Chemical Content and Color of Dried Organic Beetroot Powder Affected by Different Drying Methods

Ž. Tarasevičienė, A. Paulauskienė, J. Černiauskienė, Aura Degimienė
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Abstract

Preserving vegetable products through drying, which reduces the water concentration to levels inhibiting the growth of microorganisms, is a method to extend their shelf life. Consequently, dried products can be stored for extended periods, mitigating seasonality in some regions. Beetroot roots are a good source of minerals, vitamins, and bioactive compounds, as well as valuable betalain pigments, which consist of red-purple betacyanins and yellow-orange betaxanthins. During processing, the content of betalains decreases because they have insufficient resistance to high temperatures; therefore, color changes occur. Different drying methods were used for beetroot dehydration: conventional drying, vacuum freeze-drying, and spray-drying. The chemical content and physical properties were analyzed. The total phenolic content, as well as betalains, depended not only on the drying method applied but also on the cultivar of beetroots. The phenol content ranged from 2.30 mg GAE g−1 DM in vacuum freeze-dried ‘Scarlet’ beetroot powder to 1.85 mg GAE g−1 DM in conventionally dried ‘Jolie’, as well as ‘Scarlet’, beetroot powder. The predominant betalains in beetroot powder were betacyanins, with the highest content in spray-dried ‘Scarlet’ beetroot powder and the lowest in conventionally dried ‘Kestrel’ beetroot powder. The most significant color changes were observed in spray-dried beetroot powders.
不同干燥方法对干有机甜菜根粉化学成分和颜色的影响
通过干燥将水分浓度降低到抑制微生物生长的水平来保存蔬菜产品,是延长其保质期的一种方法。因此,干燥产品可以长期储存,从而缓解某些地区的季节性问题。甜菜根是矿物质、维生素、生物活性化合物以及宝贵的甜菜素色素的良好来源,甜菜素色素包括红紫色的甜菜红素和黄橙色的甜菜黄素。在加工过程中,甜菜色素的含量会减少,因为它们对高温的抵抗力不足,因此颜色会发生变化。甜菜脱水采用了不同的干燥方法:传统干燥法、真空冷冻干燥法和喷雾干燥法。对化学成分和物理特性进行了分析。总酚含量和甜菜醛含量不仅取决于所采用的干燥方法,还取决于甜菜的栽培品种。酚含量从真空冷冻干燥的 "Scarlet "甜菜根粉的 2.30 mg GAE g-1 DM 到传统干燥的 "Jolie "和 "Scarlet "甜菜根粉的 1.85 mg GAE g-1 DM 不等。甜菜根粉中最主要的甜菜苷是甜菜红素,喷雾干燥的 "Scarlet "甜菜根粉中含量最高,而传统干燥的 "Kestrel "甜菜根粉中含量最低。喷雾干燥甜菜根粉的颜色变化最为明显。
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