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Background: Liver and breast cancers are among the leading causes of cancer-related deaths worldwide, prompting researchers to seek natural anticancer agents and reduce chemotherapy side effects. Red beetroot (Beta vulgaris Linnaeus), rich in polyphenols and powerful antioxidants, has shown potential in cancer prevention. This study aimed to evaluate the impact of red beetroot-derived anthocyanin (Ant), Ant-loaded chitosan nanoparticles (Ant NPs), cisplatin (Cis), Cis-loaded chitosan (Cis NPs), and Cis + Ant-loaded chitosan NPs on human hepatoma HepG2 and breast adenocarcinoma MCF7 cell lines. Methods: NPs preparation was evaluated by zeta potential, FTIR, and SEM. The cytotoxic, apoptotic, antioxidant, anti-inflammatory, anti-metastatic, and anti-angiogenic effects were assessed by MTT assay, qPCR, AO/EB staining, and flow cytometry. Results: Treatment with Ant, Ant NPs, Cis, Cis NPs, and Cis + Ant NPs caused cytotoxicity in HepG2 and MCF7 with best effect in Cis-treated cells. The anticancer effects were attributed to mitochondrial-dependent apoptosis (with high Bax and low Bcl2 expression), chromatin disintegration, and cell cycle arrest in G2/M and S phases. All treatments inhibited migration by downregulating the migration-related gene MMP9 and upregulating the anti-migratory gene TIMP1 and decreased the angiogenesis-related gene VEGF and the inflammatory gene TNFα with best results in Cis NPs-treated cells. Interestingly, Ant, Ant NPs, and Cis + Ant NPs increased the antioxidant status (high GSH and upregulated expression of Nrf2 and OH-1) and decreased drug resistance-related MAPK1 and MDR1 genes compared to Cis and Cis NPs-treated cells. Conclusions: Anthocyanin and cisplatin-loaded chitosan nanoparticles effectively combat breast and liver cancers by inducing cancer cell apoptosis, enhancing antioxidant defenses, and reducing inflammation. They also inhibit tumor spread and blood vessel formation through downregulation of MMP9 and VEGF, highlighting their therapeutic potential. [ABSTRACT FROM AUTHOR]

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2–3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality. [ABSTRACT FROM AUTHOR]

It has been suggested that nitrate-rich beetroot juice (BRJ) reduces blood pressure (BP) in various populations. We aimed to investigate the effect of BRJ on BP in adults with hypertension according to the European Society of Hypertension Guidelines (clinical BP ≥ 140/≥ 90 mmHg) and whether BRJ can be considered as an adjunct to hypertension drug treatment, by conducting a meta-analysis of randomized controlled trials. PubMed, SCOPUS, Medline Ovid, Cinahl, Cochrane Library and Web of Science were searched from inception until April 13, 2024 to identify randomized controlled trials of BRJ versus placebo, water, or no intake. Risk of bias was assessed using a standardized appraisal instrument from the Swedish Agency for Health Technology and Assessment of Social Services, which is based on the Cochrane risk-of-bias tool for randomized trials. The pooled BP effect size was calculated using random effects models and meta-regression. Certainty of evidence was assessed using GRADE. Eleven trials (349 patients) were included. BRJ yielded a significant reduction in clinical systolic BP compared with placebo mean difference (MD) −5.31 mmHg (95% CI –7.46, −3.16; I 2 = 64%, GRADE ⊕⊕OO). There was no significant effect on clinical diastolic BP or 24-h BP outcomes, and the heterogeneity was moderate to high. Daily ingestion of 200–800 mg of nitrate from BRJ may reduce clinical systolic BP in hypertensive individuals with no sign of development of tolerance. Certainty of evidence is low, and results should be interpreted with caution. • This is the first meta-analysis on beetroot juice only, and blood pressure in hypertension (>140 /> 90 mmHg). • Beetroot juice lowers the clinical systolic blood pressure, with a significant effect up to 90 days of intervention. • Evidence does not support a prolonged 24-h blood pressure reduction. • In clinical systolic blood pressure, there is a possible inverse dose-response relationship. [ABSTRACT FROM AUTHOR]

Skeletal muscle atrophy is the reduction in muscle mass and function caused by an imbalance in protein synthesis and degradation. Inflammation has been shown to accelerate protein degradation during periods of muscle inactivity. We investigated the potential therapeutic effects of beetroot extract (BRE) in reducing inflammation and oxidative stress to prevent muscular atrophy after a short period of immobilization. We divided 36 male BALB/c mice into three groups: control, muscular atrophy mice, and muscular atrophy mice treated with BRE (n = 12). Each group was further divided into two subgroups: (1) 7‐day immobilization and (2) 10‐day recovery. BRE was administered orally at a dose of 300 mg/kg for 17 days. We assessed the anti‐inflammatory and antioxidative effects of BRE using ELISA and RT‐PCR assays. Hematoxylin–eosin staining was used to measure the cross‐sectional area (CSA) of muscle fibers, and grip strength tests were performed to assess muscle strength. BRE administration increased muscle weight, CSA, and grip strength in mice with immobilization‐induced muscle atrophy. It also suppressed inflammation and oxidative stress biomarkers in atrophic muscle fibers. Higher nitrate levels and lower Troponin I (TnI) concentrations were observed in the BRE‐treated group, indicating improved muscle function and structure. These findings suggest that BRE may have therapeutic benefits in improving muscle mass and function and warrant further studies in humans, particularly in individuals with low physical activity levels. [ABSTRACT FROM AUTHOR]

Red beet extract is rich in bioactive compounds and possesses health‐promoting properties. Moreover, the stability of red beet extract over a broad acidic pH range has given them great potential in developing new functional foods and drinks. The choice of extraction solvent and methodology significantly influences the efficiency of betalain extraction from plant vacuoles. Although the conventional solvent extraction method has been widely employed for betalain extraction, recent innovations have introduced alternative methods that offer advantages, such as reduced solvent consumption, energy efficiency, and minimized exposure to high temperatures. This paper aims to summarize the current knowledge about conventional and novel extraction methods, applications, biological activities, and purification of red beet betalains. Furthermore, the physicochemical properties of betalain‐rich extract of red beet and associated safety considerations have been investigated. [ABSTRACT FROM AUTHOR]

