Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70262

Tahra ElObeid, Burcu Tuzun, Ayşe Apaydin, Ezgi Tekneci, Ibrahim Palabiyik, Omer Said Toker, Nevzat Konar, Ilyas Atalar

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引用次数: 0

Abstract

ABSTRACT

Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy. A rising trend in food technology is substituting corn syrup with clarified fruit juices or concentrates. This study aims to develop an alternative to glucose syrup from fluid waste (red beet liquid waste; RBLW) (∼12.0°Bx), which is released after pigment extraction from RB (Beta vulgaris L.), and to determine its potential application in gummy formulations. This study examined the clarification and decolorization of samples using ion exchange and adsorbent resins at varying flow rates, followed by evaporation. Composition and visual properties were analyzed. Under optimal conditions, the clarified and decolorized residue (clarified and decolorized red beet liquid waste [CD-RBLW]) showed a high T625 value (77.3%) and was incorporated in gummy formulations. A Custom Mixture Design (n = 14) tested CD-RBLW, glucose syrup, and gelatin as independent variables. In addition, gummy samples were stored under accelerated shelf-life conditions (25°C/70% relative humidity [RH]) for 8 weeks, and changes in hardness, color difference (∆E), moisture content, and water activity values were monitored. After processing, RBLW demonstrated functionality comparable to glucose syrup in gummy formulations.

Practical Application: This research shows that liquid waste from RB processing can be turned into a sustainable alternative to glucose syrup, especially for making gummy candies. Clarifying and decolorizing waste makes it food-grade, cuts costs and impact, and supports a circular economy.

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红甜菜加工废料：一种可持续的葡萄糖糖浆替代品，用于软性糖果

红甜菜（RB）是天然着色剂市场的关键成分。工艺浪费带来的各种效率挑战影响着它们的生产。这些废物的处置提高了生产成本，并造成了环境风险。已经探索了创新的方法来重新利用工艺废物，以配合循环经济。食品技术的一个上升趋势是用澄清果汁或浓缩果汁代替玉米糖浆。本研究旨在从液体废物(红甜菜液体废物；RBLW)(~ 12.0°Bx)，从RB （Beta vulgaris L.）中提取色素后释放，并确定其在胶制剂中的潜在应用。本研究考察了在不同流速下使用离子交换和吸附树脂对样品进行澄清和脱色，然后进行蒸发。分析了其组成和视觉性能。在最佳条件下，澄清脱色后的残渣（澄清脱色后的红甜菜废液[CD-RBLW]） T625值较高（77.3%），可用于软糖配方。定制混合设计（n = 14）测试CD-RBLW、葡萄糖浆和明胶作为独立变量。此外，将胶样在加速保质期条件下（25°C/70%相对湿度[RH]）保存8周，并监测硬度、色差（∆E）、含水量和水活度值的变化。加工后，RBLW显示出与葡萄糖糖浆在软糖配方中的功能相当。实际应用：本研究表明，RB加工过程中产生的废液可以转化为葡萄糖糖浆的可持续替代品，特别是用于制作软糖。澄清和脱色废物使其成为食品级，降低成本和影响，并支持循环经济。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.