Red Beetroot Research Articles

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.

Formulation and physical stability analysis of red beetroots (Beta vulgaris l.) effervescent granules

ABSTRACTIntroduction: Red beetroots (Beta vulgaris L.) are a natural ingredient rich in nutrients and provide various notable health benefits. In dentistry, red beetroots have the potential to act as a plaque-disclosing agent. Previous studies showed that red beetroot preparation in gelform is more effective compared to chewable tablets, but has significant drawbacks in taste. Effervescent granules have the potential to conceal the unpleasant taste of beetroot substances. This study aims to determine the ideal formula and evaluate the physical properties and stability of effervescent granules made from red beetroot extract. Methods: This was an experimental design study with descriptive analysis. The maceration method was used to extract the red beetroot constituents. Fresh fruits were collected, air-dried, and macerated with 96% ethanol twice. The filtrates were then concentrated. The wet granulation method was used to formulate effervescent granules. The samples were grouped into formula 1 (F1), formula 2 (F2), and formula 3 (F3) using 1%, 3%, and 4% red beetroot extract, respectively. All sample groups were analyzed for physical stability, namely: organoleptic, flowability, density, dissolving time, and pH tests. Results: All samples surpassed the sensory evaluation for physical properties. Formula 1 (1%) and formula 2 (3%) models passed all the physical stability tests. Meanwhile, the 4% formula (F3) failed two physical tests. F1 (1%) samples also showed lighter brown color for its lower beetroot extract concentration, indicating under-qualification as dental plaque staining materials. Therefore, 3% concentration (F2) has the best formulation regarding physical properties and stability. Conclusion: Formulas F1 and F2 have the best physical properties and stability by passing all the tests, while Formula 3 failed the organoleptic and flow rate tests.KEYWORDSformulation, physical stability, Beta vulgaris L, effervescent granules

Biomass derived nitrogen-doped activated carbon and novel biocompatible gel electrolytes for solid-state supercapacitor applications

The development of biocompatible energy storage technologies is crucial for powering implantable devices in the health sector. In the current study, red beetroot (Beta vulgaris L.) is used as a biomass precursor to synthesize microporous nitrogen-doped activated carbon (NACBR). The resulting carbon structure has an improved specific surface area (SSA) of 2200 m2g−1 and a hierarchical sponge-like porosity. In-vitro cytotoxic experiments support the biocompatibility of the as-synthesized carbon. It is known that N-doping increases surface wettability and conductivity, which enhances the electrode material's specific capacitance. According to electrochemical studies, in 1 M Na2SO4 electrolyte, the NACBR electrode has the highest specific capacitance of 492 F g−1 at 1 A g−1 current density. Furthermore, Na2SO4, phosphate-buffered saline (PBS), and simulated bodily fluid (SBF) gel-electrolytes are used to fabricate and test biocompatible solid-state supercapacitor devices. The goal of this research is to construct and test biocompatible supercapacitors that could power implantable devices.

Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator

The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.

Betalain-Enriched Beetroots Exhibit Antiulcer and Anti-inflammatory Potentials

Introduction. Recently, plant natural food colorants have received a growing interest due to their therapeutic and preventive activities against various diseases. This study is aimed at evaluating the phytochemical composition by high-performance liquid chromatography with diode array detection (HPLC-DAD) and at evaluating the antiulcer effect of red beetroot betalains (BRB). Materials and Methods. Ethanol was used for gastric mucosa damage, ulcer, and inflammation induction in rat. Results. HPLC-DAD data revealed the existence of numerous compounds, including betanidin 5-glucoside (43.22%), isobetanidin 5-glucoside (18.47%), 2,17-bidecarboxy-neobetanin (7.07%), 2-O-glucosyl-betanin (4.03%), 17-decarboxy-betanidin (3.61%), neobetanin (3.24%), and eight other compounds whose yields were too low. In vitro as in gastric tissues in rats, BRB potentially inhibited key enzymes—relation to gastric ulceration and damage as pepsin, lipoxygenase, and hyaluronidase activities. In ethanol-induced gastric ulcer and inflammation, BRB administration at doses 200, 400, and 800 mg/kg significantly ( p ≤ 0.05 ) decreases the ulcer areas (UA) and index (UI); increases the curative index (CI) by 78.1, 78.4, and 78%, respectively; and ameliorates the pathological damage induced by ethanol. In addition, BRB administration to rat gastric ulcer rats prevented significantly ( p ≤ 0.05 ) the decrease of gastric mucus (GM) content (by 116%) and reduced the stress oxidant, evidenced by a significant ( p ≤ 0.05 ) decrease of gastric mucosa thiobarbituric acid reactive species (TBARS) (by 28%) and mucus juice pepsin by 56%. Conclusion. Taken together, BRB exerted potential therapeutic efficacy for gastric ulceration.

