Beet Extract Research Articles

Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability

Red beetroot extract is a widely used food colorant. Betalain is the major red pigment present in it, which is unstable at high temperature and pH. In this study, the edge of nanoemulsion over microemulsion in improving the thermal and pH stability of betalain has been demonstrated. The micro- and nanoemulsions of beet extract were prepared by rotor-stator homogenization and rotor-stator homogenization followed by ultrasonication, respectively. The resultant emulsions were compared for their physicochemical and rheological properties, storage stability (for 15 days, at refrigeration temperature: 4 ± 1 °C; room temperature: 30 ± 5 °C; 40 °C and 100 °C), and release kinetics. Compared to microemulsion, nanoemulsion resulted in a sustained release and higher thermal and pH stabilities of betalain. During storage, nanoemulsion showed a lower rate of droplet coarsening and improved color stability than microemulsion, due to its nanoscale droplet diameter (701.53 ± 27.2 nm), high viscosity (0.089 Pa s, at 100 s−1), and non-Newtonian rheological behavior.

Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Beet is a vegetable rich in antioxidant activity and phenolic compounds, besides being used as a natural dye, which has as a disadvantage the instability in relation to several factors, such as temperature, pH, oxygen and light. Therefore, this work aimed to microencapsulate the beet dye, evaluate the stability of powders and their application in yogurt. Beet extract was encapsulated in a combination of maltodextrin and xanthan gum, with subsequent drying in spray dryer or lyophilizer. In the powders obtained, color parameters, betanin content, phenolic compounds content, yield, microcapsule morphology and powder storage stability were evaluated for 40 days, with light, temperature and oxygen variation. The samples with the best results were applied in yogurt and the products were evaluated sensorially. The performance of powders dried by spray dryer was approximately 43% lower than lyophilized, with no variation in moisture content and soluble solids. Morphologically the samples dried by spray dryer were different from those dried by lyophilization. The content of phenolic compounds in the powders showed an increase after 40 days of storage in all samples, while the content of betanin showed a considerable drop in the first 7 days, followed by stability up to 40 days. With respect to color the parameter a*, was stable in storage, and the samples dried by spray dryer showed a higher value than the samples dried by lyophilization. The samples lyophilized with maltodextrin and with xanthan gum were added to the yoghurt, both in concentrations 0.5 and 1%. There was no significant difference between the yogurt samples prepared with the powders both in the sensory analysis and in the physical-chemical analysis, except for the ashes. Therefore, all the microcapsules evaluated presented good encapsulation efficiency and good stability during the 40 days evaluated.

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin.

Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.

Adsorption and desorption studies of betaxanthin from yellow beet onto macroporous resins

ABSTRACT Adsorption of betaxanthin, a natural yellow color extracted from yellow beet, onto various macroporous resins was first evaluated to develop an efficient process for industrial production. Static screening experiments show that LH-17, XAD-16, and XAD-4 resins give good adsorption/desorption performance. The adsorption isotherm data were fitted well to Langmuir isotherm, and the pseudo-first-order equation described kinetic data best. Dynamic column experiments further proved LH-17 resin is a potential industrial adsorbent for the separation of betaxanthin. After one round of operation, betaxanthin recovery ratio was 37.03%, and the purity was 2.18%, 72.4% higher than that of the yellow beet extracts.

Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma

Lipid oxidation and discoloration are two important problems in the storage of pastırma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastırma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastırma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastırma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a∗) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastırma compared with control pastırma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastırma during storage.

Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization

Abstract The use of plant extracts containing nutraceutical compounds is a burgeoning approach to the fortification of dairy products. Betalains are water soluble pigments of red beet which have functioned as an antioxidant and colorant substance in food. The current study aimed to investigate the simultaneous usage of basil seed gum (BSG: 0.2/0.4%) and red beet extract (RBE: 0.1/0.2%)in probiotic yogurt formulations. The probiotic viability in MRS-vancomycin agar, post-acidification rate through pH measurement, viscosity using Brookfield viscometer, antioxidative properties through DPPH free radical scavenging method and sensorial characteristics were evaluated in bio-yogurts during 21 days of storage time. Trend of pH decrement was more pronounced in samples containing higher amount of BSG 0.4% and supplemented with of 0.1% RBE. The results revealed the highest probiotic viability, ‏108‏ CFU/g, in samples containing ‏0.4% BSG. The specimens containing 0.4% BSG and 0.2% RBE exhibited 60% antioxidant activity. Furthermore, the viscosity of the yogurt samples increased up to ~5000 cp with the usage of BSG. The panelists favored samples containing 0.2% BSG and 0.1% RBE. Overall, we introduce a novel dairy formulation containing 0.4% BSG and 0.1% RBE, which led to improved probiotic viability, antioxidant activity, and textural properties in yogurt.

Design and Operation of a Scaled-up Pilot Plant for the Removal of Sugar Beet Extract Colorants using Powdered Activated Carbon

A pilot-scale filtration unit has been modified and operated at the Southern Regional Research Center of the US Department of Agriculture for scaled-up trials to test the efficacy of powdered activated carbon in the removal of color impurities from sugar beet extract (SBE). As a by-product of sugar beet processing, additional sucrose can be recovered from high color SBE by recycling it from the chromatography system back into the crystallization unit. Large amounts of color compounds can make this process unfeasible. Color and other impurities can be reduced prior to further processing into white refined sugar, by application of high surface area powdered activated carbon (PAC). Pilot-plant trials were undertaken to determine the feasibility of using PAC to adsorb both natural and process-induced colorants from SBE. Experiments were performed using a batch decolorization process to maximize color removal and determine optimal PAC distribution as either body feed or filter pre-coat. With initial colors at 4275 ± 114, 4256 ± 223 and 4774 ± 157 ICU for color measured at pH 4, 7 and 9, respectively, a target of 50% color removal was achieved using 4000 ppm on volume of PAC, with a recommended distribution of 75% as pre-coat in the filter and 25% as body feed in the feed tank. A 50/50 PAC distribution also reached the target color removal rate. A “merry-go-round” experiment was undertaken to simulate a semi-continuous process to achieve continuous color removal over time. Overall, PAC performance was slightly better for the removal of native sugar beet colorants than colorants produced during processing. Addition of PAC did not lead to significant sucrose losses nor affected the pH of beet extract.

Antibacterial and Antifungal Activity of the Aqueous and Methanolic Extracts and Essential Oils of Red Beets Beta vulgaris Leaves

: The aim of this study was to investigate the antimicrobial properties of aqueous and methanolic extracts, as well as essential oils of red beet leaves. The leaves were purchased from local farms in Isfahan province, Iran. After drying the leaves, their extracts were obtained by water and methanol as solvent, and also essential oils of the leaves were extracted through the hydro-distillation method. Antibacterial activity of the extracts and essential oils was determined against five foodborne bacteria by disc-diffusion assay and minimum inhibitory concentration method. Moreover, the antifungal activity of the samples was examined by the contact phase method against five fungi species. The aqueous extract of red beet leaves did not show any antimicrobial activity against the studied species, whereas the methanolic extract inhibited the growth of four strains of the bacteria, including Escherichia coli, Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis. Essential oil had an inhibitory effect against B. cereus, S. enteritidis, and S. aureus. Furthermore, the aqueous and methanolic extracts and essential oils had a variable degree of antifungal activity against all tested fungi. However, the methanolic extract and essential oils had a stronger antifungal effect than the aqueous extract.

