Beetroot Powder Research Articles

Health Benefits, Characterization and Biochemical Analysis of Beet Root Powder

Beet root is used since ancient times but with advancement people are moving back to organic. Among all the variety dark red color is widely used for human consumption. This study was conducted to analyze physical and chemical composition of locally harvested beet root in order to get physicochemical and mineral content present. Due to betalin it is now used in food industry as natural colorant after spray drying of powder. Health benefits of beet root are discussed in this article. It is low in calories because of low fat and high in fiber. Ash content was 1.27%, protein 1.83%, fat was 0.30%. Content of fiber was 1.9% and carbohydrates was 7.59%. pH has impact on color and it was 6.3. Vitamin A, C and E are present in significant amount in beet root along with calcium, iron, potassium and zinc.

Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

The aim of this work was to study the suitability of the application of beetroot juices (obtained from fresh beetroot, cooked beetroot, beetroot powder and commercial beetroot juice) as colorants in the development of meat analogues, as well as their antioxidant properties. Fresh beetroot juice showed the highest betalain content (119.53 mg betanin/100 ml and 48.27 mg vulgasanthin I/100 ml) and commercial juice the lowest (49.40 mg betanin/100 ml and 7.21 mg vulgasanthin I/100 ml). Juices from fresh and cooked beetroot showed ABTS, FRAP and FIC values higher than values obtained for commercial juice (ascorbic acid added). Textured soy protein with cooked beetroot juice or with commercial juice showed the same appearance that of minced beef and pork meat, respectively, which is in accordance with their hue values and reflectance spectra. The attractive red color of betalains and their stability at the pH value of meat analogues make beetroot juices ideal for their application as colorants in meat analogues.

A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder.

This research compares the extraction of betalains (betacyanin and betaxanthin) and total phenolic content using citric acid and aqueous-ethanol solutions. The aim is to find an environmentally sustainable alternative solvent for extracting these compounds from dried beetroot powder. Using citric acid solution as a solvent offers several benefits over ethanol. Citric acid is a weak organic acid found naturally in citrus fruits, making it a safe and environmentally friendly choice for certain extraction processes. Moreover, the use of citric acid as solvent offers biodegradability, non-toxicity, non-flammability, and is cost effective. A full factorial design and response surface methodology (RSM) were employed to assess the effects of extraction parameters (extraction time (5-30 min), extraction temperature (20, 30, 40 °C), pH of citric acid solution (3, 4, 5) and ethanol concentration (10, 20, 30% v/v)). The yield was determined spectrophotometrically and expressed as mg/g of dry powder. The results showed that citric acid solution yielded 85-90% of the ethanolic extract under identical conditions. The maximum yields of betacyanin, betaxanthin, and total phenolic content in citric acid solution were 3.98 ± 0.21 mg/g dry powder, 3.64 ± 0.26 mg/g dry powder, and 8.28 ± 0.34 mg/g dry powder, respectively, while aqueous-ethanol yielded 4.38 ± 0.17 mg/g dry powder, 3.95 ± 0.22 mg/g dry powder, and 8.45 ± 0.45 mg/g dry powder. Optimisation resulted in maximum extraction yields of 90% for betalains and 85% for total phenolic content. The study demonstrates the potential of citric acid as a viable alternative to polar organic solvents for extracting phytochemicals from plant material, providing comparable results to aqueous-ethanol. Artificial Neural Network (ANN) models outperformed RSM in predicting extraction yields. Overall, this research highlights the importance of exploring bio-solvents to enhance the environmental sustainability of phytochemical extraction.

EFFECT OF REPLACEMENT NITRITE BY BEET ROOT AND SILYBUM MARIANUM POWDER IN PHYSICAL CHARACTERISTICS AND LIPID OXIDATION FOR PASTERMA

This study was aimed to decreasing the use of nitrite in Pasterma (sausage in Iraq) in traditional condition, beetroot and milk thistle was used with (75% veal meat and 25% pelvic and kidney fat),the treatment were divide (T1): (0.075 ppm milk thistle with 0.075 ppm beetroot), (T2): (0.075 ppm nitrite with 0.075 ppm milk thistle powder),(T3): (0.075 ppm nitrite with 0.075ppm beetroot powder), (T4):Addition of the synthetic antioxidant Betalyted Hydroxy Anisole (0.01%) BHA. The physical properties resulted in cooking loos, WHC, T3the treatment excelled (8.17)%and 39.12% respectively, Fat oxidation measurements (TBA 3.02 Malone Didehyde/kg, and peroxide value 0.56 mEq/kg fat) inT3 sample show significant differences the best value ,the result are consistent with the measurements reducing power assay and DPPH – assay it was better in T3.

Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam-mat drying: Experimental and modeling study.

With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam-mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam-mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.

Investigating the Effect of Red Beetroot Powder Concentration and Processing Time on the Bioactive Compounds Composition and Antioxidant Capacity of Beetroot Dark Chocolate.

The development of functional foods is receiving increased recognition due to the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and study the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content. The results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while also increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal. Overall, this research suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilisation, reduce post-harvest losses, and improve the overall health-promoting properties of dark chocolate for improved consumer well-being. This article is protected by copyright. All rights reserved.

Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Cluster fig, goolar in hindi, is a medicinal fruit, widely found in India. It is a rich source of iron and other micronutrients. Wheat is a staple food of Indian diet which is an energy dense food. It is a good source of carbohydrate & protein. Pearl Millet is most widely grown type of millet. It is known for its calorie value; vitamins & minerals present in it. Mung bean which belongs to the family of legumes has high calorie in it & is also a very good source of protein & poly-unsaturated fatty acid. For this study cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder & beetroot powder have been used. The product development was done using the above-mentioned ingredients. Two products with three treatments of varying quantity of ingredients was used for product development. The developed products undergone sensory and proximate analysis. Each treatment has three different replications to minimise the error during proximate analysis. Each product has three treatments for sensory evaluation and nutritional assessment with three different replications.
 The organoleptic evaluation highlight that the taste becomes bitter and the acceptability decrease with. Increased quantity of cluster fig. The proximate analysis concludes that with increase in the quantity of cluster fig, the iron and zinc content of the products increase. This study shed light on evaluation of organoleptic acceptability and nutritive & medicinal properties of cluster fig. It also provides idea on how much quantity of cluster fig powder & other ingredients should be used in various processed convenience healthy food. The research aims at highlighting the use of cluster fig which is widely available in India but has never been used to make convenience.

Formulation and Evaluation of Herbal Lipstick from Beetroot Powder

The aim of present study to create the herbal lipstick from the natural colorants. In order to prepare herbal lipstick from the beet root powder and evaluate the prepared lipstick. Lipstick are formulations commonly used to improve the gorgeousness of lips and add glamorous touch to the makeup. Herbal lipstick is a cosmetic formulation containing pigments, perfumes, waxes, preservatives, anti-oxidants, oils, colors. The advantage of herbal lipstick is safe, cost effective, non-toxic, and pigments used from easily available plants and vegetables. The aim of the present study which includes the formulation and evaluation of herbal lipstick using color pigments from natural sources such as beetroot. Due to lot of side effects of available synthetic formulation in the market the prepared herbal lipstick evaluated on parameters such as color, pH parameter, skin irritation test, perfume stability, solubility study, surface anomalies, aging stability. The present study concluded that the use of natural colorants in lipstick formulation having less or no side effects. It has potential to increase consumer acceptance because of use of different natural ingredients and harmless colorant used.

A review on the analysis of nutritional composition of beetroot powder

A review on the analysis of nutritional composition of beetroot powder

Increasing the useful properties of icing to expand the range of confectionery products

The recipe composition of confectionery icing determines its high calorie content with a low content of physiologically signifi cant substances. The addition of fruit and vegetable raw materials allows increasing the content of dietary fi ber, vitamins, macro- and microelements in the product, as well as reducing the amount of added sugar. The work of the All-Russian Research Institute of the Confectionery Industry shows the technological possibility of including vegetable powders in the formulation of confectionery icing using the example of beetroot powder.

Screening of different doses of lyophilized beetroot for their hematopoietic potential.

Background: Beetroots are considered a vital source of nutrition and are usually incorporated into the daily diet to prevent different disease conditions. The therapeutic effect observed is due to the presence of active ingredients in the vegetables. The majority of our population, especially females, suffers from anemia due to malnutrition. The perseverance of this research was to explore the hematopoietic effects of lyophilized beetroot powder at different doses so they could be recommended as a nutritional supplement.
 Methodology: Albino rabbits weighing 1500-2000 gm of either gender were selected for the study and alienated into three sets. Set I was administered distilled water, whereas sets II and III were given lyophilized beetroot 500 mg/kg and 1000 mg/kg, correspondingly. For hematopoietic evaluation of blood, automated huma count plus was utilized. After adjusting according to their weights, lyophilized beetroot powder was suspended in distilled water and given at 500 mg/kg and 1000 mg/kg to rabbits. They were dosed once daily for two months.
 Results: The effects were verified before the dosing was scheduled and on the 30th day and 60th day of dosing. The outcomes presented a highly noteworthy increase (p<0.0001) in hemoglobin, erythrocyte count, hematocrit, leukocyte count, and thrombocytes by both doses. 500 mg/kg dose showed a more significant increase in leukocytes and thrombocyte count compared to 1000 mg/kg, whereas 1000 mg/kg showed a more substantial increase in erythrocytes and Hb as compared to 500 mg/kg at the conclusion of the study period.
 Conclusion: From the above, it can be concluded that beetroot possesses pronounced hematopoietic effects and might be beneficial as a non-pharmacological treatment for anemia and thrombocytopenia.

