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Yazicioglu N. Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release. Int J Biol Macromol 2024; 270:132301. [PMID: 38744358 DOI: 10.1016/j.ijbiomac.2024.132301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 03/10/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
Active compounds are integrated into food packaging films to enhance their food protection capabilities. Understanding the release of these components in films, particularly in crosslinking scenarios, is crucial. This study aimed to mathematically model the release of phenolic compounds from chitosan/teff flour films to understand how active compounds gradually release. Moreover, it was aimed to study the effects of incorporation of beetroot leaf extract and citric acid crosslinking. The collective observations, encompassing increased density and thermal stability, alongside concurrent reductions in moisture content, water solubility, water vapor permeability and swelling index following citric acid addition, strongly suggested the presence of crosslinking. Applying Fick's law and the finite element method revealed a substantial influence of the crosslinking agent on diffusion coefficients. The model exhibited strong agreement with experimental data, as reflected in low root mean square error values ranging from 3.02 to 8.50 mmol/m3 for films. Furthermore, the influence of citric acid crosslinking on the release of TPC was evident, as indicated by a decrease in average diffusion coefficient values from 3.499 × 10-13 m2 s-1 to 1.770 × 10-13 m2 s-1 with the formula with 1.5 % citric acid and 0.5 % beetroot leaf extract. This showcases the impact of various parameters on controlled release in food packaging.
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Affiliation(s)
- Nalan Yazicioglu
- Nutrition and Dietetics, Gulhane Health Sciences Faculty, University of Health Sciences, Ankara, Turkey.
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2
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Tavana F, Hematian Sourki A, Golmakani MT. Enhancing the accuracy, speed, and efficiency of kafirin-PEO electrospun bio-nanocomposite pH indicators with red beetroot extract using image processing. Food Sci Nutr 2024; 12:2874-2885. [PMID: 38628193 PMCID: PMC11016433 DOI: 10.1002/fsn3.3968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 12/11/2023] [Accepted: 01/05/2024] [Indexed: 04/19/2024] Open
Abstract
Intelligent electrospun pH indicators were produced from bio-nanocomposite kafirin-polyethylene oxide (PEO) containing red beetroot extract. The aim was to evaluate the performance and stability of the electrospun pH indicators via image processing. Red beetroot extract was added to a mixture of kafirin and PEO at various concentrations. The mixtures were electrospun, and infrared Fourier transform spectroscopy confirmed the presence of kafirin, PEO, and red beetroot extract in the resulting pH indicator. The results showed that the pH indicators had high stability and reversibility at different temperatures, pHs, and environmental conditions. The results showed that the color of the indicators was significantly reversible after pH changes, with highly desirable reversibility observed at pH values of 1, 3, 4, 5, 7, 9, and 10. The findings proved that the red beetroot extract loaded bio-nanocomposite pH indicator accompanied by evaluation of color characteristics through image processing technique, can serve as a time-efficient, accurate tool for detecting and tracking pH changes caused by food spoilage.
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Affiliation(s)
- Fatemeh Tavana
- Department of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Iran
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3
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Igual M, Moreau F, García-Segovia P, Martínez-Monzó J. Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods 2023; 12:foods12010176. [PMID: 36613393 PMCID: PMC9818140 DOI: 10.3390/foods12010176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Food waste is becoming a growing and important concern at both local and global levels. One-third of all food production is lost or wasted globally. It is necessary to look for alternatives that allow the use of agri-food waste or byproducts and that can provide value to other foodstuffs. The utilization of beetroot byproducts for producing value-added third generation (3G) snacks was the main aim of this work. These snacks are obtained by indirect expansion by extrusion and later heat expansion. In order to achieve this aim, a corn grits base was used and the influence of water content and beetroot byproduct content effect was studied on expansion kinetics by microwave energy and on texture, colour, extrusion parameters and bioactive compounds of expanded 3G snacks. The microwave expansion kinetics study determined the appropriate time to expand the formulations studied. Samples with higher water content in the mixtures needed more expansion time. In terms of expansion, all samples presented acceptable values; however, samples with 25% water in the mixtures showed better results. Furthermore, these snacks showed more crunchiness and less hardness. Beetroot byproduct incorporation provided additional functional value to the snacks. The betalains and phenols contained in the beetroot byproduct were presented in the expanded snacks and increased the antioxidant capacity of the snacks. With this study, it can be recommended to use 25% water content and 10% beetroot byproduct in corn mixture to obtain a third-generation snack with added value.