ALTERNATIVE STAINING OF FASCIOLA GIGANTICA USING NATURAL HERBAL DYES

The Aqueous extracts of red beet, China rose, henna and acid carmine stains were used to stain the adult worms of F. gigantca. The stained flukes showed varying degrees of pigmentation with well-defined external and internal structure. Oral and ventral sucker, muscular pharynx, oesophagus, intestinal ceca and cirrus sac took rose to light cherry color in aqueous extract of china rose, orange to brown color in aqueous extract of sugar beet, beige to pale brown color in aqueous extract of henna while they took deep red color in carmine stain with best quality achieved by china rose aqueous extract. The ovary, testes and longitudinal excretory canal/pore took rose to cherry color in aqueous extract of China rose, pale brown color in aqueous extracts of both sugar beet and henna while they acquired red to pink color in acid carmine stain. Aqueous extracts of sugar beet exhibited little better quality in revealing characteristics of vitelline ducts andvitelline glands compared to the aqueous extract of China rose, henna and carmine stain. Uterus stained brown in both sugar beet aqueous extracts and carmine stain while it took yellow color when stained with China rose and henna. Eggs inside uterus took light yellow color in all tested aqueous extracts. Ootype/mehli gland and yolk reservoir of F. gigantica took brown color in aqueous extracts of red beet, China rose and henna, red to pink color in carmine stain. Spinescovering the cuticle appeared rose color in aqueous extract of china rose, pale brown color in aqueous extract of sugar beet extract and henna, and pale red color in carmine stain.

Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent.

Nowadays, the functionalization of food products using natural health-promoting additives is of great interest. Betalains are the natural pigments of red beets and are known for their health-promoting characteristics. The aim of this study was to evaluate gummy candies formulated with red beet extract (0.1 or 0.3%) as the coloring agent, Salix aegyptiaca distillate as the flavoring agent, and gellan gum (0.5 or 1.5%) as the gelling co-agent. The prepared gummy candy samples were assessed via texture profile analysis, DPPH assay, sensory evaluation, and color analysis. The results revealed that hardness (~ 60N) improved and gumminess (~ 15N) decreased with an increment in gellan gum content in the gummy candy formulation. Statistical analysis indicated that by addition of red beet extract, the radical scavenging capacity of the samples increased (50%) significantly (p < 0.05). Furthermore, gellan gum usage lead to the generation of a glossy red color and enhanced the lightness of the samples in comparison with gelatin-based gummy candies. About sensory evaluation, the panelists confirmed that usage of Salix aegyptiaca improved the sensory characteristics of the gummy candy (overall acceptance from 7.4 to 8.2; out of 9). Our findings suggest that gellan gum (as a highly transparent, acid-resistant, gel-forming gum), red beet extract (as an acid-stabilized natural color), and Salix aegyptiaca distillate have immense potential in the food industry for use as structuring, coloring, and flavoring agents, respectively.

Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot

New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully manufactured and characterized to develop bioactive packaging for food products. Two types of red beet (powder and extract) at different proportions (0.1, 0.5, 1.0, 1.5, 2.0 and 2.5 % (w/w)) were incorporated into EVOH films, with attention focused on the optical, chemical, thermal, structural, and mechanical and antioxidant properties. The incorporation of any red beet type into EVOH resulted in purple-colored and semi-crystalline thin films, without modifying their thermal stability and mechanical properties. The addition of the beet extract led to a film with higher color intensity, antioxidant activity and lower water loss rate, whereas the addition of powdered beet resulted in an improved UV barrier compared to the extract. The results showed that new antioxidant food packaging films based on EVOH could be realized by utilizing beetroot extract or powder obtained from natural resources.

Natural ink production and printability studies for smart food packaging

AbstractVersatile smart packages provide information on the freshness of the content and help protect the content from microorganisms. In this sense, in this study both natural antimicrobial properties and pH sensitive natural dyes were obtained from red beet. Inks were prepared and printed using this dye and their suitability for smart packaging was investigated. For this purpose, red beet was cut into small sizes and mixed separately in ethanol and water (1:2) at 200 rpm. The betaine dye was taken up in solvent. These solvents were removed with evaporator and precipitated with centrifugation and dried in a vacuum oven. The chemical structure of the obtained dye was illuminated by Attenuated Total Reflection‐Fourier Transform Infrared Spectroscopy (ATR‐FTIR). The color character was determined by UV spectroscopy. Pink colored natural ink was produced by using ink varnish with carboxymethyl cellulose polymer and solid dye. Screen printing was made with this ink and the color, gloss, and lightfastness characters of prints were examined. Antimicrobial effects of the obtained prints were measured against Staphylococcus aureus and Escherichia coli. Mordanting studies were performed with (KAl[SO4]2.12H2O) and change in color character was measured. The prints produced using the red beet extract have a yellow‐orange color in the basic state; in acid cases it was determined to have a pink‐purple color. In addition, it has been found that the ink prints obtained from red beet have antimicrobial properties against bacteria. Results prove that produced samples have good antimicrobial, pH indicator, and printability properties. This colorant can be used in smart food packaging.

