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/100 g). 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.
Highlights
IntroductionThe humans’ awareness regarding the importance of vegetable consumptions elevated with believe that vegetables and fruits are a rich source of bioactive components which confirmed their participation in health improvement rather than the use of supplements [1,2]
During the latest decades, the humans’ awareness regarding the importance of vegetable consumptions elevated with believe that vegetables and fruits are a rich source of bioactive components which confirmed their participation in health improvement rather than the use of supplements [1,2].the production of vegetables increased worldwide significantly from 682.43 million tons in 2000 to 1088.9 million tons in 2018 [1,2,3]
The calcium content was reduced after fermentation by 40% to reach 12.71 mg/100 mL in LA-5 fermented beverage, and 12.64 mg/100 mL in ABT-5 beverage compared to control (21.11 mg/100 mL)
Summary
The humans’ awareness regarding the importance of vegetable consumptions elevated with believe that vegetables and fruits are a rich source of bioactive components which confirmed their participation in health improvement rather than the use of supplements [1,2]. The production of vegetables increased worldwide significantly from 682.43 million tons in 2000 to 1088.9 million tons in 2018 [1,2,3]. Root and tuber vegetable production raised from 8.99 million tons in 2008 to 10.53 million tons in 2018 worldwide, where Egypt ranked as the first producer country in North Africa by nearly 5221 tons [4]. Beets are considered as one of the most effective vegetables, they are a source of betalain pigment in addition to phenolic acids such as Plants 2020, 9, 1752; doi:10.3390/plants9121752 www.mdpi.com/journal/plants
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