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Affiliation(s)
- Marta Igual
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Correspondence: ; Tel.: +34-963-879-694
| | - Faustine Moreau
- Institut Agro Dijon, 26, Boulevard Docteur Petitjean, 21000 Dijon, France
| | | | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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4
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Arjeh E, Khodaei SM, Barzegar M, Pirsa S, Karimi Sani I, Rahati S, Mohammadi F. Phenolic compounds of sugar beet ( Beta vulgaris L.): Separation method, chemical characterization, and biological properties. Food Sci Nutr 2022; 10:4238-4246. [PMID: 36514772 PMCID: PMC9731528 DOI: 10.1002/fsn3.3017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 12/16/2022] Open
Abstract
Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic compounds have been separated and identified in various parts of sugar beet for the first time, including the most abundant epicatechin (31.16 ± 1.89 mg/100 g), gallic acid (30.57 ± 2.69 mg/100 g), and quercetin-3-O-rutinoside (30.14 ± 3.63 mg/100 g). The biological activity tests indicated that sugar beet peel potently scavenged the nitric oxide and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals with IC50 values of 88.17 ± 05.14 and 28.77 ± 0.62 μg/ml, respectively. In addition, sugar beet peel exhibited the highest reducing power, IC50 values of 11.98 ± 1.20 μg/ml, and the highest ion-chelating activity, IC50 values of 48.52% and 55.21% for cupric and ferrous ions at 250 μg/ml, respectively. Compared to synthetic antioxidants, sugar beet showed promising biological activities, which could be considered further in future studies.
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Affiliation(s)
- Edris Arjeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Seyedeh Mahsa Khodaei
- Faculty of Nutrition and Food SciencesIsfahan University of Medical SciencesIsfahanIran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Iraj Karimi Sani
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Shiva Rahati
- Department of Nutrition, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
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5
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Namazzadeh G, Ehsani A, Ghasempour Z. Microencapsulation of red beet extract using
Chitosan‐Persian
Gum Complex Coacervates. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ghazal Namazzadeh
- Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Zahra Ghasempour
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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Jain A, Mehra R, Garhwal R, Rafiq S, Sharma S, Singh B, Kumar S, Kumar K, Kumar N, Kumar H. Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3591-3599. [PMID: 35875238 PMCID: PMC9304454 DOI: 10.1007/s13197-022-05364-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2021] [Accepted: 01/10/2022] [Indexed: 06/15/2023]
Abstract
The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the "Popsicles", due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45 °C, 55 °C, and 65 °C for 120, 80 and 45 min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ≤ 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299 mg/L and 1.92 to 1.54 g/100 g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45 °C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice.
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Affiliation(s)
- Aayushi Jain
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Rahul Mehra
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Renu Garhwal
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Shafiya Rafiq
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Seema Sharma
- Department of Food Technology, Jaipur National University, Jaipur, India
| | - Barinderjit Singh
- Department of Applied Agriculture, Central University of Punjab, Bathinda, India
| | - Shiv Kumar
- Department of Food Science and Technology, Institute of Hotel Management, Maharishi Markandeshwar University, Mullana, Ambala, Haryana India
| | - Krishan Kumar
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan India
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7
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Studies on the Storage Stability of Betacyanins from Fermented Red Dragon Fruit (Hylocereus polyrhizus) Drink Imparted by Xanthan Gum and Carboxymethyl Cellulose. Food Chem 2022; 393:133404. [DOI: 10.1016/j.foodchem.2022.133404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 05/19/2022] [Accepted: 06/03/2022] [Indexed: 11/19/2022]
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8
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El-Hefny A, Khalil OA, Hassan YE, Mounir AM. Biocontrol effect of Bacillus amyloliquefaciens combined with un-irradiated and irradiated beet root as a preservative coating for pomegranate arils. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2022. [DOI: 10.1016/j.jrras.2022.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Ma S, Tian S, Sun J, Pang X, Hu Q, Li X, Lu Y. Broccoli microgreens have hypoglycemic effect by improving blood lipid and inflammatory factors while modulating gut microbiota in mice with type 2 diabetes. J Food Biochem 2022; 46:e14145. [DOI: 10.1111/jfbc.14145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/24/2022] [Accepted: 02/28/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Shaotong Ma
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Shuhua Tian
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Jing Sun
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Xinyi Pang
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Qiaobin Hu
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Xiangfei Li
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Yingjian Lu
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
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10
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Fernando GSN, Sergeeva NN, Frutos MJ, Marshall LJ, Boesch C. Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities. Food Chem 2022; 385:132632. [PMID: 35303651 DOI: 10.1016/j.foodchem.2022.132632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 01/27/2023]
Abstract
The present study focused on the development of a new purification protocol suitable for betanin and other major betalains, vulgaxanthin I, indicaxanthin and neobetanin, using flash chromatography which is a convenient and fast method to isolate unstable materials. Following preliminary tests, a gradient procedure using 0-60% acetonitrile, with 0.1% (v/v) formic acid as mobile phase, was selected for the purification. Different fractions were collected based on UV detection at 254 and 280 nm and purities were confirmed by reverse-phase HPLC analysis to be 97%, 95%, 79% and 52% for betanin, indicaxanthin, vulgaxanthin I, and neobetanin, respectively, with pigment yields ranging from 120 to 487 mg per 100 g of powdered raw material. Comparative assessment of antioxidant and radial scavenging properties of individual betalains indicated highest potential for betanin followed by neobetanin, vulgaxanthin I and indicaxanthin.