Anti-microbial activity of the red beet extract (Beta vulgaris L.) with solvent ethanol and acid addition variation

The aim of this study was to identify the effectiveness of antimicrobial extract of red beets against E. coli and S. aureus. Extraction was carried out by maceration using ethanol solvents which added by acid variation then stored in an airtight, and light-resistant container for 24 hours at room temperature. The extraction results were then filtered using filter paper and the filtrate obtained. This filtrate was concentrated using a rotary evaporator and stored in a sealed dark bottle in the refrigerator. The research method was experimental with a total of 9 treatments and replicated (r) 2 times, data analysis was performed using descriptive methods. The treatment carried out was antimicrobial activity of red beet extract with ethanol solvent with variations of acid (citric, ascorbate and tartaric) and variations in concentration (10, 30, 50%) towards E. coli and S. aureus. The results showed that the higher concentration of the acid added increases the antimicrobial activity. Meanwhile, the use of acid variations showed tartaric acid gave the highest antimicrobial activity compared to citric acid and ascorbic acid.

Effect of light quality on Betalain content of red beet (Beta vulgaris L.) cultured in vitro

Background Red beet (Beta vulgaris L.) is the most important edible crop that belongs to the family Amaranthaceae. It is considered as an excellent source of foliate and manganese. It contains betalains, which are considered as natural pigments consisting of two major components, the yellow betaxanthin and violet betacyanin. Objectives In this paper, the effect of different light qualities [white, blue, green, red, and ultraviolet (UV)] on the red beet extract content was examined. The main aim of this study was to choose the light quality which will elevate betalains. Materials and methods Red beet seeds were well sterilized and germinated on Murashigue and Skoog basal medium. After 4 weeks, the germinated seedlings (explants) were exposed to different wave lengths. Three replicates for each wavelength treatment were collected after 10, 20, and 30 days. Regarding UV treatment, cultures were exposed to UV rays type C for 10, 20, or 30 min, and three replicates for each time period were collected. Fresh weight of each explants was measured and stored at −20°C till further usage. Overall, 0.2 g of fresh weight was used for extraction using 2 ml extraction solvent (80 ml methanol+20-ml sterilized distilled water+100 μl phosphoric acid). The antioxidant activity, total phenols, and betalains were determined using spectrophotometer. Results and conclusion The highest values of both fresh weight and free radical scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl percentage were recorded with exposing the cultures to the blue light for 30 days or the exposure to UV rays for 30 min (1.285 and 0.746 g and 42.27 and 43.88%, respectively). It was obviously recorded that exposing the cultures to the red light for 10 days or exposing them to the UV rays for 10 min gave the highest values of the total phenol (1.54 and 0.88 mg GAE/g FW, respectively). The highest value of betalains (Betacyanin and Betaxanthin) was recorded with exposing the cultures to the red light for 30 days (0.12 and 0.077 mg/g FW, respectively).

