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Copyright of Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi is the property of Igdir University, Institute of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background & Aims: Athletes use variety of compounds to improve athletic performance and are constantly striving to improve capacity and performance. Various supplements are used by the masses and regularly by athletes in exercise to take advantage of the energizing properties as well as to prevent or delay fatigue (1). Dietary supplements, in addition to proper exercise and nutrition to improve athletic performance, are recognized, including caffeine and nitrate supplements. Since both beet juice and caffeine supplements are safe, effective, and legal, it seems that combining these two supplements and using them by athletes can have an increasing effect on improving athletic performance. Caffeine is used by many athletes as an ergogenic supplement, and low and moderate doses of caffeine (3 to 6 mg/kg) are very useful for a variety of exercise (2). Also, the use of beet juice supplementation in speed runners increased the concentration of lactate in the blood, while there was no difference in the amount of oxygen consumed (7). According to the results of other studies, it seems that the use of nitrate supplementation can reduce the time required to run 10 km and maintain lactate levels in the constant range. However, it seems that 30 days of nitrate supplementation combined with continuous aerobic exercise can improve the performance of running 10 km compared to running alone, one of the mechanisms for which is stability at the surface Blood lactate (8). The results of a study showed that the use of nitric oxide as supplement can accelerate the clearance of lactate from the body after exercise and thus accelerate recovery (9). In study of Bescós et al. (2011) two randomized blinds stated that the use of nitrate supplementation as a single dose of 10 mg per kg of body weight 3 hours before exercise had an effect on athletic performance and arrival time. Also, it did not cause fatigue and the use of this supplement and with this dose did not affect the heart rate (10). Belbis et al. (2018) examined the effect of 200 mg of caffeine on repetitive running activity on heart rate and lactate levels. The results of this study showed that caffeine supplementation at dose of 200 mg can increase performance in repetitive doses compared to counterparts in the control group (11). Due to the very limited studies of supplementation of caffeine and beet juice and the lack of comparison of doses used in professional runners with field protocol and considering the conditions of intense aerobic and anaerobic training subsequently and in a short time in most sports to Improves anaerobic power and lactate threshold, as well as strengthens cardiovascular endurance during training and tournaments that probably have more than one training session per day, and considering that running is used as one of the pillars of training to increase the performance of athletes by coaches., Therefore, the aim of this study was to investigate the effect of short-term caffeine-beet juice supplementation on catecholamine changes, lactate and Rating of Perceived Exertion following intense anaerobic activity in elite male runners. Methods: In this quasi-experimental study, 30 elite male runners (age 27.5±3.8 y, height: 176.7±7 cm, body fat: 9.9±1.7 %) were randomly divided into three exercise groups with 1) high dose supplement (9.6 mmol Beet extract and 400 mg caffeine), 2) low-dose supplement (4.8 mmol beet extract and 200 mg caffeine) and 3) placebo group (natural beet juice). total of 36 sessions were performed in three stages and two stages of six-day wash out between the first and second stages and the second and third stages. Levels of epinephrine and norepinephrine, lactate and pressure perception were measured. Data were analyzed using analysis of variance with repeated measures at the P<0.05. Results: The results showed that supplementation and exercise no significant changes in epinephrine levels (p = 0.93), norepinephrine (p = 0.89) and lactate (p = 0.37), but has had a significant effect on the perception of runner pressure (p<0.001). Also, supplementation and exercise caused significant changes in catecholamine levels (p<0.001). As the time elapsed after running, lactate levels decreased more than at baseline (p<0.001). Also, with increasing running distance, the rate of pressure perception increased (p<0.001). Conclusion: The results of the present study showed that short-term supplementation with beet juice and caffeine was not able to significantly change the levels of catecholamines, lactate in elite runners, but was significantly reduce the pressure perception. The findings of this study were consistent with the results of Previous research (14-19). It has been shown that nitrate supplements for 15 days can reduce the perception of pressure, increase oxygen saturation and also increase the time to reach fatigue (23). Nitrate is an organic ion found in many foods, especially vegetables such as celery, beets, lettuce and spinach (24, 25). Following consumption, nitrate enters the bloodstream and has a shelf life of about 5 hours. Once absorbed into the bloodstream, nitrate is converted to nitrite and then nitric oxide, which can dilate blood vessels, increase blood flow, reduce muscle energy expenditure, improve nutrient delivery to muscle, and increase calcium ion release, and ultimately Improve runners' performance (26,27). Short-term nitrate supplementation appears to increase nitric oxide bioavailability and inhibit sympathetic vasoconstriction in resting or contracting muscle, however, some studies have shown conflicting results. Nitrate supplementation has been shown to be unable to alter vascular contraction due to sympathetic effects in young male athletes (27). also, the physiological effects of caffeine supplementation are not well understood, but it appears that the effects of caffeine on heart rate are influenced by the intensity of exercise and caffeine supplementation can reduce heart rate and blood pressure perception (32). It seems that the lack of significance in high and low doses of caffeine and beet juice supplementation on catecholamine variables indicates the lack of sympathetic effect of this combined supplement or that the presence of caffeine and nitrate together can neutralize each other. In relation to the exercise pressure perception index, the difference in the dose received by this combined supplement had a significant effect, which indicates that by increasing the amount, the pain perception threshold can be increased. Possible mechanisms include vasodilation, increased blood flow, improved delivery of nutrients and oxygen to the muscle, and increased calcium ion release and reduced fatigue. One of the limitations of this study is the lack of precise control of subjects in terms of food intake between the second to seventh day and also in the rest period between each stage. It also seems that individual differences in athletes' eating habits and body reactions may affect the response to variables due to the short duration of the intervention, especially in the case of caffeine, which despite the relative control during the study but the body Athletes show different responses to it, or the duration of the research is limited due to the professionalism of the athletes and the time that coaches allow them to participate in applied research. One of the strengths of this research is the use of supplements that are extracted from natural and daily foods. It is suggested that in future research on the recommended amounts of supplements with several different doses or in combination with other ergogenic supplements, preferably with a nutritional nature and not chemical and with a synergistic effect similar to this study and with longer use or in non-professionals. As well as other sports with the nature of endurance, strength or speed and skill to be considered. The results of this study showed that short-term supplementation with caffeine and beetroot juice as a source of nitrate did not cause significant changes in catecholamine, lactate and heart rate, but caused significant changes in runners' perception of pressure. Further studies are also needed to investigate possible mechanisms involved in athletes' anaerobic performance and more effective doses. It does not seem to combine these two supplements with each other or in higher doses compared to smaller amounts. [ABSTRACT FROM AUTHOR]

