Optimizing Juice Extraction from Fermented Beetroot

Jenn Hoskins
1st April, 2024

Optimizing Juice Extraction from Fermented Beetroot

Image Source: Natural Science News, 2024

Key Findings

  • Researchers optimized a method to create crispy, nutritious fermented beetroot chips
  • The optimal conditions for drying maintained the beet's texture, color, and antioxidants
  • The process resulted in beet chips with a unique texture and high health benefits
Beetroots, with their vibrant red color and earthy taste, have long been cherished for their health benefits. They are packed with vitamins, minerals, and bioactive compounds that are known to promote health[2]. Recently, researchers at the University of Warmia and Mazury have taken the nutritional value of beetroots a step further by creating a new snack: fermented beet chips[1]. This study aimed to perfect the process of making these chips through a method called pulsed vacuum osmotic dehydration (PVOD), ensuring the final product is not only tasty but also retains its nutritional properties. Osmotic dehydration is a technique used to remove water from food, which helps in preserving it. In this case, the process involves immersing beetroot slices in a sugar solution under vacuum conditions. The PVOD method has been optimized to maintain the beetroot's texture, color, and nutritional value while transforming it into a crispy snack. The study's findings could revolutionize how we think about and consume beetroots, particularly as a convenient and healthy snack option. The researchers used a scientific approach called response surface methodology (RSM) to determine the best conditions for PVOD. They tweaked various parameters, such as processing temperature, sugar concentration in the osmotic solution, vacuum impregnation time, and slice thickness. Their goal was to find the perfect balance that would result in the best texture (hardness), color (redness), and nutritional content (water loss and solid gain) of the beet tissue, as well as the quality of the osmotic solution used in the dehydration process. Optimal conditions were found at two sets of parameters: one with a higher temperature and thinner slices, and the other with a lower temperature and thicker slices. Interestingly, the study found that under these optimal conditions, the beetroot tissue had a significant moisture content and retained a high level of total polyphenols. Polyphenols are compounds with antioxidant properties that can help reduce the risk of chronic diseases[3]. The beetroot slices also showed a good antioxidant power, which is a measure of their ability to fight oxidative stress in the body[4]. The process not only enhanced the beetroot's nutritional profile but also altered its physical properties. After PVOD, the beetroot's surface structure collapsed, and a semi-transparent sugar coating appeared. This change in structure likely contributes to the unique texture of the final snack product. Fermented foods, like the starting material used in this study, are already recognized for their health-promoting properties[5]. They can improve gastrointestinal health, reduce inflammation, and even have anti-cancer properties. The fermentation of beetroots before dehydration could amplify these benefits, potentially offering a snack that supports overall health and well-being. The study by the University of Warmia and Mazury is a promising step forward in food science and technology. It not only offers a new way to enjoy beetroots but also contributes to the field of functional foods — foods that have a positive effect on health beyond basic nutrition. By optimizing the PVOD process, the researchers have created a product that is nutritious, convenient, and could appeal to health-conscious consumers looking for snacks that support their lifestyle. Incorporating the findings from previous studies, this research highlights the potential of beetroot-based snacks to serve as a functional food that not only satisfies hunger but also provides significant health benefits. As the demand for healthy, convenient snacks continues to grow, innovations like fermented beet chips could find a prominent place in the market, offering a tasty way to boost daily nutrient intake.

VegetablesBiochem

References

Main Study

1) Pulsed Vacuum Osmotic Dehydration (PVOD) of Fermented Beetroot: Modeling and Optimization by Response Surface Methodology (RSM)

Published 4th August, 2023

https://doi.org/10.1007/s11947-023-03173-3

Related Studies

2) Bioactive compounds of beetroot and utilization in food processing industry: A critical review.

https://doi.org/10.1016/j.foodchem.2018.08.022

3) Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses.

https://doi.org/10.3390/foods11131945

4) The potential benefits of red beetroot supplementation in health and disease.

https://doi.org/10.3390/nu7042801

5) A Mini Review on Antidiabetic Properties of Fermented Foods.

https://doi.org/10.3390/nu10121973


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