Effects of Different Processing Methods on Bioactive Components and Their Bioaccessibility in Red Beet
Abstract
Red beet (Beta vulgaris) is a valuable vegetable known for its bioactive components such as betalains, polyphenols, antioxidants, vitamins, minerals, and dietary fibers, and their potential health benefits. However, the bioaccessibility of these beneficial components can be influenced by different processing methods. This study aims to investigate the effects of several processing techniques, including jam and marmalade production, drying, pickling, freezing, and beverage production, on the bioactive components and their bioaccessibility in red beet. Literature findings indicate that the processing methods had varying effects on the retention and bioaccessibility of bioactive components in red beet. Jam and marmalade production appeared to preserve antioxidants and phenolic compounds, while drying exhibited a significant loss of heat-sensitive nutrients. Pickling resulted in altered mineral content, while freezing showed minimal impact on the bioaccessibility of bioactive compounds. Interestingly, the processing of fruits and vegetables into beverages has been found to enhance the bioaccessibility of bioactive components through the breakdown of cell walls and increased solubility. Moreover, the changes in the bioaccessibility of bioactive components were associated with modifications in the microstructure of red beet samples observed through scanning electron microscopy (SEM) imaging. The breakdown of cellular barriers and the formation of new structures during processing played a crucial role in determining the bioaccessibility of these bioactive compounds.
Understanding the impact of processing methods on bioactive components and their bioaccessibility in red beet is vital for optimizing its nutritional value and potential health benefits for consumers. These findings have important implications for the food industry and can aid in the development of novel processing strategies that preserve or enhance the bioaccessibility of bioactive compounds in red beet-based products. Additionally, it can inform consumers about the potential impact of processing methods on the bioactive components in red beet and help them make informed choices regarding their consumption. Further investigations are needed to explore the influence of these processed red beet products on human health.