In this study, triazoloquinazolinone and benzimidazoquinazolinone derivatives have been synthesized via a suitable and efficient procedure using one-pot multicomponent reactions of 3-amino-1,2,4-triazole or 2-aminobenzimidazole, dimedone and aromatic aldehydes in the presence of TiO2@ILs as an efficient nanocatalyst. In the presented approach all of the products were prepared with good to excellent yields using TiO2@ILs nanostructures. Moreover, the TiO2 NPs were prepared using beet juice extract and functionalized with ILs based on imidazole. TiO2@ILs nanocatalyst has been characterized by different techniques such as Fourier transforms infrared, thermogravimetric analysis, X-ray diffraction, scanning electron microscope and energy-dispersive X-ray spectroscopy. Moreover, this ionic liquid presented itself as a good protective and activator agent for nanocatalyst. [ABSTRACT FROM AUTHOR]

Nitric oxide (NO) is a physiologically important signaling molecule that promotes the expansion of blood vessels and thus facilitates the transport of oxygen (O2) and energy substrates to the muscles. Research shows that nitric oxide (NO) also improves the effectiveness of mitochondrial respiration, which is manifested by reduced oxygen consumption during exercise. Until recently, it was thought that nitric oxide (NO) could only be formed as a result of the endogenous pathway of oxidative transformations L-arginine. Recent research results indicate, however, that an alternative to the endogenous pathway of nitric oxide (NO) formation may be the exogenous supply of inorganic nitrates (NO3-) with food. The aim of the study was to review the current literature on the properties of beetroot juice as an important source of nitrates (NO3-) and its effectiveness in improving the exercise capacity of physically active people. A systematic review of the research, published from 2005 to January 31, 2021, was made on the basis of searching bibliographic databases such as: PubMed, Elsevier and Web of Science. The following keywords were used: "beetroot", "beetroot juice", "nitrates", "nitrites", "nitric oxide", "supplementation", "ergogenic substances", "sports nutrition". Although there are conflicting data, it appears that beetroot juice supply may be a cheap, natural, and promising nutritional strategy for improving sports performance in both endurance and intermittent high intensity (start-stop) exercise. More detailed studies are analyzing the effect of dietary nitrate (NO3-) supply in anaerobic exercise - especially in high-volume resistance training - are needed. It is also emphasized that further research is needed to elucidate the effects of specific factors on the variability of ergogenic effects after beetroot juice consumption, which may be of the greatest importance in terms of the effectiveness of this nutritional intervention. [ABSTRACT FROM AUTHOR]

