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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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2
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Feng Y, Yan X, Guo F, Wang S, Liu Z, Long W. Identification, expression analysis of quinoa betalain biosynthesis genes and their role in seed germination and cold stress. PLANT SIGNALING & BEHAVIOR 2023; 18:2250891. [PMID: 37616475 PMCID: PMC10453985 DOI: 10.1080/15592324.2023.2250891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/05/2023] [Accepted: 08/07/2023] [Indexed: 08/26/2023]
Abstract
Betalains provide Chenopodium quinoa bright color, and the key enzyme genes for betalain biosynthesis include CYP76AD, DODA, and GTs. In this study, 59 CqCYP76AD, CqDODA and CqGTs genes in quinoa were identified and characterized by gene structural characteristics, phylogenetic relationships and gene expression patterns. The CqCYP76AD genes were divided into ɑ, β and γ types, CqDODA into ɑ and β types, and CqGTs into CqcDOPA5GT, CqB5GT and CqB6GT types according to phylogenetic relationships. The analysis of co-linearity identified eight pairs of duplicated genes which were subjected to purifying selection during evolution. CqCYP76AD and CqDODA, as well as CqcDOPA5GT and CqB5GT may have been evolutionarily linked in genetic inheritance, based on gene location and gene structure study. The tissue expression specificity of CqCYP76AD, CqDODA, and CqGTs genes in response to seed germination and cold stress was studied by RNA-Seq data. The genes CqCYP76AD, CqDODA, and CqGTs were involved in betalain biosynthesis and cold stress. CqCYP76AD, CqDODA, CqcDOPA5GT and CqB5GT gene sequences were consistent in the eight quinoa samples and showed significant variations in expression. In contrast, the inconsistency between changes in gene expression and betalain accumulation indicates that other factors may influence betalain biosynthesis in quinoa. This study offers the theoretical basis for the roles of the CqCYP76AD, CqDODA, and CqGTs genes in betalain biosynthesis and cold stress in quinoa, as well as a guide for the full utilization of betalains in quinoa plants.
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Affiliation(s)
- Yang Feng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Xingzhu Yan
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Fenggen Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Shiyi Wang
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China
| | - Zhengjie Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Wenhong Long
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China
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3
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Nirmal S, Olatunde OO, Medhe S, Vitti S, Khemtong C, Nirmal NP. Betalains Alleviate Exercise-Induced Oxidative Stress, Inflammation, and Fatigue and Improve Sports Performance: an Update on Recent Advancement. Curr Nutr Rep 2023; 12:778-787. [PMID: 37824059 DOI: 10.1007/s13668-023-00500-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2023] [Indexed: 10/13/2023]
Abstract
PURPOSE OF REVIEW Beetroot juice is a popular natural food supplement commonly consumed for its health and ergogenic benefits. It contains an abundance of phytochemical compounds, which have been shown to enhance sports endurance and recovery. Among them, nitrate is well-studied and known for improving performance during exercise. On the other hand, betalains, the bioactive pigment, have shown various biological activities including antioxidant, anti-inflammatory, and anti-hypertensive, which may improve exercise performance and post-exercise recovery. Additionally, free radical scavenging activities of betalains could increase nitric oxide availability in the blood, thereby improving blood flow and oxygen supply during strenuous exercise. This review article provides a critical discussion of the non-pathological conditions induced by prolonged or strenuous exercise and betalains' potential in reducing such conditions including muscle damage, inflammation, and fatigue. Additionally, the real-time application of betalains as an ergogenic compound in competitive athletes has been discussed. Finally, future directions and conclusions on the potential of betalains as a natural ergogenic aid in sport endurance are outlined. RECENT FINDINGS Betalains in beetroot are the major water-soluble nitrogen-containing pigment possessing high antioxidant, anti-inflammatory, and anti-fatigue activities. Betalain supplementation could alleviate exercise-induced oxidative stress, inflammation, and fatigue in competitive athletes. Betalains have the potential to become a natural ergogenic aid or nutraceutical compound for sports people during exercise and competitive performance.
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Affiliation(s)
- Siriwan Nirmal
- Department of Adult Nursing, Faculty of Nursing, Burapha University, 169 Long Had Bangsaen Road, Saen Suk, Chonburi, 20131, Thailand
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Seema Medhe
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Steven Vitti
- Department of Health Sciences, Health Sciences Building, Drexel University, 3601 Filbert Street, Philadelphia, PA, USA
| | - Chutimon Khemtong
- College of Sports Science and Technology, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
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4
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Kumar R, Methven L, Oruna-Concha MJ. A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder. Molecules 2023; 28:6405. [PMID: 37687234 PMCID: PMC10489171 DOI: 10.3390/molecules28176405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
This research compares the extraction of betalains (betacyanin and betaxanthin) and total phenolic content using citric acid and aqueous-ethanol solutions. The aim is to find an environmentally sustainable alternative solvent for extracting these compounds from dried beetroot powder. Using citric acid solution as a solvent offers several benefits over ethanol. Citric acid is a weak organic acid found naturally in citrus fruits, making it a safe and environmentally friendly choice for certain extraction processes. Moreover, the use of citric acid as solvent offers biodegradability, non-toxicity, non-flammability, and is cost effective. A full factorial design and response surface methodology (RSM) were employed to assess the effects of extraction parameters (extraction time (5-30 min), extraction temperature (20, 30, 40 °C), pH of citric acid solution (3, 4, 5) and ethanol concentration (10, 20, 30% v/v)). The yield was determined spectrophotometrically and expressed as mg/g of dry powder. The results showed that citric acid solution yielded 85-90% of the ethanolic extract under identical conditions. The maximum yields of betacyanin, betaxanthin, and total phenolic content in citric acid solution were 3.98 ± 0.21 mg/g dry powder, 3.64 ± 0.26 mg/g dry powder, and 8.28 ± 0.34 mg/g dry powder, respectively, while aqueous-ethanol yielded 4.38 ± 0.17 mg/g dry powder, 3.95 ± 0.22 mg/g dry powder, and 8.45 ± 0.45 mg/g dry powder. Optimisation resulted in maximum extraction yields of 90% for betalains and 85% for total phenolic content. The study demonstrates the potential of citric acid as a viable alternative to polar organic solvents for extracting phytochemicals from plant material, providing comparable results to aqueous-ethanol. Artificial Neural Network (ANN) models outperformed RSM in predicting extraction yields. Overall, this research highlights the importance of exploring bio-solvents to enhance the environmental sustainability of phytochemical extraction.
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Affiliation(s)
| | | | - Maria Jose Oruna-Concha
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (R.K.); (L.M.)
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5
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Lu X, Li W, Wang Q, Wang J, Qin S. Progress on the Extraction, Separation, Biological Activity, and Delivery of Natural Plant Pigments. Molecules 2023; 28:5364. [PMID: 37513236 PMCID: PMC10385551 DOI: 10.3390/molecules28145364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/05/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Natural plant pigments are safe and have low toxicity, with various nutrients and biological activities. However, the extraction, preservation, and application of pigments are limited due to the instability of natural pigments. Therefore, it is necessary to examine the extraction and application processes of natural plant pigments in detail. This review discusses the classification, extraction methods, biological activities, and modification methods that could improve the stability of various pigments from plants, providing a reference for applying natural plant pigments in the industry and the cosmetics, food, and pharmaceutical industries.
