Degradation kinetics of betalains in red beetroot juices throughout fermentation process and storage
Main Article Content
Keywords
first-order kinetics, infrared spectrum, Lacticaseibacillus paracasei 431, mathematical model, spontaneous fermentation method
Abstract
Contemporary customers have increasingly heightened demands regarding their dietary preferences, favoring readily available and healthful ready-to-consume food and beverage alternatives. In order to fulfill this demand, the beverage industry has been exploring innovative products. Red beetroot juice (RBJ) is easily consumed and offers a beneficial advantage due to its betalain content. Both the traditional/spontaneous method and the industrial method are viable options for producing RBJ. The aim of this study was to examine the stability of betalains, the primary bioactive component in RBJ, throughout the fermentation process and during storage. The RBJ samples contained betalain pigments, as indicated by the infrared spectra. No decrease in betalain content was observed in either RBJ juice fermented by two different methods. The total betalain content of the RBJ samples was 594.068 and 535.152 mg/L at the beginning of fermentation through the spontaneous method and the method with the addition of Lacticaseibacillus paracasei 431 (Lc. paracasei), respectively, and 580.151 mg/L and 667.382 mg/L at the conclusion of fermentation, respectively. Mathematical models were employed to represent the degradation of betalains over time during storage. It was found that the sigmoidal model (R2 = 0.974) and other models (R2 = 0.957–0.969) demonstrated a greater potential to describe the degradation of betalains in RBJ samples produced by the spontaneous method compared to the first-order kinetics model (R2 = 0.932). The models used in the study were successful, with R2 values ranging between 0.927 and 0.932 in the RBJ samples produced with the addition of the probiotic Lc. paracasei for predicting betalain degradation.
References
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Durukan, G., Sari, F., & Karaoglan, H. A. (2024). A beetroot-based beverage produced by adding Lacticaseibacillus paracasei : an optimization study Quality Assurance and Safety of Crops & Foods. 16(3), 10–24. 10.15586/qas.v16i3.1499
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Hadipour, E., Taleghani, A., Tayarani-Najaran, N., & Tayarani-Najaran, Z. (2020). Biological effects of red beetroot and betalains: A review. Phytotherapy Research, 34(8), 1847–1867. 10.1002/ptr.6653
Herbach, K. M., Stintzing, F. C., & Carle, R. (2004). Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations. Journal of Food Science, 69(6), 491–499. 10.1111/j.1365-2621.2004.tb10994.x
Herbach, Kirsten M., Stintzing, F. C., & Carle, R. (2006). Betalain stability and degradation–Structural and chromatic aspects. Journal of Food Science, 71(4), 41–50. 10.1111/j.1750-3841.2006.00022.x
Jiratanan, T., & Liut, R. H. (2004). Antioxidant Activity of Processed Table Beets (Beta vulgaris var, conditiva) and Green Beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 52(9), 2659–2670. 10.1021/jf034861d
Kanner, J., Harel, S., & Granit, R. (2001). Betalains–A new class of dietary cationized antioxidants. Journal of Agricultural and Food Chemistry, 49(11), 5178–5185. 10.1021/jf010456f
Karaoglan, H. A., Keklik, N. M., & Develi Isıklı, N. (2019). Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light. Journal of Food Science and Technology, 56(1), 30–39. 10.1007/s13197-018-3434-1
Karaoglan, H. A., Ozcelik, F., Musatti, A., & Rollini, M. (2021). Mild pretreatments to increase fructose consumption in saccharomyces cerevisiae wine yeast strains. Foods, 10(5), 1–15. 10.3390/foods10051129
Kaur, C., & Kapoor, H. C. (2001). Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science & Technology, 36(7), 703–725. 10.1111/j.1365-2621.2001.00513.x
Kujala, T., Loponen, J., & Pihlaja, K. (2001). Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts : extraction and characterisation. Zeitschrift für Naturforschung. C, Journal of Biosciences, 56(5-6), 343–348. 10.1515/znc-2001-5-604
Kumar, S. N. A., Ritesh, S. K., Sharmila, G., & Muthukumaran, C. (2017). Extraction optimization and characterization of water soluble red purple pigment from floral bracts of Bougainvillea glabra. Arabian Journal of Chemistry, 10, S2145–S2150. 10.1016/j.arabjc.2013.07.047
Lambert, R. J. W., & Pearson, J. (2000). Susceptibility testing: Accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values. Journal of Applied Microbiology, 88(5), 784–790. 10.1046/j.1365-2672.2000.01017.x
Laqui-Vilca, C., Aguilar-Tuesta, S., Mamani-Navarro, W., Montaño-Bustamante, J., & Condezo-Hoyos, L. (2018). Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa (Chenopodium quinoa Willd) hulls. Industrial Crops and Products, 111(May 2017), 606–614. 10.1016/j.indcrop.2017.11.034
Lee, C., Wettasinghe, M., Bolling, B. W., Ji, L., Kirk, L., Lee, C., Wettasinghe, M., Bolling, B. W., Ji, L., & Parkin, K. L. (2009). Betalains, phase II enzyme-ınducing components from red beetroot (Beta vulgaris L.) extracts betalains , phase II enzyme-ınducing components from red beetroot (Beta vulgaris L.) extracts. Nutrition and Cancer, 53(1), 91-103. 10.1207/s15327914nc5301_11
Lever, M., & Slow, S. (2010). The clinical significance of betaine, an osmolyte with a key role in methyl group metabolism. Clinical Biochemistry, 43(9), 732–744. 10.1016/j.clinbiochem.2010.03.009
Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., & Plessas, S. (2019). Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods, 8(1). 10.3390/foods8010004
Mantzourani, I., Terpou, A., Bekatorou, A., Mallouchos, A., Alexopoulos, A., Kimbaris, A., Bezirtzoglou, E., Koutinas, A. A., & Plessas, S. (2020). Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chemistry, 308(October 2019), 125658. 10.1016/j.foodchem.2019.125658
Martínez-Parra, J., & Muñoz, R. (2001). Characterization of betacyanin oxidation catalyzed by a peroxidase from Beta vulgaris L. roots. Journal of Agricultural and Food Chemistry, 49(8), 4064–4068. 10.1021/jf0013555
Mauro, C. S. I., & Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of Food Science and Technology, 56(2), 854–864. 10.1007/s13197-018-3545-8
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Oct 3, 2024
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Melisa Duyar, S., Sarı, F., & Aybuke Karaoglan, H. (2024). Degradation kinetics of betalains in red beetroot juices throughout fermentation process and storage. Italian Journal of Food Science, 36(4), 229-239. https://doi.org/10.15586/ijfs.v36i4.2758
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How to Cite
Melisa Duyar, S., Sarı, F., & Aybuke Karaoglan, H. (2024). Degradation kinetics of betalains in red beetroot juices throughout fermentation process and storage. Italian Journal of Food Science, 36(4), 229-239. https://doi.org/10.15586/ijfs.v36i4.2758