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Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5–30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain (composed of betacyanin + betaxanthin) and color value changed significantly (P < 0.05) with processing temperature and time. Betacyanin and betaxanthin of beetroot juice concentrate (BJC) increased up to concentration temperature of 55C thereafter it decreased notably. Same trends have been followed by total phenolic and nitrate content of BJC. Also, nitrate content varied significantly over vast range nevertheless below the safety range defined by WHO. “L” and “a” value of BJC decreased substantially due to loss of the red color as heat destroyed betacyanin pigments. A highly significant correlation (r2 = 0.9775) was demonstrated between TPC and radical scavenging activity (%RSA) of BJC samples. Practical Applications Preservation of vegetables for consumption exposes the physicochemical, color, antioxidant characteristics to detrimental factors that may lead to alterations in their concentrations and health‐related quality. Beetroot (Beta vulgarius) juice contains antioxidants along with nitrates with potential health benefits and hence has an aptitude as functional ingredients. Moreover, pigment (Betalains) found in beetroot juices are well‐established colorant for various food uses under regulation, having E.No.‐162. Preferably, this study is focused on the determination of the effects of processing temperature and time on the quality components of beetroot juice. The results can be a guide to having a processing method under vacuum that can be used in producing beetroot juice concentrate with good sensory properties and high bioactive compounds.

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Present work investigated the comparative effect of adding biopolymers [maltodextrin (MD), gum Arabic (GA), and whey protein concentrate (WPC)] as drying carriers on physical and structural properties of spray dried beetroot juice concentrate (BJC). Powder yield, hygroscopicity, bulk density, a* value, morphology, crystallography, and glass transition temperature (Tg) were studied as responses. The highest product yield of 77.46% was obtained from whey protein concentrate. The bulk density of the powders were decreased significantly (p ˂.05) with WPC < GA < MD as drying carrier. A higher value of betalain content was obtained with WPC (249.41 mg/100 g d.m) as compared to the MD and GA as the drying carrier. Powder sample with WPC as drying carrier possessed a higher value of hygroscopicity. Inversely, WPC kept better retention of redness (47.32) during drying of BJC concerning its encapsulation of pigments. The morphological analysis displayed the formation of spherical powder particles with MD and GA whereas and irregular structure (without cracks or disruptions) was seen with the addition of WPC. Practical applications Characterization of engineered powders after optimization is essential to select appropriate method and machine, optimize processes, functionality, and the formulation. Hence, characterized powders articulated with beetroot (Beta vulgaris) juice concentrate will be helpful in the attainment of a product, which will be containing all functional health benefits that are associated with this vegetable. In addition, studied physical parameters of powders will help in preserving the powder particle state during transportation. Additionally, among drying carrier viz. MD, GA, and WPC, microencapsulation with WPC comes out with better values for product recovery, which will prove its commercial viability in industrial space. Moreover, apart from using traditional drying carrier i.e. MD and GA, using WPC as drying carrier may exploit cause fully the dairy waste‐whey.