The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentatio...

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Bibliographic Details
Main Authors: Emilia Janiszewska-Turak, Kacper Tracz, Patrycja Bielińska, Katarzyna Rybak, Katarzyna Pobiega, Małgorzata Gniewosz, Łukasz Woźniak, Anna Gramza-Michałowska
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Applied Sciences
Subjects:
beetroot
red bell pepper
pigments
freeze-drying
LAB
color
Online Access:https://www.mdpi.com/2076-3417/12/12/5766

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