Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage
Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/9/12/1752 |
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| author | Eman Abdo Sobhy El-Sohaimy Omayma Shaltout Ahmed Abdalla Ahmed Zeitoun |
| author_facet | Eman Abdo Sobhy El-Sohaimy Omayma Shaltout Ahmed Abdalla Ahmed Zeitoun |
| author_sort | Eman Abdo |
| collection | DOAJ |
| description | Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product. |
| first_indexed | 2024-03-10T14:09:59Z |
| format | Article |
| id | doaj.art-aac2ce46eb12431fa4066308520c56c9 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T14:09:59Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-aac2ce46eb12431fa4066308520c56c92023-11-21T00:16:47ZengMDPI AGPlants2223-77472020-12-01912175210.3390/plants9121752Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional BeverageEman Abdo0Sobhy El-Sohaimy1Omayma Shaltout2Ahmed Abdalla3Ahmed Zeitoun4Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, EgyptDepartment of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 454080 Chelyabinsk, RussiaFaculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, EgyptFaculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, EgyptFaculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, EgyptBeetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.https://www.mdpi.com/2223-7747/9/12/1752Beetroot (<i>Beta vulgaris</i> L.)juicebioactive componentsfermented beverageprobiotics |
| spellingShingle | Eman Abdo Sobhy El-Sohaimy Omayma Shaltout Ahmed Abdalla Ahmed Zeitoun Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage Plants Beetroot (<i>Beta vulgaris</i> L.) juice bioactive components fermented beverage probiotics |
| title | Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage |
| title_full | Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage |
| title_fullStr | Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage |
| title_full_unstemmed | Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage |
| title_short | Nutritional Evaluation of Beetroots (<i>Beta vulgaris</i> L.) and Its Potential Application in a Functional Beverage |
| title_sort | nutritional evaluation of beetroots i beta vulgaris i l and its potential application in a functional beverage |
| topic | Beetroot (<i>Beta vulgaris</i> L.) juice bioactive components fermented beverage probiotics |
| url | https://www.mdpi.com/2223-7747/9/12/1752 |
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