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Article

Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles

by
Neslihan Ersoyak
1,
Busra Acoglu Celik
1,2,
Elif Koc Alibasoglu
1,
Erturk Bekar
1,2,
Taha Turgut Unal
1,2,
Ersin Yetan
1,
Senem Kamiloglu
1,2,
Arzu Akpinar Bayizit
1,2,
Omer Utku Copur
1,2,
Irmak Aral Baskaya
1 and
Perihan Yolci Omeroglu
1,2,*
1
Food Engineering Department, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye
2
Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye
*
Author to whom correspondence should be addressed.
Foods 2025, 14(10), 1784; https://doi.org/10.3390/foods14101784 (registering DOI)
Submission received: 31 March 2025 / Revised: 7 May 2025 / Accepted: 15 May 2025 / Published: 17 May 2025
(This article belongs to the Section Food Nutrition)
Versions Notes

Abstract

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil.
Keywords: red beetroot; pestil; healthy snack; thermosonication; microwave; phenolic; betalain; mineral; bioactive compounds; hydroxymethylfurfural red beetroot; pestil; healthy snack; thermosonication; microwave; phenolic; betalain; mineral; bioactive compounds; hydroxymethylfurfural

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MDPI and ACS Style

Ersoyak, N.; Acoglu Celik, B.; Koc Alibasoglu, E.; Bekar, E.; Unal, T.T.; Yetan, E.; Kamiloglu, S.; Akpinar Bayizit, A.; Copur, O.U.; Aral Baskaya, I.; et al. Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. Foods 2025, 14, 1784. https://doi.org/10.3390/foods14101784

AMA Style

Ersoyak N, Acoglu Celik B, Koc Alibasoglu E, Bekar E, Unal TT, Yetan E, Kamiloglu S, Akpinar Bayizit A, Copur OU, Aral Baskaya I, et al. Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. Foods. 2025; 14(10):1784. https://doi.org/10.3390/foods14101784

Chicago/Turabian Style

Ersoyak, Neslihan, Busra Acoglu Celik, Elif Koc Alibasoglu, Erturk Bekar, Taha Turgut Unal, Ersin Yetan, Senem Kamiloglu, Arzu Akpinar Bayizit, Omer Utku Copur, Irmak Aral Baskaya, and et al. 2025. "Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles" Foods 14, no. 10: 1784. https://doi.org/10.3390/foods14101784

APA Style

Ersoyak, N., Acoglu Celik, B., Koc Alibasoglu, E., Bekar, E., Unal, T. T., Yetan, E., Kamiloglu, S., Akpinar Bayizit, A., Copur, O. U., Aral Baskaya, I., & Yolci Omeroglu, P. (2025). Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. Foods, 14(10), 1784. https://doi.org/10.3390/foods14101784

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