Minimally processed beetroot waste as an alternative source to obtain functional ingredients
Minimally processed beetroot waste as an alternative source to obtain functional ingredients
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DOI：
10.1007/s13197-017-2642-4
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发表时间：
2017-06-01
影响因子：
3.1
通讯作者：
Flores, Simone Hickmann
中科院分区：
文献类型：
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作者：
Dalla Costa, Anne Porto;Hermes, Vanessa Stahl;Flores, Simone Hickmann
最低限度加工的蔬菜工业，如甜菜根加工业，产生了大量废物。本研究的目的是确定最佳的方法，以获得最低限度的加工甜菜根废物在不同的温度下干燥的面粉，除了生产着色剂从这样的废物，并评估其稳定性沿着45天。在70摄氏度下干燥的甜菜根废料产生的面粉具有显着的抗氧化活性，并且甜菜色素含量高于在60和80摄氏度下干燥的废料产生的面粉，而氯化对该过程没有影响，因为微生物结果与其应用一致。从甜菜根废料中获得的着色剂显示出20天的颜色稳定性和潜在的抗氧化活性，因此它可以用作功能添加剂来改善食品的营养特性和外观。这些结果是有希望的，因为最低限度加工的甜菜根废料可以用作具有高抗氧化活性和甜菜色素含量的天然和功能性成分的替代来源。
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 A degrees C originates flour with significant antioxidant activity and higher betalain content than flour produced from waste dried at 60 and 80 A degrees 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.