Search

The objective of the research was to study the unilateral effect and aftereffect of 2 to 6 t/ha of diatomite and combined effect and aftereffect of diatomite with manure on the total carbon content in the arable layer of leached chernozem and the yield of vegetable crops in the forest-steppe condi-tions of the Middle Volga region. The studies were conducted from 2014 to 2019. The experiment was deployed in time and across the territory. Studies have established that in view of the effect and af-tereffect of manure, the total carbon content exceeded the initial values by 0.075-0.104%. In the vari-ants with diatomite, the total carbon content at the end of the research exceeded the initial values by 0.012-0.029%. The most significant effect on the accumulation of total carbon was exerted by the combined effect and aftereffect of diatomite with manure. The total carbon content, in view of the effect and aftereffect of diatomite and manure, exceeded the initial values by 0.098-0.122%. The highest effect in terms of impact on yield was provided by the combined effect and aftereffect of diatomite and manure. The yield of winter garlic in view of the effect and aftereffect of diatomite and manure increased by 39.6-66.2%, carrots by 29.6-46.9%, beetroots by 21.0-44.9%.

The aim of this study was to determine the effects of different natural sources of bio coloring agents including pure lycopene, turmeric extract and red beetroot extract powder on the chemical (acidity and peroxide values) and microbiological (coliform, mold and total microbial counts) properties of cow’s milk butter. For this purpose, different dosages of the coloring agents (at three levels) were used and analysis was done after 8 months. Results showed the peroxide index in all the treatments was in the permitted range allowed by the national standard (0.5-1.5 meq/kg). The efficacy of additives to control peroxide and acidity values was in the following order: red beetroot>lycopene>turmeric>control and turmeric>red beetroot>lycopene>control respectively. The best peroxide (0.65 meq/kg) and acidity (0.113%w/w) indexes were observed in treatments containing the highest amounts of red beetroot and turmeric powders. Turmeric extract powder induced significant effect on mold, coliform, and total microbial count in all dosages (p ≤ 0.05) and the count reached respectively to 17, 18, and 960 CFU/mL at the highest dosage level. According to the findings, turmeric was a suitable treatment in view of chemical and microbiological properties and might be considered for future studies.

Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both components, maximizing DPPH radical scavenging activity (SA) and the encapsulation efficiency (EE) based on the total phenolics content. Multi response optimization has indicated that the optimal encapsulation is accomplished when soy protein is mixed with undiluted BJ at a wall:core ratio of 50 g/L for 9.8 min. Applying these conditions, the optimal encapsulate has been produced, where the contents of total phenolics, flavonoids and betalains were 150.71 mg GAE/100 g, 9.31 mg RE/100 g, and 521.28 mg/100 g, respectively, while EE and SA were in accordance with the values obtained by optimization, i.e. 92.48% and 1.01 mmol TE/100 g, respectively, confirming the validity of the optimization process. The resulting encapsulates have favorable physicochemical and functional characteristics and can be potentially applied as natural color additives.

Abstract Red beetroot (Beta vulgaris), as a naturally occurring root vegetable and a rich source of phytochemicals and bioactive compounds, is known for its beneficial roles in the improvement of several clinical and pathologic outcome. Chronic and acute beetroot juice supplementation, as a cost-effective strategy, is proposed to hold promises in controlling diabetes and insulin hemostasis, blood pressure and vascular function, renal health and the possible effect on microbiome abundance. The secondary outcome and physiological response of microbiome abundance modulation included the non- significant fluctuation of systolic and diastolic blood pressures. Also, some studies have suggested a reno-protective property of beetroot juice that is associated with the reduction of mortality rate and favorable changes in kidney’s functional parameters among patients with renal disorders. Similarly, it is shown that the persistent consumption of beetroot juice effectively postpones the postprandial glycemic response and decreases the blood glucose peak. The significant blood pressure lowering effect has been seen among normotensive subjects, which tend to be more considerable among hypertensive individuals and progressive among overweight adults. Within this context, this review aims to provide a comprehensive overview on the therapeutic applications of beetroot juice in metabolic disorders and theirs underlying mechanisms. Despite the inconsistencies in the set of results from the reviewed studies, there is no doubt that further contributing factors must be investigated more deeply in future studies.

A pot experiment was conducted to study the effect of goat manure and sugarcane molasses on the growth and yield of beetroot (Beta vulgaris L.) in sandy regosol. The experiment was laid out in a completely randomized design (CRD) with six treatments. The treatments included inorganic fertilizer (T1), 10 t/ha of goat manure alone (T2) and also 10 t/ha of goat manure and 50% triple superphosphate (TSP) with 1-4 t/ha of sugarcane molasses (T3-T6). The results showed that plant growth parameters (leaf length, leaf petiole length, leaf width, leaf number, fresh weight and dry weight of leaves) were significantly varied among the treatments. There was a significant difference in the diameter of beetroot among the treatments. Significant differences (P

