Red Beet Juice Research Articles

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

ANALYSIS OF DIFFERENCES IN THE EFFECTIVENESS OF GIVING RED BEET JUICE (BETA VULGARIS L) AND CUCUMBER JUICE (CUCUMIS SATIVUS) ON REDUCING BLOOD PRESSURE IN HYPERTENSIVE PATIENTS

Hypertension is a serious health issue worldwide, leading to cardiovascular diseases like heart attack, heart failure, stroke, and kidney disease. To prevent hypertension, a combination of pharmacological and non-pharmacological methods is necessary, including adopting a healthy lifestyle and consuming herbal plants. For instance, cucumber juice therapy and a mix of beetroot and pineapple juice are commonly used. This study aims to compare the effects of red beet juice and cucumber juice on the blood pressure of hypertensive patients in Drien Tujoh Village, Tripa Makmur District, Nagan Raya Regency in 2023. The research involved 30 hypertensive patients over 35 years old, divided into two groups. The results showed a significant difference in blood pressure before and after the intervention with beetroot juice and cucumber juice. This indicates that both interventions can help lower blood pressure in hypertensive patients.

Optimization of ionic gelling encapsulation of red beet (Beta vulgaris L.) juice concentrate and stability of betalains

Red beet (Beta vulgaris L.) with high betalain compounds possesses antioxidant properties beneficial in human's health and is a substitute to artificial colorants in the food industry. But the stability of the natural pigments should be concerned therefore encapsulation is a promising tool to overcome the saturation problem of the color. One of the encapsulation methods which is alginate/calcium-chloride ionic gellation was applied to beet juice concentrate (70 °Brix). Optimum conditions for encapsulation were determined by Response Surface Methodology, Box-Behnken Design where the red beet concentration was found as 14.81% sodium-alginate concentration as 1.7%, and dipping time as 5 min. The effects of the 6 weeks of storage at 25 ± 1 °C were also investigated. During the 6 weeks of storage, a* value of capsules has decreased gradually. Starting from the 4th week, changes in betalain content were found statistically insignificant (p > 0.05). At the end of the storage period, 79.48% of the betalain was preserved. Additionally, the characterization of capsules was maintained by scanning electron microscope (SEM) images, total dry matter, total phenolic content, antioxidant capacity, release test for characterization of capsules, potential usage in model food, and sensory analysis were examined and evaluated. These results showed that ionic gelation is a promising method to obtain stable betalain capsules that have the potential to be used as a natural colorant.

Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content

The study aimed to evaluate the effect of lactic acid fermentation on the profile and content of volatile organic compounds (VOCs) in red beetroot juice. Red beetroot juice was fermented by three different amounts (1%, 2%, and 2.5%) of three various Lactobacillus strains (L. acidophilus ATCC 8014, L. brevis Lbbr 12A, L. plantarum ATCC 3543) for 24 h. The head-space micro-extraction (HS-SPME) with gas chromatography–mass spectrometry (GC–MS) was implemented to qualify and quantify the VOCs presence in samples: fresh juice, two controls incubated at 30 and 37 °C, and nine fermented juice samples. A total number of 100 volatiles were identified in the analyzed juice samples, which were classified into 18 chemical groups. Fermented juice samples were characterized by a greater variety of VOCs than unfermented juice samples. In fermented juice samples, 17 to 38 compounds were identified, while in unfermented juice samples, it was 13–15 compounds. The highest number of VOCs was found in juice fermented by L. plantarum (33–38 volatiles) and the lowest in fresh juice (13 volatiles). Total relative content of VOCs ranged from 84.00 (fresh juice) to 881.31 µg/mL (control, 30 °C). On the other hand, the highest relative content of VOCs among fermented juice samples was noticed in the juice fermented by a 1% addition of L. plantarum. According to this study, it can be said that 24-h lactic acid fermentation of red beet juice allows forming a significant amount of volatilized molecules. Therefore, the relatively high content of volatiles can increase potentially the aroma attractiveness of red beetroot juice.

Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins», carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), β-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of β-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of β-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for β-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of β-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

The effect of acute consumption of red beet juice on aerobic and anaerobic power of amateur karate girls

زمینه و هدف: آب چغندر قرمز منبع غنی از نیترات است. اکسید نیتریک توانایی تحریک گشاد شدن عروق را دارد که سبب افزایش جریان خون به عضله می‌شود. با توجه به درگیر بودن دستگاه هوازی و بی‌هوازی در ورزش کاراته، هدف از پژوهش حاضر، بررسی تأثیر آب چغندر قرمز بر توان هوازی و بی‌هوازی دختران کاراته‌کا بود.مواد و روش‌ها: بدین‌منظور 10 دختر کاراته‌کا سطح باشگاهی در ردة کمربند مشکی دان دو و سه داوطلبانه در یک مطالعة متقاطع، تصادفی و دوسوکور، بررسی شدند. آزمودنی‌ها رأس ساعت 7:30 دقیقة صبح در محل سالن ورزشی حضور پیدا کردند و پس از مصرف آب چغندر قرمز (100 میلی‌لیتر) یا دارونما (آب زغال‌اخته)، 90 دقیقه استراحت کرده و رأس ساعت 9 صبح در آزمون شرکت کردند. ابتدا 10 دقیقه گرم کردن پویا شامل راه رفتن و حرکات کششی انجام گرفت، سپس آزمون 9×4، آزمون رست و در انتها آزمون هوازی ویژة کاراته اجرا شد. در این آزمون هوازی آزمودنی‌ها ضربات متوالی به کیسة بوکس را در حالت گارد می‌زدند. در زمان بازیافت مانند یک درگیری واقعی در حال حرکت بودند. آزمون زمانی پایان می‌یافت که آزمودنی دیگر قادر به ادامة ضربات نبود. در این صورت زمان ثابت نگه داشته شده و عدد به‌دست‌آمده زمان خستگی و مرحلة آزمون ثبت شد. بین هر کدام از آزمون‌ها سه دقیقه استراحت فعال لحاظ شد. پس از گذشت یک هفته گروه‌های آزمودنی جابه‌جا شدند و مجدداً آزمون‌های مذکور انجام گرفت. تجزیه‌وتحلیل آماری با استفاده از آزمون t زوجی و نرم‌افزار SPSS نسخة 26 گزارش شد.نتایج: نتایج نشان داد که با مصرف آب چغندر قرمز در مقایسه با دارونما توان بیشینه (014/0 P=)، حداقل توان (025/0 P=)، میانگین توان (011/0 P=)، شاخص خستگی (022/0 P=) و شاخص افت سرعت (020/0 P=) در آزمون RAST به‌طور معناداری بهبود یافته است. همچنین کاهش معناداری در زمان آزمون چابکی 9×4 (039/0 P=) مشاهده شد. اما تفاوت معناداری در آزمون هوازی ویژة کاراته (099/0 P=) و میزان درک فشار (685/0 P=) مشاهده نشد.نتیجه‌گیری: با توجه به نتایج پژوهش حاضر مصرف آب چغندر قرمز ممکن است در بهبود عملکرد بی‌هوازی و چابکی کاراته‌کاها مؤثر باشد، هرچند مقدار تغییر در عملکرد هوازی در آزمون ویژة کاراته، چشمگیر نبود. با توجه به نتایج به‌نظر می‌رسد مصرف آب چغندر قرمز می‌تواند برای این ورزشکاران مفید باشد.

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder.

