Impact of processing of red beet on betalain content and antioxidant activity

Ravichandran, K.; Saw, Nay Min Min Thaw; Mohdaly, Adel Abdelrazek Abdelazim; Gabr, Ahmed M. M.; Kastell, Anja; Riedel, Heidi; Cai, Zhenzhen; Knorr, Dietrich; Smetanska, Iryna

doi:10.1016/j.foodres.2011.07.002

Cited by 317 publications

(266 citation statements)

References 30 publications

Supporting

Mentioning

237

Contrasting

Unclassified

Order By: Relevance

“…Currently, several studies have focused on the antioxidant capacity and consumption benefits of the fruit and green vegetables juices, including beet juice [2,28,29]; however, there are no data related to the sensory acceptance of these types of beverages by population.…”

Section: Sensory Acceptancementioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

View full text Add to dashboard Cite

Abstract:The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 • C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484-485 µg gallic acid/mL), DPPH scavenging capacity µg Trolox/mL), and ABTS (1854-1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange.

show abstract

Section: Sensory Acceptancementioning

confidence: 99%

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds and betalain pigments cause health related properties in red beet such as anti-viral, and anti-cancer properties (1,4). Furthermore, anti-inflammatory effects have been reported for betalain pigments in red beet root (3,6).…”

Section: Introductionmentioning

confidence: 99%

Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

Amirasgari

Mirsaeedghazi

2016

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C T Background and Objectives:Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and Methods:In this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the efficiency of the concentration process. Also changes in some physicochemical properties such as betacyanins and betaxanthins contents, total phenolic compounds and antioxidant activity of red beet juice were evaluated by both the membrane and thermal concentration methods. Results:The results showed that the best concentration efficiency was obtained after pretreatment of the fresh juice with centrifugation at 1699 G for 17 min. Evaluation of the effect of both the membrane and thermal concentration processes on the physicochemical properties of juice showed that the membrane method did not change betacyanin and betaxanthin contents, total phenolic compounds, and antioxidant activity of the red beet extract. However, these properties decreased with the thermal concentration method by 26, 15, 11 and 13%, respectively. Conclusions:According to the results, osmotic distillation can produce red beet concentrate with more nutritional value than the concentrate produced with thermal method.

show abstract

“…Betalains are plant compounds often used in the food industry as coloring for fruit juice, but they have not been fully exploited on the industrial level (DelgadoVargas, Jiménez, & Paredes-López, 2000). Betalains can act as antioxidants, presumably due to their attraction or release of uncoupled electrons (free radicals) in the blood (Ravichandran et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

show abstract

Impact of processing of red beet on betalain content and antioxidant activity

Cited by 317 publications

References 30 publications

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Contact Info

Product

Resources

About