Beetroots (Beta vulgaris L.) is a plant that has the potential to be an alternative sugar source and has many health benefits. The various benefits of beet plants and the high demand make beet plants important for cultivation. So far, beet cultivation has been carried out in the highlands so that production development can be carried out outside the growing area, such as in the middle plains. Cultivation outside the growing environment needs to be supported by environmental management, one of which is by adding organic fertilizers such as bokashi. In addition to growing media, variety is also one of the factors that determine the response of beet plants to their growing environment. The aim of this research was to study the effect of different doses of bokashi fertilizer and different varieties on the growth and yield of beet plants. The research was conducted from August to December 2019 in Pendem Village, Junrejo District, Batu City. The tools used are a ruler, tape measure, digital scales and caliper. The materials used were beet seeds of the Crimson Globe (Vikima) and Ayumi 04 varieties and bokashi fertilizer. The study used a split plot design with the main plot of two beet varieties and subplots using bokashi fertilizer doses consisting of five levels, namely without bokashi, 22 tons ha-1, 30 tons ha-1, 38 tons ha-1 and 46 tons ha-1. The results showed that there was no interaction between the variety and the dose of bokashi applied. Differences in plant varieties have no significant effect on plant growth. The addition of bokashi had a significant effect on the growth of beet plants, namely on plant length, number of leaves, leaf area and fresh weight of plants as well as tuber length, tuber diameter and tuber weight. In general, both varieties showed results below their production potential in the highlands. [ABSTRACT FROM AUTHOR]

The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs. [ABSTRACT FROM AUTHOR]

Abstract Background Liver and breast cancers are among the leading causes of cancer-related deaths worldwide, prompting researchers to seek natural anticancer agents and reduce chemotherapy side effects. Red beetroot (Beta vulgaris Linnaeus), rich in polyphenols and powerful antioxidants, has shown potential in cancer prevention. This study aimed to evaluate the impact of red beetroot-derived anthocyanin (Ant), Ant-loaded chitosan nanoparticles (Ant NPs), cisplatin (Cis), Cis-loaded chitosan (Cis NPs), and Cis + Ant-loaded chitosan NPs on human hepatoma HepG2 and breast adenocarcinoma MCF7 cell lines. Methods NPs preparation was evaluated by zeta potential, FTIR, and SEM. The cytotoxic, apoptotic, antioxidant, anti-inflammatory, anti-metastatic, and anti-angiogenic effects were assessed by MTT assay, qPCR, AO/EB staining, and flow cytometry. Results Treatment with Ant, Ant NPs, Cis, Cis NPs, and Cis + Ant NPs caused cytotoxicity in HepG2 and MCF7 with best effect in Cis-treated cells. The anticancer effects were attributed to mitochondrial-dependent apoptosis (with high Bax and low Bcl2 expression), chromatin disintegration, and cell cycle arrest in G2/M and S phases. All treatments inhibited migration by downregulating the migration-related gene MMP9 and upregulating the anti-migratory gene TIMP1 and decreased the angiogenesis-related gene VEGF and the inflammatory gene TNFα with best results in Cis NPs-treated cells. Interestingly, Ant, Ant NPs, and Cis + Ant NPs increased the antioxidant status (high GSH and upregulated expression of Nrf2 and OH-1) and decreased drug resistance-related MAPK1 and MDR1 genes compared to Cis and Cis NPs-treated cells. Conclusions Anthocyanin and cisplatin-loaded chitosan nanoparticles effectively combat breast and liver cancers by inducing cancer cell apoptosis, enhancing antioxidant defenses, and reducing inflammation. They also inhibit tumor spread and blood vessel formation through downregulation of MMP9 and VEGF, highlighting their therapeutic potential.

Abstract Beetroot (Beta vulgaris L.) is globally recognized for its outstanding color and flavor. It has been acknowledged for its therapeutic value since the ancient Romans. It is used to treat cardiovascular disorders. The therapeutic benefits of red beetroot are due to the substantial amounts of various bioactive metabolites, such as ascorbic acid, carotenoids, nitrates, phenolics, and betalains. However, the bioavailability and shelf life of these substances are significantly affected by the considerable variations in their processing methods among different countries. The longevity of the extracts is prolonged by employing well-established preservation techniques, such as boiling and steaming, which involve the application of heat. Our study aimed to analyze and compare the phytochemical composition of raw and heat processed beetroot using UPLC-QTOF-MS/MS. In addition, the study aimed to assess the effectiveness of processed beetroot in protecting against cardiovascular complications in a rat model of obesity induced by high-fat diet (HFD). UPLC-QTOF-MS/MS phytochemical profiling revealed the presence of 51 compounds, including organic acids, flavonoids, phenolics, betanins, and saponins. All the extracts demonstrated a significant decline in MDA, TNF- α, and IL-6 levels, suppressed the TGF-β expression, and restored the serum catalase level to normal. Among all the tested extracts, the steamed extract exhibited the slightest percentage change in body weight (10.2 ± 6.4) and effectively lowered the TNF-α level to normal levels. In contrast, the normal histological structure of heart muscle fibers was notably preserved in the cardiac sections of rats pretreated with steamed and boiled beetroot extracts. Additionally, mild caspase-3 immunoreactivity was observed in the cardiac muscles. The current study demonstrated that the steamed beetroot extract showed improved cardioprotective properties compared to the fresh and boiled extracts.

