Search Results (45)

Zinc deficiency is recognized as a global public health concern, affecting populations of all ages. This study aims to develop zinc supplements (nutraceuticals) based on by-products of the fruit and vegetable processing industry. Dehydrated apple and beetroot pomace powders were enriched with vitamin C and zinc via fluid-bed wet granulation, producing granules with substantially improved flowability (Carr’s index reduced by up to 45%, Hausner ratio by up to 25%, while the bulk and tapped density were reduced by up to 25% and 40%, respectively). Microbiological and long-term storage stability was demonstrated by low water activity (aw) (≤0.3), moisture content (<10%), and glass transition temperatures (T_g = 29–34 °C) that were well above standard storage conditions. The formulated nutraceuticals exhibited stronger antioxidant activity compared to the starting powders, as well as significant anti-hyperglycemic activity. Furthermore, the enhanced bioaccessibility of zinc was confirmed upon in vitro digestion of granulated samples, using atomic absorption spectrometry and differential pulse voltammetry. The present findings demonstrate that apple and beetroot pomaces can be successfully valorized as sustainable and functional matrices for zinc enrichment, being free of gluten, artificial sweeteners, colorants, preservatives, anti-caking agents, and anti-nutritional factors such as phytic acid. Full article

Beetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile. The aim of the study was to evaluate the effect of different leavening agents (baking powder and baker’s yeast) and geometry (rectangular and oval) on bioactive compound stability and antioxidant capacity when incorporating beetroot by-products into gluten-free bread formulations. Rectangular and oval-shaped gluten-free breads were produced using 3D printing. Moisture content, pH, color parameters, bioactive compounds (betalains and phenolic compounds), and antioxidant activity were analyzed in both crust and crumb. BBP addition significantly increased total phenolic content, antioxidant capacity, and betalain content in all formulations. Breads with baker’s yeast exhibited higher bioactive retention due to acidic pH levels that favor phenolic and betanin stability. Bread with baking powder showed a higher retention of betaxanthins (yellow pigments), while those with baker’s yeast retained betacyanins (red-violet pigments). Oval geometry improved moisture retention and bioactive preservation due to reduced surface exposure. This research demonstrates the feasibility of developing nutritionally enhanced gluten-free products using additive manufacturing. Bread enriched with beetroot by-product and baker’s yeast represents a suitable option to improve functionality and pigment retention while valorizing industrial waste. Full article

Background: Due to its richness in bioactive compounds and health-promoting properties, beetroot is widely used in dietary supplements available in the form of powder, tablets, capsules, as well as in the form of beetroot juice and beetroot kvass. Methods: In this study, the antioxidant potential of selected beetroot supplements in solid form and beetroot drinks available on the Polish market was compared using ABTS⁺ and DPPH radical scavenging assays. Total polyphenol content was also determined using the Folin–Ciocalteu colorimetric method. The study material included two products each in powder, capsule, and tablet form, as well as three beetroot juices and three beetroot sourdoughs. Results: Among solid supplements, powders had the highest polyphenol content (up to 12.9 mg GAE/g) and the highest antioxidant potential, while the lowest values were recorded in tablets (4.20 mg GAE/g). When calculated per recommended dose, these differences were even more pronounced (129 mg GAE/dose for powders vs. 0.67 mg GAE/dose for tablets). In the liquid product group, beetroot juices contained significantly more polyphenols than sourdoughs (up to 2828 vs. 230 mg GAE/100 mL) and showed higher antioxidant activity, especially in the DPPH test. Conclusions: Based on the results obtained, it was found that among solid supplements, powders had the highest polyphenol content and the highest antioxidant potential, especially when calculated per recommended dose. In the group of liquid products, juices showed higher antioxidant activity, especially in the DPPH test, compared to beetroot leaven. Full article

The valorization of agricultural by-products such as beetroot stalks (BSs) offers a sustainable strategy for reducing food waste while enhancing nutritional value of staple foods. This study investigates the incorporation of BS powder, an agricultural waste rich in phenolics, betalains, and dietary fibers, into durum wheat semolina pasta. Pasta containing 5–20% BS were evaluated for bioactive compounds, cooking performance parameters, texture, color, and sensory acceptance. Enrichment increased total phenolics, antioxidant activity, and betalain concentration in a dose-dependent manner, with 20% BS pasta reaching 2.24 mg gallic acid equivalents/g phenolics and 1.53 mg/g betalains. Although drying and boiling reduced bioactive retention, enriched pasta maintained up to eightfold higher antioxidant activity than the control. Cooking performance showed increased water uptake and swelling index at higher substitution levels, while texture analysis revealed reduced hardness and cohesiveness above 15% BS substitution. Color analysis confirmed intense red hues from betalain pigments, enhancing consumer perception. Sensory evaluation indicated that control pasta was preferred for flavor and texture, but 10–15% BS samples were well accepted for their appealing color and mild vegetal notes. Overall, BS powder demonstrates strong potential for upcycling agricultural waste into functional, sustainable pasta with enhanced nutritional quality and alignment with circular economy practices. Full article