In this study, quinazolinone derivatives have been synthesized via a suitable and efficient procedure by one‐potmulti‐component reactions of 3‐amino‐1,2,4‐triazole or 2‐aminobenzimidazole, dimedone and aromatic aldehydes in the presence of Fe3O4@TiO2‐IL as nanocatalyst under solvent‐free condition. The products were prepared in good to excellent yields using Fe3O4@TiO2‐IL magnetic nanocatalyst. The Fe3O4@TiO2 magnetic nanoparticles (MNPs) were prepared using beet juice extract and functionalized with IL based on DABCO. Moreover, the core‐shell structured magnetic Fe3O4@TiO2‐IL has been characterized by different techniques such as 1H‐NMR, FT‐IR, VSM, XRD, SEM, TGA, TEM and EDX. To the best of our knowledge, the prepared ionic liquid displayed a good protective and activator agent for magnetic nanocatalyst. [ABSTRACT FROM AUTHOR]

The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system. [ABSTRACT FROM AUTHOR]

The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system. [ABSTRACT FROM AUTHOR]

BACKGROUND Recently, attention has been focused on the cardiovascular protective effects of beet juice (BJ) with high amounts of nitrate. In this study, we examined the effect of BJ supplementation in a rat model of monocrotaline (MCT)-induced pulmonary hypertension (PH). METHODS MCT (60 mg/kg) was subcutaneously administered to rats, and BJ (prepared by dissolving BJ powder at a concentration of 1 g/l or 10 g/l in drinking water) supplementation was started from the day of, 1 week before, and 2 weeks after MCT injection. Saline-injected rats given drinking water were used as controls. RESULTS Low-dose BJ supplementation starting from the day of MCT injection exerted protective effects on the MCT-induced elevation of right ventricular systolic pressure, right ventricular hypertrophy, and pulmonary arterial remodeling, without causing a significant increase in plasma nitrite plus nitrate (NOx) levels. On the other hand, such beneficial effects were not observed with high-dose BJ supplementation, although the NOx levels were slightly higher than those in the low-dose group. In addition, low-dose BJ supplementation starting from 1 week before MCT injection did not improve PH symptoms, as described above. Furthermore, low-dose BJ supplementation starting from 2 weeks after MCT injection was ineffective against functional and morphological alterations in pulmonary circulation associated with MCT-induced PH. CONCLUSIONS Habitual ingestion of a suitable amount of BJ could be a potential option for preventing PH. However, beneficial effects cannot be expected when PH has developed to some degree. [ABSTRACT FROM AUTHOR]

Background: One of the beverages improving athletic performance is beetroot juice. Objectives: The aim of the present study was to investigate if six weeks of beetroot juice ingestion can increase VO2max and improve the performance of female soccer players. Methods: 20 female soccer players (age: 23.13 - 0.77 years) were selected and assigned into two groups: experimental (beetroot juice, n = 10) and control (placebo, n = 10). The Bruce test was first done to assess VO2max without drinking beetroot juice. Then, the experimental group started consuming 200 mL of the juice two hours before each training session for six weeks. Finally, the second Bruce test was performed after six weeks of beetroot juice ingestion. Results: There was a significant increase in VO2max in the experimental and control groups from pretest to posttest (P < 0.001). In addition, the results of independent samples t-test showed there was a significant difference between the experimental and control groups in VO2max (P < 0.001, t = 12.39). Conclusions: The present study provides evidence that beetroot juice positively affects performance and increases the maximum volume of oxygen consumption in female soccer players. Therefore, we can propose this juice to female soccer players to improve their performance. [ABSTRACT FROM AUTHOR]

The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors - pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives. [ABSTRACT FROM AUTHOR]

Copyright of Ukrainian Food Journal is the property of National University of Food Technologies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: Nitrate-rich beetroot juice supplementation has been extensively used to increase exercise economy in different populations. However, its use in elite distance runners, and its potential effects on biomechanical aspects of running have not been properly investigated. This study aims to analyze the potential effects of 15 days of beetroot juice supplementation on physiological, psychological and biomechanical variables in elite runners. Methods: Twelve elite middle and long-distance runners (age = 26.3 ± 5.1yrs, VO2Max = 71.8±5.2 ml*kg-1*min-1) completed an incremental running test to exhaustion on a treadmill before and after a 15-days supplementation period, in which half of the group (EG) consumed a daily nitrate-rich beetroot juice and the other group (PG) consumed a placebo drink. Time to exhaustion (TEx), running economy, vastus lateralis oxygen saturation (SmO2), leg stiffness and rate of perceived exertion (RPE) were measured at 15, 17.1 and 20 km/h during the incremental test. Results: Likely to very likely improvements in EG were observed for the RPE (Standardized mean difference (SMD) = -2.17, 90%CI = -3.23, -1.1), SmO2 (SMD = 0.72, 90%CI = 0.03, 1.41) and TEx (SMD = 1.18, 90%CI = -0.14, 2.5) in comparison with PG. No other physiological or biomechanical variable showed substantial improvements after the supplementation period. Conclusions: Fifteen days of nitrate-rich beetroot juice supplementation produced substantial improvements in the time to exhaustion in elite runners; however, it didn’t produce meaningful improvements in running economy, VO2Max or mechanical parameters. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product.Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C.Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step. [ABSTRACT FROM AUTHOR]

