Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.