IntroductionNitrate supplementation in the form of beetroot juice (BRJ) ingestion has been shown to improve exercise tolerance during acute hypoxia, but its effect on exercise physiology remains unstudied during sustained terrestrial high altitude exposure. We hypothesized that performing exercise at high altitude would lower circulating nitrate and nitrite levels and that BRJ ingestion would reverse this phenomenon while concomitantly improving key determinants of aerobic exercise performance.MethodsTwenty seven healthy volunteers (21 male) underwent a series of exercise tests at sea level (SL, London, 75 m) and again after 5–8 days at high altitude (HA, Capanna Regina Margherita or “Margherita Hut,” 4,559 m). Using a double-blind protocol, participants were randomized to consume a beetroot/fruit juice beverage (three doses per day) with high levels of nitrate (∼0.18 mmol/kg/day) or a nitrate-depleted placebo (∼11.5 μmoles/kg/day) control drink, from 3 days prior to the exercise trials until completion. Submaximal constant work rate cycle tests were performed to determine exercise efficiency and a maximal incremental ramp exercise test was undertaken to measure aerobic capacity, using breath-by-breath pulmonary gas exchange measurements throughout. Concentrations of nitrate, nitrite and nitrosation products were quantified in plasma samples collected at 5 timepoints during the constant work rate tests. Linear mixed modeling was used to analyze data.ResultsAt both SL and HA, plasma nitrate concentrations were elevated in the nitrate supplementation group compared to placebo (P < 0.001) but did not change throughout increasing exercise work rate. Delta exercise efficiency was not altered by altitude exposure (P = 0.072) or nitrate supplementation (P = 0.836). V̇O2peak decreased by 24% at high altitude (P < 0.001) and was lower in the nitrate-supplemented group at both sea level and high altitude compared to placebo (P = 0.041). Dietary nitrate supplementation did not alter other peak exercise variables or oxygen consumption at anaerobic threshold. Circulating nitrite and S-nitrosothiol levels unexpectedly rose in a few individuals right after cessation of exercise at high altitude.ConclusionWhilst regularly consumed during an 8 days expedition to terrestrial high altitude, nitrate supplementation did not alter exercise efficiency and other exercise physiological variables, except decreasing V̇O2peak. These results and those of others question the practical utility of BRJ consumption during prolonged altitude exposure.

Beetroot juice (BRJ) has been demonstrated to decrease blood pressure (BP) due to the high inorganic nitrate content. This pilot randomized crossover trial aimed to investigate the effect of two different high nitrate vegetable juices on plasma nitrate concentrations and BP in healthy adults. Eighteen healthy volunteers were randomized to receive 115 ml of BRJ or 250 ml of green leafy vegetable juice for 7 d which contained similar amounts of nitrate (340 mg) daily. Blood samples were collected, and clinic BP measured at baseline and at the end of each juice consumption. Daily home BP assessment was conducted 2 h after juice consumption. Nitrate and nitrite concentrations were analysed using a commercially available kit on a Triturus automated ELISA analyser. Hills and Armitage analysis was used for the two-period crossover design and paired sample t-tests were performed to compare within-group changes. Plasma nitrate and nitrite concentrations significantly increased and there was a significant reduction in clinic and home systolic blood pressure (SBP) mean during the BRJ period (P-values 0⋅004 and 0⋅002, respectively). Home diastolic blood pressure (DBP) reduced significantly during green leafy vegetable juice consumption week (P-value 0⋅03). The difference between groups did not reach statistical significance during the formal crossover analysis adjusted for period effects. BRJ and green leafy vegetable juice may reduce SBP or DBP, but there was no statistically significant difference between the two juices, although this was only a pilot study.

Due to the high content of bioactive substances, beetroot and its preserves might be a valuable constituent of a diet. Research into the antioxidant capacity and content of nitrate (III) and (V) in beetroot-based dietary supplements (DSs) worldwide is limited. The Folin–Ciocalteu method, CUPRAC, DPPH, and Griess methods were used to determine total antioxidant capacity, total phenolic content, nitrites, and nitrates content in fifty DSs and twenty beetroot samples. Moreover, the safety of products was evaluated because of the concentration of nitrites, nitrates, and the correctness of labelling. The research showed that a serving of fresh beetroot provides significantly more antioxidants, nitrites, and nitrates than most daily portions of DSs. Product P9 provided the highest dose of nitrates (169 mg/daily dose). However, in most cases, the consumption of DSs would be associated with a low health value. The acceptable daily intake was not exceeded in the cases of nitrites (0.0015–0.55%) and nitrates (0.056–48%), assuming that the supplementation followed the manufacturer’s recommendation. According to European and Polish regulations, 64% of the products tested did not meet all the requirements for labelling food packaging. The findings point to the need for tighter regulation of DSs, as their consumption might be dangerous.

Recently, red beetroot has attracted attention as a health-promoting functional food. Studies have shown that beetroot administration can reduce blood pressure and ameliorate parameters of glucose and lipid metabolism; however, mechanisms underlying these beneficial effects of beetroot are not yet fully understood. In the current study, we analysed the effects of beetroot on parameters of glucose and lipid metabolism in two models of metabolic syndrome: (i) transgenic spontaneously hypertensive rats expressing human C-reactive protein (SHR-CRP rats), and (ii) hereditary hypertriglyceridemic (HHTg) rats. Treatment with beetroot juice for 4 weeks was, in both models, associated with amelioration of oxidative stress, reduced circulating lipids, smaller visceral fat depots, and lower ectopic fat accumulation in the liver compared to the respective untreated controls. On the other hand, beetroot treatment had no significant effects on the sensitivity of the muscle and adipose tissue to insulin action in either model. Analyses of hepatic proteome revealed significantly deregulated proteins involved in glycerophospholipid metabolism, mTOR signalling, inflammation, and cytoskeleton rearrangement.

Beets (Beta vulgaris L.) are a source of numerous bioactive compounds, including betalain pigments, phenols, and saponins. The bioactive compounds show neuroprotective properties due to their antioxidant activity (they protect cells against oxidative stress caused by the overaccumulation of reactive oxygen species), anti-inflammatory effects, and the ability to lower the activity of acetylcholinesterase. The most common pigment present in beetroot is betanin. Scientists have repeatedly demonstrated the antioxidant activity of this compound, which is capable of protecting the cell membrane of neurons against peroxidation. The phenolic compounds present in the root showed the same effect. Phenolic acids are the most prevalent group of such compounds, including gallic, ferulic, and vanillic acids. It has been shown that neurodegenerative diseases induced artificially (e.g., with sodium fluoride or trimethyltin chloride) are reversed by the administration of betanin. A similar protective effect has been demonstrated in streptozotocin-induced disease models. For example, the administration of vanillic acid improved spatial learning ability. Hence, processed beetroot (juices, jams, etc.) can offer viable benefits in preventing neurodegenerative diseases such as Alzheimer’s disease (AD). The following review presents a detailed summary of the current state of knowledge regarding the most important bioactive compounds present in beetroots and their applicability in AD prevention and support therapy.