This work discusses the effects of Fenton oxidation pre-treatment on the lime purification of raw sugar beet juice using iron powder and hydrogen peroxide. During Fenton oxidation, particular attention was paid to the effect of reaction time and dosage of Fenton′s reagent to improve purification indexes of the raw juice throughout the clarification process. The total concentration of lime used for the purification was varied from 4.0 to 16.0 g of CaO/100 mL of juice. The results showed that higher color and total phenolic removal were achieved with an increase in H2O2 dosage and reaction time. At an initial pH of less than 6.2 and H2O2 concentration of 7000.0 ppm, color removal reached 85% and approximately 81% of total phenolic removal was achieved at a reaction time of 30 min (Treatment 5). It suggests that the quantity of CaO required for the efficient juice purification may be decreased from 16.0 g/100 mL for the control juice to approximately 12.0 g/100 mL for the juice obtained from Treatment 5. Fenton oxidation process improved the quality indexes of the purified juice, and can be combined with a conventional clarification process to achieve juice with high purity and low color. [ABSTRACT FROM AUTHOR]

The application of deicing road salts began in the 1940s and has increased drastically in regions where snow and ice removal is critical for transportation safety. The most commonly applied road salt is sodium chloride (NaCl). However, the increased costs of NaCl, its negative effects on human health, and the degradation of roadside habitats has driven transportation agencies to seek alternative road salts and organic additives to reduce the application rate of NaCl or increase its effectiveness. Few studies have examined the effects of NaCl in aquatic ecosystems, but none have explored the potential impacts of road salt alternatives or additives on aquatic food webs., We assessed the effects of three road salts (NaCl, MgCl2 and ClearLane™) and two road salts mixed with organic additives (GeoMelt™ and Magic Salt™) on food webs in experimental aquatic communities, with environmentally relevant concentrations, standardized by chloride concentration., We found that NaCl had few effects on aquatic communities. However, the microbial breakdown of organic additives initially reduced dissolved oxygen. Additionally, microbial activity likely transformed unusable phosphorus from the organic additives to usable phosphorus for algae, which increased algal growth. The increase in algal growth led to an increase in zooplankton abundance. Finally, MgCl2 - a common alternative to NaCl - reduced compositional differences of zooplankton, and at low concentrations increased the abundance of amphipods., Synthesis and applications. Our results indicate that alternative road salts (to NaCl), and road salt additives can alter the abundance and composition of organisms in freshwater food webs at multiple trophic levels, even at low concentrations. Consequently, road salt alternatives and additives might alter ecosystem function and ecosystem services. Therefore, transportation agencies should use caution in applying road salt alternatives and additives. A comprehensive investigation of road salt alternatives and road salt additives should be conducted before wide-scale use is implemented. Further research is also needed to determine the impacts of salt additives and alternatives on higher trophic levels, such as amphibians and fish. [ABSTRACT FROM AUTHOR]

Introduction. It was performed a research the physical and chemical, antioxidant and nutritional properties of the fondants with beetroot juice addition. Materials and methods. 3 samples of fondants with juice obtained from raw (1), boiled (2) and baked (3) beetroot were used in this study. Methods: sensory analysis with the help of 15 subjects, the antioxidant activity assessment through DPPH method, and the chemical test, which refers to moisture, ash, mineral and reducing sugar determinations. Results and discussions. Sample 1, which are fondant candies with juice obtained from fresh beetroot, was the most appreciated with a total ranking of 8,92, and sample III, fondant candies with juice obtained from baked beetroot, was the least appreciated with a result of 8,55. Sample II, fondant candies with juice obtained from boiled beetroot, had an overall assessment of 8,59. Highest antioxidant capacity occurs in the case of fondant candies with red juice obtained from raw beetroots (sample 1), with an overall performance of 93,22%. A rather lower result had the sample 2 with 92,84%. Sample 3 showed the lowest result of 91,49%. The highest results in the matter of moisture content (94,20%) and reducing sugars (14,20%) had the sample 3. On the contrary, the lowest results for both moisture content and reducing sugars was shown by sample 2 with 93,2% and 12,1%. The highest value of ash content was shown by the sample with raw beetroot juice, 5,66%. Sample 3 had the lowest level of ash content, 1,18%, five times lower comparing to the first sample. Conclusions. The fondants obtained from raw beetroot juice has the most pronounced antioxidant capacity and the betaine content is almost double compared with other analysed samples. [ABSTRACT FROM AUTHOR]