Effect of adding beetroot (Beta vulgaris rubra) powder and its aqueous extract to growing geese carcasses on carcass quality and measures

The present study investigated the influence of supplementing beetroot (Beta vulgaris rubra) powder and its aqueous extract on growing goose's carcass quality and carcass measurements. One hundred eighty one-day-old goslings chicks of Chinese white geese were randomly distributed among five treatment groups containing three replicates of 12 birds each. Five experimental diets were formulated as follows: Control diet without supplementation (T1). T2 and T3, the beetroot extract was supplemented at 15 and 30 (ml/ L) in drinking water; 15, and 30 (g/kg) beetroot powder (T4, T5) in basal diet, respectively. Results indicate that the use of beetroot significantly improved all traits of the studied goose carcass compared to the control treatment, the addition of the aqueous extract at a concentration of 15 ml/ liter of drinking water and beetroot powder at a concentration of 15 g to the feed gave the best results and significantly compared to the rest of the treatments. Keywords: beetroot (Beta vulgaris rubra), carcass quality, carcass measurements, growing goose

The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents.

Beetroot (Beta vulgaris L.) is an important root vegetable crop and a valuable food source of micronutrients and bioactive constituents. In this study, the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during simulated gastrointestinal digestion was investigated, as well as the antioxidant activity of the final fractions of each phase of the process. Mineral elements were analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES), organic acids by ultra-fast liquid chromatography with photodiode array detection (UFLC-PDA), and betacyanins by liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-ESI/MSn). The oxidative hemolysis inhibition assay was used to assess the ex vivo antioxidant activity. The bioaccessibility of minerals at the end of gastrointestinal digestion ranged from 43 to 65%, depending on the mineral element. Among these, Mg was the most bioaccessible, while Ca and Fe had the lowest bioaccessibility. For organic acids, a major release during digestion was observed for quinic acid. It was also found that betanin (the major betalain in beetroot) was highly unstable during the digestion process, probably due to its hydrophilic nature, which agreed with the significant (p < 0.05) decrease in antioxidant/antihemolytic activity. These results suggest that beetroot antioxidant compounds are unstable under gastrointestinal conditions, and could be useful for future development of novel and more stable beetroot food formulations.

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.

DEVELOPMENT OF BEETROOT (BETA VULGARIS) BASED VALUE ADDED BEVERAGE: A REMARKABLE STEP TOWARDS UPLIFTMENT OF HUMAN HEALTH

Beetroot belongs to the Beta L. genus, the Betoideae subfamily of the goosefoot family (Amaranthaceae). Beetroot (Beta vulgaris) is the very nutritious vegetable as it ranks 10th most powerful vegetable worldwide due to its high content of biologically active substances, such as betalains, inorganic nitrates, polyphenols, folates. The consumption of beetroot can be considered a factor in disease prevention and a boon to human health. As beetroot are perishable, processing it for dehydration and value added in ready to drink commodity would enhance the nutrition of all the age groups and creates sustainable food security. The present study on Beetroot instant Khata Meeta Panna mix (a king of drink) was undertaken byoptimization of beetroot for dehydration process, development of Beetroot instant Khata Meeta Panna mix in different formulations (20%, 30% and 40%), sensory evaluation, nutritional analysis, storage study and cost estimation was conducted for the best accepted variation of the developed product. The sensory scores for appearance, colour, texture, flavour, taste and over acceptability was 8.52, 8.55, 7.56, 8.56 and 8.58 respectively, respectively. The scores for overall appearance were observed in the ‘like very much’ scale. The moisture 5.92 g, protein 7.17 g, fat 3.90 g, ash 1.99g, crude fibre 15.42 g, carbohydrates 12.03 g, energy 98.78Kcal. The values indicated that Beetroot instant Khata Meeta Panna mix is a very goodsource of nutrients for the normal growth and development of all the age groups. The total ash content of Beetroot instant Khata Meeta Panna mix in the present study was 1.99 g in which the calcium content was 26 mg, magnesium 29 mg and iron was 9.54 mg respectively. Cost of production for 100 g of convenience beverage was Rs. 14/-. It could be concluded that the results of this study clearly demonstrated the usefulness of supplementing panna mix with beetroot powder as a valuable food addition to enhance nutritional characteristics and technological quality of the beverage.

