Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage
Betalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk w...
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MDPI AG
2023-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/10/878 |
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| author | Eman M. Abdo Hanem M. M. Mansour Amira M. Galal Darwish Sobhy Ahmed El-Sohaimy Mohamed A. E. Gomaa Omayma E. Shaltout Marwa G. Allam |
| author_facet | Eman M. Abdo Hanem M. M. Mansour Amira M. Galal Darwish Sobhy Ahmed El-Sohaimy Mohamed A. E. Gomaa Omayma E. Shaltout Marwa G. Allam |
| author_sort | Eman M. Abdo |
| collection | DOAJ |
| description | Betalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk water extract (BSE) as a functional colorant for raspberry-flavored stirred yogurt. For this purpose, the betalains of BSE and their stability at pH 4 and 5 were investigated in addition to the phenolic and flavonoid content. Furthermore, the antioxidant and antimicrobial activities of BSE were characterized. Subsequently, BSE was added to raspberry-flavored stirred yogurt at concentrations of 1 (T1), 2 (T2), and 5% (T3) to study the stability of betalains, the physicochemical properties, the nutritional value, and the viability of lactic acid bacteria during storage (14 days/4 °C). BSE showed a considerable amount of betalains (456.82 mg/L) and phenolics (139.87 mg/g), with a high content of chlorogenic and ferulic acids. The betalains showed greater stability at pH 4 than pH 5 after 14 days of cold storage (275.05 and 247.00 mg/L, respectively). Applying BSE resulted in a functional beverage with high phenolic content (116.55 ± 1.23 mg/g) and flavonoids (71.77 ± 0.57 mg/g) in T3 (5%) compared to the control (95.11 ± 1.12 and 64.72 ± 0.29 mg/g, respectively). The beverages shared high DPPH scavenging activity (IC<sub>50</sub> = 71.68 ± 1.30– 69.18 ± 0.48) compared with the control (78.47 ± 3.27 µL/mL). BSE significantly increased the betalain level in yogurt from 44.19 ± 0.05 mg/L to 67.86 ± 0.54 mg/L, resulting in pale red beverages with a redness value of 6.38–9.68 on day 1. By day 14, the redness of the treatments decreased by 6–18% compared with the first day, reaching 5.25 ± 0.03 (T1), 7.87 ± 0.03 (T2), and 8.43 ± 0.05 (T3) due to the degradation of betalains. Generally, BSE is a promising natural colorant when added to stirred yogurt, and it has preferable physical and sensory properties, as it improves the stability of the red color throughout cold storage and increases the nutritional quality. The use of beet stalks as a natural and functional colorant is presented for the first time in the current investigation. |
| first_indexed | 2024-03-10T21:15:51Z |
| format | Article |
| id | doaj.art-95d8ee51b6524ac4b9f8e83d0db7dcd0 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T21:15:51Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj.art-95d8ee51b6524ac4b9f8e83d0db7dcd02023-11-19T16:26:03ZengMDPI AGFermentation2311-56372023-09-0191087810.3390/fermentation9100878Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during StorageEman M. Abdo0Hanem M. M. Mansour1Amira M. Galal Darwish2Sobhy Ahmed El-Sohaimy3Mohamed A. E. Gomaa4Omayma E. Shaltout5Marwa G. Allam6Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, EgyptFood Technology Department, Arid Land Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab, Alexandria P.O. Box 21934, EgyptFood Technology Department, Arid Land Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab, Alexandria P.O. Box 21934, EgyptFood Technology Department, Arid Land Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab, Alexandria P.O. Box 21934, EgyptFood Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, EgyptFood Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, EgyptFood Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, EgyptBetalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk water extract (BSE) as a functional colorant for raspberry-flavored stirred yogurt. For this purpose, the betalains of BSE and their stability at pH 4 and 5 were investigated in addition to the phenolic and flavonoid content. Furthermore, the antioxidant and antimicrobial activities of BSE were characterized. Subsequently, BSE was added to raspberry-flavored stirred yogurt at concentrations of 1 (T1), 2 (T2), and 5% (T3) to study the stability of betalains, the physicochemical properties, the nutritional value, and the viability of lactic acid bacteria during storage (14 days/4 °C). BSE showed a considerable amount of betalains (456.82 mg/L) and phenolics (139.87 mg/g), with a high content of chlorogenic and ferulic acids. The betalains showed greater stability at pH 4 than pH 5 after 14 days of cold storage (275.05 and 247.00 mg/L, respectively). Applying BSE resulted in a functional beverage with high phenolic content (116.55 ± 1.23 mg/g) and flavonoids (71.77 ± 0.57 mg/g) in T3 (5%) compared to the control (95.11 ± 1.12 and 64.72 ± 0.29 mg/g, respectively). The beverages shared high DPPH scavenging activity (IC<sub>50</sub> = 71.68 ± 1.30– 69.18 ± 0.48) compared with the control (78.47 ± 3.27 µL/mL). BSE significantly increased the betalain level in yogurt from 44.19 ± 0.05 mg/L to 67.86 ± 0.54 mg/L, resulting in pale red beverages with a redness value of 6.38–9.68 on day 1. By day 14, the redness of the treatments decreased by 6–18% compared with the first day, reaching 5.25 ± 0.03 (T1), 7.87 ± 0.03 (T2), and 8.43 ± 0.05 (T3) due to the degradation of betalains. Generally, BSE is a promising natural colorant when added to stirred yogurt, and it has preferable physical and sensory properties, as it improves the stability of the red color throughout cold storage and increases the nutritional quality. The use of beet stalks as a natural and functional colorant is presented for the first time in the current investigation.https://www.mdpi.com/2311-5637/9/10/878betalainsphenolic compoundsflavonoidsantioxidant potentialphysical propertiesbeverages |
| spellingShingle | Eman M. Abdo Hanem M. M. Mansour Amira M. Galal Darwish Sobhy Ahmed El-Sohaimy Mohamed A. E. Gomaa Omayma E. Shaltout Marwa G. Allam Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage Fermentation betalains phenolic compounds flavonoids antioxidant potential physical properties beverages |
| title | Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage |
| title_full | Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage |
| title_fullStr | Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage |
| title_full_unstemmed | Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage |
| title_short | Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage |
| title_sort | beetroot stalk extract as a functional colorant for stirred yogurt beverages effect on nutritional value and stability during storage |
| topic | betalains phenolic compounds flavonoids antioxidant potential physical properties beverages |
| url | https://www.mdpi.com/2311-5637/9/10/878 |
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