The objective of this study was to evaluate the effects of different concentrations of beetroot powder in nitrite-reduced fresh sausages on consumers’ (n = 91) liking, purchase intention, and emotional responses. BP was incorporated into fresh sausage formulations at levels of 3.4 g/kg, 6.8 g/kg, and 10.2 g/kg, alongside a control group without BP. Overall liking was significantly higher for fresh sausages containing BP, regardless of concentration, with color and flavor liking also enhanced by BP addition. Consumer purchasing drivers were identified through the sentence completion method, revealing health benefits and naturalness as the main motivators for purchase. Participants classified as health-oriented showed a greater liking for the samples compared with other consumers, highlighting the impact of health-related factors on purchase intention and emotional responses. In general, health-oriented consumers presented a lower frequency of citations of positive emotions. On average, 63% of participants indicated a willingness to pay approximately 40% more per kilogram for sausages formulated with BP instead of conventional curing salts. In conclusion, BP proved to be an interesting alternative for low/reduced-nitrite/nitrate fresh sausages that appeal to health-conscious consumers. Full article

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm³/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article

Background: Metabolic dysfunction-associated steatotic liver disease (MASLD) has become one of the most prevalent liver diseases, affecting up to 40% of adults and strongly associated with obesity and metabolic dysfunction. Despite the lack of approved pharmacological treatments, dietary interventions with plant-based foods, including the Mediterranean diet (MED), rich in numerous bioactive compounds may offer benefits for metabolic health and hepatic function. However, the role of individual plant foods in MASLD management remains unclear. Objectives: This review investigates the effects of specific plant-based foods, consumed as part of the MED and Dietary Approaches to Stop Hypertension (DASHs) diet, on metabolic outcomes, including hepatic function, in MASLD patients alone or in combination with comorbidities such as obesity, metabolic syndrome, and type 2 diabetes mellitus (T2DM). Methods: A systematic search was registered and conducted across nine databases to identify randomized controlled trials (RCTs) carried out in adults with MASLD and published between January 2020 and May 2025, following PRISMA guidelines. Results: Plant-based interventions including oranges, whole-grain products (WGPs), high-fiber buns (HFBs), beetroot juice (BJ), garlic, ginger, flaxseed, spirulina, rapeseed oil, sour tea, and green coffee extract (GCE) demonstrated mixed effects on metabolic and hepatic outcomes. GCE, flaxseed, and rapeseed oil improved anthropometric measures, while sour tea and ginger supported blood pressure control. WGPs, GCE, flaxseed, rapeseed oil, spirulina, ginger, and garlic were beneficial for glycemic regulation, whereas WGPs, HFBs, BJ, golden flaxseed, rapeseed oil, and garlic improved lipid profiles. Liver enzymes improved following consumption of WGPs, BJ, sour tea, flaxseed oil, and garlic, and hepatic steatosis was reduced after intake of oranges, WGPs, HFBs, BJ, flaxseed powder, rapeseed oil, and garlic powder. Conversely, a solely fruit-rich diet (FRD) had negative effects across all outcomes. Conclusions: Plant-based foods improved metabolic outcomes, with WGPs, HFBs, beetroot, oranges, sour tea, flaxseed oil, and garlic providing specific benefits for liver health. Further research is needed to validate these effects and ensure their safety in MASLD management. Full article

Gummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and texture, remain unclear. This study examines the existence and amounts of sucrose, gelatin, and natural coloring agent, red beetroot extract powder (RBEP), in gummy candy compositions, along with main quality attributes and stability behavior. The effects of these variables on the main physicochemical, color, texture and bioactive properties were investigated. Model gummy samples’ hardness (10.68–19.18 N), resilience (0.57–0.89), cohesiveness (0.87–1.01), springiness (0.19–0.54 mm), gumminess (9.63–21.30 N), and chewiness (2.15–8.29 N × mm) properties were determined by texture profile analysis. The values of L*, a*, b*, chroma, and hue angle were determined in the ranges of 23.9–91.5, (−0.93)–43.6, 1.06–8.17, 6.20–44.0, and 5.97–97.4, respectively. The interactions between RBEP × gelatin and RBEP × sucrose were found to be effective in color parameters. Total phenolic content (TPC) values and inhibition values for antioxidant activity (AA, % inhibition) ranged from 25.6 to 257.4 mg GAE/kg and 0.00–49.8%, respectively. The optimum composition, determined by considering texture properties and stability behavior as the response, revealed the concentrations of sucrose, gelatin solution, and RBEP as 34.53 g/100 g, 18.33 g/100 g, and 0.44 g/100 g, respectively. The study is the first to investigate the effect of RBEP concentration on the quality parameters of gummy candies and interactions with other components of the formulation. The results will raise awareness about the use of colorants in the confectionery industry and contribute to developing novel products. Full article

