Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

Abstract

This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.

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

“…Similar results were observed for the other days and percentages, so we have decided to show those percentages, while 0 is the most different from other samples and 2% is the most similar to the rest of them, while 4th and 8th day were selected as the beginning and end of fermentation (based on the microbiological results). Similar observations in beetroot samples were noted by other researchers in studies involving fermented red beetroot, including Aztatzi-Rugerio et al [76] and Mocanu et al [77].…”

Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts

“…Sawicki reported values ranging between 25.35 ± 0.69 and 32.87 ± 0.60 µM Trolox/g dm for 13 different varieties of raw beetroots [31]. In the case of phenolic content, an amount of 0.141 ± 0.01 mg GAE/g FW was presented for blanched red beetroot by [28]; meanwhile, [32] reported values between 26.47 ± 1.18 and 27.76 ± 1.23 mg GAE/g DW for different red beetroot purees dried by IR methods. As a state of the general definition of the antioxidant activity, the samples recorded correlated values both for TPC and AA, which is quite a consequence of avoiding or prolonging the damage of cells in the presence of reactive oxygen by the interaction of TPC and other valuable bioactive compounds with the free radical oxygen species.…”

Promising future of citrus waste into fermented high-quality bio-feed in the poultry nutrition and safe environment

“…Recently, several attempts have been made to successfully convert agricultural waste into biofeeds using several strains of lactic acid bacteria ( Cao et al, 2011 ; Guo et al, 2014 ; Mocanu et al, 2020 ; Tanpong et al, 2022 ). The study reported superior effects of lactobacilli inoculant ( Lactobacillus casei TH14) when used in combination with fibrolytic enzymes.…”