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Affiliation(s)
- Ganwarige Sumali N Fernando
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT, United Kingdom; School of Chemistry, Faculty of Engineering and Physical Sciences, University of Leeds, LS2 9JT, United Kingdom
| | - Natalia N Sergeeva
- School of Chemistry, Faculty of Engineering and Physical Sciences, University of Leeds, LS2 9JT, United Kingdom; Leeds Institute of Textiles and Colour (LITAC), University of Leeds, LS2 9JT, United Kingdom
| | - Maria J Frutos
- Agro-Food Technology Department, CIAGRO-UMH, Miguel Hernández University, 03312 Orihuela, Spain
| | - Lisa J Marshall
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT, United Kingdom
| | - Christine Boesch
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT, United Kingdom.
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11
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Gawałek J. Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice. Molecules 2021; 26:molecules26216700. [PMID: 34771109 PMCID: PMC8588422 DOI: 10.3390/molecules26216700] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/14/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.
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Affiliation(s)
- Jolanta Gawałek
- Department of Dairy and Process Engineering, Poznań University of Life Sciences, 60-624 Poznań, Poland
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12
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Moreira LDSG, Fanton S, Cardozo L, Borges NA, Combet E, Shiels PG, Stenvinkel P, Mafra D. Pink pressure: beetroot (Beta vulgaris rubra) as a possible novel medical therapy for chronic kidney disease. Nutr Rev 2021; 80:1041-1061. [PMID: 34613396 DOI: 10.1093/nutrit/nuab074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Chronic kidney disease (CKD) manifests with systemic inflammation, oxidative stress, and gut dysbiosis, resulting in metabolic disorders and elevated rates of cardiovascular disease-associated death. These all correlate with a high economic cost to healthcare systems. Growing evidence indicates that diet is an indispensable ally in the prevention and management of CKD and its complications. In this context, the root vegetable beetroot (Beta vulgaris rubra) deserves special attention because it is a source of several bioactive compounds, such as nitrate, betaine, and betalain, and has shown beneficial effects in CKD, including reduction of blood pressure, anti-inflammatory effects, and antioxidant actions by scavenging radical oxidative species, as observed in preclinical studies. Beetroot consumption as a possible therapeutic strategy to improve the clinical treatment of patients with CKD and future directions for clinical studies are addressed in this narrative review.
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Affiliation(s)
- Laís de Souza Gouveia Moreira
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Susane Fanton
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Ludmila Cardozo
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Natalia A Borges
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Emilie Combet
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Paul G Shiels
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Peter Stenvinkel
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
| | - Denise Mafra
- L.d.S.G. Moreira and D. Mafra are with the Graduate Program in Medical Sciences, Fluminense Federal University, Niterói, Rio de Janiero, Brazil. S. Fanton, L. Cardozo, and D. Mafra are with the Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, RJ, Brazil. N.A. Borges is with the Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil. E. Combet is with the School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, United Kingdom. P.G. Shiels is with the Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Glasgow, United Kingdom. P. Stenvinkel is with the Department of Renal Medicine, Karolinska University Hospital, Stockholm, Sweden
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13
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Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors. Processes (Basel) 2021. [DOI: 10.3390/pr9091556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.
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14
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Beet ( Beta vulgaris L.) stalk and leaf supplementation changes the glucose homeostasis and inflammatory markers in the liver of mice exposed to a high-fat diet. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100018. [PMID: 35415624 PMCID: PMC8991781 DOI: 10.1016/j.fochms.2021.100018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/14/2021] [Accepted: 03/12/2021] [Indexed: 12/14/2022]
Abstract
Beet stalks and leaves is a good source of vitexin derivatives. Phenolic compounds are able to reduce high fat diet damages in mice. Dehydrated beet stalks and leaves decrease the protein levels on TNFα. It is possible to control glucose homeostasis with supplementation.
Although beet stalks and leaves are not consumed and are usually discarded, they are an important source of bioactive flavonoids possessing antioxidant and anti-inflammatory activity. The aim of this study was to assess the effect of supplementation with beet stalks and leaves on metabolic parameters and glucose homeostasis in mice exposed to a high-fat diet. Six-week-old male Swiss mice were randomly divided into five experimental groups submitted to either standard diet (CT) or high-fat diet (HF), and HF-fed mice were subdivided into three treatment groups supplemented with oven-dehydrated beet stalks and leaves (SL), lyophilized beet stalks and leaves (Ly) or beet stalk and leaf extract (EX). Supplementation with SL promoted a mild improvement in the glucose homeostasis and decreased the protein levels of TNFα with no alterations in hepatic triglyceride content. It remains to be clarified if the enhancement in the glucose homeostasis observed in HFSL could be a consequence of improvement in pancreatic insulin secretion and/or glucose uptake from skeletal muscle and white adipose tissues.
