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Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes

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Food Science and Human Wellness 2016年第4期5卷 191-198页

作者： Vassilios Raikos Angela McDonagh Viren Ranawana Garry Duthie Metabolic Health Rowett Institute of Nutrition and HealthUniversity of AberdeenAberdeen AB252ZDScotlandUK

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available *** of beetroot had an impact on the structural integrity of the antioxidants ***(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)*** addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during *** turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization *** the textural parameters increased with the incorporation of *** sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.

关键词： Mayonnaise beetroot Oxidative stability Texture Sensory analysis

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Stimulating Effect of Red beetroot (<i>Beta vulgaris</i>) Juice, Fractioned by Membrane Ultrafiltration, on Iron Absorption in Chicken Intestines

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Journal of Biosciences and Medicines 2018年第11期6卷 37-49页

作者： D. Babarykin G. Smirnova G. Krumina S. Vasiljeva Z. Krumina N. Basova A. Fedotova Institute of Innovative Biomedical Technology Ltd. Riga Latvia Institute of Biology of the University of Latvia Riga Latvia

Iron deficiency is one of the leading risk factors for disability and death worldwide. Targeted iron supplementation with pharmaceuticals is widely used, but oral iron salt ingestion often causes side effects—nausea, vomiting, abdominal pain. The present study demonstrated that red beetroot juice (RBRJ) contains a compound or compound complex with the ability to specifically stimulate duodenal iron absorption, shown in experiments in vitro, in situ and in vivo. The effect does not depend on juice sugar and ascorbic acid concentration. Fractionated RBRJ impact on iron absorption is dose dependent. This phenomenon is described for the first time.

关键词： Iron Intestinal Absorption Red beetroot Juice Ultrafiltration Chickens

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Production and Evaluaton of Yoghurt Flavoured with beetroot （Beta vulgaris L,）

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Journal of Food Science and Engineering 2012年第10期2卷 583-592页

作者： Mbaeyi-Nwaoha Ifeoma Elizabeth Nwachukwu Godstar Onyinyechi Department of Food Science and Technology University of Nigeria Nsukka Enugu State Nigeria

beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.

关键词： beetroot yoghurt sensory properties micronutrients.

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Red Beet (<i>Beta vulgaris</i>) Impact on Human Health

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Journal of Biosciences and Medicines 2019年第3期7卷 61-79页

作者： D. Babarykin G. Smirnova I. Pundinsh S. Vasiljeva G. Krumina V. Agejchenko Institute of Innovative Biomedical Technology Riga Latvia Institute of Biology University of Latvia Riga Latvia Baldones lauki Ltd. Steading “Ozolaji” Baldones Region Latvia

The last decade is characterized by an explosive growth of interest in the impact of red beet root on human health. In the review information on the chemical composition and nutritional value of red beet as well as pigments biological effects are presented. Analyzed reports abound on antioxidant, anti-inflammatory and chemo-preventive Beta vulgaris phytochemical activity, its impact on gastrointestinal and cardiovascular system as well as endurance exercise performance. In details the red beet nitrates bioconversion and its role in blood pressure regulation have been described. The first information on red beetroot juice impact on iron metabolism is summarized. Beet processing methods, which led to the appearance of a lot of conventional red beet products, functional food, and dietary supplements, are described. Fractionated red beetroot juice on the molecular mass basis is prospective for senile sarcopenia as well as senile cognitive decline and Alzheimer’s disease prevention. The aim of this review is to discuss red beetroot biological effects and new trends in the studies, targeted on development of new functional food products as well as medicines.

关键词： Red beetroot Biological Effects Gastrointestinal Tract Iron Absorption Iron Deficiency Anemia Athletes’ Stamina

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