Compositional Changes in Functional Attributes of Vacuum Concentrated Beetroot Juice

Abstract

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.

Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate

“…An obvious maximum content of quantified betalain was seen in BJC-WPC powder. This might be described by the surface nature of proteins with good emulsification properties present in WPC which acted as wall material to prevent oxidative damage due to oxidation during spray drying (Bazaria & Kumar, 2016a, 2016b. Similar results were reported by Fang and Bhandari (2012) with dried bayberry juice.…”

“…Thus, the natural beetroot juice was concentrated (22% soluble solids) and optimized at 558C, on the basis of functional properties viz. betalain content, TPC, antioxidant activity and nitrate content using rotary vacuum evaporator (IKA HB10 Digital, Germany) (Table 1) (Bazaria & Kumar, 2016a, 2016b).…”

“…The operational conditions with drying carrier's addition and drying processes' range (inlet air temperature and feed rate) were selected in the scope of 5-15% by weight (on total solid basis) and 160-1808C and 400-600 ml/h respectively according to applied optimization software response surface methodology (RSM). The application of Box-Behnken design (RSM) gave the optimum solutions in terms of inlet air temperature (1708C), feed rate (400 ml/h), and WPC addition rate (15%) (Bazaria & Kumar, 2016a, 2016b which were same for MD and GA except for feed rate (500 ml/h). The feed suspensions were prepared by using drying carrier's viz.…”

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

“…Interestingly, the previously published data showed a higher concentration of betalains in fresh red beet juices. Klewicka & Czyżowska (2011) found approximately 1270 mg/L betalains in fresh juice obtained from the "Chrobry" beetroot variety (Poland), while Bazaria & Kumar (2016) observed 405.28 mg/L betalains in fresh juice prepared from red beet cultivated in the northern part of India. Similar results were reported by Jagannath et al (2015) for fresh juice obtained from red beet cultivated in the southern part of India.…”

Studies regarding the production of a novel yogurt using some local plant raw materials

“…Red beetroot has many uses in human nutrition (Nistor, Seremet (Ceclu), Andronoiu, Rudi, & Botez, ). Red beetroot is rich in valuable active compounds such as carotenoids, betalains, polyphenols, and flavonoids, and saponins incorporation of novel natural flavorings and components in fermented dairy products could ensure manufacture of products with health‐enhancing nutraceuticals and functional properties (Bazaria & Kumar, ). It is very rich as regards B vitamins (B1, B2, B3, and B6) and folic acid great interest due to its beneficial effects on human health, including stimulation of the immune and hematopoietic systems, and anti‐inflammatory, antitumor, hepatoprotective, antiradical, and antioxidant properties, may be useful for improving blood sugar level and hypertension (Babagil, Tasgin, Nadaroglu, & Kaymak, ; Sawicki, Baczek, & Wiczkowski, ).…”