The purpose of this study was to investigate the effects of acute nitrate (NO3−)-rich beetroot juice ingestion on explosive and high-intensity exercise performance, oral microbiota composition, and cognitive flexibility (i.e., function), before and after maximal intermittent running exercise. Fifteen women team-sport athletes were assigned in a randomized, double-blind, crossover design to consume concentrated NO3–-depleted beetroot juice (PL; 0.1 mmol NO3−) and NO3−-rich beetroot juice (BR; 12.0 mmol NO3−) 2.5 h prior to performing a battery of exercise performance tasks and cognitive testing before and after the Yo–Yo intermittent recovery level 1 (YYIR1) running test. Resting plasma [NO3−] and plasma nitrite ([NO2−]) were elevated following BR (P < 0.001). BR did not impact global composition or relative abundance of taxa in the oral microbiome (P > 0.05) or cognitive flexibility before or after exercise (P > 0.05). There was no significant difference in performance during 20-m (PRE, PL: 4.38 ± 0.27 vs. BR: 4.38 ± 0.32 s; POST, PL: 4.45 ± 0.29 vs. BR: 4.43 ± 0.35 s) and 10-m sprints (PRE, PL 2.78 ± 0.15 vs. BR 2.79 ± 0.18 s; POST, PL: 2.82 ± 0.16 vs. BR: 2.81 ± 0.19 s), isokinetic handgrip dynamometry, medicine ball throw, horizontal countermovement jump, or YYIR1 (PL: 355 ± 163 m vs. BR: 368 ± 184 m) between BR and PL (P > 0.05). These findings indicate that acute dietary NO3− may not influence the oral microbiome, explosive and high-intensity exercise performance, or cognitive function in women team-sport athletes. [ABSTRACT FROM AUTHOR]

Mingming Chen,1 Shuting Chang,1 Yunpeng Xu,1 Hong Guo,2 Jian Liu1,3 1The First Clinical Medical College of Lanzhou University, Lanzhou City, Gansu Province, People’s Republic of China; 2Department of Critical Care Medicine, Gansu Provincial Maternity and Child-Care Hospital, Lanzhou City, Gansu Province, People’s Republic of China; 3Gansu Provincial Maternity and Child-Care Hospital (Gansu Provincial Center Hospital), Lanzhou City, Gansu Province, People’s Republic of ChinaCorrespondence: Jian Liu, Department of Clinical Medicine, The First Clinical Medical College of Lanzhou University, No. 1, Donggang West Road, Chengguan District, Lanzhou City, Gansu Province, People’s Republic of China, Tel +86 136 0935 4197, Email medecinliujian@163.comAbstract: Chronic Obstructive Pulmonary Disease (COPD) exerts a severe toll on human health and the economy, with high prevalence and mortality rates. The search for bioactive components effective in the treatment of COPD has become a focal point of research. Beetroot juice, readily accessible and cost-effective, is noted for its ability to enhance athletic performance and for its preventive and therapeutic impact on hypertension. Beetroot juice is a rich source of dietary nitrates and modulates physiological processes via the nitrate-nitrite- nitric oxide pathway, exerting multiple beneficial effects such as antihypertensive, bronchodilatory, anti-inflammatory, antioxidant, hypoglycemic, and lipid-lowering actions. This paper provides a review of the existing research on the effects of beetroot juice on COPD, summarizing its potential in enhancing exercise capacity, lowering blood pressure, improving vascular function, and ameliorating sleep quality among patients with COPD. The review serves as a reference for the prospective use of beetroot juice in the symptomatic improvement of COPD, as well as in the prevention of exacerbations and associated comorbidities.Keywords: chronic obstructive pulmonary disease, beetroot, nitrates, nitric oxide, exercise, vascular function

This systematic review and meta-analysis investigated the influence of dietary nitrate supplementation on performance metrics during cycling sprint exercise according to the PRISMA guidelines. Searches were conducted on MEDLINE, PubMed, ScienceDirect, Scopus, and SPORTDiscus databases up to September 2023. Inclusion criteria were healthy recreationally active men and women who consumed nitrate-rich and nitrate-deficient beetroot juice to assess performance outcomes of mean power, peak power, time-to-peak power, and minimum power during 30-s cycling sprints. Risk of bias was assessed using the Cochrane Risk of Bias 2 and TESTEX tools and funnel plots. A random effects model was performed on six studies and showed that dietary nitrate had significant effects on time-to-peak power (SMD: −0.66, 95% CI: −1.127 to −0.192, p = 0.006) but not on mean power, peak power, or minimum power. Subgroup analysis revealed that an acute low nitrate dose improved time-to-peak power (SMD: −0.977, 95% CI: −1.524 to −0.430, p < 0.001) but not after a multiday moderate nitrate dose (SMD: −0.177, 95% CI: −0.619 to −0.264, p = 0.431). These data suggest that acute nitrate supplementation can benefit time-to-peak power during 30-s cycling sprints, but due to the limited availability of data and heterogeneity in methodology, these results should be interpreted with caution. There was insufficient data on women to analyze sex-based differences. Future studies are required to provide insight on how supplementation regimen and population impact the effects of dietary nitrate for enhancing cycling sprint performance. [ABSTRACT FROM AUTHOR]

Featured Application: The use of low-temperature spray drying with dehumidified air made it possible to obtain 100% pure powders without the use of carriers. Moreover, powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The high content of betalains indicates the high coloring ability of the powders. Such high coloring power makes it possible to reduce the dosage of dyes to the product. Due to the current clean label trend, the industry needs natural pure dyes. Additionally, due to the high residue of active substances, low-temperature spray drying using dehumidified air seems to be valuable for the production of dietary supplements and medicines. The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose). [ABSTRACT FROM AUTHOR]