This study aimed to evaluate the impregnation process of apple slices with bioactive compounds (BCs) that were obtained from the richest antioxidant fruit powder extracts. Acaí, beetroot, blueberry, cranberry, dragon fruit, and pomegranate powders were assessed on their main BCs, antioxidant capacity (AC), and reducing power (RP) before and after heat treatment to select the extract with the highest and most stable BCs and AC. The effect of pH (3–7) and the total soluble solids (TSSs) (5–15%) on the BCs and AC of selected fruit powder extracts were also evaluated to decide which one should be used to impregnate apple slices. Results indicate that the pomegranate extract presented the highest BCs, AC, and RP among the fruit powders tested, even after heat treatment. Moreover, the TSSs did not affect the BCs from the pomegranate extract; however, pH affected the stability, showing higher values of BCs as the pH was reduced. Apple slices impregnated with pomegranate extract (pH 2) showed an increase in their total phenolic compounds, total anthocyanins, AC, and RP at 25.94, 3085.00, 19.80, and 56.94%, respectively, compared to control apple slices. This study indicates that reducing the pH of pomegranate extracts may increase their antioxidant compounds, showing a higher impregnation of them on apple slices. Full article

Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis showed that the total phenolic content (2780.01 ± 68.38 mg GAE/100 g DM) and antioxidant activity of apple snacks significantly increased (503.96 ± 1.83 µmol TE/g DM). Sensory evaluation indicated that snacks with beetroot peel powder and lemon juice achieved the highest scores in colour, flavour, and acceptability. These results demonstrate that the valorisation of beetroot peel has the potential to reduce agro-industrial waste and also enhance the nutritional and functional quality of apple snacks. It is recommended that beetroot peel be further explored as a cost-effective natural ingredient to develop healthier, value-added snack products within a circular economy framework. Full article

Beetroot (Beta vulgaris L.) is a plant grown for its roots, which are used to obtain sugar, feed animals, and for human use. Beetroot skin, a by-product of food processing, is a significant source of bioactive compounds, including dietary fiber and antioxidants. The primary objective of this work was to utilize beetroot skin powder to produce value-added nougat. Analytical methods, like antioxidant activity tests, proximate analysis, and sensory assessments, are used to determine the impact of beetroot skin powder on the final product. The beetroot skin powder extract had a remarkable content of phytochemicals and antioxidant activity. The inhibitory effect of the extract was tested on enzymes linked to metabolic syndrome, oxidative stress, and inflammation. The beetroot skin powder extract inhibited α-glucosidase, α-amylase, lipase, and lipoxygenase enzymes. The characterization of value-added nougat illustrates the multifunctionality of beetroot peel powder within its composition, serving as a significant source of natural compounds with antioxidant, coloring, and flavoring properties. This enhances sensory attributes, including color, aroma, and texture, augmenting product diversity and consumer appeal. This is evidenced by the increase in the total content of betalains (3.77 ± 0.09 mg/g DW.) and polyphenols (69.48 ± 2.88 mg GAE/100 g DW.), which lead to high antioxidant activity (73.89 ± 3.65 mM Trolox/100 g DW.) for the nougat sample with 6% added beetroot powder. Thus, beetroot skin powder replaced chemically synthesized additives with antioxidants and natural pigments, improving life quality and implicitly capitalizing on beetroot processing by-products, supporting circular economy principles at the global level. Full article