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Consumers are increasingly interested in purchasing meat products with low food additives content or even without the, since these kind of foodstuffs are perceived as more natural and healthier. Nitrites are the most commonly used additives in the meat industry to prevent the growth of pathogenic bacteria, keep red color (secondary effect on myoglobin = iron and oxygen-binding), and improve flavor. In this scenario, meat processors are challenged to produce nitrite-free products guaranteeing the microbial quality and sensory characteristics. The objective of the present study was to determine the effect of various natural extracts against the color of thermal processed beef, manufactured without nitrites. A total of fourteen natural alternatives have been evaluated: capsicum extract liquid phase (capsanthin), paprika oleoresin liquid phase, monascus yellow powder (Monascus purpureus), red yeast rice powder (Monascus purpureus) from three different producers, lycopene powder, red beet juice powder (Beta vulgaris), rosemary extract (Rosmarinus officinalis), capsicum extract powder (capsanthin), carmine pigment powder (cochineal extract), sorghum red pigment powder (Sorghum bicolor), and two factory-supplied recipes. For the first trial, extracts were added at a concentration of 0.3% in canned meat without nitrite. Samples were analyzed by colorimetric measurements before and after sterilization. The aim was to find natural extracts that provide similar color characteristics as canned meat with nitrite (used as reference). After color analysis, the extracts that did not show statistically significant differences (p > .05) from the positive control were chosen for the second trial, consisted of sample preparation at three different concentrations of extract (0,1%, 0,2%, and 0,3%) following factory manufacture procedures to ensure that the results were as accurate as possible. Results showed that sorghum red pigment powder (Sorghum bicolor) provides stable pigments and can be added as a natural additive to the manufacture of traditional canned meat recipe to maintain a similar red/pink color as same as provided by sodium nitrite. Novelty impact statement Producers are trying to obtain meat products without nitrites that maintain the same level of microbial safety and the typical color. In this study, we analyzed the effect of adding different natural extracts on the color of canned meat made without nitrites. The powder extracted from sorghum husks (Sorghum bicolor) can be added to the classic canned meat recipe to obtain a product that maintains the typical red/pink color.

Synthesis of Ammonium-Based Ionic Liquids for the Extraction Process of a Natural Pigment (Betanin)

The use of new synthesized ammonium-based ionic liquids was explored as an alternative to the current process implemented in the betanin extraction from red beet juice, resulting in high yields: 70% and 82%. Betanin is a vegetal pigment that has been applied to a large variety of products in the food industry, which is important, for it can work as a substitute for the red synthetic dyes used nowadays. Additionally, the use of the kosmotropic salt sodium acetate was explored in order to separate the complex formed by the ionic liquid and pigment of interest in a process that combined two techniques: ATPS (aqueous two-phase system) and SOES (salting-out extraction system). The results reveal that the studied techniques could work as a novel process for the extraction of betanin from red beet juice employing ionic liquids, which have not been tested for this purpose in other research.

ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES SOYGHURT EDAMAME WITH RED BEET

Soyghurt is a soy milk product fermented by Lactobacilus bulgaricus and Streptococcocus thermopilus. Edamame soybeans are processed into yogurt with the addition of red beets which are good for health and rich in antioxidants. The purpose of this study was to determine the effect of adding beetroot on antioxidant activity and physical properties of edamame soyghurt. The stages of making soyghurt begin with making edamame soybean juice, adding red beet juice with a concentration of 0, 5, 10, & 15%, inoculating 7% of the yogurt starter culture, and incubating for 24 hours. The soygurt products produced were analyzed for their antioxidant activity and physical properties (pH, viscosity, total dissolved solids). The results showed that the addition of red beetroot to edamame soygurt had an effect on antioxidant activity, pH, viscosity, total dissolved solids, color and taste. The addition of beetroot increases the value of antioxidant activity, but decreases pH, viscosity, and total dissolved solids. The addition of 5% beetroot was the best treatment with antioxidant activity of 17.56%, viscosity of 4346 mPa.s, pH of 4.2, and total dissolved solids of 6.4oBrix.

PERBEDAAN PEMBERIAN JAMBU BIJI MERAH (PSIDIUM GUAJAVA) DAN BIT (BETA VULGARIS) TERHADAP KADAR HEMOGLOBIN IBU HAMIL

Anemia is a problem of MMR in Indonesia. based on the global prevention of Anemia, the prevalence of anemia in pregnant women is 28.3%. The anemia rate in Rangkap Jaya Health Center is 64.3%. Anemia occurs due to physiological changes and is aggravated by malnutrition. Efforts that can be done so that pregnant women do not experience anemia are consumption of Fe tablets, improve diet and add vitamin C-rich food substances such as those found in red guava fruit and beets. This study aims to determine the differences in the administration of red guava fruit juice (Psidium Guajava) and beet juice (Beta Vulgaris) to hemoglobin levels in anemic pregnant women at Puskesmas Rangkapan Jaya Depok. Methodology this study uses a Quasy Experiment design with a Two Group Pretest Posttest Design. The population in this study are all trimester III pregnant women. The samples of this study arev30 people with the intervention of red guava juice and beet juice. Given for 14 days which are 250 cc. The sampling technique used is purposive sampling. Results: That there are differences in the provision of red guava juice and beet juice on hemoglobin levels in pregnant women. With the average value before and after administration of red guava fruit juice is 8.4 g / dl to 11.5 g / dl and the average value before and after beet juice is 8.5 g / dl to 10.2 g / dl. p-value of 0.001. The conclusions is Red guava juice is more effective against changes in hemoglobin levels.

Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice

To lower the risk of obesity, diabetes, and other related diseases, the WHO recommends that consumers reduce their consumption of sugars. Here, we propose a microbiological method to reduce the sugar content in red beet juice, while incurring only slight losses in the betalain content and maintaining the correct proportion of the other beet juice components. Several yeast strains with different metabolic activities were investigated for their ability to reduce the sugar content in red beet juice, which resulted in a decrease in the extract level corresponding to sugar content from 49.7% to 58.2%. This strategy was found to have the additional advantage of increasing the chemical and microbial stability of the red beet juice. Only slight losses of betalain pigments were noted, to final concentrations of 5.11% w/v and 2.56% w/v for the red and yellow fractions, respectively.

A Betalain-rich Dietary Supplement, But Not PETN, Increases Vasodilation and Nitric Oxide: A Comparative, Single-dose, Randomized, Placebo-controlled, Blinded, Crossover Pilot Study

Nutraceutical supplements have demonstrated promise as agents for improving athletic performance and for positively affecting cardiovascular health and vigor through modulation of endothelial function at the cellular level. High-nitrate products, such as red beet juices and powders, have been observed to improve athletic performance potentially through increased nitric oxide (NO) concentrations in the blood. Similarly, a patented low nitrate, low sugar betalain-rich supplement has also been reported to significantly improve athletic performance. To the best of our knowledge, no acute clinical studies have been conducted that have demonstrated the comparative efficacies of high-nitrate or betalain-rich, low nitrate materials on measures of endothelial function in real time. In this acute single-dose, double-blinded, randomized, placebo-controlled, crossover study, we examined the effects of the betalain-rich low nitrate dietary supplement, (BRS, 50mg), in comparison to pentaerythritol tetranitrate (PETN, 40mg), a pharmaceutical drug that is a potent source of organic nitrate, and a placebo, on various measures of endothelial function for up to 4-hours post-ingestion. More specifically, in order to gauge post-treatment changes in endothelial function we measured flow-mediated dilation (FMD), nitrite (NO2)/nitrate (NO3) content, circulating nitrosyl-hemoglobin (NOHb) concentration, and cellular metabolic activity (CMA) measured as generation of reactive oxygen species, a side reaction of oxidative-reductive cellular metabolism. Ten participants completed all arms of the study. Results suggest that within 2 hours, BRS, but not PETN or placebo, resulted in significantly elevated levels of NOHb (a measure of bioavailable NO●) (p = 0.017) and increased vasodilation as measured by FMD, (p = 0.025). As expected, due to its high nitrate content, NO2/NO3 levels were increased by PETN within 2-hours (p = 0.048), but not by BRS or placebo. Finally, under these experimental conditions, PETN and BRS produced no significant changes for mitochondrial, NADPH-oxidase dependent or cellular CMA. These data provide preliminary support for single-dose effectiveness of BRS, but not PETN, on levels of bioavailable NO● and FMD, both important measures of endothelial function. Additionally, these data suggest potentially different mechanisms of action related to low nitrate BRS and organic nitrate PETN.

Synthesis and characterisation of porous polyvinylpyrrolidone-co-poly(divinylbenzene) (PVP-co-PDVB) copolymer resins for the isolation of betalains from red beetroot