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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16
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Yasaminshirazi K, Hartung J, Fleck M, Graeff-Hönninger S. Impact of Cold Storage on Bioactive Compounds and Their Stability of 36 Organically Grown Beetroot Genotypes. Foods 2021; 10:foods10061281. [PMID: 34199724 PMCID: PMC8230214 DOI: 10.3390/foods10061281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/29/2021] [Accepted: 06/02/2021] [Indexed: 12/26/2022] Open
Abstract
In order to exploit the functional properties of fresh beetroot all year round, maintaining the health-benefiting compounds is the key factor. Thirty-six beetroot genotypes were evaluated regarding their content of total dry matter, total phenolic compounds, betalain, nitrate, and total soluble sugars directly after harvest and after cold storage periods of one and four months. Samples were collected from two field experiments, which were conducted under organic conditions in Southwestern Germany in 2017 and 2018. The outcome of this study revealed a significant influence of genotype (p < 0.05) on all measured compounds. Furthermore, significant impacts were shown for storage period on total dry matter content, nitrate, and total phenolic compounds. The medians of nitrate content based on the genotypes studied within the experiment ranged between 4179 ± 1267-20,489 ± 2988 mg kg-1 DW (dry weight), and that for the total phenolic compounds varied between 201.45 ± 13.13 mg GAE 100 g-1 DW and 612.39 ± 40.58 mg GAE 100 g-1 DW (milligrams of gallic acid equivalents per 100 g of dry weight). According to the significant influence of the interactions of storage period and genotype on total soluble sugars and betalain, the decrease or increase in the content of the assessed compounds during the cold storage noted to be genotype-specific. Therefore, to benefit beetroots with retained quality for an extended time after harvest, selection of the suitable genotype based on the intended final use is recommended.
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Affiliation(s)
- Khadijeh Yasaminshirazi
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-711-459-24186
| | - Jens Hartung
- Department of Biostatistics, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| | - Michael Fleck
- Kultursaat e.V., Kronstraβe 24, 61209 Echzell, Germany;
| | - Simone Graeff-Hönninger
- Group of Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
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Abdo E, El-Sohaimy S, Shaltout O, Abdalla A, Zeitoun A. Nutritional Evaluation of Beetroots ( Beta vulgaris L.) and Its Potential Application in a Functional Beverage. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1752. [PMID: 33322047 PMCID: PMC7764643 DOI: 10.3390/plants9121752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022]
Abstract
Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at -20°C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.
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Affiliation(s)
- Eman Abdo
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Sobhy El-Sohaimy
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Alexandria, Egypt
| | - Omayma Shaltout
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Ahmed Abdalla
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Ahmed Zeitoun
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
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Aguirre-Calvo TR, Molino S, Perullini M, Rufián-Henares J, Santagapita PR. Effects of in vitro digestion-fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(ii)-alginate beads. Food Funct 2020; 11:10645-10654. [PMID: 33216078 DOI: 10.1039/d0fo02347g] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of the present work was to analyze the effect of in vitro gastrointestinal digestion-fermentation on antioxidant capacity, total phenols and production of short chain fatty acids (SCFAs) from biocompounds derived from beet waste (leaf and stem) encapsulated in different formulations of Ca(ii)-alginate beads. The encapsulated systems presented higher antioxidant capacity in different phases (digested and fermented) than the extracts without encapsulation, making Ca(ii)-alginate beads a suitable delivery vehicle. Levels of total phenolic compounds and antioxidant capacity of the fermented fraction were up to ten times higher than those of the digested fraction, boosted by the contribution of bioactive compounds from the by-product of beet as well as by sugars and biopolymers. Among the formulations used, those that had excipients (sugars and/or biopolymers) presented a better overall antioxidant response than the beads with just alginate. Guar gum and sucrose lead to a promising enhancement of Ca(ii)-alginate beads not only for preservation and protection but also in terms of stability under in vitro digestion-fermentation and production of SCFAs.
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Affiliation(s)
- Tatiana Rocio Aguirre-Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina.
