Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Abstract

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

“…In our previous research on the fermentation of red beetroot, we observed a decrease in both pigment contents [16,35,39]. Interestingly, the yellow pigments showed higher stability at a lower pH.…”

“…Fermented foods are now consumed almost all over the world, and the variety of raw materials fermented depends on the region. Some of the best-known vegetables used for fermentation are cabbage, carrots, beetroots, cucumbers, onions, radishes, garlic, peppers, and olives [15,16].…”

“…According to the WHO recommendations, the daily salt intake should not exceed 5-6 g. However, it is important to note that adequate salt intake, which is necessary for proper bodily function, should be around 3.8 g per day [26,27]. A slight reduction in the amount of salt in food products can help combat the overall consumption [16,28,29]. Reducing the overall salt intake can be achieved by reducing the amount of salt in fermented vegetable products.…”

“…This process, according to the literature, ensures the maximum quality and preservation of the vegetable's valuable nutrients. The freeze-drying process allows water to be gently removed from the product, minimizing nutrient loss and, in the case of bacteria, minimizing structural and metabolic damage to the bacteria, which is key to maintaining their functionality, not only in fermented products [16,33,34].…”

Biomol Potential from Vegetable Market and Tofu Factory Waste for Cleared Land Crops

“…Because it contains microorganisms that break down organic debris, encourage development, and act as a biological controller, Biomol solution is suitable for use as an organic pesticide [3]. Several researchers, including (Sasmita et al, 2014) [4], have conducted biomol research, with the conclusion that administering local microorganisms (MOL) from the fruit promotes asexual growth in sweet potato plants. According to the findings of (Rahmah et al, 2014) [5], liquid organic fertilizers of varied concentrations had an effect on corn development.…”