A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet

Abstract

Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total titratable acidity ratio, which reflects the high acceptability of the blends, and enhanced their nutritive value. All minerals increased in the blends by increasing the leaf and stem juice percentage. Copper was detected only in the juices containing 10–20% leaf and stem juice (0.01–0.11 mg/100 g). Total flavonoids and betalain increased in the blends, reaching 142.02 µg/mL and 1680 µg/mL, respectively. The mixing process synergized the blends’ radicals scavenging activity. The synergic antioxidant effect of orange enriched with 20% leaf and stem juice attenuated the oxidative stress induced by the high-fat diet by recovering catalase and glutathione peroxidase values. It also enhanced liver enzymes and lipid profile. Consequently, enriching orange with leaf and stem juice results in a functional and nutritious beverage that protects against obesity and its associated health issues.

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

“…To determine the total flavonoids, we followed the aluminum chloride method ( 12 ). A mixture of peel extract (1 mL), d.H 2 O (4 mL), and 5% sodium nitrate (300 μL) was incubated for 5 min before adding 300 μL of aluminum chloride (10%).…”

“…Red beetroot is the most commonly consumed worldwide ( 10 ). Beetroot wastes (peel, pomace, stem, and leaves) proved their functional and nutraceutical potential: They extended the shelf life of Tilapia fish fillets ( 11 ); enhanced the nutritional quality of orange juice ( 12 ), mayonnaise ( 13 ), and biscuits ( 14 ). In addition, beetroot wastes positively improved health by attenuating oxidative stress ( 12 , 14 , 15 ).…”

“…Beetroot wastes (peel, pomace, stem, and leaves) proved their functional and nutraceutical potential: They extended the shelf life of Tilapia fish fillets ( 11 ); enhanced the nutritional quality of orange juice ( 12 ), mayonnaise ( 13 ), and biscuits ( 14 ). In addition, beetroot wastes positively improved health by attenuating oxidative stress ( 12 , 14 , 15 ). Beetroot peel is one of the agricultural wastes that attracted more attention recently as it contains about 50% of the total antioxidant activity in the root ( 16 ): It is richer in betalains, mainly betacyanins ( 11 ), catechin, gallic acid, and syringic acid ( 10 ) than other beetroot parts.…”

“…Therefore, utilizing the food by-products in developing an added-value beverage high in protein and antioxidants possesses many advantages. From the nutritious perspective, it participates in developing cost-effective, functional, and nutraceutical products ( 11 , 12 ) based on sustainable food sources rich in bioactive components and nutrients ( 17 ). Moreover, it represents an extra income source from the economic perspective ( 18 ).…”

Supplementation of Bouea macrophylla Fruit Juice Prevent Oxidative Stress in Rats Fed with High-Fat High-Cholesterol Diet through Attenuation of Lipid Peroxidation

“…B. macrophylla fruit has been known to contain various groups of active compounds such as phenolic compounds, flavonoids, flavonols, anthocyanins, and ascorbic acid, which act as antioxidants and have potential medicinal effects(Rajan & Bhat, 2016). Flavonoid compounds from the phenol group have been shown to potentially treat diseases associated with high levels of free radicals(Abdo et al, 2022;Bobadoye et al, 2016;Santoso et al, 2018).…”