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Phytochemical Molecules from the Decarboxylation of Gomphrenins in Violet Gomphrena globosa L.-Floral Infusions from Functional Food. Int J Mol Sci 2020; 21:ijms21228834. [PMID: 33266455 PMCID: PMC7700562 DOI: 10.3390/ijms21228834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/20/2020] [Accepted: 11/20/2020] [Indexed: 11/25/2022] Open
Abstract
Herein, the generation of decarboxylated derivatives of gomphrenin pigments exhibiting potential health-promoting properties and the kinetics of their extraction during tea brewing from the purple flowers of Gomphrena globosa L. in aqueous and aqueous citric acid solutions were investigated. Time-dependent concentration monitoring of natural gomphrenins and their tentative identification was carried out by LC-DAD-ESI-MS/MS. The high content of acylated gomphrenins and their principal decarboxylation products, 2-, 15-, 17-decarboxy-gomphrenins, along with minor levels of their bidecarboxylated derivatives, were reported in the infusions. The identification was supported by the determination of molecular formulas of the extracted pigments by liquid chromatography coupled with high-resolution mass spectrometry (LCMS-IT-TOF). The influence of plant matrix on gomphrenins’ stability and generation of their derivatives, including the extraction kinetics, was determined by studying the concentration profiles in the primary and diluted infusions. Isolated and purified acylated gomphrenins from the same plant material were used for the preliminary determination of their decarboxylated derivatives. The acylated gomphrenins were found to be more stable than nonacylated ones. Citric acid addition had a degradative influence on natural gomphrenins mainly during the longer tea brewing process (above 15 min); however, the presence of plant matrix significantly increased the stability for betacyanins’ identification.
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Yasaminshirazi K, Hartung J, Fleck M, Graeff-Hoenninger S. Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically. Molecules 2020; 25:molecules25214884. [PMID: 33105827 PMCID: PMC7660082 DOI: 10.3390/molecules25214884] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/16/2020] [Accepted: 10/20/2020] [Indexed: 01/29/2023] Open
Abstract
The growing interest of consumers in healthy organic products has increased the attention to the organic production of beetroot. In this regard, six field experiments were conducted in 2017 and 2018 in three different locations under the specific conditions of organic agriculture, and fifteen beetroot genotypes, including one F1 hybrid as a commercial control and one breeding line, were compared regarding the content of the total dry matter, total soluble sugar, nitrate, betalain, and total phenolic compounds in order to investigate the genetic potential of new and existing open-pollinated genotypes of beetroot regarding the content of their bioactive compounds. The results of this study indicated a significant impact of genotype (p < 0.05) on all measured compounds. Furthermore, results revealed a significant influence of the interactions of location × year (p < 0.05) on the beetroot composition, and, thus, the role of environmental conditions for the formation of tested compounds. The total dry matter content (TDMC) of beetroots varied between 14.12% and 17.50%. The genotype ‘Nochowski’, which possessed the highest total soluble sugar content with 14.67 °Bx (Brix), was among the genotypes with the lowest nitrate content. On the contrary, the cylindrical-shaped genotype ‘Carillon RZ’ (Rijk Zwaan), indicated the lowest sugar content and the highest nitrate concentration. The amount of total phenolic compounds ranged between 352.46 ± 28.24 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight) and 489.06 ± 28.24 mg GAE 100 g−1 DW for the red-colored genotypes which is correlated with the high antioxidant capacity of the investigated genotypes. Due to the specifics of the required content of bioactive compounds for various products, the selection of suitable genotypes should be aligned with the intended final utilization.
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Affiliation(s)
- Khadijeh Yasaminshirazi
- Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
- Correspondence: ; Tel.: +49-711-459-24186
| | - Jens Hartung
- Department of Biostatistics, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
| | - Michael Fleck
- Kultursaat e.V., Kronstraβe 24, 61209 Echzell, Germany;
| | - Simone Graeff-Hoenninger
- Cropping Systems and Modelling, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, 70599 Stuttgart, Germany;
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Alonzo-Macías M, Cardador-Martínez A, Besombes C, Allaf K, Tejada-Ortigoza V, Soria-Mejía MC, Vázquez-García R, Téllez-Pérez C. Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot ( Beta vulgaris L.). Molecules 2020; 25:molecules25184132. [PMID: 32927600 PMCID: PMC7570538 DOI: 10.3390/molecules25184132] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 11/18/2022] Open
Abstract
Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.
