Status of beetroot processing and processed products: Thermal and emerging technologies intervention

Dhiman, Atul; Suhag, Rajat; Chauhan, Divya Singh; Thakur, Dhruv; Chhikara, Shubham; Prabhakar, Pramod K.

doi:10.1016/j.tifs.2021.05.042

Cited by 40 publications

(11 citation statements)

References 84 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Betalains are composed of red-color-giving betacyanin (BC) and yellow-color-giving betaxanthin (BX) compounds. Betalains associated with their antioxidant activity (AA) have been claimed as having anticancer, antiproliferation, anti-inflammatory, and antimicrobial activities [14,15]. Daily consumption of beetroot juice can regulate blood pressure, and has vasoprotective effects [12,13].…”

Section: Introductionmentioning

confidence: 99%

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

et al. 2022

View full text Add to dashboard Cite

The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation.

show abstract

Section: Introductionmentioning

confidence: 99%

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

et al. 2022

View full text Add to dashboard Cite

show abstract

“…HHPE is a new non-thermal processing technology, which uses water as the medium of pressure transfer to enhance material transportation.In the process of extraction, ultra-high hydraulic pressure can reach each parts of the material instantly and evenly. At this point, a large pressure difference between the inside and outside of the cell membrane is formed, which promotes the solvent to enter the cell through the broken membrane and improves the mass transfer rate (Dhiman et al, 2021). Zhao et al (2019) studied the extraction of high-molecular-weight melanoidins from Black Garlic using HHP.…”

Section: Emerging Non-thermal Processing and Its Future Application I...mentioning

confidence: 99%

Extraction methods of melanoidins and its potential as a natural pigment

Hou

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

In last years,consumers pay more attention to natural and body-friendly pigments. There is a great tendency to promote and popularize natural dyes instead of synthetics. But instability of these natural pigments has many negative impacts on application. However,melanoidins,high molecular weight brown nitrogenous polymers formed at the end of the Maillard reaction,are increasingly studied by scholars ascribe to its enormous biological activity. They are normally formed during heat processing of foods. This brown-colored compounds may be a natural pigment due to its desirable dark brown and biological activity. what's more,its ability is superior to other natural pigments. On the other hand,this compounds' isolation and purification are the key step for further use and biological maintenance in various kinds of industries. However,the selection of methods is mainly dependent on their structure. It is necessary to seek out some effective modification or advanced technologies to update and even take place of the traditional methods, among which a large quantity of ways about extraction is time-consuming. Hence,this review summarizes extraction methods of melanoidins,exploring the recent literature regarding the feasibility of emerging extraction methods and as a new potential natural pigment.

show abstract

“…The beetroot juice is a low acidity food with a shelf life of 24–72 h under refrigerated conditions. Under ambient conditions the juice remains acceptable for 1 day, following which microbial spoilage and enzymatic discoloration sets in (Dhiman et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasound processing of beetroot and its products (purees/juice/slices) has been employed for extraction of betalains, pretreatment of drying, hybrid drying of beetroot slices, enzyme inactivation or microbial destruction of beetroot juice. (Dhiman et al, 2021; Ramírez‐Melo et al, 2022). Studies exploring the ultrasonication of beetroot juice and its impact on juice quality attributes are limited (Ramírez‐Melo et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice

Jat

Jayachandran

Rao

2023

J Food Process Engineering

View full text Add to dashboard Cite

The present study assessed the impact of ultrasonication in combination with moderate temperature on the physicochemical (pH; total soluble solids, TSS; total color difference ΔE*), biochemical (total phenols, TPC; antioxidant activity, AOX; betalain and enzyme activity) and microbiological (aerobic mesophiles, AM; yeast and mold, YM) attributes of beetroot juice. The experimental design involved different levels of process parameters, viz., frequency (28 and 40 kHz), temperature (30-50 C) and treatment time (10-30 min). The increase in TPC, AOX capacity and betalain contents 38%, 14% and 26%, respectively, was observed during US processing at 40 kHz. The betacyanin and betaxanthin were also well retained under the treatment domain. At the intense treatment condition of 40 kHz/50 C/30 min, the PPO and POD were inactivated by 78 and 85%, respectively. The microbial load (yeast and mold; aerobic mesophiles) was reduced to below detectable (<1 log CFU/mL) levels under the corresponding treatment condition. The ultrasonication of beetroot juice was optimized at 40 kHz/50 C/19 min with a desirability level of 0.656. This study establishes the efficacy of ultrasonication in combination with moderate temperature in rendering microbial safety and superior nutrient profile of beetroot juice, targeting an extended shelf life. Practical ApplicationsBeetroot juice is consumed in fresh form or used as an ingredient for product development. The juice is an ideal substrate for the extraction of natural colorants such as betalain and rich source of total phenolics. The juice is susceptible to enzymatic spoilage and microbial fermentation resulting in a loss of quality. Thermal processing retarded the enzyme activity and microbial proliferation but resulted in compromised juice quality. The nonthermal processing technologies such as ultrasonication impart a less intense effect on the juice matrix minimizing the effect of spoilage enzyme and microflora. The outcomes from this study emphasize the suitability of ultrasound processing in combination with moderate temperature in enhancing the shelf stability of beetroot juice with the retention of beneficial compounds.

show abstract

Status of beetroot processing and processed products: Thermal and emerging technologies intervention

Cited by 40 publications

References 84 publications

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

Concentrations of Beetroot (Beta vulgaris L.) Peel and Flesh Extracts by Reverse Osmosis Membrane

Extraction methods of melanoidins and its potential as a natural pigment

Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice

Contact Info

Product

Resources

About