Abstract
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 °C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 °C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.
Highlights
Beetroot (Beta vulgaris) is botanically classified as an herbaceous biennial from the Chenopodiaceae family and has several varieties with bulb colors ranging from yellow to red
The values of xw and xs were similar to other authors in beetroot juice [22]
Total Phenols (TP), betacyanins, and betaxanthins content in the beetroot juice were in the same range as another study [36]
Summary
Beetroot (Beta vulgaris) is botanically classified as an herbaceous biennial from the Chenopodiaceae family and has several varieties with bulb colors ranging from yellow to red. There is growing interest in using natural food colors because synthetic dyes are being increasingly critically assessed by the consumer [1,2]. Beetroot contents such as carotenoids, nitrates, flavonoids, vitamins, minerals, and water-soluble pigments betalains such as betacyanins (red-violet color) and betaxanthins (yellow-orange color) are found to have many nutritional and health benefits [3]. Betalains and phenolic compounds that exist in red beetroot have been reported to increase the resistance of low-density lipoproteins (LDL) to oxidation and to prevent cancer and cardiovascular diseases by reducing the oxidative effect of free radicals on lipids [5,6,7]. Utilization of beetroot as an ingredient in different food products imparts beneficial effects on human health and provides an opportunity for development of different functional foods
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