The current trend focuses on reducing food waste, with scientific studies exploring the nutritional value of discarded food components to identify potential health benefits. Beetroot (Beta vulgaris L.) is highly consumed, but its stems and leaves are often discarded. This work aims to characterize the chemical properties and bioactive compounds in beet stems and leaves and assess their applicability in food products. The stems and leaves were subjected to different drying temperatures (50 to 70 °C) to determine the optimal temperature for preserving their bioactive compounds. They are then nutritionally and physiochemically characterized and incorporated into a food matrix. The optimal drying temperature was 60 °C. The leaves and stems contain approximately 30 and 15 g/100 g of protein, 30 and 32 g/100 g of dietary fiber, 4 and 0.45 g/100 g of lipids, and 24 and 25 g/100 g of ash, respectively. Both provide approximately 50% of the amino acid requirements established by the WHO/FAO/UNU and are rich in iron and potassium. The stems presented 53% more betalainic compounds (0.58 mg/g) and a higher nitrate content (359 mg/kg) than did the leaves, which presented a higher polyphenol content. The incorporation of flour from beet stems and leaves into food products is economical, reduces food waste, and enhances nutrition and health. [ABSTRACT FROM AUTHOR]

Summary: The impact of three food pasteurisation technologies, namely thermal, high‐pressure and ultra‐shear processing, on the metabolites of beetroot juice was evaluated using a processomics approach with nuclear mass resonance (NMR) as an analytical technique. Two batches of beetroots acquired from different local grocery stores were used for this study. Beetroot juice obtained from these batches was subjected to high‐pressure processing (HPP) at 600 MPa and 25 °C for 5 min, ultra‐shear technology processing (UST) at 400 MPa and 30 °C and thermal processing (TP) at 96 °C for 12 min. Principal component analysis (PCA) for the two batches indicated that both extrinsic factors such as processing parameters (temperature, pressure, shear and holding time) and intrinsic factors such as the origin of the beetroot influenced the PCA plot. When the influence of intrinsic parameters was minimised by studying a single batch processed by TP, HPP and UST, distinct clusters for different processing methods were formed, indicating that processing influenced the metabolites. While processing is not the main factor determining the final composition, as indicated by PCA with different batches, supervised techniques like orthogonal partial least‐squares discriminant analysis (OPLS‐DA) and random forest (RF) demonstrated that processing does impact the beetroot juice metabolome. Seven metabolites (leucine, alanine, valine, glutamine, gamma‐aminobutyric acid, fructose and glucose) were identified as potential process‐induced biomarkers. [ABSTRACT FROM AUTHOR]

This article is focused on the development and characterization of a series of biodegradable and eco-friendly colour masterbatches (MBs), based on natural pigments and biodegradable polylactic acid (PLA) and polybutylene succinate (PBS). Four commercial natural pigments were used, spirulina, curcumin, beetroot and chlorophyllin, to develop the colour masterbatches using a twin-screw extruder. The natural pigment-based MBs were added at 2, 4 and 6 wt%, as additives to study the effect on the properties of injected biodegradable parts (PLA and PBS). The injected samples were characterized in terms of their mechanical (tensile and Charpy impact tests) and visual properties (according to CieLab). In addition, the ageing of the coloured material was followed by colorimetric analysis after its exposure under a Xenon lamp. The mechanical results showed that the addition of coloured masterbatches in different percentages (2–6 wt%) did not significantly change the properties of the materials with respect to the as-received ones. A noticeable colour difference in the injected samples was observed after the first 50 h of artificial light exposure. Regarding environmental concerns, the study showed that the carbon footprint of natural pigments and electricity consumption during extrusion and pelletizing were lower. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L *, a *, and b * values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R 2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied. [ABSTRACT FROM AUTHOR]

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The study aimed to assess the health value and safety associated with the consumption of the chosen 37 beetroot-based dietary supplements (DSs). An optimized and validated analytical procedure, using a method called microwave plasma atomic emission spectrometry (MP-AES), was developed to determine the profiles of 19 elements (Na, K, Fe, Ca, Pt, Zn, Cd, Cu, V, Co, Ni, Pb, Mo, Mg, Al, Mn, Sr, Cr, Ba) in the DSs. The products were assessed for compliance with the recommended daily doses for the chosen elements, and any deviations were identified. Results showed that powders constituted a richer source of elements than capsules and tablets. The exception was iron-enriched products, which provided the highest dose of Fe (3.75 to 25 mg/daily dose). Safety assessment was evaluated in 3 steps, including (1) the determination of levels of Al, Ba, Cd, and Pb; (2) comparison of their content with the permissible contamination limits; and (3) comparison of the weekly or monthly intake of Al and Cd with the provisional tolerable weekly (PTWI) or monthly (PTMI) intake, respectively. The content of Ba was evaluated because of the oral reference dose (RfD). Five products were significantly contaminated with Cd (4–134% of PTMI Cd), two with Al (11–12%), and three with Ba (1.085–1.331 µg/d.d.). Lead was not detected above the LOQ (0.035 mg/kg). Factor analysis was employed to differentiate between the pharmaceutical forms (capsules, tablets, and powders) and determine the origin of the powder contained in the capsules. These results highlight the importance of implementing more stringent control measures and regulatory changes in the DSs market to ensure consumer safety. [ABSTRACT FROM AUTHOR]

The use of both organic and inorganic fertilizers plays a crucial role in farming practices in Nepal, depending on their availability. Applying fertilizers like compost, vermicompost, goat manure, and NPK has shown significant effects on various aspects of plant growth and yield. This study was conducted in Diktel, Khotang district of Nepal, from March 14th to June 7th, 2023, aiming to evaluate how different organic and inorganic sources affect the growth and yield of beetroot (Beta vulgaris L.). The experiment followed a one-factor randomized complete block design (RCBD) with four replications, involving five treatments: T1: 100% Compost manure, T2: 100% Vermicompost, T3: 100% Goat manure, T4: 100% NPK, and T5: Control. The results clearly showed that both vegetative and reproductive traits were significantly varies among several treatments utilized in the experiments at 0.1% level of significance. Compost application consistently showed better results across most growth and yield parameters assessed. Growth parameters included plant height, leaf count per plant, leaf length, and leaf width, while yield parameters included beetroot diameter, beetroot length, root yield, and leaf yield. Organic compost manure particularly stood out, displaying significantly larger beetroot diameter (4.85 cm) and greater beetroot length (9.3 cm). Additionally, compost manure led to notably increased root yield (13.95 t/ha) compared to the control treatment, which recorded a lower root yield (6.28 t/ha). Overall, all treatments outperformed the control in terms of growth and yield parameters. These findings suggest that organic compost manure is the most favorable choice for achieving high-quality beetroot production in the hilly regions of Nepal. [ABSTRACT FROM AUTHOR]

