Extraction of Phytochemicals from Beetroot Pomace and Formulation of Phytochemical Enriched Functional Yogurt
Extraction of Phytochemicals from Beetroot Pomace and Formulation of Phytochemical Enriched Functional Yogurt
Hafsa Tauqir1, Imran Ahmad2 and Muhammad Bilal Sadiq1*
ABSTRACT
Beetroot pomace is generally considered as a byproduct of the beetroot juice processing industry but is a potential source for bioactive compounds with strong antimicrobial activity and antioxidant activity. The purpose of the study was to determine the total phenolic content (TPC), antioxidant content and betalain content of beetroot pomace extract (BPE) under optimized extraction conditions. Beetroot pomace was further used to develop a flavored yogurt. The highest responses for DPPH inhibition (66.6%), betaxanthins (174 mg/L), betacyanins (265 mg/L) and TPC (2.78 mg GAE/g) were observed by extraction optimization. The antibacterial activity of the pomace extract was tested against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus by agar well diffusion method and the zone of inhibitions observed were 29.7±0.6 mm, 31±1 mm and 30±3 mm respectively. Yogurt samples fortified with extract (2% and 4%) were prepared and underwent sensory evaluation for characteristics such as color, odor, texture, acceptance of sourness and overall acceptability. The total solid content, pH and titratable acidity were determined for each of the sample along with probiotics enumeration. Significant changes in the pH were not observed, however samples fortified with 4% BPE showed the highest total solid content, titratable acidity and lactic acid bacteria count. Beetroot pomace is a promising source of betalain pigments, phenolic compounds and has strong antimicrobial potential. The effective utilization of byproducts like beetroot pomace in the formulation of functional food products can serve as a sustainable source of functional ingredient in the food industry.
To share on other social networks, click on any share button. What are these?