Beetroot (Beta vulgaris L.) is an important root vegetable crop and a valuable food source of micronutrients and bioactive constituents. In this study, the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during simulated gastrointestinal digestion was investigated, as well as the antioxidant activity of the final fractions of each phase of the process. Mineral elements were analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES), organic acids by ultra-fast liquid chromatography with photodiode array detection (UFLC-PDA), and betacyanins by liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-ESI/MSn). The oxidative hemolysis inhibition assay was used to assess the ex vivo antioxidant activity. The bioaccessibility of minerals at the end of gastrointestinal digestion ranged from 43 to 65%, depending on the mineral element. Among these, Mg was the most bioaccessible, while Ca and Fe had the lowest bioaccessibility. For organic acids, a major release during digestion was observed for quinic acid. It was also found that betanin (the major betalain in beetroot) was highly unstable during the digestion process, probably due to its hydrophilic nature, which agreed with the significant (p < 0.05) decrease in antioxidant/antihemolytic activity. These results suggest that beetroot antioxidant compounds are unstable under gastrointestinal conditions, and could be useful for future development of novel and more stable beetroot food formulations.

Relevance. An important feature that determines the technological qualities of varieties and hybrids of beetroot is an erect, compact leaf rosette that persists until the end of the vegetation of plants. In this regard, much attention is paid to the selection of resistance to diseases affecting the leaves of plants, including Cercospora beticola Sacc. When creating resistant to Cercospora interline hybrids based on CMS, the selection of parent components plays an important role. In agroclimatic conditions of the Moscow region, Cercospora on industrial beetroot rarely reaches an economically significant threshold of harmfulness. However, in 2019, epiphytic development of Cercospora on summer first-year crops was observed in the block film greenhouse of the «Federal Scientific Vegetable Center», which allowed to assess the promising breeding material.Material and method. Phytomonitoring on beetroot plantings and sowing of the experimental production Department of the «Federal Scientific Vegetable Center» growing was carried out by methods of visual diagnostics and microscopy. Cercospora lesion in the breeding nursery was evaluated on an 11-point scale, the ranking of samples into five groups of resistance - according to the degree of disease development (R%). Analyzed: 28 sterile lines (А); 13 fertile lines of fixers (В); 25 lines of pollinators (С) and 38 hybrid F1 (АхВхС).Results. It was found that more than half of the studied lines were receptive to Cercospora. The share of relatively resistant lines was 13%. Most of them (8%) are ms - lines « obtained by pollination of CMS with mf-lines В. A close relationship (r=0.86-0.89) between the index of lesion of fixators and the degree of disease development of ms- lines was revealed, in some simple combinations a positive effect of heterosis on resistance to Cercospora relative to mf-В was noted. In the submitted sample F1 hybrids mainly observed between the nature of inheritance according to the degree of disease development (R, %), mixed effects the base line stability of pollinator mf-С (r=0,32) and a closer correlation of the stability of hybrid offspring the F1 with the resistant parent ms-line А (r=0.55). As a result of the evaluation, the most resistant to Cercospora ms- and mf-lines and derived from them hybrid F1, among which only 9% were included in the group of relatively resistant to C. beticola.

In the developing world, the twin challenges of depleted health and growing issue of food waste management loom large, demanding simultaneous attention and innovative solutions. This review explores how these issues can be effectively mitigated while shedding light on the transformative impact of food waste valorization on health management. A spotlight is cast on vitamin A deficiency (VAD), an acute public health concern, especially prevalent in South Asia, driven by economic constraints, sociocultural factors, inadequate diets, and poor nutrient absorption. VAD's devastating effects are exacerbated by limited education, lack of sanitation, ineffective food regulations, and fragile monitoring systems, disproportionately affecting children and women of childbearing age. Recent studies in South Asian countries have revealed rising rates of illness and death, notably among children and women of childbearing age, due to VAD. To address inadequate dietary intake in children utilizing vegetable waste, particularly from carrots and beetroot, which are rich in β-carotene, and betalains, respectively, offers a sustainable solution. Extracting these compounds from vegetable waste for supplementation, fortification, and dietary diversification could significantly improve public health, addressing both food waste and health disparities economically. This approach presents a compelling avenue for exploration and implementation. In summary, this review presents an integrated approach to tackle health and food waste challenges in the developing world. By tapping into the nutritional treasure troves within vegetable waste, we can enhance health outcomes while addressing food waste, forging a brighter and healthier future for communities in need., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Previously, beetroot is mainly consumed as a food additive. In recent years, the beetroot, especially the betalains (betanin) and nitrates it contains, now has received increasing attention for their effective biological activity. Betalains have been proven to eliminate oxidative and nitrative stress by scavenging DPPH, preventing DNA damage, and reducing LDL. It also has been found to exert antitumor activity by inhibiting cell proliferation, angiogenesis, inducing cell apoptosis, and autophagy. In some chronic diseases, nitrate is the main component for lowing blood lipids, glucose, and pressure, while its role in treating hypertension and hyperglycemia has not been clearly stated. Moreover, the intake of nitrate‐rich beetroot could enhance athletic performance and attenuate muscle soreness in certain types of exercise. The objective of this review is to provide sufficient evidence for the clarification of health benefits of beetroot, especially in the aspect of biooxidation, neoplastic diseases, some chronic diseases, and energy supplementation. [ABSTRACT FROM AUTHOR]