High temperature lacto-fermentation improves antioxidant and antidiabetic potentials of Lithuanian red beetroot

Diabetes is becoming a global pandemic and therefore calls for diverse therapeutic strategies for mitigating the disease. In this study, lactic acid bacteria isolated from Lithuanian traditional fermented foods were screened for β-Glucosidase activity and were used to ferment beetroot to develop an antidiabetic product. After fermentation, LAB PN39MY (also referred to as PN39) fermented samples demonstrated the strongest DPP-IV and α-Glucosidase inhibitory abilities of 50.0 ± 3.5% and 80.5 ± 5% respectively as well as the highest antioxidant capacity of 0.69 ± 0.04 mmol/L relative to all the other samples. Varying the fermentation conditions revealed that fermenting beetroot with PN39 at 45 °C for 72 h yielded the strongest DPP-IV and α-Glucosidase inhibition of 87.45% and 80.5 ± 5.3% respectively and increased the antioxidant capacity to 1.46 ± 0.01 mmol/L. Whole genome sequencing analysis of PN39 revealed the strain to be Latilactobacillus curvatus. HPLC-MS analysis of PN39 fermented samples showed that the fermentation process generated high levels of dihydromyricetin (an antidiabetic flavonoid) which was absent in unfermented beetroot. Results from this study indicate that fermenting beetroot with Latilactobacillus curvatus PN39 at 45 °C for 72 h would be an effective method for developing antidiabetic functional foods.

Anticancer properties of red beetroot hydro-alcoholic extract and its main constituent; betanin on colorectal cancer cell lines

Colorectal cancer (CRC) is the third most common type of cancer worldwide. Red beetroot (Beta vulgaris) contains Betanin as its major betacyanin, possessing wide proapoptotic effects. This study aimed to investigate the anticancer and pro-papoptotic effects of beetroot hydro-alcoholic extract (BHE) and betanin, on colorectal cancer cell lines. BHE and betanin were used to treat Caco-2 and HT-29 colorectal cancer cells. MTT assay, DAPI staining, and FACS-flow cytometry tests were used to determine the half-maximal inhibitory concentration (IC50) and apoptosis-inducing evaluations. Intended genes were assessed by real-time polymerase chain reaction (RT-PCR). The IC50 for HT-29 and Caco-2 cell lines were 92 μg/mL, 107 μg/mL for BHE, and 64 μg/mL, 90 μg/mL for betanin at 48 h, respectively. BHE and betanin significantly inhibited the growth of both cancer cell lines time and dose-dependently. DAPI staining and flow cytometry results revealed significant apoptosis symptoms in treated cancerous cell lines. The expression level of proapoptotic genes (BAD, Caspase-3, Caspase-8, Caspase-9, and Fas-R) in treated HT-29 and Caco-2 cells was higher than in untreated and normal cells. In contrast, the anti-apoptotic gene (Bcl-2) was significantly downregulated. BHE and betanin effectively inhibited cancer cell proliferation and induced apoptosis via the modification of effective genes.

Synthesis of photoluminescence carbon dots from red beetroot and utilizing its extract as blue-emitted fluorescence probes for spectrofluorimetric determination of tenoxicam in varied pharmaceutical samples