Cold exposure increases blood pressure (BP) and salivary flow rate (SFR). Increased cold-induced SFR would be hypothesized to enhance oral nitrate delivery for reduction to nitrite by oral anaerobes and to subsequently elevate plasma [nitrite] and nitric oxide bioavailability. We tested the hypothesis that dietary nitrate supplementation would increase plasma [nitrite] and lower BP to a greater extent in cool compared with normothermic conditions. Twelve males attended the laboratory on four occasions. Baseline measurements were completed at 28°C. Subsequently, participants ingested 140 mL of concentrated nitrate-rich (BR; ∼13 mmol nitrate) or nitrate-depleted (PL) beetroot juice. Measurements were repeated over 3 h at either 28°C (Norm) or 20°C (Cool). Mean skin temperature was lowered compared with baseline in PL-Cool and BR-Cool. SFR was greater in BR-Norm, PL-Cool, and BR-Cool than PL-Norm. Plasma [nitrite] at 3 h was higher in BR-Cool (592 ± 239 nM) versus BR-Norm (410 ± 195 nM). Systolic BP (SBP) at 3 h was not different between PL-Norm (117 ± 6 mmHg) and BR-Norm (113 ± 9 mmHg). SBP increased above baseline at 1, 2, and 3 h in PL-Cool but not BR-Cool. These results suggest that BR consumption is more effective at increasing plasma [nitrite] in cool compared with normothermic conditions and blunts the rise in BP following acute cool air exposure, which might have implications for attenuating the increased cardiovascular strain in the cold. NEW & NOTEWORTHY: Compared with normothermic conditions, acute nitrate ingestion increased plasma [nitrite], a substrate for oxygen-independent nitric oxide generation, to a greater extent during cool air exposure. Systolic blood pressure was increased during cool air exposure in the placebo condition with this cool-induced blood pressure increase attenuated after acute nitrate ingestion. These findings improve our understanding of environmental factors that influence nitrate metabolism and the efficacy of nitrate supplementation to lower blood pressure. [ABSTRACT FROM AUTHOR]

Muffin is a baked product, relished by all age groups, mainly formulated from refined wheat flour, sugar and butter thus has high carbohydrate and fat content. Considering the ever-rising demand of the functional foods, the objective of this study was to formulate muffins fortified with beetroot and ethylene-primed sprouted soybean flour (ESF) to enhance their nutritional, physico-chemical and textural properties. The various formulations of beetroot muffins (BM) were BM0, BM1, BM2, BM3, BM4 and BM5 having a corresponding ESF content of 0%, 20%, 40%, 60%, 80% and 100%, respectively. As expected, the protein, ash, fat and fiber contents increased with the increase in ESF content and were the highest in BM5 viz. 21.12%, 0.94%, 22.77% and 16.03%, respectively. The lightness (L*) of the muffins decreased whereas redness (a*) and yellowness (b*) increased with the increase in the ESF content. The texture profile analysis (TPA) results showed that the hardness, cohesiveness, springiness, chewiness and adhesiveness decreased with the increase in ESF content in beetroot muffins. The BM0, BM1 and BM2 muffins received higher scores for all sensory parameters on 9-point hedonic scale having overall acceptability of 8.10, 7.90 and 7.7, respectively. Notably, as the ESF content in BM increased the muffins became softer, developed more pale-color and bitter after-taste. Electromyography (EMG), an in vivo texture evaluation technique, was used to obtain real-time information about the chewing and swallowing patterns of the formulated muffins. Further, significant correlations were observed between EMG variables, sensory textural parameters and TPA parameters. The addition of ESF in beetroot muffins significantly increased the nutritional content of the muffins but had a negative effect on textural and sensory properties. It can be concluded that the ESF incorporation can successfully be done up to a level of 40%. [ABSTRACT FROM AUTHOR]

Postexercise recovery is a crucial period, especially in patients with cardiovascular disease (CVD). Supplementation with nutraceutical substances has been explored due to its potential cardioprotective effects. We aimed to investigate the impact of isolated and combined ingestion of beetroot extract and resveratrol on immediate postexercise recovery. Individuals with CVD were subjected to 4 experimental protocols consisting of 30 min of aerobic exercise. Before exercise, the subjects consumed 500 mg of starch, 500 mg of beetroot extract, 500 mg of resveratrol or both substances. Heart rate recovery (HRR), heart rate variability (HRV) and blood pressure (BP) responses were evaluated. No significant differences in the HRR were detected (p = 0.719) in the RMSSD30 index (p = 0.671) or BP responses (systolic BP − p = 0.703, diastolic BP − p = 0.638) between protocols. Supplementation with beetroot extract and/or resveratrol did not promote significant changes in immediate post-exercise recovery.Registration number - clinicaltrials.gov: NCT06095635

Purpose: Diets rich in nitrates have the potential to prevent oral diseases such as caries or periodontitis. The reduced forms nitrite and nitric oxide have an antibacterial effect against cariogenic bacteria. The effect on bacterial acid production in saliva and oral biofilm is yet unknown. This study investigated the influence of consuming naturally nitrate-rich beetroot juice on bacterial lactate production in saliva and on the pH value of saliva and oral biofilm. Materials and Methods: In addition to their usual diet, a study group of eight subjects consumed 50 ml of beetroot juice daily for a fortnight. After a two-week break, they rinsed with 0.2% chlorhexidine (CHX) for 14 days as a positive control. Bacterial lactate production was induced by rinsing with 50 ml apple juice and measured at different time points during the study. Results: After two weeks of daily beetroot-juice consumption, an accumulation of nitrate and nitrite was measured in the saliva. No influence on the bacterial lactate production in saliva or the saliva and plaque pH was found. Conclusion: Commercially available beetroot juice showed no modulating effects on intraoral bacterial acid production, suggesting no caries-preventive properties under the tested conditions. [ABSTRACT FROM AUTHOR]

