Abstract
This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.
Highlights
Considered in recent years as key components providing substantial benefits to human health, biologically active compounds, such as polyphenols and betalains, have recently gained particular interest from both academia and relevant industry from the perspective of developing foods and ingredients with positive effects for health [1].Red beet (Beta vulgaris) are among the most popular varieties of vegetables, because of its significant content in biologically active compounds, such as polyphenols and betalains, and their intense aromatic flavor [2]
The main objective of this study was the comparative analysis of two techniques for drying red beetroot purées, impregnated with lactic acid bacteria to obtain powders with functional potential
BC0 pureés of 13.95 ± 0.14 mg/g DW when compared with 11.09 ± 0.03 mg/g DW in BV0
Summary
Considered in recent years as key components providing substantial benefits to human health, biologically active compounds, such as polyphenols and betalains, have recently gained particular interest from both academia and relevant industry from the perspective of developing foods and ingredients with positive effects for health [1]. Red beet (Beta vulgaris) are among the most popular varieties of vegetables, because of its significant content in biologically active compounds, such as polyphenols and betalains, and their intense aromatic flavor [2]. Betalains are known as water-soluble nitrogen-containing pigments, consisting of two sub-classes: betacyanins (red-violet pigments) and betaxanthins (yellow-orange pigments) [3]. A more extensive application of natural colorants over synthetic ones has been
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