Search Results (12)

Ultrasound-assisted extraction (UAE) using water as a green solvent is a promising non-thermal technique for the extraction of total dietary fiber (TDF) and betaine from red beetroot (Beta vulgaris L.) peel. Compared to conventional thermal extraction (CE), UAE has proven to be a more efficient alternative method for the extraction of TDF and betaine. The pretreatment of beet was carried out using pulsed electric field (PEF) technology, with the specific energy of the PEF treatment set at 1.6 kJ/kg. To achieve the maximum betaine concentration of 24.80 µg/mL, the optimum UAE parameters were 50% amplitude with an extraction time of 3 min using distilled water as extraction solvent. The optimum TDF yield of 44.07% was achieved at 75% amplitude, 6 min treatment time and 50% ethanol solution as extraction solvent. These conditions can effectively supplement UAE, especially in the extraction of bioactive compounds from red beetroot peel. However, the TDF obtained in the residue must be evaporated for further use, which increases energy consumption. Ethanol concentration had no statistically significant effect (p > 0.05) on the TDF results, suggesting that distilled water could replace ethanol as a solvent in UAE. This substitution offers environmental and economic advantages, as water is more environmentally friendly and less expensive than ethanol. In addition, the use of distilled water eliminates the need to evaporate ethanol, which is particularly advantageous when the extracted material is intended for fortification or improvement of the technological and functional properties of food products. Full article

With the increasing global demand for sustainable and eco-friendly food items, it is imperative to investigate alternate sources of natural pigments. The red beetroot (Beta vulgaris L.) is a traditional food in many countries and a rich bioactive compound known for its beneficial properties. Beetroot peel, a by-product of beetroot food processing, is often discarded, contributing to environmental damage. This research explores the potential of beetroot peel (BP) powder as a natural pigment in food products and its functional benefits. The study focuses on incorporating BP powder into meringues, aiming to create a value-added product with enhanced properties, particularly antioxidant activity. Various amounts of BP powder (4–10%) were added to meringue formulations, and the effects on the resulting meringues’ physicochemical properties, sensory qualities, and phytochemical profiles were assessed during 21 days of storage. The research revealed that BP powder, besides its function as a natural colorant and the pleasing pink hue it imparts to meringues, also enhances antioxidant activity due to its high phenolic concentration. BP powder was also incorporated to enhance the meringues’ overall sensory characteristics, improving their flavor and texture. The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy. Full article

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization. Full article

Agricultural waste from the fruit and vegetable industry is used as an alternative source of animal feed, but detailed investigations are required. The aim of this work was to conduct a physico-chemical characterization, through analytical techniques, of fruit and vegetable wastes such as those of golden apples, red apples, carrots, celery, beetroots, and red potato peels. The bioactive compounds in the samples indicated a high carbohydrate content of 50.38 g/100 g in golden apples and 59.38 mg/100 g of organic acids in celery. In addition, the total phenolic content (TPC, mg gallic acid equivalent/g dry weight) varied between 3.72 in celery and 15.51 in beetroots. The antioxidant capacity values were significant. A thermal analysis showed thermal stability and weight loss, underscoring the composition of the solid samples. An infrared spectroscopy (FTIR) analysis showed C-H, O-H, C=O, and N-H functional groups in non-starchy carbohydrates, organic acids, and proteins. Microscopic techniques revealed the microstructure, particle size, and semicrystalline profile of the samples. The ultrastructure (determined via atomic force microscopy (AFM)) of celery consisted of a smooth and uniform surface with a lignin and cellulose texture. These results highlight the importance of fruit and vegetable waste as an alternative source of essential nutrients and bioactive compounds for animal feed. Full article

Despite the high global production of beetroot (Beta vulgaris L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution. However, large-scale feasibility depends on understanding drying kinetics and optimal storage conditions. This study aimed to investigate the effects of different temperatures in the convective drying of whole beetroot and evaluate the influence of laminated flexible and plastic packaging on flour stability over two months. Drying kinetics were analyzed using five models, with the Page and Logarithm models showing the best fit (R² > 0.99). D_ef values (1.27 × 10⁻⁹ to 2.04 × 10⁻⁹ m² s⁻¹) increased with rising temperatures while drying time was reduced (from 820 to 400 min), indicating efficient diffusion. The activation energy was 29.34 KJ mol⁻¹, comparable to other plant matrices. Drying reduced moisture and increased ash concentration in the flour. The flour showed a good water adsorption capacity and low cohesiveness, making it marketable. Laminated packaging was more effective in controlling physicochemical parameters, reducing hygroscopicity, and maintaining quality over 60 days. In summary, the Page model can predict beetroot drying kinetics effectively, and laminated packaging can control flour stability. Full article

Driven by economic interests, adding adulterations in chili powder is a problem which threatens people’s health. Thanks to its nondestructive, rapid, and portable advantages, electronic nose has more potential to be used for adulteration detection than the traditional methods. An approach for identifying the adulterants in chili powder was proposed in this paper. Firstly, an electronic nose system with 10 gas sensors was designed, and then the response images were drawn based on the response signals of the electronic nose. Afterwards, gas features were extracted from those response images by using a histogram of oriented gradients (HOG) algorithm. Finally, an SVM-based identification model was constructed to achieve the identification of plant adulterants in chili powder. The experimental results showed that the identification accuracy of the adulterant categories (almond shell, red beetroot, and tomato peel) based on the HOG features could reach up to 98.3%, and the identification results for adulterant content were 94.2%, 93.3%, and 95%, respectively. Furthermore, in order to compare the efficiency of the proposed identification approach, the widely used model AlexNet was also investigated and discussed. Full article

