Beetroot

Pandita, Deepu; Pandita, Anu; Pamuru, Ramachandra Reddy; Nayik, Gulzar Ahmad

doi:10.1007/978-981-15-7470-2_3

Cited by 9 publications

(8 citation statements)

References 96 publications

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“…The content of betacyanins (betanin, isobetanin, and neobetanin) in fresh beetroot juice was 893 mg/L ( Figure 1 ), whereas the content of betaxanthins was only 128 mg/L ( Figure 2 ). These data are supported by other studies where authors reported betalains concentration in the range 800–1300 mg/L of fresh beetroot juice, with the highest concentration of betaxanthins being 75–95% and the lowest betacyanins approximately 5–25%, depending on the beetroot variety [ 3 , 20 ].…”

Section: Resultssupporting

confidence: 87%

“…The obtained results indicate that the extraction of these compounds exceeded their degradation in the case of the highest-pressure parameters applied in the SCCD treatment of not from concentrate (NFC) beetroot juice. Higher pressures in the SCCD treatment contribute to a greater inactivation of tissue enzymes, which also prevents further degradation of bioactive compounds [ 3 , 4 , 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…The leading group of phenolic compounds in beetroots are betalains as heterocyclic and water-soluble nitrogen-containing tyrosine-derived pigments with two subgroups: betaxanthins, yellow-orange pigments, and betacyanins responsible for red-purple color. The basis of the structure of these compounds is betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid], derived from the cleavage of the aromatic ring of dihydroxyphenylalanine (DOPA) [ 3 , 4 ]. Red beets are among the top ten vegetables with the greatest antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

2022

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The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

2022

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“…La identificación de betalaínas se realizó mediante espectrofotometría y el contenido de betacianinas reportado fue de 893 mg/L y betaxantinas de 128 mg/L. concordando con otros estudios (Pandita et al, 2020;Wuss et al, 2015), en la investigación la cuantificación se realizó por un método similar al de (Trych et al, 2022), utilizando espectrofotometría y reportando un mayor contenido de betacianinas 8670 mg/L y betaxantinas 5230 mg/L, por lo que se puede decir que lo encontrado en nuestro estudio supera los estándares y esto puede ser un aporte a largo plazo.…”

Section: Discussionunclassified

Diseño y análisis de una bebida deportiva a base de betabel

Ponce Dávila,

Neder Suárez,

Muñoz Daw

et al. 2024

rmccf

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Objetivo: Desarrollar una bebida deportiva a base de betabel, con contenido significativo de nitratos, nitritos, polifenoles, antioxidantes totales y betalaínas, con propiedades organolépticas aceptables. Metodología: Se diseñaron tres bebidas con diferente formulación, todas las bebidas deportivas se analizaron microbiológicamente y químicamente cuantificando los compuestos bioactivos de interés, por último, las bebidas fueron evaluadas por 96 jueces consumidores en un análisis sensorial. Resultados: Las bebidas se elaboraron cumpliendo con los parámetros microbiológicos que exige la normativa mexicana (NOM´s), sensorialmente las bebidas 138 y 790 obtuvieron una puntuación de –agradable- sin diferencias significativas en ninguno de los parámetros, la bebida de betabel, manzana cacao y té verde tuvo un contenido por porción (200 ml) de 31.74 mmol/l, así como un alto contenido de polifenoles (33.95 ± 0.7 mg BC/g b.s*), un mayor contenido de betacianina y betaxantinas (8.67 y 5.23 mg BC/g b.s*) que las demás muestras sin diferencia significativa y un contenido de antioxidantes totales (4.76 ± 0.23 micromol de trolox/g de muestra). Conclusión: Se puede concluir que se eligió la bebida deportiva de betabel manzana té verde y cacao debido a su aceptación sensorial y su contenido bioactivo.

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“…Beet (Beta vulgaris L.) is a species belonging to the Chenopodiaceae family, rich in minerals, phenolic compounds (including phenolic acids and flavonoids), and betalains (Pandita et al, 2020). Betalains are important red water-soluble pigments in the human diet because they act as antioxidants, combating free radicals and protecting against some diseases related to oxidative stress (Vasconcellos et al, 2016).…”

Section: Technological and Functional Properties Of The Beet Ingredient And Fresh Pastamentioning

confidence: 99%

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

Filho

Lemes

Filho

et al. 2021

qas

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The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100 g) and fiber contents (1.31 to 12.29 g/100 g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100 g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.

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Beetroot

Cited by 9 publications

References 96 publications

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

Diseño y análisis de una bebida deportiva a base de betabel

Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

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