Cervical cancer is the fourth leading cause of cancer mortality in women worldwide. Beetroot (Beta vulgaris L.) has bioactive compounds that can inhibit the progression of different types of cancer. To analyze the antiproliferative effects of beet leaf and root extracts, we performed MTT, clonogenic survival, cell cycle analysis, Annexin/PI labeling, and western blotting. Here, we report that 10 and 100 μg/ml of root and leaf extracts decreased cell viability and potentiated rapamycin and cisplatin effects while decreased the number of large colonies, especially at 10 μg/ml (293.6 of control vs. 200.0 of leaf extract, p =.0059; 138.6 of root extract, p =.0002). After 48 hr, 100 μg/ml of both extracts led to increased sub‐G1 and G0/G1 populations. In accordance, 100 μg/ml of root extract induced early apoptosis (mean = 0.64 control vs. 1.56 root; p =.048) and decreased cell size (p <.0001). Both extracts decreased phosphorylation and expression of mechanistic Target of Rapamycin (mTOR) signaling, especially by inhibiting ribosomal protein S6 (S6) phosphorylation, increasing cleaved poly(ADP‐ribose) polysomerase 1 (PARP1) and Bcl‐2‐like protein 11 (BIM), and decreasing cyclin D1 expression, which regulates cell cycle progression. Here, we demonstrate that beetroot and leaf extracts could be an efficient strategy against cervical cancer. [ABSTRACT FROM AUTHOR]

The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0–14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml−1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml−1) and betalain content of 10.85 mg 100 g−1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days. [ABSTRACT FROM AUTHOR]

Inorganic nitrate is one of the most effective compounds in beetroot for improving cardiovascular function due to its conversion to nitric oxide in the body. This review and meta-analysis aimed to investigate the role of beetroot inorganic nitrate supplementation on adults' cardiovascular risk factors. We conducted a systematic literature review of articles published without time limitation until November 2020 in PubMed, Embase, ISI Web of Science, Scopus, Cochrane Library, and gray literature databases. We included the original randomized clinical trials (RCTs) in which the effect of beetroot inorganic nitrate supplementation on endothelial function, arterial stiffness, and blood pressure was studied. 43 studies were included for qualitative synthesis, out of which 27 were eligible for meta-analysis. Beetroot inorganic nitrate supplementation significantly decreased Arterial Stiffness (Pulse Wave Velocity (−0.27 m/s, p = 0.04)) and increased Endothelial function (Flow Mediated Dilation: 0.62%, p = 0.002) but did not change other parameters (p > 0.05). Beetroot inorganic nitrate supplementation might have a beneficial effect on cardiovascular risk factors. Further high-quality investigations will be needed to provide sufficient evidence. • Inorganic nitrate is one of the most effective compounds in beetroot. • Nitrate is converted to nitric oxide in the body. • Beetroot supplementation have beneficial effect on cardiovascular function. [ABSTRACT FROM AUTHOR]

Background. Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications. Materials and methods. Stirred yoghurt samples were prepared, enriched with probiotics, and fortified with either 1% or 2% of the fine powder of beetroots. The chemical, physical, sensorial, and microbial properties of the yoghurt samples were studied over a 15-day storage period. The total phenolic compounds, flavonoids, antioxidant activity as well as the reducing power of the dried beetroot and the yoghurt samples were assessed. The prepared yoghurt samples were evaluated in type 2 diabetic rats. Results. Fortification with beetroot led to an increase of the total phenolic compounds, antioxidant activity, and the probiotic counts in the prepared yoghurt. The intervention with the prepared yoghurt samples resulted in an increase in the number of beneficial bacteria in diabetic rats' feces, hypoglycemic effect, and suppression in the elevation of C-reactive protein (CRP) and thyroid stimulating hormone (TSH). Conclusion. This study suggests that stirred yoghurt enriched with probiotics and fortified with beetroot have therapeutic potential for type 2 diabetes. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chemistry & Technologies is the property of Oles Honchar Dnipro National University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration methods. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation ow rate (400 L h-1) and feed temperature (30 oC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg·L-1, 360.07±8.43 mg·L-1, 987.79±19.18 mg·L-1, 642.06±14.78 mg·L-1(pure water); 206.62±1.37 mg·L-1, 339.72±2.89 mg·L-1, 972.72±47.49 mg·L-1, 745.97±25.45 mg·L-1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications. [ABSTRACT FROM AUTHOR]

Beta vulgaris L. is a vegetable most commonly consumed in salads and has been shown to possess multiple benefits. This research was carried out to observe the effects of Beta vulgaris powder at different doses orally in albino rabbits on liver biochemical parameters and coagulation. The study was carried out on albino rabbits which were divided into three groups designated as Group I (administered distilled water) Group II and III (administered beetroot powder at 500mg/kg and 1000mg/kg dose respectively) orally for 2 month duration. The sample was withdrawn at day 0, 30th and 60th day through cardiac puncture. The results showed that both doses of Beta vulgaris were considered safe for use as all the liver parameters were significantly decreased compared to control. Among both doses 500mg/kg dose was considered safer as it reduced the parameters significantly compared to 1000mg/kg dose. Blood coagulation factors at both the doses showed significant increase which was in reference range. Beta vulgaris is a highly beneficial dietary product with ample amount of flavonoids and anti-oxidant agents which might help in improving the liver function and also play a role in coagulation by increasing both fibrinogen levels and prothrombin time. [ABSTRACT FROM AUTHOR]

Featured Application: Powders obtained from freeze-dried fermented pomace can be used as a source of pigment and LAB. After analysis, it could be stated that future tests for drying conditions, of convective drying as well as freeze-drying, are needed to obtain higher concentrations of bacteria. Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used. [ABSTRACT FROM AUTHOR]

Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h-1) and feed temperature (30 ºC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L-1, 360.07±8.43 mg.L-1, 987.79±19.18 mg.L-1, 642.06±14.78 mg.L-1 (pure water); 206.62±1.37 mg.L-1, 339.72±2.89 mg.L-1, 972.72±47.49 mg.L-1, 745.97±25.45 mg.L-1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.

This work investigated the biochemical effects of processing methods on the nutritional profile of beetroot supplement diet. The beetroot samples were processed by roasting and boiling, then grouped into raw, roasted, and boiled. Standard methods were adopted for the determination of the phytochemical, proximate and trace mineral compositions of the raw, roasted, and boiled samples. The phytochemical compositions showed flavonoid (10.99, 9.56 and 7.39 %), Alkaloid (3.23, 4.01 and 2.99 %), Saponins (5.02, 3.84 and 4.85 %), Phenols (0.21, 0.15 and 0.23 %), Tannins (0.19, 0.08 and 0.07 %) respectively. Proximate analysis composition showed Moisture (70.23, 65.23 and 73.98 %), Crude protein (16.10, 14.00 and 9.80 %), Crude fat (0.52, 0.72 and 0.28 %), Ash (2.10, 3.21 and 1.89 %), Crude fibre (2.22, 2.56 and 2.01 %), Carbohydrate (8.53, 14.93 and 12.04 %) for the raw, roasted, and boiled samples respectively. The mineral analysis indicated Fe (1.20, 1.19 and 1.08 mg/kg), Zn (0.43, 0.54 and 0.77 mg/kg), Cu (0.04, 0.72 and 0.07 mg/kg), Mn (0.16, 0.14 and 0.03 mg/kg), Se (0.03, 0.13 and 0.11 mg/kg) for the raw, roasted, and boiled beetroot respectively. The result of this study suggests that processing methods could lead to nutrient loss of biomolecules.

The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red pepper were selected for this purpose. These vegetables were subjected to a spontaneous lactic fermentation process. After the process, the vegetables were freeze-dried, and their structure and selected properties (color, dry weight, and the number of lactic acid bacteria) were determined. Fermented vegetables were found to differ from their raw sources in structure and color, the main discrepancies being shown by the b* factor (yellow-blue). Root vegetables had smaller pores of structure in the freeze-dried samples than red peppers. The freeze-drying process did not affect the number of bacteria. It can be concluded that both the fermentation and the freeze-drying processes affected the structure of the selected vegetables. All tested vegetables can be fermented and freeze-dried without major changes in color and microbiological properties and can be used as a potential source of lactic acid bacteria and health-promoting pigments, e.g., in the form of chips. In addition, their shelf life is extended.

Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry’s goals is to improve its quality in the context of healthiness and physical parameters. Consumers’ perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.

The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.

The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (Cucurbita pepo L.), tomato (Solanum lycopersicum L.), and beetroot (Beta vulgaris L.). Blended roasted pumpkin, blended roasted beetroots, and baked tomatoes were used in the experiment. The evaluation of sensory quality was conducted using the QDP (Quantitative Descriptive Profiling) method and a hedonic evaluation by consumers was also performed. In the experiment, colour parameters were measured in the CIE L*a*b* system, and the total polyphenol content and the total antioxidant capacity were established. The test results showed that a vegetable addition of a level of up to 25% of different vegetables such as pumpkin, tomato, and beetroot to gingerbread provides an adequate effect on the sensory quality of the product while still being acceptable to consumers. Moreover, it increases the functional properties of the finished product (p < 0.01). The gingerbread dough with the addition of tomato (25%) contained the highest amount of polyphenols −40 mg GAE/100 g, and the gingerbread dough with the pumpkin addition was characterized by the highest total antioxidant activity at a mean value of 0.475 μM TEAC/g of product.

Although beet stalks and leaves are not consumed and are usually discarded, they are an important source of bioactive flavonoids possessing antioxidant and anti-inflammatory activity. The aim of this study was to assess the effect of supplementation with beet stalks and leaves on metabolic parameters and glucose homeostasis in mice exposed to a high-fat diet. Six-week-old male Swiss mice were randomly divided into five experimental groups submitted to either standard diet (CT) or high-fat diet (HF), and HF-fed mice were subdivided into three treatment groups supplemented with oven-dehydrated beet stalks and leaves (SL), lyophilized beet stalks and leaves (Ly) or beet stalk and leaf extract (EX). Supplementation with SL promoted a mild improvement in the glucose homeostasis and decreased the protein levels of TNFα with no alterations in hepatic triglyceride content. It remains to be clarified if the enhancement in the glucose homeostasis observed in HFSL could be a consequence of improvement in pancreatic insulin secretion and/or glucose uptake from skeletal muscle and white adipose tissues.

Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder, since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study, could be a useful tool to predict the minimal losses during processing, and gives the possibility to improve and select the food products where this kind of natural colorant can be applied.

Drying is an important method of preservation of wet materials and is applicable to a wide range of industrial and agricultural products. Dried products have limited deterioration rates, due to the low water activity, are easily transported and stored because of the reduced volume, and have no need of refrigeration, representing energy economy. The purpose of the present study was to develop a model to describe the heat and mass transfer during the drying of beetroot. Temperature, moisture content, and shrinkage of a beetroot disc were simulated during drying at three different air temperatures (50, 60, and 70 °C). Simultaneous heat and moisture diffusion equations were solved along with convective boundary conditions, using a simulation language, MATLAB, based on finite difference technique. Shrinkage, variable thermal properties and moisture diffusivity were considered in the simulation. The simulated results matched satisfactorily with measured temperature and moisture content of the beetroot during drying. [ABSTRACT FROM AUTHOR]