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Affiliation(s)
- Maritza Alonzo-Macías
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Anaberta Cardador-Martínez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Colette Besombes
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Karim Allaf
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Viridiana Tejada-Ortigoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Marla C. Soria-Mejía
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Rosa Vázquez-García
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Carmen Téllez-Pérez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
- Correspondence:
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Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. The use of beetroot extract and extract powder in sausages as natural food colorant. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Keziban Kübra Güngör
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Emine Çağlar
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
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23
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Sawicki T, Wiczkowski W, Hrynkiewicz M, Bączek N, Hornowski A, Honke J, Topolska J. Characterization of the phenolic acid profile and
in vitro
bioactive properties of white beetroot products. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14710] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Słoneczna 45F Olsztyn10‐719Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Monika Hrynkiewicz
- Faculty of Food Science Chair of Food Biochemistry University of Warmia and Mazury in Olsztyn Pl. Cieszyński 1, Kortowo Olsztyn10‑726Poland
| | - Natalia Bączek
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Andrzej Hornowski
- TORSEED S.A. – Garden Seed and Nursery Stock Company in Toruń Żółkiewskiego Toruń87‐100Poland
| | - Joanna Honke
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
| | - Joanna Topolska
- Institute of Animal Reproduction and Food Research Polish Academy of Science Tuwima 10 Olsztyn10‐748Poland
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Gawlik-Dziki U, Dziki L, Anisiewicz J, Habza-Kowalska E, Sikora M, Dziki D. Leaves of White Beetroot As a New Source of Antioxidant and Anti-Inflammatory Compounds. PLANTS (BASEL, SWITZERLAND) 2020; 9:E944. [PMID: 32722637 PMCID: PMC7464984 DOI: 10.3390/plants9080944] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 11/17/2022]
Abstract
The white beetroot cv. Śnieżna Kula is the first betanin-free beetroot registered in the European Union. The aim of this study was to compare the phenolic acids profile and antioxidant capacity of leaves of white (SK) and red (CC) beetroots and red (LC) and white (BL) Swiss chard growing in Poland. LC leaves were the richest source of total phenolics (16.55 mg GAE/g FW) and phenolic acids (1.81 mg/g FW), while the highest content of flavonoids was determined in CC leaves (1.6 mg QE/g FW). The highest antiradical activity was observed for LC, whereas CC extract exhibited the highest chelating power. BL and CC leaf extracts demonstrated high LOX inhibitory potential (EC50 = 53.23 and 56.97 mg FW/mL, respectively). An uncompetitive type of LOX inhibition was obtained for all extracts. SK extracts demonstrated the highest XO inhibitory activity (EC50 = 81.04 mg FW/mL). A noncompetitive type of XO inhibition was obtained in both extracts from red leaves (CC and LC), whereas an uncompetitive mode of inhibition was observed in the case of white leaf (SK and LC) extracts. Thus, it can be assumed that the presence of betanin influences the XO inhibition mechanism.
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Affiliation(s)
- Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 8 Skromna Str., 20-704 Lublin, Poland; (L.D.); (J.A.); (E.H.-K.); (M.S.)
| | - Laura Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 8 Skromna Str., 20-704 Lublin, Poland; (L.D.); (J.A.); (E.H.-K.); (M.S.)
| | - Jakub Anisiewicz
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 8 Skromna Str., 20-704 Lublin, Poland; (L.D.); (J.A.); (E.H.-K.); (M.S.)
| | - Ewa Habza-Kowalska
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 8 Skromna Str., 20-704 Lublin, Poland; (L.D.); (J.A.); (E.H.-K.); (M.S.)
| | - Małgorzata Sikora
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 8 Skromna Str., 20-704 Lublin, Poland; (L.D.); (J.A.); (E.H.-K.); (M.S.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
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25
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Hegazi NM, Radwan RA, Bakry SM, Saad HH. Molecular networking aided metabolomic profiling of beet leaves using three extraction solvents and in relation to its anti-obesity effects. J Adv Res 2020; 24:545-555. [PMID: 32637174 PMCID: PMC7327829 DOI: 10.1016/j.jare.2020.06.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 06/01/2020] [Indexed: 01/18/2023] Open
Abstract
In the present study, the efficiency of three different solvents (H2O, acidified H2O, and 70% Methanol) for metabolites extraction from the leaves of sugar beet (Beta vulgaris subsp. vulgaris var. rubra) was investigated along with their inhibitory activity on pancreatic α-amylase and lipase for obesity management. The metabolic profile of the three extracts was analyzed by ultra-performance liquid chromatography (UPLC) coupled with electrospray ionization high-resolution mass spectrometric (ESI-HRMS-MS). Mass spectrometry-based molecular networking was employed to aid in metabolites annotation and for the visual investigation of the known metabolites and their analogues. The study led to the tentative identification of 45 metabolites including amino acids, purine derivatives, phenolic acids, flavonoids, fatty acids, and an alkaloid, articulating 24 compounds as a first time report from beet leaves along with 2 new putatively identified compounds: a flavone feruloyl conjugate (39) and a malonylated acacetin diglycoside (40). The three extracting systems exhibited comparable efficiency for pulling out the secondary metabolites from the beet leaves. The in vitro study supported this finding and demonstrated that the three extracts inhibited the activity of both pancreatic α-amylase and lipase enzymes with no significant difference observed regarding the percentage of the inhibition of the enzymes. Conclusively, the extraction protocol has a minimal effect on the anti-obesity properties of beet leaves.
