semi-synthesis of natural and artificial fluorescent betalamic acid conjugates, showing various prospective research directions.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Tomasz Świergosz
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Katarzyna Sutor
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Aneta Spórna-Kucab
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Sławomir Wybraniec
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
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14
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Sadowska-Bartosz I, Bartosz G. Biological Properties and Applications of Betalains. Molecules 2021; 26:2520. [PMID: 33925891 PMCID: PMC8123435 DOI: 10.3390/molecules26092520] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/20/2021] [Accepted: 04/22/2021] [Indexed: 11/16/2022] Open
Abstract
Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
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Affiliation(s)
- Izabela Sadowska-Bartosz
- Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
| | - Grzegorz Bartosz
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
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15
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A Narrative Review on Dietary Strategies to Provide Nitric Oxide as a Non-Drug Cardiovascular Disease Therapy: Beetroot Formulations-A Smart Nutritional Intervention. Foods 2021; 10:foods10040859. [PMID: 33920855 PMCID: PMC8071323 DOI: 10.3390/foods10040859] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/06/2021] [Accepted: 04/13/2021] [Indexed: 12/30/2022] Open
Abstract
Beetroot is a remarkable vegetable, as its rich nitrate and bioactive compound contents ameliorate cardiovascular and metabolic functions by boosting nitric oxide synthesis and regulating gene expressions or modulating proteins and enzyme activities involved in these cellular processes. Dietary nitrate provides a physiological substrate for nitric oxide production, which promotes vasodilatation, increases blood flow and lowers blood pressure. A brief narrative and critical review on dietary nitrate intake effects are addressed herein by considering vegetable sources, dosage, intervention regimen and cardioprotective effects achieved in both healthy and cardiovascular-susceptible individuals. Compared to other nitrate-rich vegetables, beets were proven to be the best choice for non-drug therapy because of their sensorial characteristics and easy formulations that facilitate patient adherence for long periods, allied to bioaccessibility and consequent effectiveness. Beets were shown to be effective in raising nitrate and nitrite in biological fluids at levels capable of promoting sustained improvement in primary and advanced hemodynamic parameters.
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16
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Nirmal NP, Mereddy R, Maqsood S. Recent developments in emerging technologies for beetroot pigment extraction and its food applications. Food Chem 2021; 356:129611. [PMID: 33838608 DOI: 10.1016/j.foodchem.2021.129611] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 02/15/2021] [Accepted: 03/10/2021] [Indexed: 11/29/2022]
Abstract
Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry. Conventional extraction techniques such as maceration, grinding or pressing have reported low yield of betalains and required large volume of solvent and energy. On the other hand, emerging technologies such as ultrasound, microwave and pulse electric field techniques are highly efficient processes and can achieve higher recovery. In this regard, this review provides an in-depth discussion on the various extraction methods and factors affecting the stability of betalains using conventional and emerging technologies. The recent applications of pigments in various food systems are also presented. Finally, challenges and future prospects of extraction and application of beetroot pigment have been identified and discussed.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, salaya, Nakhon Pathom 73170, Thailand
| | - Ram Mereddy
- Queensland Department of Agriculture and Fisheries, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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17
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Sharma S, Katoch V, Kumar S, Chatterjee S. Functional relationship of vegetable colors and bioactive compounds: Implications in human health. J Nutr Biochem 2021; 92:108615. [PMID: 33705954 DOI: 10.1016/j.jnutbio.2021.108615] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 12/26/2020] [Accepted: 02/02/2021] [Indexed: 01/16/2023]
Abstract
Vegetables are essential protective diet ingredients that supply ample amounts of minerals, vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for protection against various disease conditions. Color is the most important quality parameter for the farmers to access the harvest maturity while for the consumer's reliable indices to define acceptability or rejection. The colored vegetables contain functional compounds like chlorophylls, carotenoids, betalains, anthocyanins, etc. well recognized for their antioxidant, antimicrobial, hypolipidemic, neuroprotective, antiaging, diuretic, and antidiabetic properties. Recently, there has been a shift in food consumption patterns from processed to semi-processed or fresh fruits and vegetables to ensure a healthy disease-free life. This shifted the focus of agriculture scientists and food processors from food security to nutrition security. This has resulted in recent improvements to existing crops like blue tomato, orange cauliflower, colored and/or black carrots, with improved color, and thus enriched bioactive compounds. Exhaustive laboratory trials though are required to document and establish their minimum effective concentrations, bioavailability, and specific health benefits. Efforts should also be directed to breed color-rich cultivars or to improve the existing varieties through conventional and molecular breeding approaches. The present review has been devoted to a better understanding of vegetable colors with specific health benefits and to provide in-hand information about the effect of specific pigment on body organs, the effect of processing on their bioavailability, and recent improvements in colors to ensure a healthy lifestyle.
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Affiliation(s)
- Shweta Sharma
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India; MS Swaminathan School of Agriculture, Shoolini University of Biotechnology and Management Sciences, Solan-173229 (H.P.), India.
| | - Viveka Katoch
- Department of Vegetable Science and Floriculture, CSK HPKV, Palampur-176062 (H.P.), India
| | - Satish Kumar
- College of Horticulture and Forestry, Thunag, Mandi, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230 (H.P.), India
| | - Subhrajyoti Chatterjee
- Department of Horticulture, MSSSOA, Centurion University of Technology and Management, Odisha, India
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18
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Tang XY, Yu SJ, Guo XM, Li H, Chen MS, Zhang T, Lei CY, Zhao ZG, Meng HC. Betacyanins functionalized selenium nanoparticles inhibit HepG2 cells growth via mitochondria-mediated pathway. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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19
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Kaur S, Kaur N, Aggarwal P, Grover K. Bioactive compounds, antioxidant activity, and color retention of beetroot (
Beta vulgaris
L.) powder: Effect of steam blanching with refrigeration and storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15247] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sehajveer Kaur
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
| | - Navjot Kaur
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
| | - Poonam Aggarwal
- Department of Food Science and technology Punjab Agricultural University Ludhiana Punjab India
| | - Kiran Grover
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
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20
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Mocanu GD, Chirilă AC, Vasile AM, Andronoiu DG, Nistor OV, Barbu V, Stănciuc N. Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying. Foods 2020; 9:foods9111611. [PMID: 33171975 PMCID: PMC7694670 DOI: 10.3390/foods9111611] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/01/2020] [Accepted: 11/05/2020] [Indexed: 01/17/2023] Open
Abstract
This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.
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21
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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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22
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Zhao HS, Ma Z, Jing P. Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability. Food Res Int 2020; 135:109289. [DOI: 10.1016/j.foodres.2020.109289] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/11/2022]
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23
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Deseva I, Stoyanova M, Petkova N, Mihaylova D. Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116590] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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24
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Czyżowska A, Siemianowska K, Śniadowska M, Nowak A. Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116611] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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