Next Article in Journal
Date Seeds: A Promising Source of Oil with Functional Properties
Previous Article in Journal
Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai
Previous Article in Special Issue
Development of a Millet Starch Edible Film Containing Clove Essential Oil
Open AccessArticle

Three Types of Beetroot Products Enriched with Lactic Acid Bacteria

1
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania
2
Research and Development Center for Thermoset Matrix Composites, Dunărea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 786; https://doi.org/10.3390/foods9060786
Received: 19 May 2020 / Revised: 10 June 2020 / Accepted: 11 June 2020 / Published: 14 June 2020
Beetroot (Beta vulgaris L.) represents a very rich source of bioactive compounds such as phenolic compounds and carotenoids, among which the most important being betalains, mainly betacyanins and betaxanthins. The beetroot matrix was used in a fresh or dried form or as lyophilized powder. A 1012 CFU/g inoculum of Lactobacillus plantarum MIUG BL3 culture was sprayed on the vegetal tissue. The lactic acid bacteria (LAB) viability for all the products was evaluated over 21 days, by microbiological culture methods. The antioxidant activity of the obtained food products was correlated to the betalains content and the viability of LAB. The content of polyphenolic compounds varied between 225.7 and 1314.7 mg L−1, hence revealing a high content of bioactive compounds. Through the confocal laser scanning microscopy analysis, a large number of viable probiotic cells were observed in all the variants but especially in the fresh red beet cubes. After 21 days of refrigeration, the high content of Lb. plantarum (CFU per gram) of the food products was attributed to the biocompounds and the nutrients of the vegetal matrix that somehow protected the bacterial cells, and thus maintained their viability. The obtained food products enriched with probiotic LAB can be regarded as new functional food products due to the beneficial properties they possessed throughout the undertaken experiments. View Full-Text
Keywords: beetroot; lactic acid bacteria; betalains; functional food products beetroot; lactic acid bacteria; betalains; functional food products
Show Figures

Graphical abstract

MDPI and ACS Style

Barbu, V.; Cotârleț, M.; Bolea, C.A.; Cantaragiu, A.; Andronoiu, D.G.; Bahrim, G.E.; Enachi, E. Three Types of Beetroot Products Enriched with Lactic Acid Bacteria. Foods 2020, 9, 786.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop