Beetroot and radish powders as natural nitrite source for fermented dry sausages

Ozaki, Maristela Midori; Munekata, Paulo E.S.; Jacinto-Valderrama, Rickyn Alexander; Efraim, Priscilla; Pateiro, Mirian; Lorenzo, José M.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.meatsci.2020.108275

Cited by 66 publications

(67 citation statements)

References 73 publications

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“…Similar to these findings, several studies that used beetroot powder observed a significant increase in instrumental redness and a significant decrease in instrumental lightness in reformulated sausages [8,65,66]. In the same way, a significant increase in instrumental redness and a decrease in instrumental yellowness and instrumental lightness was observed when beetroot powder was incorporated in dry-fermented sausages (0.5-1%) [46] or in other sausages (2%, 4%, and 6%) [68]. Instrumental redness was also maintained on the inside surface of Sucuk (beef sausage) during storage [53].…”

Section: Application Of Beetroot In Meat Productssupporting

confidence: 77%

“…For example, beetroot juice had 4965 mg/L of nitrate [27], raw beetroot presented 4420 mg/kg, but this amount dramatically increased to 42,415 mg/kg after a dehydration process [53]. Similarly, 14,037 mg/kg of nitrate was observed in beetroot powder [46]. These high values confirm that beetroot is a promising source of "naturally occurring" nitrate.…”

Section: Nitrates and Nitritesmentioning

confidence: 78%

“…These findings are due to pre-converted nitrite extracts with low pH values. Moreover, the inclusion of beetroot powder [8,46,[61][62][63][64][65] and fermented extract [6,15] produces a significant reduction in the residual nitrite. The fermented extracts also lowered microbial contents [6,54] of reformulated products.…”

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

“…In contrast, the effect of the use of dehydrated beetroot showed contradictory results for pH values. The influence of the direct addition of beetroot powder was studied in emulsified sausages [8,65,66], fermented sausages [46,68], and boiled sausages [66,67]. The use of 0.25-0.5% [65], 0.5-1% [46], and 2-6% [68] of beetroot powder decreased pH, while the use of 0.5-1% of powdered beetroot did not affect [66,67] or increase [8] the pH values of sausages.…”

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

“…In emulsified pork sausages [8] and Sucuk sausages [53], authors reported that the use of beetroot powder did not prevent lipid oxidation. In contrast, the beetroot powder caused a significant inhibition of lipid oxidation in sausages [46,68], and the inclusion of 6% of commercial dried beetroot powder in turkey patties increased the amount of bioactive compounds (phenolic compounds, vitamin C, lutein, carotenes, and tocopherols) and oxidation stability [13].…”

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

et al. 2020

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Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

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Section: Application Of Beetroot In Meat Productssupporting

confidence: 77%

Section: Nitrates and Nitritesmentioning

confidence: 78%

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

Section: Application Of Beetroot In Meat Productsmentioning

confidence: 99%

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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

et al. 2020

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Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

Kongor,

de Pascual‐Teresa,

Owusu

et al. 2023

J Sci Food Agric

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BackgroundThe development of functional foods is receiving increased recognition due to the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and study the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content.ResultsThe results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while also increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal.ConclusionsOverall, this research suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilisation, reduce post‐harvest losses, and improve the overall health‐promoting properties of dark chocolate for improved consumer well‐being.This article is protected by copyright. All rights reserved.

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Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

Pérez‐Palacios

Estévez

2022

Lipid Oxidation in Food and Biological Systems

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Beetroot and radish powders as natural nitrite source for fermented dry sausages

Cited by 66 publications

References 73 publications

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

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