In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on Camelina sativa oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots. [ABSTRACT FROM AUTHOR]

AbstractPoor oral health can impact an individual’s ability to eat and has been associated with an increased risk of non-communicable diseases. While the benefits of nitrate consumption on oral health were first proposed more than 20 years ago, no systematic review has been published examining effects of dietary nitrate on oral health. This systematic review investigated the effects of dietary nitrate on markers of oral health in vivo in randomized controlled trials (RCTs). Five databases (PubMed, The Cochrane Library, CINAHL, MEDLINE, and SPORTDiscus) were searched from inception until March 2023. Nine articles reporting data on 284 participants were included. Dietary nitrate was provided via beetroot juice in most studies. The duration of the interventions ranged from one day to six weeks. Dietary nitrate supplementation increased the relative abundance of several individual bacterial genera including Neisseria and Rothia. Dietary nitrate supplementation increased salivary pH and decreased salivary acidification following consumption of a sugar-sweetened beverage. Furthermore, dietary nitrate supplementation resulted in a decrease in the gingival inflammation index. The results of this systematic review suggest that dietary nitrate could represent a potential nutritional strategy to positively modify oral health by impacting the oral microbiome, altering salivary pH, and minimizing gingival inflammation. [ABSTRACT FROM AUTHOR]

Red beets, table beets, garden beets, or just beets are all terms for the same root vegetable, beetroot (Beta vulgaris L.). Beetroot is an excellent source of the potent antioxidant beta-carotene, which aids in blood production, increases RBC count, and augments the immune system. Furthermore, red beetroot is known to improve stomach and intestine functions, stop lipid peroxidation, boost the immune system, improve appetite, boost digestion, and regulate the activity of the intestines. Due to the presence of numerous bioactive compounds its’ use in poultry results the improved quality of meat. Because of their chemical makeup, previous authors reported that red beets alter productive performance and influence egg parameters, including yolk color and antioxidant components in poultry. Chickens given fractionated red beetroot juice were protected from the oxidative effects of cadmium (Cd) and received an immunomodulatory benefit. Available literature reported positive effects on many parameters in poultry like egg yield, growth performance, and meat quality characteristics (viz., cooking yield, fat percentage, moisture retention, palmitic and linolenic acid content); and recommended to add red beet to the diets of poultry by up to 1% or aqueous extract at a concentration of 15 ml/ liter of drinking water or powder @ 15 g/kg to the feed. The research that has been published shows that fermenting red beets with different probiotic strains, has great effects on turning them into fermented high-quality feed that lasts longer and tastes better. Lactic fermentation of red beetroot waste could be a good way to make nutritionally dense biofeed for chickens, according to the studies cited earlier. Nevertheless, there is a lack of research on this topic; hence, more studies must be conducted to prepare and use this biofeed on commercial scale. Fermented beetroot may solve the poultry feed shortage. [ABSTRACT FROM AUTHOR]

This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290–0.395) and a high dry matter content (93.43–97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains—red (14.59–51.44 mg betanin/100 g d.m.) and yellow dyes (50.02–171.12 mg betanin/100 g d.m.)—while using linseed enriched the product with polyphenols (730–948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks. [ABSTRACT FROM AUTHOR]

The prospective effect of beetroot extract (Beta vulgaris L.) to resist the toxic effect of lead (Pb) and enhance the immune status and antioxidant enzyme of the Nile tilapia (Oreochromis niloticus) was studied. Fish specimens were divided into 4 groups: C (control group), Pb (group subjected to lead), T1, and T2 (groups injected intraperitoneal with 100 and 150mg/ kg of beetroot extract 2 weeks before being subjected to Pb, respectively). The effects were addressed on the humoral immune parameters, (antiproteases, lysozyme total protein, and globulin) and antioxidant enzymes [Glutathione S-transferase (GST), superoxide dismutase (SOD), catalase (CAT), and peroxidase (POX) activities], as well as some biochemical parameters. Pb accumulation was studied in gills, liver, and muscle tissues. The results revealed a significant enhancement in some immune parameters viz. a lysozyme and total protein in T1 groups compared to other groups, especially with the Pb group which showed the lowest significant values (P< 0.05). The groups injected with beetroot extract showed the lowest significant values (P< 0.05) of Pb accumulation in tissues compared to Pb group. While, T1 group recorded a significant increase (P< 0.05) in hepatic protein content, GST, SOD, CAT, and POX, respectively, compared to the Pb group. Moreover, Pb group showed a significant decrease compared to the control group. Most of the biochemical parameters, including glucose, cholesterol, AST, and uric acid recorded the highest values in Pb group compared to the other groups, but without significant difference. The albumin value of T1 group showed the highest significant values compared to other groups. To conclude, the injection of the Nile tilapia with 100mg/ kg of beetroot extract may contribute to protecting fish from the harmful effects of lead by enhancing the immune system and antioxidant enzymes, and improving the general fish health. [ABSTRACT FROM AUTHOR]

