Betalains in beetroots offer notable colouring properties and health benefits, including antioxidant, anti-inflammatory, hepatoprotective, and antitumorous activities. However, they degrade due to ...processing and storage conditions like temperature, pH, oxygen, and light-exposure. Traditional betalain determination methods are resource-intensive solid-liquid extractions. This study proposes a novel approach using a smart polymer to rapidly quantify betalains in processed beetroots. The polymer, containing N,N-dimethylaminoethyl methacrylate, selectively interacts with compounds like betalains. Characterization shows thermal stability over 250 °C and suitable mechanical properties. The film changes to colour upon interaction with betalains, allowing quantification via smartphone. The sensory polymer's efficacy was validated across 27 beetroot samples, showing no significant differences compared to traditional methods. Combining the smart polymer with a colour analysis app, “Colorimetric Titration,” provides a robust and efficient means of quantifying total betalains in beetroot puree, reducing the quantification time from 180 to 90 min, promising implications for routine food industry quality assessments.
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•Smartphone-compatible quantification of betalain in beetroots using novel films•Smart polymer simplifies analysis, reduces solvent use, and aligns with eco-goals•39 samples have been analyzed, 12 calibration samples and 27 test samples•Accessible smartphone-based technology eliminates need for specialized equipment•Company collaboration ensures efficient, cost-effective food industry applications
•Red beet extract extracted with β-CD-enhanced ultrasound assisted extraction.•The lyophilized extracts were characterized with FTIR and DSC analyses.•The extracted samples with β-CD revealed highest ...content of bioactive compounds.•β-CD enhanced the stability of betanin and phenolic compounds in food models.
Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, β-cyclodextrin (β-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% β-CD solutions revealed the highest content of betanin (2.243 ± 0.04 mg) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ± 4.94%). Additionally, complexation with β-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.
As tetracycline (TET) residue does great harm to human health, it is urgently required to quantify it in animal-derived foods. In this paper, a fluorescent detection probe was synthesized by natural ...red beet pigment via one-pot hydrothermal method. The red beet pigment carbon dots (RBP-CDs) were evenly dispersed in water with an average diameter of 4.66 nm, and their surface were rich of amino, carboxyl and hydroxyl groups. TET was able to quench the fluorescence of RBP-CDs within 5 min owing to inner filter effect (IFE) and photo-induced electron transfer (PET), and the quenching rate had good linear responses with the concentration of TET in the linear range of 0.5–30 μM and 30–90 μM, respectively. The detection limit was calculated to be 0.36 μM. Moreover, RBP-CDs had a good TET detection performance in food samples with complicated matrix, such as milk, egg and chicken. Due to its safe and easy synthesis procedure, good selectivity and high sensitivity, RBP-CDs will be put to wide use as a environment-friendly and rapid fluorescent probe in TET detection.
•Carbon dots were synthesized by red beet pigment via one-pot hydrothermal method.•The carbon dots detect tetracycline selectively due to IFE and PET.•The fluorescent probe was applied successfully in foods with complicated matrix.
The concentration of copper ion (Cu2+) in drinking water is closely related to the water quality and human health. Therefore, it is necessary to develop a novel, efficient and selective method for ...the detection of Cu2+ in drinking water. In this work, natural food pigment—red beet pigment was selected as a colorimetric indicator for the detection of Cu2+, which possessed a bright color, excellent water solubility and safety. Under alkaline condition, red beet pigment reacted selectively with Cu2+ by redox reaction and chelation, resulting in a color change from purple to orange-red. After analyzing the blue (B) value of the red beet pigment solution, it could be found that there was a good linear relationship between B value and the concentration of Cu2+ in the range of 4–20 μM, with a detection limit of 0.84 μM. In addition, a smart phone application based on Android system was developed for visual detection of Cu2+ by identifying B value of the colorimetric probe solution. The feasibility of this method was successfully verified in the detection of Cu2+ in drinking water by the standard-addition method, reflecting its great potential of practical application in environment monitoring and food security controlling. The method provides a new insight for rapid detection of heavy metal ions using nature pigments.
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•A red beet pigment-based colorimetric probe for copper ions was developed.•The possible mechanism was oxidative dehydrogenation reaction and chelation effect.•A colorimetric analysis application was built on smartphone with Android system.•It provides a great potential for on-site detection of copper ions in drinking water.
본 연구는 1% ascorbic acid(AA)를 처리한 레드비트의 맛 성분과 휘발성 향기 성분을 분석하였다. 전자혀를 사용하여 맛 성분을 분석하였으며, 전자코와 GC-MS/O를 사용하여 휘발성 향기 성분을 분석하였다. 전자혀 분석을 통해 신맛과 감칠맛이 1% AA를 첨가하지 않은 RE와 RW보다 1% AA를 첨가한 레드비트인 REA와 RWA에서 높은 ...값을 확인하였다. 또한 짠맛과 쓴맛은 1% AA를 첨가하지 않은 RE와 RW보다 1% AA 첨가한 레드비트 REA와 RWA에서 낮은 값을 나타내는 것으로 확인하였다. 전자코 분석을 통해 휘발성 향기 성분을 분석하여 총 37종이 검출되었다. 그중 레드비트에 나는 흙 향의 주요 성분인 geosmin은 모든 샘플에서 검출되었으며 1% AA를 첨가한 REA와 RWA에서 비교적 낮은 peak area를 확인하였다. 양배추 향을 나타내는 dimethyl sulfide는 모든 샘플에서 확인되었고 RE와 RW는 1% AA를 첨가한 REA와 RWA보다 높은 peak area를 확인하였다. 다변량분석을 통해 레드비트 껍질의 유무보다 1% AA를 첨가한 것이 맛 성분과 휘발성 향기 성분에 영향을 주는 것으로 확인되었다. GC-MS/O 분석을 통해 휘발성 향기 성분을 분석하여 총 32종이 검출되었다. 전자코에서 검출된 geosmin이 검출되었으며, 전자코와 같이 1% AA를 첨가한 레드비트 REA와 RWA가 낮은 함량을 나타내는 것을 확인하였다. 약간 매운 향과 채소 향이 나는 2-methoxy-3-(1-methylpropyl)-pyrazine이 껍질이 있는 부분인 RW와 RWA에서 확인되었다. GC-O 분석을 통하여 감지된 향기 활성 물질은 총 5종으로 확인되었으며, 1-hexanol, geosmin, hexanal, nonanal, 2-methoxy-3-(1-methylpropyl)-pyrazine의 향기 활성 물질들이 확인되었다. Geosmin은 모든 샘플에서 향이 인지되었으며, RE에서 2의 강도가 나타났고 나머지 RW, REA 및 RWA는 1의 강도를 나타내었다. 본 연구에서 레드비트에 1% AA 첨가로 레드비트에 주요 흙 향인 geosmin이 전자코와 GC-MS/O에서 감소하는 것을 확인하였다. 본 연구 결과를 통해 1% AA 첨가로 레드비트의 geosmin의 감소에 대한 기초자료로 활용할 수 있다고 판단된다. This study analyzed the taste and volatile compounds of red beets treated with ascorbic acid (AA). The taste patterns were analyzed using an electronic tongue, while volatile compounds were analyzed using an electronic nose and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Electronic tongue analysis revealed higher umami and sourness values in red beets treated with 1% AA red beet. In addition, red beets treated with 1% AA red beet exhibited lower saltiness and bitterness values. In electronic nose analysis, 37 volatile compounds were detected, containing geosmin, the primary earthy odor compound, showing relatively lower peak areas when treated with 1% AA red beet. Multivariate analysis confirmed that the addition of 1% AA had a significant impact on taste patterns and volatile aroma compounds, contrary to the red beet with skin. GC-MS/O analysis detected 32 volatile compounds, which was consistent with the electronic nose results, showing lower geosmin values when treated with 1% AA red beet. GC-O analysis confirmed five aroma-active compounds 1-hexanol, geosmin, hexanal, nonanal, and 2-methoxy-3-(1-methylpropyl)-pyrazine. This study implies the potential of utilizing 1% AA to reduce geosmin in red beets, laying the foundation for various applications. KCI Citation Count: 0
Detailed composition, fine structure, and functional relationships of multiple red beet fiber fractions were determined. Red beet pomace, the fraction remaining after commercial puree extraction, ...contained dietary fiber (50.8%), that was largely insoluble (40.1% vs. 10.7% soluble dietary fiber) with pectin as the major polysaccharide; sucrose (8.07%), fructose (1.14%) and glucose (2.33%) free sugars; protein (10.2%), and fat (3.02%). Malto-oligosaccharides and methyl-esterified, acetylated and feruloylated rhamnogalacturonan I oligosaccharides with branched arabinogalacto-oligosaccharide side chains were detected by MALDI-TOF MS and NMR analysis. Red beet pectin, acid-extracted with a microwave using 10 min and 80 °C conditions, had high molar mass (1036 kDa) with viscosity that was similar to sugar beet pectin extracted under the same conditions. A random coil shape was confirmed for red beet pectin microwave extracted under 3 min and 120 °C conditions. Longer microwave extraction times and microwave extraction at pH 1 produced compact spherical red beet pectin with lower molar mass and viscosity. The structural properties of these red beet pomace and fiber fractions suggest that they can function to thicken and stabilize food systems, and the structure of the pectin fractions indicate strong potential as a prebiotic food ingredient.
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•Red beet insoluble dietary fiber was pectin-rich with a random coil shape.•Red beet rhamnogalacturonan I pectin was further characterized.•Protein, ferulic acid and malto-oligosaccharides were associated with red beet pectin.•This composition suggests that red beet fiber will be a thickening agent and prebiotic.
