Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By-Products

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-29 DOI:10.1111/1750-3841.70572

Nushrat Yeasmen, Md. Hafizur Rahman Bhuiyan, Yvan Gariepy, Ali R. Taherian, Marie-Josée Dumont, Hosahalli Ramaswamy, Valérie Orsat

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Abstract

This study explores the potential of red beet peel (RBP) and red beet stalk (RBS), often underutilized by-products, as rich sources of natural pigments and bioactive compounds. Three non-thermal green extraction methods, namely, high-pressure processing, ultrasound, and pulsed electric field treatment, were evaluated for their efficiency in extracting betalains, total phenolics, flavonoids, and antioxidant activity (AOX). Among these, sonication at 300 W for 10 min proved most effective for both RBP and RBS, yielding the highest concentrations of bioactives. Crucially, this work goes beyond conventional yield assessments by addressing the post-extraction storage stability of these compounds over 120 days under refrigeration. Kinetic modeling revealed that betalains and phenolics degraded following first-order kinetics, whereas AOX increased over time and followed a zero-order model. Sonicated samples demonstrated superior pigment stability, with betaxanthins more stable than betacyanins. This study highlights the importance of integrating degradation kinetics with extraction optimization and offers a novel perspective on the valorization of red beet by-products. The findings are particularly relevant for food and nutraceutical industries seeking to develop shelf-stable, functional plant-based ingredients.

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超声波、高压和脉冲电场处理对红甜菜副产品中甜菜素提取和储存稳定性的比较评价。

本研究探讨了红甜菜皮（RBP）和红甜菜秸秆（RBS）作为天然色素和生物活性化合物的丰富来源的潜力，这些副产品通常未被充分利用。研究了高压处理、超声和脉冲电场处理三种非热绿色提取方法对甜菜碱、总酚、黄酮类化合物和抗氧化活性（AOX）的提取效果。其中，300瓦10分钟超声对RBP和RBS最有效，产生最高浓度的生物活性。至关重要的是，这项工作超越了传统的产量评估，解决了提取后这些化合物在冷藏下超过120天的储存稳定性。动力学模型显示，β素和酚类物质的降解遵循一阶动力学，而AOX随着时间的推移而增加，遵循零阶动力学。超声样品表现出优越的色素稳定性，其中甜菜黄素比甜菜青素更稳定。该研究强调了将降解动力学与萃取优化相结合的重要性，并为红甜菜副产物的增值提供了新的视角。这一发现对于寻求开发货架稳定、功能性植物成分的食品和营养保健行业尤为重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.