Background/Objectives: Beetroot juice (BJ), a natural source of dietary nitrate, has gained increasing attention for its potential to improve exercise performance and cardiovascular function. While its benefits are well documented in endurance contexts, less is known about its short-term effects on resistance training performance and recovery. Thus, this study investigated the effects of short-term BJ supplementation on strength performance, cardiovascular responses, muscle oxygenation, and post-exercise recovery in resistance-trained males. Methods: Twelve healthy men (age: 21.3 ± 1.9 years; body mass index: 21.42 ± 2.36 kg/m²) completed two supplementation protocols involving BJ, providing 450 mg of nitrate per day, and a nitrate-free placebo (PLA). Each protocol consisted of two laboratory visits, one to assess the acute ergogenic effects and another to evaluate recovery after 72 h, resulting in a total of four sessions over a two-week period. During the three consecutive days of supplementation, participants ingested a single 900 mL dose (15 g BJ powder/PLA) 2 h before the first session, followed by three daily 300 mL doses (5 g BJ each/PLA) over the next two days, and a final dose (15 g BJ powder/PLA) taken 2 h before the second session (72 h post-first session). Each testing session involved incremental back squat (BS) and bench press (BP) exercises at 60%, 70%, and 80% of the one-repetition maximum (1RM) performed to failure, with three-minute rest intervals between sets. Repetition to failure, movement velocity, peak power, peak heart rate (HR), and muscle oxygenation (SmO₂) were recorded during BP and BS exercises. Heart rate variability (HRV) and blood lactate were assessed before and after each training session. Lower-limb strength (CMJ and SJ) and delayed-onset muscle soreness (DOMS) were assessed daily during the 3-day supplementation period. Results: BJ significantly increased repetitions completed at 80% 1RM during BP and BS (p < 0.05) compared to the PLA. Peak movement velocity improved across all intensities using BJ with higher values compared to the PLA at 60–80% 1RM (p < 0.05). SmO₂ was higher in BJ at 70–80% 1RM) and further improved after 72 h of BJ supplementation (p < 0.05). Cardiovascular strain was reduced in BJ, evidenced by lower peak HRs and smaller post-exercise declines in HRV indices (p < 0.05). Post-exercise recovery favored BJ, with faster recovery in jump performance at 24 h and reduced upper-limb DOMS at 24–48 h (p < 0.05). Conclusions: Short-term BJ supplementation enhances high-intensity resistance performance, improves muscle oxygenation, attenuates cardiovascular strain, and accelerates neuromuscular recovery. These benefits highlight its potential as a practical strategy for athletes seeking to optimize training performance and recovery during periods of intense resistance training. Full article

The aim of this work was to determine the impact of pulsed electric field treatment of beetroots on select physicochemical properties of the obtained juice, spray-dried juice, and freeze-dried pomace. Pulsed electric field pretreatment of beetroots was conducted with a different number of pulses (3 or 44 pulses) at a constant electric field strength of E = 1.07 kV/cm, which resulted in the total energy levels of 0.5 and 4 kJ/kg. The juice was dehumidified and air spray-dried with NUTRIOSE^® as a drying carrier at 90/60 °C, while pomace was freeze-dried at 0.63 Pa and a shelf temperature of 20 °C. Pulsed electric field (PEF) treatment caused an increase in pigment content in beetroots and the juice. In the case of powders, the following effects were noted: a decrease in drying efficiency, changed powder color, decreased powder particle diameter. Dried juice and pomace treated with a higher pulsed electric field (PEF) treatment were characterized by the highest hygroscopicity. Full article

Dietary supplements are commonly employed to provide additional nutritional support for athletes. In taekwondo, there is a need for evidence-based analyses to evaluate the effects of dietary supplements on training outcomes, competitive performance, and injury recovery. Taekwondo primarily relies on oxidative metabolism, yet decisive lower-limb attacks depend on non-oxidative pathways. A comprehensive literature search was conducted in PubMed, Scopus, and Web of Science databases in November 2024, utilizing keywords including ‘Dietary Supplements’, ‘Supplements’, ‘Food Supplementations’, and ‘Taekwondo’. Of the 203 articles identified, 26 met the inclusion criteria, collectively assessing the impact of 14 different dietary supplements. Among these studies, eight provided strong evidence that acute ingestion of 3–5 mg/kg of caffeine significantly enhanced athletes’ physical performance and psychological well-being. However, the ergogenic effects of the compound Fufang Ejiaojiang, creatine, sodium bicarbonate, beetroot, vitamins, and long beans require further investigation to validate their efficacy. Additionally, dietary supplements, such as amino acids, turmeric powder, ginger, spirulina, octacosanol, nucleotides, and yogurt, can reduce fatigue, supporting injury recovery, and boosting immune function, although current evidence remains insufficient. Future research should pay closer attention to reporting adverse reactions linked to dietary supplements. Doing so would provide coaches and athletes with more reliable safety information, supporting safer choices and reducing potential health risks. Full article

This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative to synthetic additives while maintaining product stability and consumer acceptability. Biscuits were formulated by replacing spelt flour with 15, 20, and 25% BP. The functional impact of the BP was assessed based on betaine content, macro- and microelements, glycemic index (GI), and acrylamide concentration. Thermal analysis (DSC and TGA) and water activity measurements confirmed the BP’s stability during six months of storage. Increased BP content led to higher betaine levels and mineral enrichment, particularly with potassium and phosphorus among the macroelements and zinc among the microelements. Sensory analysis identified biscuits with 20% BP as the most preferred, maintaining acceptable ratings even after six months. Hardness initially increased with BP incorporation but decreased over time (p < 0.05). The acrylamide content in the BP-enriched biscuits was significantly lower than in control samples and well below the reference safety threshold. Notably, consuming beetroot biscuits did not trigger a sharp postprandial glucose spike, with the GI of the most acceptable sample (20% BP) measured at 49 ± 11. These findings confirm that BP improves the nutritional and sensory characteristics of biscuits while ensuring product safety and stability, supporting its application as a natural functional ingredient in confectionery products. Full article