Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Florina STOICA, Roxana Nicoleta RAȚU, Irina Gabriela CARA, Denis ȚOPA, Gerard JITĂREANU
Beetroot pomace powder (BPP), a by-product of beetroot processing, is a rich source of bioactive compounds, including phenolics and betalains These compounds provide antioxidant, anti-diabetic, anti-inflammatory, and antiproliferative activities. The integration of beetroot pomace powder (BPP) as a bioactive component in mayonnaise formulation signifies an innovative method for improving mayonnaise's nutritional and functional attributes. This research examines the impact of BPP incorporation (with varying BPP concentrations) on the physicochemical characteristics, phytochemical, color, sensory qualities, and texture of BPP-enriched mayonnaise. The findings indicated that BPP markedly improved the antioxidant activity (7.66-9.75 μmol TE/g dw) and betalain contents (2.18-3.93 mg/g) of mayonnaise while maintaining sensory acceptability, with an optimal 3% BPP inclusion level. Moreover, BPP enhanced mayonnaise's aesthetic properties. The results indicate that beetroot pomace is a feasible natural coloring ingredient, consistent with consumer demand for healthier and more sustainable food products. Subsequent investigations may examine the wider applicability of BPP in food systems and its long-term storage effects.
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