Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice

Abstract

The aim of this study was to investigate the effect of long-term cold storage of fermented beetroots and fermented beetroot juice on the content of biologically active compounds and microorganisms. Contents of total phenolics, as well as red and yellow betalains were determined. Total phenolics content in fermented grated beetroot was 920 mg/kg after 7 months of cold storage, while in juice it was 810 mg/L within the same timespan. At the end of the experiment, after 10 months of storage, these values decreased to 570 mg/kg and 540 mg/L, respectively. Conc entration of red betalains after 7 months of storage was determined at 116 mg/kg for grated beetroot and at 69 mg/L for juice. At the same time, the content of yellow betalains was

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

“…In the studies of Kazimierczak et al (2016), the level of these compounds in beetroot juice after fermentation process ranged between 37.3-123.3 mg•100 g -1 and depended on the cultivation method. Czyżowska et al (2020) found that the total phenolics content in the fermented beetroot of the cultivar 'Wodan F1' ranged from 920 mg•kg -1 after 7 months of cold storage and decreased to 570 mg•kg -1 after 10 months of storage. In our research, the level of betanin depended on the cultivar and was respectively: in 'Wodan F1' beetroots -0.11%, and in 'Alto F1' -0.17%.…”

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

“…Similarly, the storage of beetroot juice at −80 • C during 32 days did not show changes, while samples stored at room temperature showed significant degradation of betacyanins [27]. The storage of fermented beetroot and beetroot juice at 5 • C during 7-10 months resulted in about 3-fold decrease of red pigments [28].…”

“…Beetroot has a nutritive composition, with high amounts of dietary fiber [25] and high content of several biologically active compounds (Figure 1), including betalains (betacyanins and betaxanthins), carotenoids (β-Carotene, lycopene, and lutein), alkaloids (calystegine B1, calystegine B2, calystegine C1, calystegine B3, ipomine), glycosides, phenolic acids (ferulic acid, cafeic acid, syringic acid, p-coumaric acid, vanillic acid), flavonoids (rutin, rhamnetin, astragalin, rhamnocitrin, kaempferol), terpenoids (triterpenes and sesquiterpenoids), coumarins, saponins (oleanoic acid and several betavulgarosides), vitamins (A, E, K, C, B1-thiamine, B2-riboflavin, B3-niacin, B5-pantothenic acid, B6-pyridoxine, B9-folates, and B12-cyancobalamin), phytosterols, minerals (iron, phosphorous, potassium, calcium, manganese, magnesium, and selenium), and inorganic nitrate [10,21,[26][27][28]. Despite the high content of compounds that are of great interest to the meat industry, it must be borne in mind that the chemical and nutritional composition, as well as the content of bioactive compounds, depends on multiple factors [24].…”

“…In the literature, there are discrepancies regarding the proportions between betacyanins and betaxanthins in beetroot, although it seems clear that the content of betacyanins in beetroot is much higher than that of betaxanthins. Some authors reported that the betacyanins represented about 80-90% of total betalains [28,29], while others found that the concentration of betacyanins was between 50-70% of total betalains [20,30]. The variation in these proportions determines the coloration of the root, and the higher content of betacyanins confers its typical red-purple pigmentation [3].…”

“…In addition to the majority of betalains, this research also observed high amounts of other betacyanins (2,17-bidecarboxy-betanin/isobetanin, 2,17-bidecarboxy-neobetanin, 17-decarboxy-neobetanin, 17-decarboxy-betanidin/isobetanidin, 17-decarboxy-betanin), and betaxanthins (valine-betaxanthin, vulgaxanthin IV, 3-methoxytyramine-betaxanthin, γ-aminobutyric-acid-betaxanthin, and vulgaxanthin III). In the same way, fermented grated beetroot and juiced beetroot were described with a total of 32 betalains, including 24 betacyanins and 8 betaxanthins [28].…”