Tenoxicam (TNX) belongs to non-steroidal drugs that effectively treat many inflammatory disorders. In this study, luminescent carbon dots were synthesized from red beetroot as a green fluorescence probe. The synthesized carbon dots' morphology, size, and spectroscopic features were investigated and characterized by spectrophotometric, FTIR, SEM, spectrofluorimetric, and TEM techniques. The synthesized carbon dots possessed an emission at 430 nm and an excitation at 366.5 nm. Meanwhile, TNX is a yellow-colored compound with a spectrophotometric absorbance peak at 370 nm. Based on the inner filter effect mechanism, the emission fluorescence intensity of the synthesized carbon dots has been markedly quenched upon the addition of TNX. In addition, the quenching in the fluorescence intensity was quantitively related to the concentration of TNX at the linear range of 0.25 - 2.5 µg/mL (r2 = 0.9989) with a LOD of 0.08 µg/mL and LOQ of 0.24 µg/mL. The second side of this study is based on enhancing the fluorescence intensity of the acetonitrile extract of red beetroot upon the addition of TNX solution. This enhancement was recorded at a fluorescence emission of 357 nm with a fluorescence excitation of 305.5 nm. In addition, the enhancement in the fluorescence intensity was quantitively related to the concentration of TNX at the linear range of 0.5 - 8.0 µg/mL (r2 = 0.9995) with a LOD of 0.16 µg/mL and LOQ of 0.49 µg/mL. The analytical conditions were well-optimized, and the developed method was validated according to ICH guidelines. Finally, the proposed spectrofluorimetric approaches were applied to determine TNX in vials, tablets, and capsules with good recovery and accepted statistical results.

Determination of selected biogenic amines in fermented vegetables juices

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied.

Effect of Red-Beetroot-Supplemented Diet on Gut Microbiota Composition and Metabolite Profile of Weaned Pigs-A Pilot Study.

Red beetroot is a well-recognized and established source of bioactive compounds (e.g., betalains and polyphenols) with anti-inflammatory and antimicrobial properties. It is proposed as a potential alternative to zinc oxide with a focus on gut microbiota modulation and metabolite production. In this study, weaned pigs aged 28 days were fed either a control diet, a diet supplemented with zinc oxide (3000 mg/kg), or 2% and 4% pulverized whole red beetroot (CON, ZNO, RB2, and RB4; respectively) for 14 days. After pigs were euthanized, blood and digesta samples were collected for microbial composition and metabolite analyses. The results showed that the diet supplemented with red beetroot at 2% improved the gut microbial richness relative to other diets but marginally influenced the cecal microbial diversity compared to a zinc-oxide-supplemented diet. A further increase in red beetroot levels (4%-RB4) led to loss in cecal diversity and decreased short chain fatty acids and secondary bile acid concentrations. Also, an increased Proteobacteria abundance, presumably due to increased lactate/lactic-acid-producing bacteria was observed. In summary, red beetroot contains several components conceived to improve the gut microbiota and metabolite output of weaned pigs. Future studies investigating individual components of red beetroot will better elucidate their contributions to gut microbiota modulation and pig health.

THE EFFECT OF FRACTIONATED RED BEETROOT JUICE ON PERFORMANCE AND OVERALL HEALTH OF A HIGH-PERFORMANCE ATHLETES

Over the past 20 years, nitric oxide has become the turning point in athlete physiology and medical research. It has been observed in scientific studies that there are very different protocols for the use of nitrates (red beetroot juice) and different research methodology and results. The most effective solutions for improving the performance of athletes are still being sought. The purpose of this research is to investigate the performance and overall health of a high-performance athlete after consuming fractionated red beetroot juice. The investigation is a one-case study. The respondent is a high-class athlete - track and field (middle and long distance), 20 years old. Three tests were performed in laboratory conditions with an interval of one week. The first test was without the use of fractionated red beetroot juice, the second test after a single dose, and the third after 7 days of use. The research used an interview of the respondent, cardio pulmonary exercise testing measuring device "Vyntus CPX" with gas analysis on a bike ergometer and determination of blood lactate concentration. In the experiment, the athlete's VO2max improved during each test, after one dose by 9%, and after 7 days of use by 13% from the first test. The physical overall health at the end of the test worsened each time, but in the previous tests, where fractionated red beetroot juice was used, a faster recovery of the athlete's working capacity after exercise was observed.

