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Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetr...

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Autores principales: Nistor, Oana Viorela, Șeremet (Ceclu), Liliana, Mocanu, Gabriel Dănuț, Barbu, Vasilica, Andronoiu, Doina Georgeta, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663248/
https://www.ncbi.nlm.nih.gov/pubmed/33147832
http://dx.doi.org/10.3390/molecules25215090
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author Nistor, Oana Viorela
Șeremet (Ceclu), Liliana
Mocanu, Gabriel Dănuț
Barbu, Vasilica
Andronoiu, Doina Georgeta
Stănciuc, Nicoleta
author_facet Nistor, Oana Viorela
Șeremet (Ceclu), Liliana
Mocanu, Gabriel Dănuț
Barbu, Vasilica
Andronoiu, Doina Georgeta
Stănciuc, Nicoleta
author_sort Nistor, Oana Viorela
collection PubMed
description The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.
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spelling pubmed-76632482020-11-14 Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties Nistor, Oana Viorela Șeremet (Ceclu), Liliana Mocanu, Gabriel Dănuț Barbu, Vasilica Andronoiu, Doina Georgeta Stănciuc, Nicoleta Molecules Article The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds. MDPI 2020-11-02 /pmc/articles/PMC7663248/ /pubmed/33147832 http://dx.doi.org/10.3390/molecules25215090 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nistor, Oana Viorela
Șeremet (Ceclu), Liliana
Mocanu, Gabriel Dănuț
Barbu, Vasilica
Andronoiu, Doina Georgeta
Stănciuc, Nicoleta
Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title_full Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title_fullStr Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title_full_unstemmed Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title_short Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
title_sort three types of red beetroot and sour cherry based marmalades with enhanced functional properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663248/
https://www.ncbi.nlm.nih.gov/pubmed/33147832
http://dx.doi.org/10.3390/molecules25215090
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