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Affiliation(s)
- Nesrine M. Hegazi
- Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre, PO Box 12622, Cairo, Egypt
| | - Rasha A. Radwan
- Biochemistry Department, Faculty of Pharmacy, Sinai University-Kantara Branch, El Ismailia, 41611, Egypt
| | - Sherein M. Bakry
- Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre, PO Box 12622, Cairo, Egypt
| | - Hamada H. Saad
- Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre, PO Box 12622, Cairo, Egypt
- Department of Pharmaceutical Biology, Pharmaceutical Institute, Eberhard Karls University of Tübingen, PO Box 72074, Tübingen, Germany
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Chemical Fingerprint of Free Polyphenols and Antioxidant Activity in Dietary Fruits and Vegetables Using a Non-Targeted Approach Based on QuEChERS Ultrasound-Assisted Extraction Combined with UHPLC-PDA. Antioxidants (Basel) 2020; 9:antiox9040305. [PMID: 32283793 PMCID: PMC7222190 DOI: 10.3390/antiox9040305] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 03/26/2020] [Accepted: 04/05/2020] [Indexed: 02/07/2023] Open
Abstract
Fruits and vegetables are considered a good source of antioxidants, which are beneficial in protecting the human body against damage induced by free radicals and other reactive oxygen (ROS) and nitrogen (RNS) species. In this work, we aimed to evaluate the integral antioxidant activity (AOA) and determine individual polyphenols in fruits and vegetables of frequent consumption. For this purpose, an innovative and high throughput analytical approach based on original QuEChERS assisted by ultrasound extraction (USAE), instead of the manual agitation used in the classical procedure, was optimized and implemented for the isolation of polyphenols. The total phenolic content (TPC), flavonoids, anthocyanins, and betalains were evaluated using different spectrophotometric assays. In addition, free radical scavenging by methods 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) were used to estimate the AOA of the investigated fruit and vegetable extracts. Red onion, tamarillo, and beetroot were the samples with the highest AOA. The quantification and identification of free low molecular weight polyphenols from QuEChERS-USAE extracts was carried out by ultra-high-pressure liquid chromatography equipped with a photodiode array detection system (UHPLC-PDA). Catechin was the most abundant polyphenol, followed by gentisic and ferulic acids, mainly in the watercress sample. In relation to flavonols, quercetin and kaempferol were found mostly in onion samples, and in small quantities in tomato and watercress. The improved analytical approach, QuEChERS-USAE/UHPLC-PDA, offers an attractive alternative for the analysis of polyphenols from fruit and vegetable samples, providing several advantages over traditional extraction techniques, in terms of reproducibility, simplicity, low cost, analysis speed, and analytical performance.
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Affiliation(s)
- Joselin Aguiar
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exactas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291705112; Fax: +351-291705149
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Płatosz N, Sawicki T, Wiczkowski W. Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine? POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116613] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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Battistella Lasta HF, Lentz L, Gonçalves Rodrigues LG, Mezzomo N, Vitali L, Salvador Ferreira SR. Pressurized liquid extraction applied for the recovery of phenolic compounds from beetroot waste. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101353] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Tutunchi P, Roufegarinejad L, Hamishehkar H, Alizadeh A. Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models. Food Chem 2019; 297:124994. [PMID: 31253277 DOI: 10.1016/j.foodchem.2019.124994] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 06/09/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
Abstract
Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, β-cyclodextrin (β-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% β-CD solutions revealed the highest content of betanin (2.243 ± 0.04 mg) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ± 4.94%). Additionally, complexation with β-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.
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Affiliation(s)
- Parizad Tutunchi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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Beet Stalks and Leaves ( Beta vulgaris L.) Protect Against High-Fat Diet-Induced Oxidative Damage in the Liver in Mice. Nutrients 2018; 10:nu10070872. [PMID: 29976910 PMCID: PMC6073334 DOI: 10.3390/nu10070872] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/02/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022] Open
Abstract
Some flavonoids identified in beet stalks can help the antioxidant endogenous defenses during a chronic inflammation process. The current study investigates the effect of polyphenols present in beet stalks and leaves on liver oxidative damage in mice fed a high-fat diet (HF). The control (CT) or HF diet groups were supplemented with dehydrated beet stalks and leaves (SL) or beet stalk and leaf ethanolic extract (EX). In terms of Vitexin-rhaminoside equivalents (VRE), EX groups received ~5.91 mg of VRE·100 g−1 diet, while the SL groups received ~3.07 mg VRE·100 g−1 diet. After 8 weeks, we evaluated fasting blood glucose; cholesterol, hepatic Malondialdehyde (MDA) levels and hepatic Glutathione (GSH), Glutathione peroxidase (GPx), Glutathione reductase (GR) and Superoxide dismutase (SOD) activity. Dehydrated beet stalks and leaves (HFSL) attenuated the deleterious effects of a HF diet on lipid metabolism, reduced fasting blood glucose levels, ameliorated cholesterol levels and reduced GPx and GR activities (p < 0.05) compared to the HF group. However; the addition of ethanolic extract from beet stalks and leaves was unable (p > 0.05) to prevent the liver damage caused by HF diet in mice. The presence of flavonoids, such as Vitexin derivatives in beet stalks and leaves can help the liver damage induced by HF diet.
