Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot
Type
Journal article
Language
English
Date issued
2024
Author
Janiszewska-Turak, Emilia
Wierzbicka, Anna
Rybak, Katarzyna
Pobiega, Katarzyna
Synowiec, Alicja
Woźniak, Łukasz
Trych, Urszula
Krzykowski, Andrzej
Faculty
Wydział Nauk o Żywności i Żywieniu
Journal
Molecules
ISSN
1420-3049
Web address
Volume
29
Number
20
Pages from-to
art. 4803
Abstract (EN)
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2–3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality.
License
CC-BY - Attribution
Open access date
October 11, 2024