Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

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.

Enhancing the accuracy, speed, and efficiency of kafirin-PEO electrospun bio-nanocomposite pH indicators with red beetroot extract using image processing

Intelligent electrospun pH indicators were produced from bio-nanocomposite kafirin-polyethylene oxide (PEO) containing red beetroot extract. The aim was to evaluate the performance and stability of the electrospun pH indicators via image processing. Red beetroot extract was added to a mixture of kafirin and PEO at various concentrations. The mixtures were electrospun, and infrared Fourier transform spectroscopy confirmed the presence of kafirin, PEO, and red beetroot extract in the resulting pH indicator. The results showed that the pH indicators had high stability and reversibility at different temperatures, pHs, and environmental conditions. The results showed that the color of the indicators was significantly reversible after pH changes, with highly desirable reversibility observed at pH values of 1, 3, 4, 5, 7, 9, and 10. The findings proved that the red beetroot extract loaded bio-nanocomposite pH indicator accompanied by evaluation of color characteristics through image processing technique, can serve as a time-efficient, accurate tool for detecting and tracking pH changes caused by food spoilage.

Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour

In this study, a beetroot peel flour was made, and its in vitro antioxidant activity was determined in aqueous (BPFw) and ethanolic (BPFe) extracts. The influence of BPFw on breast cancer cell viability was also determined. A targeted betalain profile was obtained using high-resolution Q-Extractive Plus Orbitrap mass spectrometry (Obrtitrap-HRMS) alongside untargeted chemical profiling of BPFw using Ultra-High-Performance Liquid Chromatography with High-Resolution Mass Spectrometry (UHPLC-HRMS). BPFw and BPFe presented satisfactory antioxidant activities, with emphasis on the total phenolic compounds and ORAC results for BPFw (301.64 ± 0.20 mg GAE/100 g and 3032.78 ± 55.00 µmol T/100 g, respectively). The MCF-7 and MDA-MB-231 breast cancer cells presented reductions in viability when treated with BPFw, showing dose-dependent behavior, with MDA-MB-231 also showing time-dependent behavior. The chemical profiling of BPFw led to the identification of 9 betalains and 59 other compounds distributed amongst 28 chemical classes, with flavonoids and their derivates and coumarins being the most abundant. Three forms of betalain generated via thermal degradation were identified. However, regardless of thermal processing, the BPF still presented satisfactory antioxidant and anticancer activities, possibly due to synergism with other identified molecules with reported anticancer activities via different metabolic pathways.

Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer

Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.

Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development

The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from Brassica oleracea var. capitata f. rubra (red cabbage, RC) and Beta vulgaris L. var. conditiva (beetroot, BR) which contained anthocyanins or betalains, were included in the formulation of edible films based on cassava starch (CS) giving origin to films CSRC, CSBR, or CSBC (mixture of both particles). The inclusion of the filler determined an increase in the stress at rupture from 0.8 MPa (CS) to 1.2 MPa (CSRC) or 1.0 MPa (CSBC), of the contact angle from 2.6° to 13.8° (CSBR) or 19.6° (CSBC). The use of these films for developing a smart label for hake packaging and the study of the TBV-N content, the microbiological characteristics of the muscle, and the color changes of the label with time, allowed us to conclude that the films CSRC and CSBC would be suitable for sensing the deterioration of packaged and chilled hake and that the color change of the label CSBC was completely consistent with fish muscle deterioration. As the microparticles can be obtained from by-products of the production and industrialization of plant tissues, the composite films and the smart labels developed can contribute not only to the development of safe food but also to the addition of value to those residues and to environmental protection.

Metabolite Profiling Analysis and the Correlation with Biological Activity of Betalain-Rich Portulaca grandiflora Hook. Extracts

