Betalain

Kumar, Amarjeet

doi:10.1016/b978-0-323-89779-2.00011-9

Cited by 4 publications

(2 citation statements)

References 110 publications

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“…The impact of BPE films seemed to be related to dosage and storage duration. Lozano et al [ 84 ] showed that beetroot films with a higher level of plant extract (5%) exhibited high antimicrobial activities against mesophilic aerobic bacteria, coliforms, and fungi. Indeed, the low bacterial count observed in raw meat packaged with BPE could be attributed to the phenolic and betalain compounds [ 85 ].…”

Section: Resultsmentioning

confidence: 99%

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

et al. 2022

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Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

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Section: Resultsmentioning

confidence: 99%

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

et al. 2022

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“…Carbonyl content (CC) delivered a higher level of protection against protein oxidation (Kumar and Kumar, 2022).…”

Section: Days Of Storagementioning

confidence: 99%

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Chaari,

Elhadef,

Akermi

et al. 2023

Qual. Assur. Saf. Crops Foods

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Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel (EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at three concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, employed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these treatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and delayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, EBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial alterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive in the meat industry.

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A critical review on the stability of natural food pigments and stabilization techniques

Wijesekara,

2024

Food Research International

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Betalain

Cited by 4 publications

References 110 publications

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

A critical review on the stability of natural food pigments and stabilization techniques

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