Betalain is a natural pigment with serious antioxidant and biological activities currently used as a food colourant, however; the isolation of this compound is difficult because of its instability. The research was aimed to synthesise and characterise the copolymeric adsorbents for the recovery of betalains by means of the solid-phase extraction (SPE) technique. For this purpose, divinylbenzene (crosslinker) was polymerised with polyvinylpyrrolidone containing vinyl groups by using free radical polymerisation, and toluene was used as a porogene. Polymeric resins in different polyvinylpyrrolidone/divinylbenzene (PVP/DVB) and toluene/divinylbenzene (Tol/DVB) rates were synthesised. The effects of these parameters on the polymerisation efficiency, size distribution, morphology, swelling properties and adsorption capacities of adsorbents were investigated in the later characterization stage. Adsorption tests were conducted by analyzing phenol adsorption in batch model systems. The KOD-4 coded adsorbent exhibited the best performance in adsorption tests with PVP/DVB and Tol/DVB ratios of 0.5 and 1.5, respectively. The betalains were recovered strongly from the red beet juice via the packed bed adsorption column system filled with KOD-4. Then, column reusability and regeneration were studied. In total, the prepared column system was used five times. Ultimately, the results of this study can lead to wide-scale application of betalain-enriched beetroot extracts in the food, pharmaceutical, and cosmetic industries due to their antioxidant and colourant properties as well as their biological activities.

Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice

The aim of the study was to evaluate the profile and level of betacyanins in the gastric content, blood (portal and main veins) and urine of rats after an intragastric administration of fermented red beet juice with various betacyanin doses. Samples were collected within 2 h after juice administration into the stomachs, separated from the digestive tract of a living rat. In the gastric content, betacyanins administered underwent intensive degradation and changes in their profile, as a result of the conditions prevailing in the stomach and the intensity of the absorption process. Detection of 19 betacyanins (8 native compounds and 11 metabolites) in rats’ physiological fluids with the HPLC-MS/MS method proves betacyanin absorption from the stomach. In addition, the study results suggest that betacyanin dose affects the rate and extent of betacyanin degradation in the gastric content, as well as the intensity of absorption, metabolism and excretion of these pigments.

레드비트와 사과주스의 혼합비율에 따른 과채주스의 품질 특성 및 항산화 활성

본 연구는 기존의 사과주스에 비트의 이화학적 특성과 기능성을 강화한 과채주스를 개발하고자 사과주스에 비트즙을 혼합비율별로 첨가하여 물리 화학적 특성과 항산화 활성 및 미생물 총균수 등을 분석하였다. 또한, 비트즙과 사과주스가 3:7의 혼합비율로 개발된 시판 과채주스와의 차이도 비교분석하였다. 5종의 과채주스는 사과주스의 혼합비율이 높을수록 pH는 낮게, 산도, 당도 및 당산비는 높게 나타났다. 비트즙과 사과주스의 혼합비율이 3:7로 섞인 D와 F 주스에서는 각각 착즙 후 비율대로 혼합한 D 주스보다 같이 착즙후 비타민 C를 0.05% 혼합한 F 주스가 pH 4.74로 가장 낮고, 산도, 당도, 당산비가 높았다. 또한 사과주스인 E 주스의 명도가 가장 높았으며 적색도와 알코올성 가용성 색도는 가장 낮았다. 혼합비율로 섞인 B~D 주스는 사과주스의 비율이 높은 D 주스가 명도와 황색도는 가장 높았고 적색도와 알코올 가용성 색도는 낮았다. 관능평가에서도 색을 제외한 향, 맛, 점성, 목넘김, 전체적인 기호도 평가는 E 주스가 유의적으로 가장 높았고 B>D>C>A 순으로 다소 차이는 있지만 비트즙 함량이 많을수록 점수가 낮았다. 비트즙과 사과주스의 혼합비율이 3:7로 섞인 D와 F 주스에서는 색과 점성을 제외하고 향, 맛, 목넘김, 전체적인 기호도 면에서 F 주스가 유의적으로 높은 점수를 받았다. 총 폴리페놀 함량은 비트즙 함량에 비례하여 유의적으로 높게 나타났으며 항산화 활성도 높았다. 한편, ABTS 라디칼 소거능은 F 주스가 D 주스보다 유의적으로 높게 나타났다. 호기성균, 대장균군, 효모 및 곰팡이 등 미생물 검사는 모든 군에서 검출되지 않았다. 결론적으로 비트와 사과를 이용한 과채주스 개발의 적정 혼합비율은 3:7로 조정하고, 가공 시 두 재료를 함께 혼합하여 착즙하고 전체 양 대비 일정량의 비타민 C를 첨가하는 것이 제품의 상품성과 기능성을 올리는 바람직한 방법으로 사료된다.

