甜菜根中生物活性物质及其在食品加工业中的应用
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摘要
甜菜根含有丰富的维生素、矿物质、酚类物质、类胡萝卜素、硝酸盐、抗坏血酸和甜菜苷色素等促进健康的必需成分,是公认的具有保健功能的食物。甜菜苷色素有2种形式,即甜菜红素(红紫颜料)和甜菜黄素(黄橙颜料)。由于其不稳定、无毒、非致癌和无害的特性,常作为食品着色剂或添加剂。文章综述了甜菜根中有价值的生物活性化合物、甜菜根在食品加工中的应用以及加工过程对甜菜苷色素的影响。
Beetroot is recognized as a kind of healthy food,it is rich in vitamins,minerals,phenols,carotenoids,nitrates,ascorbic acids and betanin pigments,which are essential components for health promotion.Betalains have two forms such as betacyanin(red-violet pigment)and betaxanthin(yellow-orange pigment).It is often used as food coloring agent or additive due to its unstable,nontoxic,non-carcinogenic and harmless properties.In this paper,the valuable bioactive compounds in beetroot,the application of beetroot in food processing and the effect of processing on betalains are summarized.
Beetroot is recognized as a kind of healthy food,it is rich in vitamins,minerals,phenols,carotenoids,nitrates,ascorbic acids and betanin pigments,which are essential components for health promotion.Betalains have two forms such as betacyanin(red-violet pigment)and betaxanthin(yellow-orange pigment).It is often used as food coloring agent or additive due to its unstable,nontoxic,non-carcinogenic and harmless properties.In this paper,the valuable bioactive compounds in beetroot,the application of beetroot in food processing and the effect of processing on betalains are summarized.
引文
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[21]李伟.红叶甜菜红色素的稳定性研究[J].食品科学,2009,30(13):105-107.
[22]Kearsley M W,Katsaboxakis K Z.Stability and use of natural colours in foods red beet powder,copper chlorophyll powder and cochineal[J].International Journal of Food Science&Technology,2010,15(5):501-514.
[23]Herbach K M,Stintzing F C,Carle R.Betalain stability and degradation-structural and chromatic aspects[J].Journal of Food Science,2010,71(4):41-50.
[24]王春丽.红甜菜甜菜红素的稳定性及降血脂作用研究[D].哈尔滨:东北林业大学,2011.
[25]Manchali S,Murthy K N C,Nagaraju S,et al.Stability of Betalain Pigments of Red Beet[M].Red Beet Biotechnology,Springer US,2013:55-74.
[2]Gokhale S V,Lele S S.Betalain content and antioxidant activity of Beta vulgaris:effect of hot air convective drying and storage[J].Journal of Food Processing&Preservation,2014,38(1):585-590.
[3]Yorio N.March's superfood:beets[J].Redbook,2011.
[4]张翼飞,于崧,李彩凤,等.甜菜幼苗生长及叶片光化学活性对氮素的响应特征[J].核农学报,2013,27(9):1391-1400.
[5]Gamage S M,Mihirani M K S,Perera O D A N,et al.Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus casei 431[J].Ruhuna Journal of Science,2016,7(2):64-69.
[6]柏利霞,丁刘刚,江森,等.甜菜根生物活性及其产品应用研究进展[J].食品研究与开发,2016,37(23):212-216.
[7]Iannitto E,Luminari S,Tripodo C,et al.Reply to comments on vascular effects of dietary nitrate(as found in green leafy vegetables&beetroot)via the nitrate-nitritenitric oxide pathway[J].British Journal of Clinical Pharmacology,2013,75(6):1543-1544.
[8]Vasconcellos J,Conte-Junior C,Silva D,et al.Comparison of total antioxidant potential,and total phenolic,nitrate,sugar,and organic acid contents in beetroot juice,chips,powder,and cooked beetroot[J].Food Science&Biotechnology,2016,25(1):79-84.
[9]Jelena J Vulic,Tatjana N Cebovic,Jasna M Canadanovic-Brunet,et al.In vivo,and in vitro,antioxidant effects of beetroot pomace extracts[J].Journal of Functional Foods,2014,6(1):168-175.
[10]Mikolajczyk-Bator K,Blaszczyk A,Czyzniejewski M,et al.Identification of saponins from sugar beet(Beta vulgaris)by low and high-resolution HPLC-MS/MS[J].Journal of Chromatography B,2016,1029-1030:36-47.
[11]Anna A Szopińska,Maria Gaweda.Comparison of yield and quality of red beet roots cultivated using conventional,integrated and organic method[J].Journal of Horticultural Research,2013,21(1):107-114.
[12]Ravichandran K,Saw N M M T,Mohdaly A A A,et al.Impact of processing of red beet on betalain content and antioxidant activity[J].Food Research International,2013,50(2):670-675.
[13]Rebecca L J,Sharmila S,Das M P,et al.Extraction and purification of carotenoids from vegetables[J].Journal of Chemical&Pharmaceutical Research,2014,6(4):594-598.
[14]Panghal A,Janghu S,Virkar K,et al.Potential non-dairy probiotic products-a healthy approach[J].Food Bioscience,2017,21:80-87.
[15]张玉霜,许庆轩,李红侠,等.甜菜色素种类分布和应用研究进展[J].中国农学通报,2015,31(24):149-156.
[16]Nemzer B,Pietrzkowski Z,Spórna A,et al.Betalainic and nutritional profiles of pigment-enriched red beet root(Beta vulgaris L.)dried extracts[J].Food Chemistry,2011,127(1):42-53.
[17]Székely D,Illés B,StégermátéM,et al.Effect of drying methods for inner parameters of red beetroot(Beta vulgaris L.)[J].Acta Universitatis Sapientiae Alimentaria,2016,9(1):60-68.
[18]Satyanand V,Mahaboobvali S,Phanikrishna B,et al.Astudy of beet root derived dietary nitrate efficacy on performance of runners[J].Ijbamr Com,2014(2):690-695.
[19]Tsialtas J T,Maslaris N.Sugar beet root shape and its relation with yield and quality[J].Sugar Tech,2010,12(1):47-52.
[20]Gokhale S V,Lele S S.Dehydration of red beet root(Beta vulgaris)by hot air drying:process optimization and mathematical modeling[J].Food Science&Biotechnology,2011,20(4):955.
[21]李伟.红叶甜菜红色素的稳定性研究[J].食品科学,2009,30(13):105-107.
[22]Kearsley M W,Katsaboxakis K Z.Stability and use of natural colours in foods red beet powder,copper chlorophyll powder and cochineal[J].International Journal of Food Science&Technology,2010,15(5):501-514.
[23]Herbach K M,Stintzing F C,Carle R.Betalain stability and degradation-structural and chromatic aspects[J].Journal of Food Science,2010,71(4):41-50.
[24]王春丽.红甜菜甜菜红素的稳定性及降血脂作用研究[D].哈尔滨:东北林业大学,2011.
[25]Manchali S,Murthy K N C,Nagaraju S,et al.Stability of Betalain Pigments of Red Beet[M].Red Beet Biotechnology,Springer US,2013:55-74.
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