Featured Application: This article explores the potential benefits of intervention with acute hypoxia cycling training protocols on player sports performances, including different interventions and supplementations. Training in hypoxic environments enhances endurance, but the various influences of training protocols and supplementation for efficient performance are not yet clear. This systematic review explored the effects of different supplementations and interventions used to optimize the aerobic and anaerobic performance of cyclists. Data were collected from the following sources: PubMed, Google Scholar, EMBASE, WOS, Cochrane Central Register of Controlled Trials, and randomized controlled trials (RCTs). Studies that explored the effects of supplementation or intervention during cycling were selected for analysis. Five studies (67 male cyclists; mean age, 23.74–33.56 years) reported different outcomes from supplementation or intervention during the acute hypoxia of cyclists. Three studies (42 male cyclists; mean age, 25.88–36.22 years) listed the benefits of beetroot juice in preserving SpO2 (pulse oxygen saturation) and enhancing high-intensity endurance performance, effectively preventing the reduction in power output. This systematic review provided evidence that the different effects of ischemic preconditioning (IPC), sildenafil, and beetroot (BR) supplementation and intervention did not present a statistically greater benefit than for normoxia groups, but BR supplementation promoted the benefits of SpO2. Future research should evaluate the duration and higher FiO2 (simulated altitude, hypoxia) levels of hypoxia in training protocols for cyclists. This is important when determining the effectiveness of supplements or interventions in hypoxic conditions and their impact on sports performance, particularly in terms of power output. [ABSTRACT FROM AUTHOR]

Dermal photoaging refers to the skin's response to prolonged and excessive ultraviolet (UV) exposure, resulting in inflammation, changes to the tissue, redness, swelling, and discomfort. Betanin is the primary betacyanin in red beetroot (Beta vulgaris) and has excellent antioxidant properties. Yet, the specific molecular mechanisms of betanin in HaCaT cells have not been fully clarified. The objective of this study was to investigate the activity of betanin and the underlying mechanisms in HaCaT cells; furthermore, in this study, we explored the protective effect of various concentrations of betanin against UVB irradiation on HaCaT cells. Additionally, we assessed its influence on the transcription of various epigenetic effectors, including members of the DNA methyltransferase (DNMT) and histone deacetylase (HDAC) families. Our findings demonstrate a notable downregulation of genes in HaCaT cells, exhibiting diverse patterns upon betanin intake. We considered the involvement of DNMT and HDAC genes in distinct stages of carcinogenesis and the limited exploration of the effects of daily exposure dosages. Our results indicate that betanin may protect the skin from damage caused by UV exposure. Further investigation is essential to explore these potential associations. [ABSTRACT FROM AUTHOR]

In the present study, a preliminary investigation on extraction and optimization of red colour from raw beetroot has been conducted to optimize the dye extraction process, the extraction parameters, viz temperature is varied from 6 °C to 70 °C, time from 30 min to 120 min and medium pH from 3 to 11. At 45°C temperature, 90 min extraction time and 5 pH, the maximum colour extraction is achieved, i. e. at this optimum condition, the maximum colour yield (2.49 ± 0.08 g/100mL) is obtained. It is observed that at ≥47.5°C, the chromophore of beetroot dye is denatured as can be seen by the value of λ max, which is changed form 530 nm to 430 nm at ≥47.5°C. [ABSTRACT FROM AUTHOR]

Nitric oxide (NO) is an inorganic radical produced by both the non-enzymatic nitrate (NO3−)—nitrite (NO2−)—NO pathway and enzymatic reactions catalyzed by nitric oxide synthase (NOS). Also, as nitrate and nitrite from dietary and other endogenous sources can be reduced back to nitric oxide in vivo, the endogenous NO level can be increased through the consumption of nitrate–rich vegetables. Ingestion of dietary NO3− has beneficial effects which have been attributed to a subsequent increase in NO: a signaling molecule that may regulate various systems, including the cardiovascular system. A diet rich in NO3− from green leafy and root vegetables has cardioprotective effects, with beetroot products being particularly good sources of NO3−. For example, various studies have demonstrated a significant increase in nitrite levels (regarded as markers of NO) in plasma after the intake of beetroot juice. The present review describes the current literature concerning the role of nitrate-rich vegetables (especially beetroot products) in the prophylaxis and treatment of cardiovascular diseases (CVDs). This review is based on studies identified in electronic databases, including PubMed, ScienceDirect, Web of Knowledge, Sci Finder, Web of Science, and SCOPUS. [ABSTRACT FROM AUTHOR]

Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market.

The purpose of this study was to optimize the formulation of beetroot-based blended frozen dessert in terms of sensory and physicochemical characteristics. The results showed that the concentration of beetroot juice, pineapple juice, honey, and lemon juice affected ∆E, melting time, pH, and panelists' preference of the blended frozen dessert. Optimization was conducted using the d-optimal method in the Design Expert 11.0 program and resulted in an optimal blended frozen dessert formula consisting of 60.146 % beetroot juice, 37.354 % pineapple juice, and 2 % honey. Based on the Indonesian food regulations, the blended frozen dessert using the optimal formula can be claimed as a low-calorie, low-sodium food, and a source of vitamin C. Optimization of the formula with the d-optimal method can significantly increase panelists' preference compared to unformulated beetroot blended frozen dessert.

Padusan Village, located in the Mojokerto district, has been identified as having significant potential for beetroot processing. In response to this opportunity, a community service team embarked on a project to empower local women by providing them with the necessary skills and knowledge to produce a variety of beetroot-based processed products. These products included beetroot tepung, crackers, cheese sticks, and wedang wuluh drinks. Throughout the initiative, the women were closely supported by students specializing in catering, who guided them through each step of the production process, from familiarizing them with the ingredients to mastering the art of dough preparation. They demonstrated remarkable progress in their understanding of food processing techniques and showed enthusiasm in exploring the diverse culinary possibilities offered by beetroot. Looking ahead, future community service endeavors aim to further empower these women by facilitating the transition to large-scale production and providing assistance in developing effective marketing strategies. By leveraging their newfound skills and tapping into potential market demand, the women of Padusan Village can enhance their economic prospects and contribute to the growth and prosperity of their community.

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2–3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality.

