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Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13....

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Autores principales: Mocanu, Gabriel-Dănuț, Chirilă, Ana Cosmina, Vasile, Aida Mihaela, Andronoiu, Doina Georgeta, Nistor, Oana-Viorela, Barbu, Vasilica, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694670/
https://www.ncbi.nlm.nih.gov/pubmed/33171975
http://dx.doi.org/10.3390/foods9111611
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author Mocanu, Gabriel-Dănuț
Chirilă, Ana Cosmina
Vasile, Aida Mihaela
Andronoiu, Doina Georgeta
Nistor, Oana-Viorela
Barbu, Vasilica
Stănciuc, Nicoleta
author_facet Mocanu, Gabriel-Dănuț
Chirilă, Ana Cosmina
Vasile, Aida Mihaela
Andronoiu, Doina Georgeta
Nistor, Oana-Viorela
Barbu, Vasilica
Stănciuc, Nicoleta
author_sort Mocanu, Gabriel-Dănuț
collection PubMed
description This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.
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spelling pubmed-76946702020-11-28 Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying Mocanu, Gabriel-Dănuț Chirilă, Ana Cosmina Vasile, Aida Mihaela Andronoiu, Doina Georgeta Nistor, Oana-Viorela Barbu, Vasilica Stănciuc, Nicoleta Foods Article This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior. MDPI 2020-11-06 /pmc/articles/PMC7694670/ /pubmed/33171975 http://dx.doi.org/10.3390/foods9111611 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
Mocanu, Gabriel-Dănuț
Chirilă, Ana Cosmina
Vasile, Aida Mihaela
Andronoiu, Doina Georgeta
Nistor, Oana-Viorela
Barbu, Vasilica
Stănciuc, Nicoleta
Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title_full Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title_fullStr Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title_full_unstemmed Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title_short Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
title_sort tailoring the functional potential of red beet purées by inoculation with lactic acid bacteria and drying
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694670/
https://www.ncbi.nlm.nih.gov/pubmed/33171975
http://dx.doi.org/10.3390/foods9111611
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