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Article

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

1
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
2
Faculty of Economics, Engineering and Applied Sciences Cahul State University “B.P. Hasdeu”, 3901 Cahul, Moldova
*
Author to whom correspondence should be addressed.
Academic Editor: Angela Cardinali
Molecules 2020, 25(21), 5090; https://doi.org/10.3390/molecules25215090
Received: 11 October 2020 / Revised: 27 October 2020 / Accepted: 30 October 2020 / Published: 2 November 2020
(This article belongs to the Special Issue Antioxidant Activity of Food Constituents)
The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds. View Full-Text
Keywords: red beetroot; sour cherry; marmalade; bioactive compounds; antioxidant activity red beetroot; sour cherry; marmalade; bioactive compounds; antioxidant activity
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MDPI and ACS Style

Nistor, O.V.; Șeremet, L.; Mocanu, G.D.; Barbu, V.; Andronoiu, D.G.; Stănciuc, N. Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties. Molecules 2020, 25, 5090. https://doi.org/10.3390/molecules25215090

AMA Style

Nistor OV, Șeremet L, Mocanu GD, Barbu V, Andronoiu DG, Stănciuc N. Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties. Molecules. 2020; 25(21):5090. https://doi.org/10.3390/molecules25215090

Chicago/Turabian Style

Nistor, Oana V., Liliana Șeremet, Gabriel D. Mocanu, Vasilica Barbu, Doina G. Andronoiu, and Nicoleta Stănciuc. 2020. "Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties" Molecules 25, no. 21: 5090. https://doi.org/10.3390/molecules25215090

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