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Miguel MG. Betalains in Some Species of the Amaranthaceae Family: A Review. Antioxidants (Basel) 2018; 7:E53. [PMID: 29617324 PMCID: PMC5946119 DOI: 10.3390/antiox7040053] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 03/25/2018] [Accepted: 03/27/2018] [Indexed: 02/07/2023] Open
Abstract
Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and betacyanins. These types of pigments are confined into 13 families of the order Caryophyllales and in some genera of higher fungi (Amanita muscaria, Hygrocybe and Hygrophorus). The Amaranthaceae family includes diverse genera in which betalains are present: Alternanthera, Amaranthus, Beta, Chenopodium, Celosia and Gomphrena. The biosynthesis of betalains and their general biological properties were reviwed in the present work. In addition, the types of betalains present in some species of the aforementioned genera, their stability and production, as well as biological attributes, were reviewed.
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Affiliation(s)
- Maria Graça Miguel
- Faculdade de Ciências e Tecnologia, MeditBio, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
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Dos Santos CD, Ismail M, Cassini AS, Marczak LDF, Tessaro IC, Farid M. Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks. Journal of Food Science and Technology 2018; 55:568-577. [PMID: 29391621 DOI: 10.1007/s13197-017-2966-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2017] [Accepted: 11/06/2017] [Indexed: 10/18/2022]
Abstract
Red beet stalks are a potential source of betalain, but their pigments are not widely used because of their instability. In the present work, the applicability of high pressure processing (HPP) and high temperature short time (HTST) thermal treatment was investigated to improve betalain stability in extracts with low and high concentrations. The HPP was applied at 6000 bar for 10, 20 and 30 min and HTST treatment was applied at 75.7 °C for 80 s, 81.1 °C for 100 s and 85.7 °C for 120 s, HPP treatment did not show any improvement in the betalain stability. In turn, the degradation rate of the control and the HTST thermal treatment at 85.7 °C for 120 s of the sample with high initial betalain concentration were 1.2 and 0.4 mg of betanin/100 ml of extract per day respectively. Among the treatments studied, HTST was considered the most suitable to maintain betalain stability from red beet stalks.
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Affiliation(s)
- Cláudia Destro Dos Santos
- 1Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS Brazil
| | - Marliya Ismail
- 2Department of Chemical and Materials Engineering, The University of Auckland, Auckland, New Zealand
| | - Aline Schilling Cassini
- 1Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS Brazil
| | | | - Isabel Cristina Tessaro
- 1Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS Brazil
| | - Mohammed Farid
- 2Department of Chemical and Materials Engineering, The University of Auckland, Auckland, New Zealand
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Use of Red Beet (Beta vulgaris L.) for Antimicrobial Applications—a Critical Review. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1942-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Değirmencioğlu N, Gurbuz O, Şahan Y. The Monitoring, Via an In vitro
Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae
and Saccharomyces boulardii. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing; Bandırma Vocational High School, Bandırma Onyedi Eylül University; Balıkesir Turkey
| | - Ozan Gurbuz
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Yasemin Şahan
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
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Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot. Food Sci Biotechnol 2016; 25:79-84. [PMID: 30263239 DOI: 10.1007/s10068-016-0011-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 08/22/2015] [Accepted: 09/10/2015] [Indexed: 01/15/2023] Open
Abstract
Beetroot is a vegetable rich in nitrate (NO3 -), antioxidants and phenolic compounds that are related to improvements in cardiovascular function and exercise performance. However, it is unknown if convenient forms of beetroot administration provide different amounts of these nutrients. The total antioxidant potential (TAP), total phenolic (TPC), sugar, organic acid, and NO3 - contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (p<0.01) differences in chemical compositions and functional properties were found between beetroot formulations. Higher amounts of TAP and organic acids were observed in BC and BP, compared with the other formulations. BJ exhibited the highest contents of total sugars, TPC, and NO3 -. All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.
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Un RN, Barlas FB, Yavuz M, Ag Seleci D, Seleci M, Gumus ZP, Guler E, Demir B, Can M, Coskunol H, Timur S. Phyto-Niosomes:In VitroAssessment of the Novel Nanovesicles Containing Marigold Extract. INT J POLYM MATER PO 2015. [DOI: 10.1080/00914037.2015.1030663] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ertas A, Yilmaz MA, Boga M, Hasimi N, Yesil Y, Goren AC, Temel H, Topcu G. Chemical Profile and Biological Activities of Two Edible Plants: Chemical Investigation and Quantitative Analysis Using Liquid Chromatography Tandem Mass Spectrometry and Gas Chromatography Mass Spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1020437] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pérez-Loredo MG, García-Ochoa F, Barragán-Huerta BE. Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1022259] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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