The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of b...The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.展开更多
Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects—nausea,...Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects—nausea, vomiting, abdominal pain. The present study demonstrated that red beetroot juice (RBRJ) contains a compound or compound complex with the ability to specifically stimulate duodenal iron absorption, shown in experiments in vitro, in situ and in vivo. The effect does not depend on juice sugar and ascorbic acid concentration. Fractionated RBRJ impact on iron absorption is dose dependent. This phenomenon is described for the first time.展开更多
Beetroot(Beta vulgaris L.)was pulped to get the juice.The juice was given heat treatment.Yoghurt was formulated and flavored with prepared beetroot(Beta vulgaris L.)juice at different concentration levels(0,10,20,30,4...Beetroot(Beta vulgaris L.)was pulped to get the juice.The juice was given heat treatment.Yoghurt was formulated and flavored with prepared beetroot(Beta vulgaris L.)juice at different concentration levels(0,10,20,30,40 and 50 mL).The most preferred flavored yoghurt samples were obtained by sensory scores(color,flavor,mouth feel,aftertaste and overall acceptability).The most preferred sample was then subjected to proximate,physico-chemical,microbiological and micro-nutrient analysis.The result obtained showed that the pH value ranged between 6.5 and 7.8.Thus,this showed that the product was quite good.However,ash and moisture content increased with addition of the beetroot juice,while micro-nutrient,(Mg,Na,K,Ca and Vitamin C)increased with the addition of the juice.There was no significant difference(P〉0.05)in the overall acceptability of all products.There was no coliform and mould growth in all the samples.The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice.Therefore,the beetroot flavored yoghurt could be said to be nutritious,safe and an acceptable product by the panelists.展开更多
Introduction: Red beet juice is increasingly used in sports to enhance the endurance of athletes. To increase the specific efficiency of red beet juice, the method of its fractionation by ultrafiltration was used for ...Introduction: Red beet juice is increasingly used in sports to enhance the endurance of athletes. To increase the specific efficiency of red beet juice, the method of its fractionation by ultrafiltration was used for the first time. The purpose of the study was to evaluate the effect of fractionated beetroot juice on the strength and endurance of laboratory rats. Methods: Male Wistar rats (6 groups;n = 10) were used in the study. In addition to the standard chow, some groups of rats 2 h before the exercises received 0.5 ml of native (RBJ) or fractionated (FRBJ) per os. Three groups of animals were trained using a motorized wheel with a gradual speed increase over four weeks: 20 min/day for five days a week. Muscle strength of animals in all groups was measured by electronic dynamometry and the endurance of rats was evaluated once a week using electrical stimulation on a racetrack which moved at a speed of 15 m/min. The test was performed an hour after the ingestion of RBJ or FRBJ. At the end of the experiment, biochemical blood indices were determined. FRBJ was prepared by the original method. Results: Most significant differences in the chemical composition of RBJ and FRBJ were found for glutamic acid, of which the content was 67.2% higher than in native juice. The greatest changes during the experiment were in the mass of the rats’ calf muscles. Regular running exercise caused a 29% increase in muscle mass. The additional increase in m. gastrocnemius was also provided y FRBJ – 12%. The combination of physical activity and the introduction of red beet derivate led to the increase of the calf muscle mass by 121% within a month. Assessing the endurance of animals by frequency of falling from the treadmill, we can conclude that compared with untrained animals, trained rats receiving FRBJ had three times higher levels of endurance. Conclusion: Consumption of FRBJ led to increased muscle strength in rats and the ergogenic effect of the product was significantly higher in combination with physical activity.展开更多