Anti-hypercholesterolemia, Anti-atherogenic, and Anti-hypertension Effects of Red Beetroot (&lt;i&gt;Beta vulgaris&lt;/i&gt; L.) in Rats Induced by High Fat and Fructose Diet

Metabolic syndrome is associated with abnormalities of lipid levels in the blood such as hyperlipidemia. Hyperlipidemia conditions can increase the risk of atherosclerosis and hypertension. Beetroot (Beta vulgaris L.) is a plant that contains high antioxidants. Beetroot has the potency to be used as a functional food that can reduce the potential for atherosclerosis and blood pressure. The aim of this study was to examine the effect of beetroot-enriched feed on the cholesterol level, atherogenic index and blood pressure of rats (Rattus norvegicus Berkenhout, 1769) induced by high fat and fructose diet. As many as 25 rats were divided into control, hyperlipidemia, and three treatment groups. The hyperlipidemia and treatment groups were induced to become hyperlipidemia using AIN93-M modified high fat and fructose feed for 8 weeks. The treatment groups were followed by intervention with 6, 9, and 12% beetroot enriched feed for 6 weeks. The feed was prepared by mixing beetroot flour in the pellets. Blood pressure, total cholesterol, and HDL level measurement was conducted after hyperlipidemia induction and after the intervention. The data analyzed with one-way ANOVA, DMRT, and T-Test. The results showed that 6% beetroot intervention have the highest increasing of HDL-cholesterol than other groups. The 9% beetroot intervention significantly decrease total cholesterol lower than normal baseline, and 12% beetroot intervention significantly decrease blood pressure than other groups. The atherogenic index of all treatment group was decreased. The 9% beetroot enriched feed was seen as an optimum dose to reduce total cholesterol, atherogenic index and blood pressure and increase HDL-cholesterol.

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.

Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot

Different methods are used for extracting phytochemicals from plant produce. Some ‎methods require sophisticated and expensive instruments, while others need multiple steps ‎and specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H2) into solvents (that is water, ethanol, ‎methanol) on the extraction of flavonoids (TFC), phenolics (TPC), anthocyanins ‎‎(TAC), and antioxidants (DPPH and ABTS), as well as the extraction yield from red ‎beetroot, were evaluated. The biggest extraction yield was with the use of H2-rich ‎methanol (HRM) (24.32%). Incorporating H2 into water, ethanol, and methanol ‎led to a significant increase in TPC by 77.34%, 39.02% and 89.07%, in the TFC by ‎‎43.30%, 50.5% and 88.87%, in the TAC by 92.62%, 199.5% and 257.41%. DPPH ‎scavenging activity increased by 6.49%, 7.05% and 12.15%, and ABTS scavenging ‎activity by 3.93%, 9.82% and 15.05%, respectively. The extraction of individual ‎phenolic compounds, using various solvents, were different for each compound ‎investigated, with HPLC analysis showing that the levels of some phenolics increased ‎when H2 was incorporated into the solvents. ‎This method, i.e., addition of H2 gas, is ‎suggested as a relatively cheap and practical method for increasing the extraction of ‎phytochemicals using an eco-friendly method.

Dynamics of changes in the content of betalain pigments in red beet roots during the growing season and storage

Purpose. Betalains, plant pigments of red beet roots, exhibit antioxidant activity and reduce the risks of many pathological conditions. However, the widespread introduction of betalains is hampered by insufficient knowledge of their transformations during the growing season and storage of root crops, which was the purpose of the work.Methods. Root crops of five varieties of table beets were used in the studies. The content and stability of betalains were determined by spectrophotometric methods according to the numerical indices of the absorption spectra of extracts from root crops.Results. In the beet roots in the first 20 days of vegetation after germination, the content of betaxanthines is higher than that of betacyanins, but by the 40th day, betacyanins exceed betacyanins over betaxanthin in the ratio of 1.26-2.21. By the 70th 90th days of vegetation, the main pool of betalains is formed, their content reaches 84.5-198.6 mg / 100 g, the ratio of betacyanins / betaxanthins and resistance are 2.47-9.76 and 0.82-0.91 respectively. The highest excess of the content of betacyanins over betaxanthins by 8.11 9.65 times was obtained in beet root crops of Creolka and Veselaia Smulyanka varieties. The stability of betalains during six-month storage decreases less than 1.4 times.Conclusion. It is advisable to use the developed spectrophotometric method for determining the stability of betalains in the express analysis of beet root crops. Betalains are more stable than other plant antioxidants. Beet roots are more preferred for fortifying diets than other foods with antioxidant activity.

Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients

This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64–7.60%) and Bifidobacterium spp. (2.76–5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56–4.18%), Clostridium histolyticum (1.62–1.15%), and Eubacterium rectale/Clostridium coccoides (2.33–1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.