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Affiliation(s)
- Xianwen Lu
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264032, China
| | - Wenjun Li
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264032, China
| | - Qi Wang
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264032, China
| | - Jing Wang
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264032, China
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Song Qin
- Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264032, China
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6
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Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Ghosh S, Sarkar T, Chakraborty R. Underutilized plant sources: A hidden treasure of natural colors. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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8
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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9
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Kumar G, Upadhyay S, Yadav DK, Malakar S, Dhurve P, Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Srishti Upadhyay
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Department of Food Technology Rajiv Gandhi University Doimukh India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India
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10
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Chaari M, Elhadef K, Akermi S, Ben Akacha B, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Rebezov M, Abdelkafi S, Mellouli L, Smaoui S. Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract. Antioxidants (Basel) 2022; 11:2095. [PMID: 36358468 PMCID: PMC9686688 DOI: 10.3390/antiox11112095] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 08/13/2023] Open
Abstract
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.
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Affiliation(s)
- Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax 3018, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, Sfax 3018, Tunisia
- Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
| | - Maksim Rebezov
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
- Department of Scientific Research, V. M. Gorbatov Federal Research, Center for Food Systems, 26 Talalikhin St., 109316 Moscow, Russia
| | - Slim Abdelkafi
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
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11
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Zin MM, Nagy K, Bánvölgyi S, Abrankó L, Nath A. Effect of microwave pretreatment on the extraction of antioxidant‐rich red color betacyanin, phenolic, and flavonoid from the crown of Cylindra‐type beetroot (
Beta vulgaris
L.). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Moh Moh Zin
- Department of Food Process Engineering Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary
| | - Katalin Nagy
- Department of Food Chemistry and Analytical Chemistry Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary
| | - Szilvia Bánvölgyi
- Department of Food Process Engineering Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary
| | - László Abrankó
- Department of Food Chemistry and Analytical Chemistry Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary
| | - Arijit Nath
- Department of Food Process Engineering Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences Budapest Hungary
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12
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Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chem 2022; 390:133149. [DOI: 10.1016/j.foodchem.2022.133149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 12/18/2022]
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13
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Cui R, Fei Y, Zhu F. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process. Food Chem 2022; 383:132547. [PMID: 35413753 DOI: 10.1016/j.foodchem.2022.132547] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/11/2022] [Accepted: 02/22/2022] [Indexed: 11/04/2022]
Abstract
Beetroot (Beta vulgaris) is a source of diverse nutrients such as dietary fibers and betalains. Chinese steamed bread (CSB) has gained popularity in recent years. Red beetroot powder (RBP) was added (up to 70%) in wheat flour to make nutritionally fortified CSB. RBP addition greatly decreased specific volume (1.39 to 0.53 mL/g) and staling rate (4.14 to 2.59%), while increasing hardness (2882 to 15056 g) and chewiness (1923 to 3174 g) since RBP affected gluten secondary structure and weakened dough strength. More importantly, CSB containing RBP exhibited improved in vitro antioxidant potential and reduced estimated glycemic index (70.8 to 60.7). The betalains were largely degraded during steaming due to the isomerization of betanin to isobetanin. Sensory analysis showed that wheat flour could be substituted by RBP up to 10% without compromising the eating quality of the CSB. The findings indicated the feasibility of formulating beetroot-fortified foods with enhanced nutritional quality.
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Affiliation(s)
- Rongbin Cui
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yuchen Fei
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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14
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El-Beltagi HS, El-Mogy MM, Parmar A, Mansour AT, Shalaby TA, Ali MR. Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet. Antioxidants (Basel) 2022; 11:antiox11050906. [PMID: 35624770 PMCID: PMC9138059 DOI: 10.3390/antiox11050906] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 04/29/2022] [Accepted: 05/03/2022] [Indexed: 11/23/2022] Open
Abstract
Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.
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Affiliation(s)
- Hossam S. El-Beltagi
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al Hofuf 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.R.A.)
| | - Mohamed M. El-Mogy
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Aditya Parmar
- Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK;
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al Hofuf 31982, Saudi Arabia;
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tarek A. Shalaby
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, P.O. Box 400, Al Hofuf 31982, Saudi Arabia;
- Horticulture Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Marwa Rashad Ali
- Department of Food Science, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.R.A.)
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15
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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03869-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.
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Dhiman A, Suhag R, Chauhan DS, Thakur D, Chhikara S, Prabhakar PK. Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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