Development of formulation and technology of pancakes with beetroot powder of infrared drying

Development of formulation and technology of pancakes with beetroot powder of infrared drying

Dietary Nitrate Supplementation Enhances Performance and Speeds Muscle Deoxyhaemoglobin Kinetics during an End-Sprint after Prolonged Moderate-Intensity Exercise.

Short-term dietary nitrate (NO3-) supplementation has the potential to enhance performance during submaximal endurance, and short-duration, maximal-intensity exercise. However, it has yet to be determined whether NO3- supplementation before and during submaximal endurance exercise can improve performance during a short-duration, maximal-intensity end-sprint. In a randomised, double-blind, crossover study, 9 recreationally active men ingested NO3--rich (BR: 8 mmol NO3-/day) and NO3--depleted (PL: 0.75 mmol NO3-/day) beetroot powder for 7 days. On day 7, participants completed 2 h of moderate-intensity cycling, which immediately transitioned into a 60 s maximal-intensity end-sprint, with supplements ingested 2 h before and 1 h into the moderate-intensity exercise bout. Plasma [NO3-] and [NO2-] were higher in BR compared to PL pre- and post-exercise (p < 0.05). Post-exercise plasma [NO3-] was higher than pre-exercise (562 ± 89 µM vs. 300 ± 73 µM; p < 0.05) and plasma [NO2-] was not significantly different pre- (280 ± 58 nM) and post-exercise (228 ± 63 nM) in the BR condition (p > 0.05). Mean power output during the final 30 s of the end-sprint was greater after BR (390 ± 38 W) compared to PL (365 ± 41 W; p < 0.05). There were no differences between BR and PL in any muscle oxygenation variables during moderate-intensity cycling (p > 0.05), but muscle [deoxyhaemoglobin] kinetics was faster during the end-sprint in BR (6.5 ± 1.4 s) compared to PL (7.3 ± 1.4 s; p < 0.05). These findings suggest that NO3- supplementation has the potential to improve end-sprint performance in endurance events when ingested prior to and during exercise.

Evaluation of Feeding Barley and Flaxseed Germinated with Beetroot powder on Heart Disorders in Rats

Evaluation of Feeding Barley and Flaxseed Germinated with Beetroot powder on Heart Disorders in Rats

Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion

Cold extrusion offers great potential as a continuous and gentle encapsulation technique. Due to their melting and crystallization properties, lipids are ideal matrix materials as they can be influenced by extrusion process parameters, such as temperature and shear. This offers the possibility to develop various lipid-based matrix materials with specific release properties, ensuring a delayed release during gastrointestinal digestion. The objective of the present work was a methodical physicochemical characterization of cold extruded fat matrices serving as matrix material for the embedding of 10% beetroot powder, which was used as model active agent due to its detectability by photometric measurement. The matrices were composed of a high-melting fully hydrogenated rapeseed oil as the base fat and one of four low-melting fats/oils. By performing a semi-dynamic in vitro digestion test, physicochemical characteristics of fat-based matrices were investigated. The influence of release properties and encapsulation efficiency of encapsulated beetroot powder were identified. The results showed that the matrix composition influences, particle size distribution, melting behavior and microstructural fat distribution. Melting behavior and solid fat content proved to be determinant properties influencing the release behavior – especially, the deviation of solid fat contents in the temperature range from room (20.0 °C) to body temperature (36.5 °C) during in vitro digestion. Generally, a higher content of low-melting fat led to an increased release of beetroot powder during the intestinal phase of up to 48%, whereas only 3.3% on average were released during oral and gastric phase each. Microstructural analysis showed that melting properties are also influenced by the time factor as a temporal delayed release of beetroot powder was determined.

Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions

The extraction kinetics of betalains (betacyanin and betaxanthin) from freeze dried beetroot powder into aqueous ethanol solutions is modelled by considering the concentration of a given betalain at any given time to result from a balance between the rate of its release from the solid phase and the rate of its chemical degradation in the extract phase. The mathematical model obtained shows that the concentration of the betalain peaks before progressively decreasing with time. The model was experimentally validated for various combinations of temperature (55–85 °C), ethanol concentration (10–30%) and particle size (120–300 μm). The ratio of betacyanin to betaxanthin in the liquid phase was approximately 1 over the duration of extraction at 55 and 65 °C. However, the ratio decreased at the higher temperatures of 75 and 85 °C. A maximum productivity rate of a given betalain was defined as its peak concentration divided by the time taken to reach the peak concentration, which was found to be relatively insensitive to the ethanol concentration below 75 °C.