Large amounts of waste are generated by the minimally processed vegetables industry, such as those from beetroot processing. The aim of this study was to determine the best method to obtain flour from minimally processed beetroot waste dried at different temperatures, besides producing a colorant from such waste and assessing its stability along 45 days. Beetroot waste dried at 70 °C originates flour with significant antioxidant activity and higher betalain content than flour produced from waste dried at 60 and 80 °C, while chlorination had no impact on the process since microbiological results were consistent for its application. The colorant obtained from beetroot waste showed color stability for 20 days and potential antioxidant activity over the analysis period, thus it can be used as a functional additive to improve nutritional characteristics and appearance of food products. These results are promising since minimally processed beetroot waste can be used as an alternative source of natural and functional ingredients with high antioxidant activity and betalain content.
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http://dx.doi.org/10.1007/s13197-017-2642-4 | DOI Listing |
Foods
September 2024
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake () quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
Department of Energy Science and Technology, Environmental Waste Recycle Institute, Myongji University, Yongin, Gyeonggi-do 17058, Republic of Korea. Electronic address:
Foods
September 2024
Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization.
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September 2024
Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros 59900-000, RN, Brazil.
Despite the high global production of beetroot ( L.), its peel is often discarded. Transforming beetroot into flour can reduce waste, improve food security, and decrease environmental pollution.
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August 2024
Food Science Lab, Faculty of Medicine and Health Science, Universidad Central de Chile, Santiago 8330546, Chile.
The current trend focuses on reducing food waste, with scientific studies exploring the nutritional value of discarded food components to identify potential health benefits. Beetroot ( L.) is highly consumed, but its stems and leaves are often discarded.
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