Previous studies have investigated the impact of dietary nitrate on vascular function due to the association between dietary nitrate ingestion and improvement in nitric oxide (NO) bioavailability. Considering that NO can present different effects through vascular beds (macro- vs. microvasculature) due to the specific characteristic (function and morphology) that each vessel exhibits, it is crucial to investigate the effect of dietary nitrate ingestion on the macro- and microvascular function to understand the effect of nitrate on vascular function. For this reason, this review aimed to evaluate the impact of dietary nitrate on macro- and microvascular function in humans. A total of 29 studies were included in the systematic review, of which 19 studies evaluated the effect of nitrate supplementation on macrovascular function, eight studies evaluated the effect on microvascular function, and two studies evaluated the impact on both macro- and microvascular function. The literature suggests that dietary nitrate ingestion seems to improve the vascular function in macrovasculature, whereas microvascular function appears to be modest. Future studies investigating the effect of nitrate ingestion on vascular function should focus on measuring macro- and microvascular function whenever possible so that the impact of nitrate-rich foods on vascular segments could be better understood. [ABSTRACT FROM AUTHOR]

For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE). Besides, TP pretreatment was performed by blanching the beetroot at steam (SB), water (WB), starch-coating solutions, and microwave (M). The hot air drying was conducted at 90 °C and air velocity of 1.2 m/s. The maximum decreases in the drying time were observed at UE30 (64.29 %) and the sample blanched at native corn starch solution (60.17 %). Moisture diffusion coefficients ranged from 0.851 to 2.312 × 10−9 m2/s. The friction drag force, convective heat, and mass transfer coefficients were 2.840 × 10−6 N, 59.368 W/m2 K, and 0.0492 m/s, respectively. The thermal conductivity, specific heat, and density ranged from 0.464 to 0.615 W/m. K, 3164–4071 J/kg. K, and 798.9 to 1055.9 kg/m3, respectively. The maximum values of rehydration ratio at non-thermal (NTPT) and thermal pretreatments (TP) were observed at U30 and the sample blanched at the modified starch solution (MCS), respectively. The total phenolic contents of the NTP sample decreased while those for the TP samples increased due to boosted polyphenol synthesis at high temperatures. Both U and E samples caused a decrease in the total antioxidant activity, while they increased the anthocyanin content of beetroot samples. Pretreatments reduced the hardness owing to changes in the microstructure of the sample. U, E, and M pretreatments increased the brightness of samples, and the minimum color change compared with control samples was observed by UE30 pretreatment. The UE and blanching at a starch solution could be selected for improving the drying characteristics of beetroots at an industrial scale. [ABSTRACT FROM AUTHOR]

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future. [ABSTRACT FROM AUTHOR]

BACKGROUND: The development of functional foods is receiving increased recognition as a result of the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and investigate the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content. RESULTS: The results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while at the same time increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal. CONCLUSION: Overall, the present study suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilization, reduce post‐harvest losses, and improve the overall health‐promoting properties of dark chocolate for improved consumer well‐being. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The demand for functional foods is increasing, particularly concerning plant-based probiotic products. These products are becoming a popular alternative to dairy-based options. However, fermented vegetables have a high salt content, which can have negative effects on health if consumed excessively. There has been difficulty in finding the right balance in terms of the salt concentration for the high-quality fermentation of vegetables. To preserve its valuable nutrients and ensure maximum quality, as a vegetable, yellow beetroot was used. The aim of this study was to increase the lactic acid bacteria and preserve the active compounds in fermented yellow beetroot. The research used varying salt levels in brine (0–6%) to examine their impact on the physical, chemical, and microbiological properties, as well as the degradation temperatures and thermal analysis. Moreover, to create a new product, fermented beetroot was freeze-dried. This study found that stable products were obtained after 4 and 8 days due to the development of lactic acid bacteria. The addition of salt did not affect the stability of the products, but it did affect the active ingredients. Higher salt additions resulted in more salt penetrating into the beetroot tissue, impacting the amount of salt consumed. Our study found that a 1% addition of salt led to higher levels of active ingredients and satisfactory amounts of bacteria. Yellow beetroot, with its high content of polyphenols, pigments and lactic acid bacteria, can be used as a healthy ingredient in a diet after undergoing a freeze-drying process. These research findings provide valuable insights into optimizing the salt content to preserve the lactic acid bacteria, nutrients, and desirable color characteristics of fermented yellow beetroot. [ABSTRACT FROM AUTHOR]

Microgreens combine visual, taste, flavor and bioactive qualities based on genetic selection, making them a gastronomic novelty. In the present study, ten microgreen genotypes were investigated in terms of biometrical traits (fresh yield, dry matter concentration, and main color indices) alongside compositional analyses, involving cations, nitrate, vitamin C, phenols, and glucosinolate profile. The genotypes were selected from Brassicaceae (five), Chenopodiaceae (one), Portulacaceae (one) and Asteraceae (two) families, according to the availability of unexploited local varieties beyond the commercial ones. The microgreens were cultivated hydroponically in a controlled environment. Distinct genotypic variations were observed for each measured biometric and qualitative trait, with substantial differences noted between and within species. Among the ten genotypes, the underutilized purslane stood out for vitamin C (30 mg 100 g-1 f.w.), Mg (39 mg 100 g-1 f.w.), and the remarkably low nitrate content (7 mg 100 g-1 f.w.). White mustard exhibited the highest levels of glucosinolates (171 mg kg-1 f.w.), phenols (190 mg g.a.e. 100 g-1 f.w), and notable concentrations of cations such as potassium, calcium, and magnesium. From a nutritional perspective, 'Mugnolo' (Brassica oleracea var. italica Plenck) proved less suitable as a microgreen due to its highest Na/K ratio (2.28) and generally the low content of other minerals, phenols, vitamin C, and glucosinolates. The findings of this study hold significance for selecting new microgreen species/varieties that align with the preferences and requirements of both consumers and producers. [ABSTRACT FROM AUTHOR]

Lip issues can cause uneasiness and tasteful worries, provoking people to look for viable medicines. This survey article dives into the capability of regular cures, explicitly Indian Sarsaparilla and Turmeric as elective ways to deal with overseeing lip issues. These customary fixings hold guarantee because of their calming, antimicrobial, and cancer prevention agent properties. By looking at their authentic utilization and late logical exploration, this article expects to reveal insight into their possible advantages and give experiences into their application in current lip issue medicines. [ABSTRACT FROM AUTHOR]