Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

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Moufida Chaari
Khaoula Elhadef
Sarra Akermi
Hajer Ben Hlima
Mariam Fourati
Ahlem Chakchouk Mtibaa
Monia Ennouri
Teresa D'Amore
Diyar Salahuddin Ali
Lotfi Mellouli
Amin Mousavi Khaneghah
Slim Smaoui


beetroot peel extract, biological activities, minced beef meat, quality evaluation, chemometric evaluation, shelf-life extension


Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel (EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at three concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, employed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these treatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and delayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, EBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial alterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive in the meat industry.

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