Bioactive compounds, antioxidant activity, and color retention of beetroot (
            <i>Beta vulgaris</i>
            L.) powder: Effect of steam blanching with refrigeration and storage

Kaur, Sehajveer; Kaur, Navjot; Aggarwal, Poonam; Grover, Kiran

doi:10.1111/jfpp.15247

Cited by 13 publications

(13 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results showed that the beetroots prepared by different drying methods varied from 15.82±0.15 to 24.71±0.47 mg RE/g, which were significantly lower than the range proposed by Hamid and Nour [45] of sun-dried, oven-dried and freezedried beetroots with the values of 34.74±0.54, 33.28±0.72 and 36.11±0.95 mg RE/g, respectively. The greatest total flavonoids content was observed in HPD beetroots, which can be explained by the fact that the thermal treatment of beetroots resulted in the acceleration of the release of bound flavonoid compounds because of the breaking down of the cellular constituents, as well as the inactivation of endogenous oxidative enzymes increased the flavonoid content in the beetroots [5]. There are so many kinds of bioactive compounds in beetroots, two bioactive compounds (betalain and total flavonoids) were considered in this study.…”

Section: Discussion Of the Results Of The Study Of Quality Attributes...mentioning

confidence: 97%

“…The average beetroot composition is water (88 %), carbohydrate (9.56 g/100 g), sugar (6.76 g/100 g), protein (1.16 g/100 g), fiber (2.80 g/100 g), fat (0.17 g/100 g), vitamin C (4.90 mg/100 g), and phytosterols (25.00 mg/100 g) [3].Statistics showed that the annual production of beetroots reached 307 million tons in 2017 [4]. Beetroot is consumed in raw and cooked form, and is rich in betalains pigment, which has been approved as a natural colorant E-162 by the European Union [5]. The betalains can be used in dry mixes, sweets, jam, and jellies, but are sensitive to various environmental and technological process conditions [6].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The influence of different drying methods on the quality attributes of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

View full text Add to dashboard Cite

Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality of products. Therefore, it is important to choose a suitable drying method to obtain high quality of dried beetroots. The aim of this research was to investigate the influence of different drying methods on the quality attributes of beetroots. Fresh beetroots were dehydrated by freeze drying (FD), heat pump drying (HPD), vacuum drying (VD), microwave drying (MD) and microwave vacuum drying (MVD), respectively. The drying time, final moisture content, rehydration ratio, color, microstructure, betalain content and total flavonoids content of beetroots prepared by different drying methods were analyzed. The results showed that MVD and MD were superior to VD, HPD and FD in terms of drying time. The drying time (0.77±0.03 h) of MD was reduced by 97.40 % compared with FD, which was only 9.83 % of VD and 11.27 % of HPD. No significant differences in the final moisture content among beetroots dried using different drying methods were observed. Beetroots dried by FD showed the most desirable color and porous structure. Besides, beetroots dried by MVD exhibited the largest rehydration ratio, while the lowest rehydration ratio appeared in the beetroots obtained using MD. In addition, beetroots prepared by HPD illustrated the highest contents of betacyanin, betaxanthin and total flavonoids, which were 5.48±0.03 mg/g, 2.40±0.02 mg/g and 24.71±0.47 mg rutin equivalent/g, respectively. These results identify that it is difficult to achieve the best quality dried beetroots using a single drying method. Therefore, considering the quality attributes, the combined drying method (HPD+MVD) would be a very promising alternative method for obtaining dehydrated beetroots

show abstract

Section: Discussion Of the Results Of The Study Of Quality Attributes...mentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

The influence of different drying methods on the quality attributes of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

View full text Add to dashboard Cite

show abstract

“…There were significant differences in total flavonoids content among different microwave-assisted drying methods (p<0.05). Beetroots prepared by VD+LMD and HAD+LMD showed relatively high total flavonoids content, which can be explained by the fact that the thermal treatment of beetroots resulted in the acceleration of the release of bound flavonoids, due to the breaking down of the cellular constituents, as well as the inactivation of endogenous oxidative enzymes, increased the total flavonoids content in beetroots [5]. There are many kinds of bioactive compounds in dried beetroots.…”

Section: Discussion Of the Results Of Studying The Influence Of Diffe...mentioning

confidence: 99%

“…Beetroot is considered as a health-promoting food because it contains bioactive compounds for health promotion, such as betalains, phenolics, vitamins, minerals, carotenoids, nitrate, flavonoids, saponins, ascorbic acids, glycine, betaine and folate [4]. Beetroot is rich in betalain pigment, which has been approved as a natural colorant E-162 by European Union [5]. Betalains are commonly used for coloring a variety of foods, such as sauces, jam, jellies, ice cream, desserts, yogurt, candies and breakfast cereals.…”

Section: Introductionmentioning

confidence: 99%

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

show abstract

“…Kaur et al [15] stored red beet powder in HDPE bags at 4°C for 3 months, and betacyanin, betaxanthin and betalain analyses were performed during storage. They stated that there was a loss of 21.03, 17.95 and 21.13% in the betacyanin, betaxanthin and betalain contents of samples, respectively.…”

Section: Effect Of Storage Conditions On Betanin Content Of Freeze-dr...mentioning

confidence: 99%

Depolanma Sırasında Sıcaklık ve Paketleme Yönteminin Dondurarak Kurutulmuş Kırmızı Pancar Tozunun Biyoaktif Bileşenleri Üzerine Etkisi

Aktok

Demiray

2022

Akademik Gıda

View full text Add to dashboard Cite

In this study, the effect of two different storage temperatures (4 and 25°C) and two different packaging techniques (normal atmosphere (NAP) and modified atmosphere (MAP)) on some quality properties of freeze-dried red beet powder during storage for 28 days. Color, total phenolic content, total antioxidant activity and betanin analyses were performed weekly during storage. The L*, a*, b*, chroma and hue angle values of all samples stored at low temperature and room temperature decreased during storage while their ΔE values increased. At the end of the storage, a loss between 1.20 and 2.30% occurred in the total phenolic contents of powder samples. The highest antioxidant activity value was determined in MAP samples stored at low temperature, and the lowest antioxidant activity value in NAP samples stored at room temperature. Losses in the betanin contents of NAP and MAP samples stored at room temperature were 12.02 and 10.14%, respectively. In samples stored at low temperature, their loss rates were 2.03 and 0.81%, respectively. In general, the storage condition in which the bioactive compounds of freeze-dried red beet powder suffered the least loss was at low temperature and in samples packaged with a MAP technique.

show abstract

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Cited by 13 publications

References 25 publications

The influence of different drying methods on the quality attributes of beetroots

The influence of different drying methods on the quality attributes of beetroots

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Depolanma Sırasında Sıcaklık ve Paketleme Yönteminin Dondurarak Kurutulmuş Kırmızı Pancar Tozunun Biyoaktif Bileşenleri Üzerine Etkisi

Contact Info

Product

Resources

About