Summary: The present study aims to develop through casting, functional composite edible films based on pectin using beetroot powder and red cabbage powder as fillers obtained from by‐products of plant tissue industrialisation. Physico‐chemical, mechanical, thermal properties and colour stability of the films along 30 days of storage (5–45 °C; absence of light) were evaluated. The moisture and the stress at break decreased, and the intensity of red colour and the hydrophobicity increased with the presence of fillers. According to the FTIR results, there was a good compatibility between matrix and fillers in the composites. Pectin films generated an enhanced stability of red colour after 30 days of storage at 5 and 25 °C and, in general, after 16 days for 45 °C, showing their suitability to be used as colouring agents for edible food packaging applications. [ABSTRACT FROM AUTHOR]

Beetroot ethanolic extract contains active compounds and valuable elements such as phenols, carotenoids, alkaloids, tannin, flavonoids, and vitamins B3, B9, B6, and C. Quality characteristics and microbiological activity, texture, and colour were examined in the storage process at refrigerated temperature (up to 9 days at 4±2 °C) of beef burger pads made directly and encapsulated in alginate beads of Beta vulgaris subsp. (BVE). Over time, the Encaps-SDW and SDW (Control Samples) total mesophile bacteria counts peaked at CFU 8.61±0.22 and 8.74±0.17 log CFU/g, respectively, during storage (9 days). The lowest values (p < 0.05) were shown in the Encaps-BVE and BVE samples, with 7.23±0.12 and 6.58±0.09 log CFU/g, respectively. However, the differences between all samples were significant (p<0.05), the BVE extract strongly inhibited Enterobacterial growth, with values on average two log units lower in BVE and Encaps-BVE than SDW and Encaps-SDW samples (control samples). Also, the addition of BVE extract kept the pH of beef minced nearly constant during storage; however, the pH value of control samples increased significantly (p<0.05). Furthermore, samples containing Encaps-BVE showed a more consistent trend in terms of texture and colour characteristics during the storage period than the other treatments, indicating the importance of using it as a natural preservative in meat product formulations to preserve quality standards and preservation. [ABSTRACT FROM AUTHOR]

Beetroot is a health-promoting vegetable packed with essential components like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols, saponins, triterpenes, and betalains. These bioactives are responsible for the pharmacological properties of beetroot along with antibacterial and antioxidant properties. It is also utilized as a natural colorant or additive in products like desserts, ice cream, and yogurt. In the current review nutritional aspect of beetroot has been discussed, and the article aims at giving an overview of processing and preservation of beetroot by using thermal processing techniques, freezing, microwave, ultrasounds, high-pressure processing, high-pressure carbon dioxide, pulsed electric field, cold plasma and irradiation along with encapsulation of beetroot extracts using spray drying and freeze drying. In addition, the article also covers different beetroot value-added products like jam, jelly, powder, chips, yogurt, candy, ice cream, ready-to-drink juice, wine, and noodles. This review is the first of its kind to summarize and discuss various processing techniques and value addition methods for beetroot used in different works of literature, making it easy for food processors and scientists to have a glance. Though thermal processing techniques do inactivate microbes and enzymes in beetroot, they degrade the bioactive and colouring compounds present. Processing techniques like microwave, ultrasounds, high-pressure processing, high-pressure carbon dioxide, cold plasma technology, pulsed electric field, and irradiation can help in increasing its shelf life along with aiding extraction, drying, and bringing modifications in food matrix without affecting the bioactives present in beet. Freezing as a pretreatment has been found to be effective in reducing drying time. Beetroot can also be converted into stable microcapsules using spray dryer and freeze dryer. Converting beetroot into more convenient forms like jam, jelly, powder, chips, and other products can help consumers to get their nutrition from these different products. Value addition can also help in increasing its market opportunities and economic value. [Display omitted] • This article appraises beetroot bioactive compounds shows medicinal and therapeutic effects. • Spray drying helps in encapsulation of beetroot extracts. • Thermal processing may lead to microbial and enzyme inactivation in beetroot. • It includes non-thermal processing techniques for assisted drying, extraction and preservation of beetroot. • Value added products from beetroot: jam, jelly, candy, powder etc. [ABSTRACT FROM AUTHOR]

Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determsined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve. [ABSTRACT FROM AUTHOR]

Due to the adverse effects of artificial food additives, pigments from natural sources have begun to increase. This study aimed to examine the antibacterial effects of beetroot containing betalain pigment against ESBL producing clinical isolates. Quantitative measurements of the betalain pigment in beetroot extract were performed using spectrophotometer. The results revealed that, red beet betalains pigment extracted by ethanol extract was more stable at pH 5. In the case of Temperature, 30°C was suitable of stability of betalains. Meanwhile, confirmed clinical isolates were subjected to with ESBL characterization and then inhibited the potential isolates with betalains pigments by agar well diffusion method. Results revealed that direct crude extract of betalain having the antibacterial activity highly against K. pneumonia and E. faecalis. From the findings, it can be clearly noted that the betalains is a promising source of natural antimicrobial agent and definitely provides an alternative towards synthetic antimicrobial agents. [ABSTRACT FROM AUTHOR]

Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 °C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 °C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency. [ABSTRACT FROM AUTHOR]

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C. [ABSTRACT FROM AUTHOR]

Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder, since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study, could be a useful tool to predict the minimal losses during processing, and gives the possibility to improve and select the food products where this kind of natural colorant can be applied. [ABSTRACT FROM AUTHOR]