3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This...3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This study focuses on the preparation of bigels incorporating beetroot powder.Hydrogels based on xanthan gum,carrageenan,and guar gum were used in combination with monoglyceride oleogels to formulate suitable inks for extrusion-based 3D food printing.This study investigated the effects of hydrogel type,vegetable powder content,and hydrogel:oleogel mass ratio on the microstructure,rheological properties,and extrusion behavior of the bigels.Furthermore,the printability of the selected formulations was evaluated.The inclusion of beetroot powder enhanced the structure and mechanical strength of all the hydrogels.Bigels prepared with an 80:20 mass ratio yielded homogeneous materials for all three hydrogelators.They exhibited maximum storage modulus values of 1.1E4,7.8E3,and 3.3E3 Pa for guar gum,carrageenan,and xanthan gum,respectively.Moreover,these bigels partially recovered of their initial structure after the application of high strain and demonstrated appropriate flowability for extrusion through 1.2 and 2 mm 3D printer nozzles.Successful printing of 2D(grid)and 3D(cube)structures was achieved using guar gum-based bigels,followed by carrageenan-based counterparts,which displayed superior dimensional accuracy,structural integrity,enhanced line resolution,and minimal printing errors and deformations.These findings provide valuable insights and lay the groundwork for developing more complex and functional food structures.展开更多
The current study investigated the utilization ofε-polylysine(ε-PL)and beetroot extract(BE)as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags.The sample’s technologica...The current study investigated the utilization ofε-polylysine(ε-PL)and beetroot extract(BE)as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags.The sample’s technological,safety,antimicrobial,and organoleptic attributes were analyzed during 30 days of storage at 4℃.Compared with controls,the sausages containingϵ-PL with BE had no significant differences in the water activity and proximate composition.The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45.Incorporatingε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples’pink color and texture consistency during storage.T3 and T4 samples could effectively delay the growth of total viable count,coliform,Clostridium perfringens,mold,and yeasts within acceptable limitations during refrigerated storage.展开更多
Deep eutectic solvents(DESs)are the next generation of green solvents that are considered for their stability and biocompatibility.This study used 10 different DESs synthesized from choline chloride,alcohols,organic a...Deep eutectic solvents(DESs)are the next generation of green solvents that are considered for their stability and biocompatibility.This study used 10 different DESs synthesized from choline chloride,alcohols,organic acids and sugars.Red beet betalains were extracted using three conventional solvents and DESs.Characterization experiments of DESs suggested that the electrical conductivity,pH,viscosity,water activity,density and chemical structure were greatly affected by the composition of the hydrogen bond acceptors(HBA)and hydrogen bond donors(HBD).Betacyanin,betaxanthin and total betalain contents ranges were 23.68-702.17,21.49-467.77,and 45.17-1169.94 mg kg^(−1),respec-tively,with choline chloride(ChCl):glucose(Glu)(1:2)giving the highest values.ChCl:Glu was chosen for the optimization process considering the molar ratio(ChC=1:Glu=0.75-1.75),water content(15-35%)and temperature(30-60℃)factors for the central composite design.The optimum conditions were recorded as 1:0.75 molar,30.83%water content,and 30℃,respectively.Under optimum conditions,the yields of betalain,betacyanin and betaxanthin were found to be 1192.17±23.63,738.83±17.87,and 453.34±5.93 mg kg^(−1),respectively.Bioaccessibility analy-sis and stability tests were performed on the extracts obtained under optimum conditions.Stability tests revealed that the betalains of red beetroot are less stable in the light than in the dark.Bioaccessibility values for betacyanin,betaxanthin,and betalain were found to be 44.67±1.40,75.02±1.20,and 56.21±1.33%,respectively.Green extraction of betalains from red beetroot using DES,such as ChCl:Glu,is promising for a strong stabilization and high bioaccessibility of betalains.展开更多
The aim of this work was to study the suitability of the application of beetroot juices(obtained from fresh beetroot,cooked beetroot,beetroot powder and commercial beetroot juice)as colorants in the development of mea...The aim of this work was to study the suitability of the application of beetroot juices(obtained from fresh beetroot,cooked beetroot,beetroot powder and commercial beetroot juice)as colorants in the development of meat analogues,as well as their antioxidant properties.Fresh beetroot juice showed the highest betalain content(119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml)and commercial juice the lowest(49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml).Juices from fresh and cooked beetroot showed ABTS,FRAP and FIC values higher than values obtained for commercial juice(ascorbic acid added).Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat,respectively,which is in accordance with their hue values and reflectance spectra.The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues.展开更多
