A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study
Main Article Content
Keywords
probiotic, functional foods, betalain, fermentation, response surface methodology
Abstract
The present study aimed to optimize the production conditions of a beetroot-based beverage using Lacticaseibacillus paracasei. The experiment was meticulously planned and executed using the Box–Behnken design in Response Surface Methodology (RSM), which provided 17 different combinations. The independent variables in this study included the heat treatment temperature (60–80℃, the heat treatment time (10–30 s), and the incubation temperature (24–36℃). The variables evaluated in this study included pH, total acidity (TA), total phenolic content (TPC), total betalain content (TBC), yellow color (OD420), general acceptance (GA), and total count of lactic acid bacteria (LAB). The samples were determined to have TPC ranging from 67.90 to 437.15 mg GA/L and TBC ranging from 147.52 to 747.21 mg/L. The samples subjected to incubation temperatures of 30℃ and 36℃ were typically favored by the panelists and exhibited better results in terms of chemical analysis compared to the samples incubated at 24℃. According to RSM, heat treatment at 60℃ for 22 min and an incubation temperature of 31℃ were the optimum production conditions. Under these optimal conditions, RBJ has maximum TBC, total LAB, and GA scores, indicating nutrient-dense and appealing to consumers.
References
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Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları, Ankara. 380 (in Turkish).
Chaturvedi, S., & Chakraborty, S. (2022). Optimization of fermentation conditions of synbiotic legume-based beverages and study of their antimicrobial and proteolytic activity. Journal of Food Science, 87(11), 5070–5088. 10.1111/1750-3841.16357
Chawla, H., Parel, M., Sharma, K., & Yadav, M. (2016). Beetroot: A health promoting functional food. Inventi Rapid: Nutraceuticals, 1(1). 976–3872.
Coda, R., Rizzello, C. G., Trani, A., & Gobbetti, M. (2011). Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiology, 28(3), 526–536. 10.1016/j.fm.2010.11.001
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Herbach, Kirsten M., Stintzing, F. C., & Carle, R. (2006). Betalain stability and degradation-Structural and chromatic aspects. Journal of Food Science, 71(4), 41–50. 10.1111/j.1750-3841.2006.00022.x
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Hill, D., Sugrue, I., Tobin, C., Hill, C., Stanton, C., & Ross, R. P. (2018). The Lactobacillus casei group: History and health related applications. Frontiers in Microbiology, 9(SEP), 1–12. 10.3389/fmicb.2018.02107
Iqbal, A. A., & Khan, A. A. (2010). Modelling and analysis of MRR, EWR and surface roughness in EDM milling through response surface methodology. Journal of Engineering and Applied Sciences, 5(2), 154–162. 10.3923/jeasci.2010.154.162
Janiszewska-Turak, E., Tracz, K., Bielińska, P., Rybak, K., Pobiega, K., Gniewosz, M., Woźniak, Ł., & Gramza-Michałowska, A. (2022). The impact of the fermentation method on the pigment content in pickled beetroot and red bell pepper juices and freeze-dried powders. Applied Sciences (Switzerland), 12(12). 10.3390/app12125766
Jones, A. M. (2014). Dietary nitrate supplementation and exercise performance. Sports Medicine, 44(Suppl.1). 10.1007/s40279-014-0149-y
Kazimierczak, R., Hallmann, E., Lipowski, J., Drela, N., Kowalik, A., Püssa, T., Matt, D., Luik, A., Gozdowskif, D., & Rembiałkowska, E. (2014). Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity. Journal of the Science of Food and Agriculture, 94(13), 2618–2629. 10.1002/jsfa.6722
Khan, M. I. (2016). Stabilization of betalains: a review. Food Chemistry, 197, 1280–1285. 10.1016/j.foodchem.2015.11.043
Krolzig, H. M., & Hendry, D. F. (2001). Computer automation of general-to-specific model selection procedures. Journal of Economic Dynamics and Control, 25(6–7), 831–866. 10.1016/S0165-1889(00)00058-0
Kyung, Y. Y., Woodams, E. E., & Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Science and Technology, 38(1), 73–75. 10.1016/j.lwt.2004.04.008
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Malik, M., Bora, J., & Sharma, V. (2019). Growth studies of potentially probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus casei) in carrot and beetroot juice substrates. Journal of Food Processing and Preservation, 43(11), 1–8. 10.1111/jfpp.14214
Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., & Plessas, S. (2019). Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods, 8(1). 10.3390/foods8010004
Mantzourani, I., Terpou, A., Bekatorou, A., Mallouchos, A., Alexopoulos, A., Kimbaris, A., Bezirtzoglou, E., Koutinas, A. A., & Plessas, S. (2020). Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chemistry, 308, 125658. 10.1016/j.foodchem.2019.125658
Marnpae, M., Chusak, C., Balmori, V., Kamonsuwan, K., Dahlan, W., Nhujak, T., Hamid, N., & Adisakwattana, S. (2022). Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. Lwt, 169(July), 113986. 10.1016/j.lwt.2022.113986
Marquez, A., Serratosa, M. P., & Merida, J. (2013). Anthocyanin evolution and color changes in red grapes during their chamber drying. Journal of Agricultural and Food Chemistry, 61(41), 9908–9914. 10.1021/jf402263f
Mauro, C. S. I., & Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of Food Science and Technology, 56(2), 854–864. 10.1007/s13197-018-3545-8
Mesquita, M. C., Leandro, E. dos S., de Alencar, E. R., & Botelho, R. B. A. (2020). Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: the influence of sugar content on growth and stability during storage. Lwt, 132(June). 10.1016/j.lwt.2020.109834
Mikołajczyk-Bator, K., & Pawlak, S. (2016). The effect of thermal treatment on antioxidant capacity and pigment contents in separated betalain fractions. Acta Scientiarum Polonorum, Technologia Alimentaria, 15(3), 257–265. 10.17306/J.AFS.2016.3.25
Min, M., Bunt, C. R., Mason, S. L., & Hussain, M. A. (2019). Non-dairy probiotic food products: An emerging group of functional foods. Critical Reviews in Food Science and Nutrition, 59(16), 2626–2641. 10.1080/10408398.2018.1462760
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Ndiaye, B., Sow, A., Faye, S., Cissé, O. I. K., Dieye, F., Faye, P. G., Sakho, M., & Ayessou, N. C. (2022). Optimization of Tiger Nut (Cyperus esculentus) roasting process using response surface methodology. Food and Nutrition Sciences, 13(10), 811–825. 10.4236/fns.2022.1310058
Ohale, P. E., Uzoh, C. F., & Onukwuli, O. D. (2017). Optimal factor evaluation for the dissolution of alumina from Azaraegbelu clay in acid solution using RSM and ANN comparative analysis. South African Journal of Chemical Engineering, 24, 43–54. 10.1016/j.sajce.2017.06.003
Ozcan, T., Ozdemir, T., & Avci, H. R. (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology, 74(1), 148–160. 10.1111/1471-0307.12741
Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2018). Potential non-dairy probiotic products–A healthy approach. Food Bioscience, 21(October 2017), 80–89. 10.1016/j.fbio.2017.12.003
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Jul 24, 2024
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Durukan, G., Sari, F., & Karaoglan, H. A. (2024). A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study. Quality Assurance and Safety of Crops & Foods, 16(3), 10-24. https://doi.org/10.15586/qas.v16i3.1499
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How to Cite
Durukan, G., Sari, F., & Karaoglan, H. A. (2024). A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study. Quality Assurance and Safety of Crops & Foods, 16(3), 10-24. https://doi.org/10.15586/qas.v16i3.1499