THE EFFECT OF BEETROOT (Beta vulgaris L.) JUICE ON CHOLINESTERASE ACTIVITY IN FARMERS EXPOSED TO ORGANOPHOSPHATE PESTICIDES

A decrease in cholinesterase (chE) enzyme activity is an indicator of pesticide poisoning, especially organophosphate pesticides. The chE activity reduction will result in an increase in the amount of acetylcholine and will bound to muscarinic and nicotinic receptors in the central and peripheral nervous system which can lead to the onset of Alzheimer's disease. However, antioxidant products can slow the progression of Alzheimer's disease by protecting neurons from oxidative stress. Red Beetroot (Beta vulgaris L.) contains betalains and phenolic compounds which act as an antioxidants that are capable of preventing such illness. This study aims to prove the concept that antioxidant compounds in red beetroot juice can increase the chE activity in subjects exposed to organophosphate pesticides. This research is an observational study with an experimental approach. This research used 25 farmers who were exposed to organophosphate pesticides as respondents. They were given 500 ml of beetroot juice twice a day for 2 consecutive months. Cholinesterase levels were measured before and after consuming red beet juice. Measurement of cholinesterase levels was carried out using a kinetic photometric test. This method was developed based on recommendations from the German Society of Clinical Chemistry (DGKC). The results showed that the average of chE (U/L) Level Before Treatment was 8.102 and 8.380 after treatment with a p value 0,62. It can be concluded that there was an increase in the level of cholinesterase but it was not statistically significant. This may be caused by a different response to activity of cholinesterase after consuming beetroot juice in each subjects, age difference, smoking habits, and personal protective equipment.

Studying the processing of food dye from beet juice

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.

KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ

Kırmızı pancar, gıda endüstrisinde yaygın olarak kullanılan doğal renk maddesi olan betaninin en önemli kaynağıdır. Konsantre ya da toz formda arz edilen bu gıda renklendiricisi için ilk üretim basamağı kırmızı pancar suyu üretimidir. Bu çalışmanın amacı, yüksek verimlilikte kırmızı pancar suyu eldesinde presleme öncesi enzim ön uygulamasının ve bu işlemde ortam pH değeri, sıcaklığı, enzim oranı ve sürenin etkilerinin belirlenmesidir. Bu kapsamda, ilk aşamada farklı pH (2.5-5.0) ve sıcaklık (30-60 °C) değerlerinde enzim ilavesinin (Pectinex Ultra SP-L) etkileri değerlendirilmiş; ikinci aşamada enzim oranı ve işlem süresinin etkileri yanıt yüzey yöntemi (RSM) kullanılarak belirlenmiştir. Enzim ön uygulaması sonrasında pres veriminin %17 arttığı bulunmuştur. Optimum koşullar olan 3.0 pH değeri, 50 °C sıcaklık, 75.8 poligalakturonaz birimi (PGB)/g enzim oranı ve 48 dk.’lık işlem süresi sonunda meyve suyu verimi %34.7, betanin miktarı 106.0 mg/100 g, toplam fenolik madde miktarı 245.2 mg GAE/100 g, antioksidan kapasite değeri ise 47.0 µmol TE/100 g olarak belirlenmiştir.

Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures.

In the present study, effect of storage temperature (25°, 35° and 45°C) and light (with/without aluminum foil) on betalain content, color stability and bioactive compounds of concentrated red beet juice were investigated. Degradation of betalains and change in total phenolics content followed first-order kinetics while changes of L*, a*, b* and C* values and antioxidant capacity fitted zero-order kinetic. It was determined that the reaction rate constants of betacyanin and betaxanthin degradations in red beet juice concentrates increased with increasing storage temperature and time. The activation energies for betaxanthin degradation (Ea: 92.04-93.27kJ mol-1) in comparison with the activation energies for betacyanin degradation (Ea: 66.07-66.13kJ mol-1) in all samples demonstrate that susceptibility to temperature of betaxanthin is higher than that of betacyanin. According to L* and a* parameters it can be suggested that color stability in red beet juice concentrate stored with aluminum foil found better than that in the sample without aluminum foil. However, there was no significant difference (p > 0.05) between samples with and without foil as regards changes in total phenolics, betalains and antioxidant capacity. In addition, 25°C can be proposed for providing betalain stability of red beet juice concentrates during storage.