Application of Beetroot as Natural Coloring Pigment and Functional Ingredient in Dairy and Food Products

Deshmukh, Gajanan P.; nka, Priya; Sindhav, Rohit G; Jose, Naveen

doi:10.20546/ijcmas.2018.712.231

Cited by 7 publications

(3 citation statements)

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“…These are abundant in additional valuable compounds such as betacyanins [9], carotenoids [10], glycine betaine [11], folates [12], saponins [13], betanin, polyphenols, and flavonoids. According to several sources [14][15][16], beetroot roots provide a variety of therapeutic benefits, including antihypertensive, anti-microbial, antiinflammatory, hepatoprotective, antihyperglycemic, and diuretic qualities. The main advantage of beetroot is that it does not contain fat, has low-calorie content and high fibre content [1].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Pre-Treatments and Temperatures on Drying Characteristics of Beetroot Slices

Mudgal,

Puja,

Singh

et al. 2023

CJAST

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An experimental study was carried out to study the effects of different pretreatments and drying methods on beetroot slices. Drying is widely used and primary method for preservation. Dried beetroot slices were made by treating the slices with different pretreatments (control, KMS, blanching and KMS plus blanching). The drying was done under natural convection in direct sun drying method and under forced convection in cabinet tray drying at temperatures 50⁰C, 60⁰C and 70⁰C. Moisture content, drying rate and moisture ratio were computed to study the drying characteristics of beetroot slices. The study revealed that the highest drying rate and lowest final moisture level was recorded in hot air tray drying of beetroot slices at air temperature of 70⁰C. The total drying time for beetroot slices dried under tray drying at 70°C took 240-360 min to be dried completely depending upon treatments. Sun drying took maximum drying time of 480 min. The increase in drying air temperature increased the drying rate in all the methods.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Pre-Treatments and Temperatures on Drying Characteristics of Beetroot Slices

Mudgal,

Puja,

Singh

et al. 2023

CJAST

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show abstract

“…Moreover, beetroot peels are high in dietary fibers, minerals and also have 50% of phenolics, whereas the flesh contains only 13% [19], representing a potential for beetroot byproducts to be more accessible to use in food products. A previous study has attempted to use beetroot as a preservative to extend the shelf-life of various foods, such as mayonnaise and dairy products [20,21]. At the same time, only one study has aimed at using beetroot as an antioxidant in the preservation of seafood, such as Deccan Mahseer [22].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet

et al. 2022

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Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.

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“…Betalains contain both red (betacyanins) and yellow pigments (betaxanthins) which are a class of natural antioxidant pigments that are highly bioavailable. The predominant betacyanins is betanin which represents between 75% and 90% of the total pigments of red beetroot (11,12) . Betanin as the main active phytochemical of beetroot is water-soluble nitrogenous compound which has several good biological effects including antioxidant, anti-inflammatory, hepatoprotective, and antitumor activities due to its aromatic amino compound moieties that are brilliant electron donors which can stabilize free radicals.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Cytotoxic Effect of Betanin Nanoparticles against Squamous Cell Carcinoma Cell Line Compared to Doxorubicin

2022

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Purpose: This study was aimed to evaluate the anticancer effect of nano sized betanin particles (betanin NP) on tongue squamous cell carcinoma cell line compared to doxorubicin (DOX) using cytotoxicity assay. Materials and Methods: Human tongue squamous cell carcinoma cell line (SCC 25) were cultured to obtain 3 groups, the first one was subjected to DOX and the second group was subjected betanin NP. The third group was not subjected to treatment and used as a control. Different concentrations of betanin NP and DOX were applied on SCC25 to choose the doses with high cytotoxic effects according to their IC50 using the methyl thiazolyl tetrazolium (MTT) viability assay at 48h and 72h intervals. Results: In the current study, IC50 doses for SCC 25 cell line was determined to be 0.91±0.02 μg/ml, 0.37±0.03 μg/ml for DOX and 4.30±0.08 μg/ml, 1.39±0.07 μg/ml for betanin NP at 48h and 72h intervals, respectively. T-test for comparison between IC50 level in different groups showed that there was highly statistically significant difference between samples of different materials (p<0.001). These results indicate that higher doses of betanin are required to kill 50 % of the SCC25 cells in comparison to DOX doses. Conclusion: Our findings explained that DOX and betanin NP can induce cancer cell death against SCC 25 cell lines. DOX has higher cytotoxic effect than betanin NP according to MTT viability assay.

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Application of Beetroot as Natural Coloring Pigment and Functional Ingredient in Dairy and Food Products

Cited by 7 publications

References 0 publications

Effect of Different Pre-Treatments and Temperatures on Drying Characteristics of Beetroot Slices

Effect of Different Pre-Treatments and Temperatures on Drying Characteristics of Beetroot Slices

Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet

Evaluation of Cytotoxic Effect of Betanin Nanoparticles against Squamous Cell Carcinoma Cell Line Compared to Doxorubicin

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