Abstract
The purpose of this study was to examine the use of beetroot (Beta vulgaris L.) extracts as natural colorant and antibacterial additives in Rayeb milk. Citric acid: ascorbic acid (2:1) (BCA) and citric acid (0.2%) (BC) were used as extraction solvents of beetroot. Antibacterial activity; minimum inhibitory concentration (MIC), minerals content (calcium, iron, phosphorus, potassium, and selenium), and phytochemical screening were determined in BCA and BC extracts. Moreover, the antibacterial potential, microbiological analysis, and pH were estimated for Rayeb milk supplemented with beetroot extracts after storage for different periods; 0 time, 5, and 10 days. Sensory evaluation was also carried out after 0 and 10 days of storage of Rayeb milk samples. Results of disc diffusion assay showed that both beetroot extracts were more effective against Pseudomonas aeruginosa, and less effective against Escherichia coli. The lowest MIC was determined for both extracts. Rayeb milk supplemented with extracts showed antibacterial potential toward the tested bacteria. Addition of beetroot citric acid: ascorbic acid (2:1) extract to Rayeb milk; led to a decrease in its total bacterial count, and increase in number of Lactic acid bacteria (LAB). Colored RBCA extract had more acceptable flavor and color. Results of the current work suggested that beetroot extracts could be used as natural additives to Rayeb milk with several advantages including; their antibacterial potency, positive effects on the phytochemical and chemical composition of Rayeb milk.
Highlights
Color and flavor are two main aspects that determine the consumer acceptance of foods
These results were consistent with those of Koochak et al, (2010); who reported that E. coli was the most resistant strain among 10 tested bacterial species, when compared with P. aeruginosa
They added that B. vulgaris ethanolic extract did not show any antibacterial potential against E. coli; in contrast to the results of Winkler et al, (2005), who revealed that this extract exerted antibacterial potency against E. coli
Summary
Color and flavor are two main aspects that determine the consumer acceptance of foods. Recently; due to increasing people’s awareness, the application of synthetic colorants in food is decreasing with the existence of several possible health risks, or verified harmful effects. Beet root pigment is used commercially as a food dye. It is used as an additive in ice-cream; sweets, yoghurt and other confectionary, in addition, it is a good flavoring agent with no known allergic side effects (Mbaeyi-Nwaoha and Onyinyechi, 2012). Consumption of beetroot which is a rich source of antioxidants, can contribute to protection from age-related diseases. It inhibits cervical ovarian and bladder cancer cells in vitro. Ravichandran et al, (2013) added that red beet can be used as an antioxidant
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