期刊文献

Red Beetroot Skin Powder Addition as a Multifunctional Ingredient in Nougat 收藏

红甜菜根皮肤粉作为牛轧糖中的多功能成分

原文求助发布源

作者

Oana Emilia Constantin (https://orcid.org/0000-0001-6702-3424) [1];Silvia Lazăr (Mistrianu) [2];Florina Stoica (https://orcid.org/0000-0002-3841-3068) [3];Roxana Nicoleta Rațu (https://orcid.org/0000-0001-5637-4376) [4];Doina Georgeta Andronoiu (https://orcid.org/0000-0002-4549-5399) [5];Nicoleta Stănciuc [6];Marija Banožić (https://orcid.org/0000-0001-6927-4964) [7];Nada Ćujić Nikolić (https://orcid.org/0000-0002-6736-3637) [8];Zorana Mutavski (https://orcid.org/0000-0002-6998-0292) [9];Gabriela Râpeanu (https://orcid.org/0000-0002-5804-2786) [10];

作者单位

[1]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; [2]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; [3]Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de La Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; [4]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; [5]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; [6]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; [7]Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; [8]Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; [9]Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; [10]Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania;

发布日期

2025-6-1

页码

676

DOI

10.3390/antiox14060676

来源信息

Antioxidants ISSN：2076-3921, 2025年, 14卷, 6期, 676页

摘要

Beetroot (Beta vulgaris L.) is a plant grown for its roots, which are used to obtain sugar, feed animals, and for human use. Beetroot skin, a by-product of food processing, is a significant source of bioactive compounds, including dietary fiber and antioxidants. The primary objective of this work was to utilize beetroot skin powder to produce value-added nougat. Analytical methods, like antioxidant activity tests, proximate analysis, and sensory assessments, are used to determine the impact of beetroot skin powder on the final product. The beetroot skin powder extract had a remarkable content of phytochemicals and antioxidant activity. The inhibitory effect of the extract was tested on enzymes linked to metabolic syndrome, oxidative stress, and inflammation. The beetroot skin powder extract inhibited α-glucosidase, α-amylase, lipase, and lipoxygenase enzymes. The characterization of value-added nougat illustrates the multifunctionality of beetroot peel powder within its composition, serving as a significant source of natural compounds with antioxidant, coloring, and flavoring properties. This enhances sensory attributes, including color, aroma, and texture, augmenting product diversity and consumer appeal. This is evidenced by the increase in the total content of betalains (3.77 ± 0.09 mg/g DW.) and polyphenols (69.48 ± 2.88 mg GAE/100 g DW.), which lead to high antioxidant activity (73.89 ± 3.65 mM Trolox/100 g DW.) for the nougat sample with 6% added beetroot powder. Thus, beetroot skin powder replaced chemically synthesized additives with antioxidants and natural pigments, improving life quality and implicitly capitalizing on beetroot processing by-products, supporting circular economy principles at the global level.

摘要译文

甜菜根（Beta fulgaris L.）是其根生长的植物，用于获得糖，喂食动物和人类使用。食物加工的副产品甜菜根皮肤是生物活性化合物的重要来源，包括饮食纤维和抗氧化剂。这项工作的主要目的是利用甜菜根皮肤粉产生增值牛轧糖。分析方法，例如抗氧化活性测试，接近分析和感觉评估，用于确定甜菜根皮肤粉对最终产物的影响。甜菜根皮肤粉提取物具有植物化学物质和抗氧化活性的显着含量。对提取物的抑制作用进行了与与代谢综合征，氧化应激和炎症相关的酶进行测试。甜菜根粉提取物抑制α-葡萄糖苷酶，α-淀粉酶，脂肪酶和脂氧合酶。增值牛轧糖的表征说明了甜菜根果皮粉的多功能性，它是具有抗氧化剂，着色和调味特性的自然化合物的重要来源。这增强了感官属性，包括颜色，香气和质地，增强了产品多样性和消费者的吸引力。β（3.77±0.09 mg/g dw。）和多酚（69.48±2.88 mg gae/100 g dw。）的总含量增加，这可以证明这一点，从而导致高抗氧化活性（73.89±3.65 mm trolox/100 g dw。因此，甜菜根皮肤粉用抗氧化剂和天然颜料代替化学合成的添加剂，改善了生活质量并隐含地利用甜菜根处理副产品，从而支持全球层面的循环经济原则。