Effect of Beetroot Extract (Beta vulgaris L) and CMC (Carboxyl Methyl Cellulose) Concentration on Ice Cream Quality

Red beet is rich in vitamin B1, B2, B3 and B6, folic acid, fiber and sugar, caloric value of red beets is still relatively moderate. To get healthy ice cream, it is generally done by adding beet extract which serves to protect blood vessels and the heart. Beet is potential to maintain the stability and reduce the blood pressure. The purpose of this study was to determine the effect of pasta for beets on the organoleptic and antioxidant properties of ice cream. This research was conducted using factorial randomized block design (RBD) consisting of 2 factors with 3 levels, namely factor I concentration of beet extract (B), B1 = 10%, B2 = 20% and B3 = 30%, factor II concentration CMC (C), C1 = 0%, C2 = 0.5% and C3 = 1%. The parameters analyzed were viscosity, overrun, melting speed and organoleptic tests (color, texture, taste and aroma). The best treatment at beetroot extract concentration of 20% and CMC concentration of 0.5% (B2C2) produced good quality beetroot ice cream with physical properties were viscosity 5830.7 cp, overrun 4.60%, melting speed 8.33 minutes and organoleptic texture test 4.03 (like ), color 4.17 (like) and taste 4.17 (like) and aroma 4.00 (like).

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction

Immuno-hhistological Study of Effectiveness of Red Beet Extraction against Methotrexate Toxicity Reproductive System in Male Rats

Immuno-hhistological Study of Effectiveness of Red Beet Extraction against Methotrexate Toxicity Reproductive System in Male Rats

AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS MARSHMALLOW MELON (Cucumis melo L.) DENGAN PENAMBAHAN EKSTRAK BIT MERAH (Beta vulgaris L. var. Conditiva)

The purpose of this study was to determine the impact of red beet extract addition to melon marshmallow product towards the antioxidant activities, physical characteristic and sensory properties. The method that used in this study were folin ciocalteu methods for total phenol test, DPPH (1,1-diphenil, -2 picrylhydrazyl) method that used for the antioxidant activity test, penetrometer methods was used for hardness test, and hedonic scale for the sensory test. The result of this study showed that 15% addition of red beet extract was the best treatment towards antioxidant activities which has 83,42% inhibitions, IC50 value of 145,27 µg/mL. Furthermore, the treatment of 15% red beet extract addition also showed physical characteristic value (hardness) of 79,78 mm/g/s which is the closest value to commercial marshmallow. The treatment which has the best result of sensory properties was 10% red beet extract addition, that is 3,34 (neutral). Keywords: Antioxidant, Red Beet, Melon, Marshmallow

Betanin-enriched red beet extract attenuated platelet activation and aggregation by suppressing Akt and P38 Mitogen-activated protein kinases phosphorylation

Betanin, a water-soluble nitrogenous pigment, is found to exert various health benefits including anti-oxidative, anti-inflammatory, anti-hyperglycemic and cardioprotective effects. However, the roles of betanin in platelet function is completely unknown. In the present study we investigated the effects of betanin-enriched red beet extract on human platelet physiology in vitro and explored the underlying mechanism. The results showed that betanin significantly and dose-dependently reduced platelet P-selectin, CD63, CD40L expression and PAC-1 binding, inhibited ATP secretion and platelet aggregation. Meanwhile, betanin didn’t prolong tail bleeding time in C57BL/6 mice. Western blot results demonstrated that betanin attenuated platelet Akt and P38 MAPK phosphorylation induced by thrombin. Taken together, betanin could attenuate platelet function without affecting bleeding time, and this effect is potentially mediated by inhibition of Akt and P38 MAPK phosphorylation. Our findings suggest that betanin could be considered as a candidate agent for the prevention of platelet-associated thromboembolic CVDs.

Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 ± 1 °C)

The potential use of vegetable peels (potato, sweet potato, sugar beet, and red beet) as source of antioxidants was investigated. The sensory, chemical, and microbiological effects of icing with these peel extracts on rainbow trout fillets were monitored during 25 days of storage. Sensory results showed that the shelf life of the control group and fish fillets iced with red beet and sweet potato peel extracts were 21 days, while fish fillets iced with potato and sugar beet peel extracts had longer shelf life (25 days). Treatment of fish with potato and red beet peel extracts resulted in lower TVB-N, PV, and FFA values. The result of the study showed that icing with potato and red beet extracts increased the shelf life of rainbow trout and provided good quality parameters. Waste products as vegetable peels can be used in the food sector as new sources of antioxidants.