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Bescos R, Rollason ML, Davies TS, Casas‐Agustench P. Content of nitrate and nitrite in commercial and self-made beetroot juices and the effect of storage temperature. Food Sci Nutr 2023; 11:6376-6383. [PMID: 37823101 PMCID: PMC10563749 DOI: 10.1002/fsn3.3575] [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: 04/13/2023] [Revised: 07/06/2023] [Accepted: 07/08/2023] [Indexed: 10/13/2023] Open
Abstract
Popularity of beetroot juice (BJ) is growing due to its high inorganic nitrate content NO 3 - and its potential physiological benefits. However, the content of NO 3 - is not indicated in most commercial BJs and it can be affected by seasonal changes and storage conditions. This study analyzed the content of NO 3 - and nitrite NO 2 - in five and two commercial and self-made BJs, respectively, that were purchased in the summer and winter periods. The effect of storage temperature (20°C, 4°C, and -20°C) and pH was also analyzed. In nonconcentrated BJs, the NO 3 - content was 34 ± 20% (p = .075) in the winter than in the summer. NO 3 - was fully degraded in self-made BJ after 3 days at 20°C. This effect was attenuated by 78% and 82% when it was kept at 4°C and -20°C, respectively. The addition of lemon juice (5%) to self-made BJ was another useful approach to avoid NO 3 - degradation for 3 days when it was kept at 20°C. Regarding NO 2 - , self-made BJ had higher concentration (0.097 ± 0.01 mg/mL) compared to commercial BJs (<0.1 mg/mL; p = .001). The pH of self-made BJ was higher (6.3 ± 0.1) compared to commercial BJs (4.5 ± 0.3; p = .001). These results suggest that the content of NO 3 - in nonconcentrated BJs can substantially differ across the year and this is an important factor to take into account when recommending BJs to promote some of its potential physiological benefits.
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Affiliation(s)
- Raul Bescos
- Faculty of Health, School of Health ProfessionsUniversity of PlymouthPlymouthUK
| | - Mark L. Rollason
- Faculty of Health, School of Health ProfessionsUniversity of PlymouthPlymouthUK
| | - Tanisha S. Davies
- Faculty of Health, School of Health ProfessionsUniversity of PlymouthPlymouthUK
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Formulation and characterization of popsicles using dehydrated passion fruit juice with foxtail millet milk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01772-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Leyva-Jiménez FJ, Lozano-Sánchez J, Cádiz-Gurrea MDLL, Fernández-Ochoa Á, Arráez-Román D, Segura-Carretero A. Spray-Drying Microencapsulation of Bioactive Compounds from Lemon Verbena Green Extract. Foods 2020; 9:foods9111547. [PMID: 33114638 PMCID: PMC7692807 DOI: 10.3390/foods9111547] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/16/2020] [Accepted: 10/22/2020] [Indexed: 12/20/2022] Open
Abstract
Lippia citriodora has been demonstrated to have a wide variety of phytochemicals which provide benefits to human health acting as antioxidants or anti-obesogenics. In this study, these phytochemicals were recovered using a microwave-assisted technology and applying optimal conditions and microencapsulated using spray drying. In this study, two different carbohydrates, maltodextrin (MD) and inulin (IN), were compared as carriers in the encapsulation procedure. The spray drying process was optimized by using a response surface methodology (RSM) based on a central composite design 22, where air inlet temperature and the sample:encapsulating agent ratio (S:EA) were selected as independent variables. Both designs were analyzed equally to evaluate differences between each carrying agent on polar compounds’ encapsulation (process yield (Y%), encapsulation efficiency (EE%) and recovery of compounds (R%)) during the spray drying. The EE% and R% of each polar compound was monitored by High Performance Liquid Chromatography coupled to Time-of-Flight mass spectrometer by electrospray interface (HPLC-ESI-TOF-MS). The results showed that the use of IN as a carrier increased the powder recovered and the recovery of polar compounds after the spray dry process, whereas MD achieved a higher encapsulation efficiency.
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Affiliation(s)
- Francisco Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
| | - Jesús Lozano-Sánchez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
- Department of Food Science and Nutrition, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Correspondence: (J.L.-S.); (Á.F.-O.); Tel.: +34-958-637-083 (Á.F.-O.)
| | - María de la Luz Cádiz-Gurrea
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Álvaro Fernández-Ochoa
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
- Correspondence: (J.L.-S.); (Á.F.-O.); Tel.: +34-958-637-083 (Á.F.-O.)
| | - David Arráez-Román
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18016 Granada, Spain; (F.J.L.-J.); (M.d.l.L.C.-G.); (D.A.-R.); (A.S.-C.)
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
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Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. The use of beetroot extract and extract powder in sausages as natural food colorant. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Keziban Kübra Güngör
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Emine Çağlar
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
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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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Sawicki T, Martinez-Villaluenga C, Frias J, Wiczkowski W, Peñas E, Bączek N, Zieliński H. The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Dabija A, Codină GG, Ropciuc S, Stroe SG. Studies regarding the production of a novel yogurt using some local plant raw materials. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13826] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | - Silviu Gabriel Stroe
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
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Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chem 2018; 255:58-66. [PMID: 29571498 DOI: 10.1016/j.foodchem.2018.02.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 02/03/2018] [Accepted: 02/08/2018] [Indexed: 12/29/2022]
Abstract
The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications.
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Affiliation(s)
- Carolina P C Martins
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Marcus Vinicius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | | | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jânio S Santos
- State University of Ponta Grossa (UEPG), Department of Food Engineering, 84030-900 Ponta Grossa, Brazil
| | - C Senaka Ranadheera
- The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia
| | - Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Escola de Nutrição, 22290180 Rio de Janeiro, Brazil
| | - Anderson J Teodoro
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Escola de Nutrição, 22290180 Rio de Janeiro, Brazil
| | - Simone P Mathias
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Silvia R M Couto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Nutrição Josué de Castro (INJC), 21941-902 Rio de Janeiro, Brazil
| | - Daniel Granato
- State University of Ponta Grossa (UEPG), Department of Food Engineering, 84030-900 Ponta Grossa, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Bazaria B, Kumar P. Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bindu Bazaria
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal Punjab 148106 India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology; Longowal Punjab 148106 India
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