In the present study, water extracts from banana and red beetroot peels were evaluated as a potential source of biologically active compounds for the formulation of edible films. Using spectrophotometric and HPLC-DAD methodologies, banana peel extract was found to be a valuable source of dopamine (156.08 mg L⁻¹), while red beetroot peel extract was abundant in red-violet pigments betacyanins (90.1 mg betanin L⁻¹). The biological activity of the extracts was studied by determining their effects on macromolecular models, including DNA (plasmid phiX RF1 DNA), protein (bovine serum albumin), and lipid (linoleic acid) models, as well as on continuous human cell lines of colon cancer Caco-2 and hepatocellular liver cancer Hep G2 at concentrations of 0.2 and 1 mg mL⁻¹. Results showed that the extracts had no adverse effects and both were further used for the formulation of edible films using alginate in combination with three types of plant proteins—rice, peanut, and pumpkin. In general, edible films based on banana peel extract were characterized by better bioactive properties compared with the films based on red beetroot peel extract. The addition of peanut proteins into the formulations resulted in the most desirable bioactive profile of the formulated edible films, including total phenolic content and antioxidant capacity. Aside from the control sample prepared only with the alginate, the highest dopamine content was determined in the film with incorporated pumpkin proteins (10.72 mg g⁻¹ dw), while the sample prepared with peanut proteins was richest in betacyanins (175.58 mg betanin g⁻¹ dw). Full article

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers. Full article

Table beet (Beta vulgaris L.) is a source of the natural red-colored food dye (E162), highly demanded for the broad spectrum of its biological activity. The relevance of this study is dictated by the lack of knowledge about the dynamics of changes in the crop’s betalain content during the growing season, which impedes identifying the optimal timing of harvesting in order to obtain the dye. This paper presents the results of research into betacyanins (BC) and betaxanthins (BX), separately in the peel and flesh of roots, in 15 differently colored table beet accessions from the collection of the N.I. Vavilov Institute (VIR). There was no statistically significant accumulation of betalains in beets during the growing season. The pigment’s significant fluctuations associated with abiotic environmental factors were shown. The ratio of BC/BX in red-colored accessions was measured: 2.65 in the peel and 2.9 in the flesh. Strong positive relationships were found between BC and BX in the peel (r = 0.97) and flesh (r = 0.79) of red-colored biotypes, which stably persisted throughout the growing season. The beetroot peel was more sensitive to temperature changes, in contrast to the flesh. The negative effect of a temperature increase on betalains in red-colored beetroots intensified on the second or third day. The pigment composition of the flesh was less susceptible to the negative impact of increased temperatures, but reacted negatively to rainfall, becoming more expressed on the second or third day. A conclusion was made about the morphotype with high betalain content. Recommended cultivars are mid-ripening, with rounded and medium-sized roots, a large number of narrow leaf blades, and short and thin petioles. Full article

Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams. Full article

The beetroot peels can be a sustainable source of betalains that can dye the wool materials through green processes based on low water and energy consumption. Green chemistry in the extraction of betalains from colored food waste/peels from red beetroot involved the use of water as a solvent, without other additives. In order for the extract obtained to be able to dye the wool, it was necessary to functionalize betalains or even the wool. Three types of sustainable functionalizations were performed, with (1) acetic acid; (2) ethanol; and (3) arginine. For each functionalization, the mechanism that can justify dyeing the wool in intense colors was elucidated. The characterization of the extract was performed with the data provided by UV-VIS and HPLC-MS analyses. The characterization of the wool dyed with the extract obtained from the red beetroot peels was possible due to the information resulting from the FTIR and CIELab analyses. The functionalizations of betalains and wool in acid environments lead to the most intense red colors. The color varies depending on the pH and the concentration of betalains. Full article

The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques (subcritical water extraction, ultrasound- and microwave-assisted extraction). Extracts were analyzed for biological effects in vitro on human hepatic, tongue and colon cancer cell lines. A macrocomponent analysis revealed a notable amount of dietary fiber in banana and beetroot peels (39.0 and 33.6% dmb) and a relatively high content of protein in beetroot peel (18.3% dmb). Regarding the micronutrients-minerals, banana and beetroot peels were shown to be a very good source of potassium (75.06 and 41.86 mg g⁻¹ dmb). Both extracts of banana and beetroot peels obtained by conventional extraction - decoction (100 °C, 20 min) exhibited the highest total phenolic content and antioxidant capacity. Additionally, in banana peel, these extracts were the richest in dopamine content (12.63 mg g⁻¹ dmb). Extraction by infusion (80 °C, 30 min) yielded a beetroot peel extract with the highest total betacyanin content (9.80 mg g⁻¹ dmb). Biological effects in vitro were dose- and time-dependent, as well as influenced by the presence of polysaccharides. Full article