The aim of the study was to evaluate the possible correlation between the bioactivity and the phytochemical profile of four betalain-rich extracts from Portulaca grandiflora Hook. The HPLC-DAD-ESI-MS analysis indicated the presence of 19 betaxanthins and two betacyanins. The highest concentrations of betaxanthins (982 mg/100 g DE) and betacyanins (650 mg/100 g DE) were noticed in orange and purple flowers extracts, respectively. The HPLC-DAD-ESI-HRMS/MS analyses revealed the presence of a total of 71 compounds. Fifteen new betaxanthins and fifty other metabolites were identified for the first time. The antioxidant activity of the studied flower extracts increased in the sequence of yellow < orange < purple < red (0.066−0.176 mM TE/g DE). Betalains showed less effect on the antioxidant activity of extracts than other metabolites did. Extracts from yellow and orange flowers were more active against Gram-positive bacteria (MIC = 4−16 mg/L), whereas extracts from red and purple flowers were slightly more active against Gram-negative bacteria (MIC = 16−32 mg/L). All the extracts showed the same activity against yeasts (MIC = 32 mg/L). Betaxanthins were active against Gram-positive bacteria, whereas betacyanins were active against Gram-negative bacteria. Remaining metabolites also exhibited antimicrobial activities. The cytotoxicity assessment showed that the P. grandiflora extracts were non-toxic to normal VERO cells. No significant antiviral activity towards Human Herpesvirus type 1 was observed (62 µg/mL). Among the tested varieties, the purple one showed anticancer selectivity towards colon carcinoma cells (RKO).

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation.

A Cleaner Delignification of Urban Leaf Waste Biomass for Bioethanol Production, Optimised by Experimental Design

This work is focused on optimising a low-temperature delignification as holocellulose purification pretreatment of Platanus acerifolia leaf waste for second-bioethanol production. Delignification was accomplished by acid-oxidative digestion using green reagents: acetic acid and 30% hydrogen peroxide 1:1. The effect of reaction time (30–90 min), temperature (60–90 °C), and solid loading (5–15 g solid/20 g liquid) on delignification and solid fraction yield were studied. The process parameters were optimised using the Box–Behnken experimental design. The highest attained lignin removal efficiency was larger than 80%. The optimised conditions of delignification, while maximising holocellulose yield, pointed to using the minimum temperature of the examined range. Analysis of variance on the solid fraction yield and the lignin removal suggested a linear model with a negative influence of the temperature on the yield. Furthermore, a negative effect of the solid loading and low effect of temperature and time was found on the degree of delignification. Then the temperature range was extended back to 60 °C, providing 71% holocellulose yield and 70% while improving energy efficiency by working at a lower temperature. Successful lignin removal was confirmed using confocal laser scanning microscopy. As evaluated by scanning electron microscopy, the solid structure presented an increased exposition of the cellulose fibre structure.

Comprehensive Betalain Profiling of Djulis (Chenopodium formosanum) Cultivars Using HPLC-Q-Orbitrap High-Resolution Mass Spectrometry

Betalains are water-soluble pigments that may be used as alternatives to artificial colorants in the food industry. In addition, the betalain profile may be of taxonomic significance to some higher plants. Djulis (Chenopodium formosanum) is an emerging crop grown by Taiwan aboriginal communities, and its various cultivars contain different betalain compositions. To develop an authenticity method for evaluating djulis cultivars, we performed comprehensive betalain profiling with HPLC-Q-Orbitrap high-resolution mass spectrometry (HRMS). An HRMS method for betalain annotation was developed and used to identify 68 betalains, including 10 betacyanins, 24 betacyanin derivatives, and 34 betaxanthins. The profile of betacyanins and their derivatives could be utilized to classify different cultivars of djulis, while betaxanthins were less informative. Furthermore, the betalain profiles were indicative of the geographic origin of djulis. This HRMS method and analytical platform for betalains may be helpful to guide further investigations of natural pigments in other plants.

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and "clean label" bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of 'green' non-thermal and sustainable-technologies on the F&V by-products' key compounds for the full-utilization of raw material in the food industry.

Potential of Beetroot and Blackcurrant Compounds to Improve Metabolic Syndrome Risk Factors

Metabolic syndrome (MetS) is a group of metabolic abnormalities, which together lead to increased risk of coronary heart disease (CHD) and type 2 diabetes mellitus (T2DM), as well as reduced quality of life. Dietary nitrate, betalains and anthocyanins may improve risk factors for MetS and reduce the risk of development of CHD and T2DM. Beetroot is a rich source of dietary nitrate, and anthocyanins are present in high concentrations in blackcurrants. This narrative review considers the efficacy of beetroot and blackcurrant compounds as potential agents to improve MetS risk factors, which could lead to decreased risk of CHD and T2DM. Further research is needed to establish the mechanisms through which these outcomes may occur, and chronic supplementation studies in humans may corroborate promising findings from animal models and acute human trials.

Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

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.