Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method
Source abstract
Abstract
Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of the obtained product. In this study, there were two used frequencies—21 and 35 kHz—and three different periods of time—10, 20, and 30 min. Since beetroots are usually subjected to thermal treatment, another aim was to examine the influence of blanching and soaking on the beetroot tissue properties in order to compare traditional and ultrasound-treated methods. As a result of this study, it was found that ultrasound pretreatment changed the dry matter content, water activity, thickness of the tissue, total color difference, and contents of betanin pigments in the beetroot. It was revealed that the drying process is shorter after ultrasound pretreatment using a 21 kHz frequency. Drying tissue exposed to ultrasounds showed a significant increase in the L* parameter; however, the decrease in the a* parameter was caused by a reduced content of betalain pigments. Taking into consideration parameters important from a technological point of view, it was found that the best condition for beetroot pretreatment is 20 min treatment, regardless of the frequency used.
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Research context
OpenAlex topics: Botanical Research and Applications · Phytochemicals and Antioxidant Activities · Food Quality and Safety Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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