In the present study freeze-and spray-dried powders from non-fermented and fermented beetroot juice with the addition of prebiotic carriers(inulin,oligofructose,Nutriose®)and maltodextrin were obtained and analyz...In the present study freeze-and spray-dried powders from non-fermented and fermented beetroot juice with the addition of prebiotic carriers(inulin,oligofructose,Nutriose®)and maltodextrin were obtained and analyzed for physicochemical and biological properties.Fermentation and carrier type affected the powders’quality to a greater extent than drying techniques.Higher betalains content was noted for non-fermented juice powders,while ferulic and syringic acids’derivatives for their fermented-juice-based counterparts.Oligofructose induced hydroxymethyl-L-furfural formation,but also together with inulin resulted in products with the strongest antioxidant capacity.Nutriose®had the greatest in vitro antiproliferative activity towards human leukemia cell lines,unlike oligofructose which was shown to stimulate their growth.Overall,fermentation that led to beetroot matrix modification and carrier type affected powders’quality toward their improved potential functional properties.展开更多
The last decade is characterized by an explosive growth of interest in the impact of red beet root on human health. In the review information on the chemical composition and nutritional value of red beet as well as pi...The last decade is characterized by an explosive growth of interest in the impact of red beet root on human health. In the review information on the chemical composition and nutritional value of red beet as well as pigments biological effects are presented. Analyzed reports abound on antioxidant, anti-inflammatory and chemo-preventive Beta vulgaris phytochemical activity, its impact on gastrointestinal and cardiovascular system as well as endurance exercise performance. In details the red beet nitrates bioconversion and its role in blood pressure regulation have been described. The first information on red beetroot juice impact on iron metabolism is summarized. Beet processing methods, which led to the appearance of a lot of conventional red beet products, functional food, and dietary supplements, are described. Fractionated red beetroot juice on the molecular mass basis is prospective for senile sarcopenia as well as senile cognitive decline and Alzheimer’s disease prevention. The aim of this review is to discuss red beetroot biological effects and new trends in the studies, targeted on development of new functional food products as well as medicines.展开更多
文摘The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.
文摘Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects—nausea, vomiting, abdominal pain. The present study demonstrated that red beetroot juice (RBRJ) contains a compound or compound complex with the ability to specifically stimulate duodenal iron absorption, shown in experiments in vitro, in situ and in vivo. The effect does not depend on juice sugar and ascorbic acid concentration. Fractionated RBRJ impact on iron absorption is dose dependent. This phenomenon is described for the first time.
文摘Beetroot(Beta vulgaris L.)was pulped to get the juice.The juice was given heat treatment.Yoghurt was formulated and flavored with prepared beetroot(Beta vulgaris L.)juice at different concentration levels(0,10,20,30,40 and 50 mL).The most preferred flavored yoghurt samples were obtained by sensory scores(color,flavor,mouth feel,aftertaste and overall acceptability).The most preferred sample was then subjected to proximate,physico-chemical,microbiological and micro-nutrient analysis.The result obtained showed that the pH value ranged between 6.5 and 7.8.Thus,this showed that the product was quite good.However,ash and moisture content increased with addition of the beetroot juice,while micro-nutrient,(Mg,Na,K,Ca and Vitamin C)increased with the addition of the juice.There was no significant difference(P〉0.05)in the overall acceptability of all products.There was no coliform and mould growth in all the samples.The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice.Therefore,the beetroot flavored yoghurt could be said to be nutritious,safe and an acceptable product by the panelists.