Introduction. The aim of the research is to investigate the influence of different drying methods, including freeze drying, vacuum drying, microwave drying and microwave vacuum drying, on the bioactive compounds and antioxidant activity of beetroots. Materials and methods. Bioactive compounds and antioxidant activity of dried beetroots prepared by freeze drying (FD), vacuum drying (VD), microwave drying (MD), and microwave vacuum drying (MVD) were investigated. Moisture analyzer was used to determine moisture content of beetroots. Beetroot powder was extracted three times with 50% ethanol (v/v). Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total phenolic, and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2′-azino-bis-(3- ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of dried beetroots. Results and discussion. Drying methods significantly affected the drying time, bioactive compounds and antioxidant activity of beetroots. The shortest drying time (0.56±0.01 h) was occurred at MVD, while FD required the longest drying time of 29.67±0.58 h. There was no significant difference in the final moisture content of dried beetroots prepared by different drying methods. It was found that the dried beetroots prepared by VD showed the highest ascorbic acid content of 8.73±0.23 mg/g, and the beetroots dried by FD displayed the highest betaxanthin content of 2.57±0.01 mg/g, while the beetroots obtained by MD showed the lowest betacyanin content of 2.98±0.02 mg/g, and FD led to significantly lower total phenolic content of beetroots in comparison with other drying methods. In terms of antioxidant activity, the beetroots prepared by MD and MVD showed significantly higher DPPH radical scavenging activity than the beetroots prepared by VD and FD. Meanwhile, the beetroots obtained by VD exhibited the largest ABTS radical scavenging activity of 17.22±0.35 mg trolox equivalent (TE)/g. Besides, the beetroots prepared by MVD displayed the highest FRAP value of 13.36±0.17 mg TE/g. Compared to beetroots prepared by other drying methods, the beetroots prepared by FD showed the lowest FRAP, DPPH and ABTS values, indicating the weakest antioxidant activity. Conclusions. Considering the drying time, bioactive compounds and antioxidant activity, MVD is recommended to prepare dehydrated beetroots, which can reduce drying time and better preserve bioactive compounds and antioxidant activity of beetroots. [ABSTRACT FROM AUTHOR]

Vegetables are rich sources of minor compounds with antioxidant properties, represented by substances of various chemical nature: polyphenols, tocopherols, carotenoids, sulfides, mineral compounds, plant pigments, etc. Among vegetables with a proven effect on the physiological functions of the human body, beetroot (Beta vulgaris L.) occupies one of the first places, and betalain pigments, which are responsible for the rich red-crimson color of beets, have pronounced antioxidant properties. To use beetroot for food, it is traditionally required preliminary heat treatment of root crops - boiling or baking until soft, while betalain pigments, as thermolabile components, degrade during processing. The study of the influence of various modes of culinary processing on the preservation of betalain pigments in semi-finished beet products is a vital task for increasing of nutritive value of ready food. The aim of this work was the assessment of the effect of heat treatment parameters (temperature, humidity, contact with the environment, duration of processing) on the keeping of betalain pigments and on the summary oxidant capacity in semi-finished beetroot products. The materials for this study were commercial batches of the fresh table beet, semi-finished products prepared using various methods of heat treatment: traditional cooking in water (98 ± 2 0C), steam convection heating (120 ± 2 0?), low-temperature slow cooking in Termomix (86 ± 2 0C) and freezing (-18 ± 2 0C). The mass fraction of dry substances was determined by drying in a laboratory oven at a temperature of 105 0C to constant weight. The content of betalain pigments was determined with using a serial spectrophotometer PE-5300VI at wavelengths of 480 nm (betaxanthin) and 535 nm (betanin). Investigations of the summary oxidant capacity in semi-finished products from beets after heat treatment were carried out by a coulometric method according to the certified method (MVI.01-44538054-07) on a serial coulometer "Expert-006". Ascorbic acid, which occupies an intermediate position among antioxidants of polyphenolic and non-phenolic nature was chosen as an indicator of summary oxidant capacity. The experiment was carried out in five reiteration. The results were processed by the methods of mathematical statistics. The experiment was carried out in five reiteration. The results were processed using the STATISTICA application package. It was found that heat treatment of beets leads to the loss of betalain pigments in comparison with the initial raw material. The intensity of losses is influenced by the processing method, therefore, with different processing modes, betanin losses range from 20.5% (cooking in Thermomix) to 40.5% (boiling in water); loss of betaxanthin ranged from 16.3% to 54.7%, respectively. To compare the results of the study of different samples, the pigment content was calculated on a dry matter basis. Decrease dynamics the antioxidant activity of samples depends on the temperature and duration of processing and storage of semi-finished products and ranged from 16.9% (steam convection treatment) to 44.1% (cooking in water). When stored in a refrigerator at a temperature of 4 ° C for 7 days, the amount of betaxanthin in semifinished products from boiled beets decreased by 30%, and betanin - by 21.5%. The use of resource-saving low-temperature beet processing technologies allows to minimize the loss of betalain pigments, which are natural antioxidants, and to preserve the nutritional value of finished beet. products. The indicator of the total antioxidant activity makes it possible to judge the nutritional value of plant products and can be used to monitor compliance with the technology and storage conditions of culinary products in public catering. [ABSTRACT FROM AUTHOR]

Considering its capacities, the generative system of Beta vulgaris L. is regarded as highly productive. While inbreeding, the reproductive potential of cross-pollinated beet plants with gametophytic self-incompatibility (SI) changes significantly and is determined by a joint effect of multiple factors including the level of inbred depression. In the present study, original data have been obtained revealing relationships between inbred beet seed productivity, its self-incompatibility and microgametophyte parameters, which is crucial for developing and maintaining constant fertile beet lines. It has been discovered that inbred depression increases the number of sterile microgametes and anomalous pollen grains, reduces pollen fertility and the length of pollen tubes. As a result, the seed yield in inbred beet progeny, including SI ones, reduces significantly just after the third inbreeding. At the same time, highly productive inbred beet is characterized by a lower rate of pollen tube growth in vitro. In inbred plants, there is no close relationship between pollen viability and seed productivity, because the elimination of germinated male gametes and degeneration of seed embryos may go over the entire period of fertilization starting its progamic phase. The SI plants have more degenerating embryos than self-fertile ones, but seed vessel outgrowth in the seeds with abortive embryos makes them morphologically similar to fertile seeds. For that reason, when assessing inbred beet plants based on their self-incompatibility/self-fertility, one should consider the qualitative characteristics of the seeds. Using the method of recurrent selection based on such factors as seed productivity, pollen tube length and field germination rate increase the output of plant forms with a potentially high self-compatibility in their progeny. To support such genotypes in the progeny, one has to, starting from the third inbreeding, perform sib crossing to reduce the negative effect of inbred depression and self-incompatibility.

Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination, due to their daily consumption, if the cereals used contain these toxins. Only the fraction of the contaminant that is released from the food is bioaccessible and bioavailable to produce toxic effects. Foods with bioactive compounds vary widely in chemical structure and function, and some studies have demonstrated their protective effects against toxics. In this study the bioaccessibility and bioavailability of three legislated mycotoxins (AFB1, OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% Beta vulgaris, were evaluated. Bioaccessibility of these three mycotoxins from wheat bread and red beet bread enriched individually at 100 ng/g was similar between the breads: 16% and 14% for AFB1, 16% and 17% for OTA and 26% and 22% for ZEN, respectively. Whereas, when mycotoxins were co-present these values varied with a decreasing tendency: 9% and 15% for AFB1, 13% and 9% for OTA, 4% and 25% for ZEN in wheat bread and in red beet bread, respectively. These values reveal that the presence of other components and the co-presence of mycotoxins can affect the final bioavailability; however, it is necessary to assess this process with in vivo studies to complete the studies.

In recent years, organic food, produced with the use of natural means and production methods, has been gaining more and more popularity among consumers. This is due, inter alia, to their belief that it is more abundant in health-promoting bioactive compounds and safer than conventional food. Consumers are increasingly aware of the harmfulness of plant protection products used in intensive agriculture, which are not allowed in organic production. At the same time, it is reported that a certain share of organic products on the EU market are contaminated with pesticide residues, which may raise consumer concerns and lead to a loss of trust in organic food. The aim of the present study was to investigate the problem of pesticide residues occurrence in random samples of organically produced fruits and vegetables (apples, potatoes, carrots, and beetroots) commonly used in the Polish households, and which are available directly from the organic producers in open markets in Poland. For simultaneous analysis of 375 pesticides, an LC-MS/MS system consisting of an Eksigent expert ultraLC 100-XL coupled to a triple quadrupole mass spectrometer QTRAP 6500 and GC Agilent 6890 N equipped with ECD/NPD system were used. Among the 96 vegetable and fruit samples studied, 89 samples (92.7%) were free from detectable pesticide residues, 7 samples (7.3%) of carrot (5) and potato (2) were contaminated, and in 1 of them (1.0%) the detected residues exceeded the maximum residue limit (MRL). None of the tested apple and beetroot samples were found to contain detectable residues. These findings are important for Polish consumers who look for high-quality organic food. However, the presence of detectable residues in a small proportion of the organic samples indicates a need to strengthen the monitoring of pesticides in organic crops, to educate farmers and to raise their awareness regarding the risks of unauthorized use of pesticides banned in organic farming, which can damage the reputation of the whole organic sector.

The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.

The objective of this investigation was to concentrate betalains, phenolics, and antioxidants from the extract of peel and flesh of beetroot (Beta vulgaris L.). Thin-film composite reverse osmosis (RO) membrane composed of the thick polyamide barrier layer, microporous polysulfone interlayer, and polyester support web was used in membrane module. In a later exercise, thermo-instability of betalain color compounds was investigated with different temperatures. After the filtration of the aqueous extract of flesh, betacyanins, betaxanthins, and total betalains were increased by 5.2, 6.1, and 5.5 times, respectively. Likewise, the mentioned bioactive compounds were increased by 3.7, 4.9, and 4.2 times after filtration of the aqueous extract of peel. The amounts of total betalains measured in the final flesh extract were two times lower (14.33 ± 0.15 mg·g−1 dm) compared to the peel concentrate (30.02 ± 0.28 mg·g−1 dm). The superior amount of phenolic was shown in the final flesh extract (34.47 ± 0.19 mg GAE·g−1 dm) compared to peel extract (12.74 ± 0.42 mg GAE·g−1 dm). The antioxidant activity in final beetroot peel extract and flesh extract were 24.65 ± 1.42 mg ASE·g−1 dm and 11.6 ± 0.1 mg ASE·g−1 dm, respectively. The recovery of thermo-sensitive bio-colorants was achieved by membrane filtration with the least thermal degradation.

Background: Polycystic ovary syndrome (PCOS) as a common cause of infertility is the endocrine disorder among reproductive-aged women. Nevertheless, the management and treatment of this major problem is not deterministic, and surrounded by many controversies. Objective: In this study the effects of betanin, as red pigment present in red beetroot, in the PCOS induced rats are evaluated. Methods: Sodium valerate was injected intraperitoneally into wistar female rats to induce PCOS for 25 days. The rats were randomly divided into five groups: a normal control group without sodium valerate, Sham (sodium valerate-induced PCOS) group received 0.5 ml distilled water , metformin group and two groups that received betanin at doses of 8 and 16 mg/kg/ day for 30 days after they were administered sodium valerate. The Glucose, lipid profile, gonadotropine hormones were determined using calorimetric assays in PCOS induced rats. Histological examinations were carried out on hematoxylin-eosin stained sections using light microscopy. Results: When compared with sham, betanin caused low ovarian cysts with a high incidence of ovarian primary, antral, graafian follicles and corpus luteum. The plasma glucose, cholesterol, LDL and LH levels were found to be diminished significantly in rats with PCOS whereas plasma HDL and FSH levels were significantly increased. Conclusion: The betanin affected the cysts and follicles of the PCOS induced rats.