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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....
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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. |
format | Online Article Text |
id | pubmed-7694670 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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