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The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

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cris.virtual.author-orcid0000-0002-0744-9033
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cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
dc.abstract.enThe beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorJaniszewska-Turak, Emilia
dc.contributor.authorTracz, Kacper
dc.contributor.authorBielińska, Patrycja
dc.contributor.authorRybak, Katarzyna
dc.contributor.authorPobiega, Katarzyna
dc.contributor.authorGniewosz, Małgorzata
dc.contributor.authorWoźniak, Łukasz
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2026-01-26
dc.date.accessioned2026-02-06T11:04:21Z
dc.date.available2026-02-06T11:04:21Z
dc.date.copyright2022-06-07
dc.date.issued2022
dc.description.abstract<jats:p>The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,7
dc.description.number12
dc.description.points100
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/app12125766
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7201
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/12/12/5766
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 5766
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbeetroot
dc.subject.enred bell pepper
dc.subject.enpigments
dc.subject.enfreeze-drying
dc.subject.enLAB
dc.subject.encolor
dc.subject.enbetalain
dc.subject.encarotenoids
dc.titleThe Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders
dc.title.volumeSpecial Issue Potential Health Benefits of Fruits and Vegetables II
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue12
oaire.citation.volume12