Effects of heat degradation of betanin in red beetroot (Beta vulgaris L.) on biological activity and antioxidant capacity.

Betanin is a red pigment of red beetroot (Beta vulgaris L.), providing the beneficial effects to maintain human health. Betanin is involved in the characteristic red color of red beetroot, and used as an edible dye. Betanin is known to be a highly unstable pigment, and water solutions of betanin are nearly fully degraded after heating at 99°C for 60 min in the experimental conditions of this study. The present study investigated the effects of red beetroot juice (RBJ) and betanin on immune cells, and found that stimulation with RBJ and betanin induces interleukin (IL)-1β, IL-8, and IL-10 mRNA in a human monocyte derived cell line, THP-1 cells. This mRNA induction after stimulation with RBJ and betanin was not significantly changed after heat treatment when attempting to induce degradation of the betanin. Following these results, the effects of heat degradation of betanin on the inhibition of lipopolysaccharide (LPS) induced nitric oxide (NO) production in RAW264 cells and the antioxidant capacity were investigated. The results showed that the inhibition activity of RBJ and betanin with the LPS induced NO production is not altered after heat degradation of betanin. In addition, the results of FRAP (ferric reducing antioxidant power) and DPPH (1,1-Diphenyl-2-picrylhydrazyl) assays indicate that a not inconsiderable degree of the antioxidant capacity of RBJ and betanin remained after heat degradation of betanin. These results suggest that it is important to consider the effects of degradation products of betanin in the evaluation of the beneficial effects of red beetroot on health.

Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot

This study aimed to investigate the effect of pulse ratio and microwave power during drying of red beetroot using combined intermittent microwave – hot air at low temperature (40˚C). A significant decrease in drying time was observed by increasing the microwave power from 360 to 900 W and decreasing the pulse ratio from 6 to 2. The highest Deff was obtained at a microwave power of 900 W and a pulse ratio of 6. Dried red beetroots at the microwave power of 900 W and a pulse ratio of 6 had the lowest shrinkage and the highest rehydration. Moreover, the apparent density of the dried samples decreased by increasing the microwave power and pulse ratio. The specific energy consumption was reduced by increasing the microwave power and the pulse ratio. By increasing microwave power and pulse ratio, the content of betacyanins and betaxanthins increased up to 79.47 and 44.20%, respectively. Furthermore, the samples dried at the power of 900 W and a pulse ratio of 6 showed the lowest microstructural collapse. In total, the results of this study showed that industrial dried products with good quality could be produced by considering an appropriate pulse ratio and applied power.

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study. Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream. Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics were gave higher scores samples than than in ice cream with red dye 40. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream. When compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage.Keywords: Red beetroot,Betalain, Functional foods, Red Dye 40 (E129),Antioxidants, synthetic colors, Storage stability

Metabolic Biomarkers of Red Beetroot Juice Intake at Rest and after Physical Exercise.

Red beetroot is known to be a health-promoting food. However, little attention is placed on intestinal bioactive compound absorption. The aim of the study was to assess the urinary red beetroot juice (RBJ) intake biomarkers and possible differences in RBJ's micronutrient absorption at rest or after physical exercise. This is a three-armed, single-blind study, involving seven healthy volunteers which were randomly divided into three groups and alternatively assigned to three experimental sessions: RBJ intake at rest, RBJ intake with physical activity, and placebo intake with physical activity. For each session, urine samples were collected before and 120, 180, and 240 min after the intake of RBJ or placebo. The same sampling times were employed for the experimental session at rest. The RBJ metabolic composition was also characterized to identify the urinary biomarkers derived from the intake. 4-methylpyridine-2-carboxylic acid, dopamine-3-O-sulfate, glutamine, and 3-hydroxyisobutyrate were identified as RBJ intake biomarkers. Physical activity significantly increased only the dopamine-3-O-sulfate excretion 120 min after RBJ intake. Urinary dopamine-3-O-sulfate is related to RBJ dopamine content, while 4-methylpyridine-2-carboxylic acid is a betanin or betalamic acid catabolite. The different excretions of these metabolites following physical activity suggest a possible effect on the RBJ uptake depending on different transport processes through the mucosa, namely diffusion-mediated transport for dopamine and saturable transcellular transport for betalamic acid derivatives. These results open new perspectives in improving the absorption of natural bioactive molecules through physical activity.