文摘Introduction: Red beet juice is increasingly used in sports to enhance the endurance of athletes. To increase the specific efficiency of red beet juice, the method of its fractionation by ultrafiltration was used for the first time. The purpose of the study was to evaluate the effect of fractionated beetroot juice on the strength and endurance of laboratory rats. Methods: Male Wistar rats (6 groups;n = 10) were used in the study. In addition to the standard chow, some groups of rats 2 h before the exercises received 0.5 ml of native (RBJ) or fractionated (FRBJ) per os. Three groups of animals were trained using a motorized wheel with a gradual speed increase over four weeks: 20 min/day for five days a week. Muscle strength of animals in all groups was measured by electronic dynamometry and the endurance of rats was evaluated once a week using electrical stimulation on a racetrack which moved at a speed of 15 m/min. The test was performed an hour after the ingestion of RBJ or FRBJ. At the end of the experiment, biochemical blood indices were determined. FRBJ was prepared by the original method. Results: Most significant differences in the chemical composition of RBJ and FRBJ were found for glutamic acid, of which the content was 67.2% higher than in native juice. The greatest changes during the experiment were in the mass of the rats’ calf muscles. Regular running exercise caused a 29% increase in muscle mass. The additional increase in m. gastrocnemius was also provided y FRBJ – 12%. The combination of physical activity and the introduction of red beet derivate led to the increase of the calf muscle mass by 121% within a month. Assessing the endurance of animals by frequency of falling from the treadmill, we can conclude that compared with untrained animals, trained rats receiving FRBJ had three times higher levels of endurance. Conclusion: Consumption of FRBJ led to increased muscle strength in rats and the ergogenic effect of the product was significantly higher in combination with physical activity.
基金the financial support by the Consejo Nacional de Investigaciones Científicas y Técnicas(CONICET)[grant number PIP 2021-2023 No.101968]Universidad Nacional del Sur(UNS)of Argentina[grant number PGI 24/M163 PGI 24/M172]Agencia Nacional de Promoción Científica y Tecnológica(ANPCyT)[grant number PICT-2021-0273].
文摘3D printing with bigel inks exhibits substantial potential for food structuring and nutritional innovation,particularly through the enrichment of foods with vegetables rich in health-promoting bioactive compounds.This study focuses on the preparation of bigels incorporating beetroot powder.Hydrogels based on xanthan gum,carrageenan,and guar gum were used in combination with monoglyceride oleogels to formulate suitable inks for extrusion-based 3D food printing.This study investigated the effects of hydrogel type,vegetable powder content,and hydrogel:oleogel mass ratio on the microstructure,rheological properties,and extrusion behavior of the bigels.Furthermore,the printability of the selected formulations was evaluated.The inclusion of beetroot powder enhanced the structure and mechanical strength of all the hydrogels.Bigels prepared with an 80:20 mass ratio yielded homogeneous materials for all three hydrogelators.They exhibited maximum storage modulus values of 1.1E4,7.8E3,and 3.3E3 Pa for guar gum,carrageenan,and xanthan gum,respectively.Moreover,these bigels partially recovered of their initial structure after the application of high strain and demonstrated appropriate flowability for extrusion through 1.2 and 2 mm 3D printer nozzles.Successful printing of 2D(grid)and 3D(cube)structures was achieved using guar gum-based bigels,followed by carrageenan-based counterparts,which displayed superior dimensional accuracy,structural integrity,enhanced line resolution,and minimal printing errors and deformations.These findings provide valuable insights and lay the groundwork for developing more complex and functional food structures.
文摘The current study investigated the utilization ofε-polylysine(ε-PL)and beetroot extract(BE)as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags.The sample’s technological,safety,antimicrobial,and organoleptic attributes were analyzed during 30 days of storage at 4℃.Compared with controls,the sausages containingϵ-PL with BE had no significant differences in the water activity and proximate composition.The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45.Incorporatingε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples’pink color and texture consistency during storage.T3 and T4 samples could effectively delay the growth of total viable count,coliform,Clostridium perfringens,mold,and yeasts within acceptable limitations during refrigerated storage.
基金Ondokuz Mayıs University Scientific Research ProjectsOffice for providing financial support to this project. (Project Number: PYO.MUH.1904.22.019).