Red beet has high concentration betalains that are used as food colorants and food additives due to their health promoting properties. Redbeet is generally processed before consumption which ...influences the stability of betalains in turn which affects the acceptability and health properties. The objective of the study was to investigate the influence of processing techniques as microwaving, boiling, roasting and vacuuming on the red beet. The impact of processing was evaluated on the basis of belatains content and antioxidant activity of the processed samples. With spectrophotometric results betalains content were found to add up to 20% with vacuum treatment and also with microwave treatment of 900W and 1800W for 30s up to7% and 19% respectively, however there was decrease in boiling and roasting treatments. With HPLC analyses the content of betanin seems to increase in microwave treatments with 450W and 900W but reduced with 1800W. In the case of antioxidant activity there was 2 to 3 fold increase in boiling, roasting and microwave treatments as compared to the control.
► Red beet has high concentration betalains that are used as food additives. ► Betalains content were found to enhance during processing with vacuum and with certain microwave treatments. ► Antioxidant activity was also increased with boiling, roasting and microwave treatments. ► Different processing methods has impact on betalain content and antioxidant activity of red beet.
Cercospora leaf spot, caused primarily by Cercospora beticola, is common on red beet wherever this vegetable crop is grown. The effectiveness of a conventional (propiconazole rotated with ...azoxystrobin) and an organic biofungicide (Bacillus amyloliquefaciens mixed with copper octanoate) program were tested on four cultivars of beet that differed in susceptibility. Three inoculum densities were established by inoculating a 1-m portion of one row, allowing conidia to splash to the adjacent row, and not inoculating the remainer of the plot. Foliar severity was reduced by both fungicide programs compared to the water-treated control, but the conventional fungicides were more effective in the high inoculum area than the organic fungicides. The conventional fungicides also increased the fresh weight of healthy leaves compared to the water control, but the organic fungicides did not differ from the other two treatments. All cultivars except the most resistant one, Bull's Blood, had greater healthy weights in 2022 when the inoculum density was lower than in 2021. Cultivars sorted in the same order of susceptibility regardless of fungicide program. In all treatments, mean weight of diseased individual leaves was greater than healthy leaves. Partial cultivar resistance and fungicides or biofungicides had additive effects for integrated management of Cercospora leaf spot on red beet.
•Propiconazole rotated with azoxystrobin reduced Cercospora leaf spot on beet.•Copper octanoate plus Bacillus amyloliquefaciens also reduced severity.•Conventional but not organic fungicides increased healthy weight of beet greens.•Four cultivars sorted in the same order of susceptibility regardless of fungicides.•Partial cultivar resistance and fungicide applications provided additive control.
A newly designed voltage treatment chamber for AC electric field application with high voltage transformer, voltage divider, over current limiter, and vacuum treatment chamber was utilized to treat ...red beetroot samples by 0.00–11.5 kV, 400–1013 mbar, and 18.15–20.00min. Applied processing parameters caused a significant increase in the total antioxidant capacity. The best-fit multiple (non-) linear regression models with response optimization revealed 4.6 kV, 400 mbar, and 30.90% moisture as the most optimal processing parameters with 0.8313 composite desirability. Application of electric fields may be utilized for the electroporation of the plant tissue without adverse effect on important properties.
•A high voltage treatment chamber designed for AC electric field application was successfully constructed.•Red beetroot samples were treated by new the electric field system by 0.00–11.5 kV, 400–1013 mbar, and 18.15–20.00-min.•Significant increase was observed in total antioxidant capacity with no adverse effect on important quality properties.•A 4.6 kV, 400 mbar, and 30.90% moisture were the most optimal processing parameters with 0.8313 composite desirability.
This study aims to clarify the preservative effect of different packaging materials and low storage temperatures on the physicochemical and microbial qualities of fresh-cut red beets throughout the ...storage. Fresh-cut red beets were stored in polyethylene terephthalate (PET) and polyvinyl chloride (PVC) packages at 0 °C and 4 °C for 10 days. Storage at 0 °C positively affected weight loss, respiration rate, sensory evaluation, total phenolic content, antioxidant capacity. As the storage period progressed, PET significantly delayed the decrease in weight loss, respiration rate, chroma, soluble solids content, titratable acidity, betalain content, and antioxidant capacity in comparison with PVC. The total microbial counts were below the specified limits for ready-to-eat vegetables (<6 log CFU/g) in all samples. The lowest total mesophilic aerobic bacteria and the yeast & mold counts were obtained from the PET-packed samples. The microbial loads were highly controlled at 0 °C at the end of the storage. To conclude, 0 °C + PET treatment will be important in terms of fresh-cut red beets for the food industry. Overall, judging by consumer acceptance, storage at 0 °C and 4 °C allowed the preservation of the quality of fresh-cut red beets for up to 8 and 6 days, respectively.
•PET package had an inhibitory effect on detrimental changes of fresh-cut red beet.•Storage at 0 °C is an effective method to modify the postharvest life of packaged fresh-cut red beet.•0 °C + PET treatment preserved microbial quality and nutritional value of fresh-cut red beet.•0 °C for up to 8 days seemed to be optimal storage condition for modified atmosphere packaged fresh-cut red beet.
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