Beetroot improves oxidative stability and functional properties of processed foods

singular and combined effects with chocolate

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Abstract

Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.
Original languageEnglish
Pages (from-to)2401-2409
Number of pages9
JournalJournal of Food Science and Technology
Volume55
Issue number7
Early online date13 Apr 2018
DOIs
Publication statusPublished - Jul 2018

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chocolate
processed foods
beets
oxidative stability
functional properties
Food
sponge cakes
Digestion
Porifera
digestion
shelf life
Antioxidants
Polyphenols
oxidation
antioxidants
polyphenols
lipid peroxidation
Food Storage
Lipids
Chocolate

Keywords

  • Beetroot
  • chocolate
  • oxidation
  • antioxidants
  • oxidative stability
  • gastrointestinal digestion
  • processed foods

Cite this

@article{fbd2b5be56104fd78a3974204331e9c3,
title = "Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate",
abstract = "Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.",
keywords = "Beetroot, chocolate, oxidation, antioxidants, oxidative stability, gastrointestinal digestion, processed foods",
author = "Viren Ranawana and Emma Moynihan and Fiona Campbell and Garry Duthie and Vasileios Raikos",
note = "The authors are grateful to the Rural and Environment Science and Analytical Services (RESAS) Division of the Scottish government for funding the study. None of the authors declare any conflicts of interest.",
year = "2018",
month = "7",
doi = "10.1007/s13197-018-3157-3",
language = "English",
volume = "55",
pages = "2401--2409",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
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TY - JOUR

T1 - Beetroot improves oxidative stability and functional properties of processed foods

T2 - singular and combined effects with chocolate

AU - Ranawana, Viren

AU - Moynihan, Emma

AU - Campbell, Fiona

AU - Duthie, Garry

AU - Raikos, Vasileios

N1 - The authors are grateful to the Rural and Environment Science and Analytical Services (RESAS) Division of the Scottish government for funding the study. None of the authors declare any conflicts of interest.

PY - 2018/7

Y1 - 2018/7

N2 - Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.

AB - Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.

KW - Beetroot

KW - chocolate

KW - oxidation

KW - antioxidants

KW - oxidative stability

KW - gastrointestinal digestion

KW - processed foods

U2 - 10.1007/s13197-018-3157-3

DO - 10.1007/s13197-018-3157-3

M3 - Article

VL - 55

SP - 2401

EP - 2409

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JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 7

ER -