文摘Deep eutectic solvents(DESs)are the next generation of green solvents that are considered for their stability and biocompatibility.This study used 10 different DESs synthesized from choline chloride,alcohols,organic acids and sugars.Red beet betalains were extracted using three conventional solvents and DESs.Characterization experiments of DESs suggested that the electrical conductivity,pH,viscosity,water activity,density and chemical structure were greatly affected by the composition of the hydrogen bond acceptors(HBA)and hydrogen bond donors(HBD).Betacyanin,betaxanthin and total betalain contents ranges were 23.68-702.17,21.49-467.77,and 45.17-1169.94 mg kg^(−1),respec-tively,with choline chloride(ChCl):glucose(Glu)(1:2)giving the highest values.ChCl:Glu was chosen for the optimization process considering the molar ratio(ChC=1:Glu=0.75-1.75),water content(15-35%)and temperature(30-60℃)factors for the central composite design.The optimum conditions were recorded as 1:0.75 molar,30.83%water content,and 30℃,respectively.Under optimum conditions,the yields of betalain,betacyanin and betaxanthin were found to be 1192.17±23.63,738.83±17.87,and 453.34±5.93 mg kg^(−1),respectively.Bioaccessibility analy-sis and stability tests were performed on the extracts obtained under optimum conditions.Stability tests revealed that the betalains of red beetroot are less stable in the light than in the dark.Bioaccessibility values for betacyanin,betaxanthin,and betalain were found to be 44.67±1.40,75.02±1.20,and 56.21±1.33%,respectively.Green extraction of betalains from red beetroot using DES,such as ChCl:Glu,is promising for a strong stabilization and high bioaccessibility of betalains.
基金funded by UMH through the Research Project VIPROY21/27.
文摘The aim of this work was to study the suitability of the application of beetroot juices(obtained from fresh beetroot,cooked beetroot,beetroot powder and commercial beetroot juice)as colorants in the development of meat analogues,as well as their antioxidant properties.Fresh beetroot juice showed the highest betalain content(119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml)and commercial juice the lowest(49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml).Juices from fresh and cooked beetroot showed ABTS,FRAP and FIC values higher than values obtained for commercial juice(ascorbic acid added).Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat,respectively,which is in accordance with their hue values and reflectance spectra.The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues.
基金supported by“UPWR 2.0:international and interdisciplinary programme of development of Wrocław University of Environmental and Life Sciences”co-financed by the European Social Fund under the Operational Program Knowledge Education Development,under contract No.POWR.03.05.00-00-Z062/18 of June 4,2019.
文摘In the present study freeze-and spray-dried powders from non-fermented and fermented beetroot juice with the addition of prebiotic carriers(inulin,oligofructose,Nutriose®)and maltodextrin were obtained and analyzed for physicochemical and biological properties.Fermentation and carrier type affected the powders’quality to a greater extent than drying techniques.Higher betalains content was noted for non-fermented juice powders,while ferulic and syringic acids’derivatives for their fermented-juice-based counterparts.Oligofructose induced hydroxymethyl-L-furfural formation,but also together with inulin resulted in products with the strongest antioxidant capacity.Nutriose®had the greatest in vitro antiproliferative activity towards human leukemia cell lines,unlike oligofructose which was shown to stimulate their growth.Overall,fermentation that led to beetroot matrix modification and carrier type affected powders’quality toward their improved potential functional properties.
文摘The last decade is characterized by an explosive growth of interest in the impact of red beet root on human health. In the review information on the chemical composition and nutritional value of red beet as well as pigments biological effects are presented. Analyzed reports abound on antioxidant, anti-inflammatory and chemo-preventive Beta vulgaris phytochemical activity, its impact on gastrointestinal and cardiovascular system as well as endurance exercise performance. In details the red beet nitrates bioconversion and its role in blood pressure regulation have been described. The first information on red beetroot juice impact on iron metabolism is summarized. Beet processing methods, which led to the appearance of a lot of conventional red beet products, functional food, and dietary supplements, are described. Fractionated red beetroot juice on the molecular mass basis is prospective for senile sarcopenia as well as senile cognitive decline and Alzheimer’s disease prevention. The aim of this review is to discuss red beetroot biological effects and new trends in the studies, targeted on development of new functional food products as well as medicines.