Purpose: Nitric oxide (NO) bioavailability is reduced during acute altitude exposure, contributing toward the decline in physiological and cognitive function in this environment. This study evaluated the effects of nitrate (NO3-) supplementation on NO bioavailability, physiological and cognitive function, and exercise performance at moderate and very-high simulated altitude. Methods: Ten males (mean (SD): VO2max: 60.9 (10.1) ml·kg-1·min-1) rested and performed exercise twice at moderate (~14.0% O2; ~3,000 m) and twice at very-high (~11.7% O2; ~4,300 m) simulated altitude. Participants ingested either 140 ml concentrated NO3--rich (BRJ; ~12.5 mmol NO3-) or NO3--deplete (PLA; 0.01 mmol NO3-) beetroot juice 2 h before each trial. Participants rested for 45 min in normobaric hypoxia prior to completing an exercise task. Exercise comprised a 45 min walk at 30% VO2max and a 3 km time-trial (TT), both conducted on a treadmill at a 10% gradient whilst carrying a 10 kg backpack to simulate altitude hiking. Plasma nitrite concentration ([NO2-]), peripheral oxygen saturation (SpO2), pulmonary oxygen uptake (VO2), muscle and cerebral oxygenation, and cognitive function were measured throughout. Results: Pre-exercise plasma [NO2-] was significantly elevated in BRJ compared with PLA (p = 0.001). Pulmonary VO2 was reduced (p = 0.020), and SpO2 was elevated (p=0.005) during steady-state exercise in BRJ compared with PLA, with similar effects at both altitudes. BRJ supplementation enhanced 3 km TT performance relative to PLA by 3.8%[1,653.9 (261.3) vs. 1718.7 (213.0) s] and 4.2%[1,809.8 (262.0) vs. 1,889.1 (203.9) s] at 3,000 and 4,300m, respectively (p = 0.019). Oxygenation of the gastrocnemius was elevated during the TT consequent to BRJ (p = 0.011). The number of false alarms during the Rapid Visual Information Processing Task tended to be lower with BRJ compared with PLA prior to altitude exposure (p = 0.056). Performance in all other cognitive tasks did not differ significantly between BRJ and PLA at any measurement point (p = 0.141). Conclusion: This study suggests that BRJ improves physiological function and exercise performance, but not cognitive function, at simulated moderate and very-high altitude. [ABSTRACT FROM AUTHOR]

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500 MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice. [ABSTRACT FROM PUBLISHER]

Colloids (1–1000-nm particles) in sugarcane/beet juice originate from non-sucrose impurities (polyphenolic colorants, residual soil, polysaccharides) of the plant materials; additional colloids form during the high temperature processing. Colloids are reactive toward aggregation, sorption, desorption, and redox/hydrolysis/thermal transformation reactions. Both Derjaguin–Landau–Verwey–Overbeek (DLVO; van der Waals and electrostatic forces) and non-DLVO (involving hydrophilic colloids) interactions control the stability of colloids in juice. Heteroaggregation causes a range of feedstock and end product problems, including turbidity, viscosity, color, gelling, crystallization, starch ghost, and heat transfer problems. Even after intensive clarification and refining, trace colloidal impurities on white (refined) sugar remain to cause a problem known as acid beverage floc. Acid beverage floc is an example of DLVO-type aggregation of oppositely charged particles at decreased pH. Examples of irreversible aggregates include starch ghost and recalcitrant organomineral composites formed at elevated temperature that resist heat transfer. Fundamental knowledge in aggregation kinetics is necessary to predict the occurrence of undesirable aggregates, as pH, ionic strength, temperature, and sucrose concentration change during the processing of sugarcane/beet juice. [ABSTRACT FROM PUBLISHER]

Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5-30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain (composed of betacyanin + betaxanthin) and color value changed significantly ( P < 0.05) with processing temperature and time. Betacyanin and betaxanthin of beetroot juice concentrate (BJC) increased up to concentration temperature of 55C thereafter it decreased notably. Same trends have been followed by total phenolic and nitrate content of BJC. Also, nitrate content varied significantly over vast range nevertheless below the safety range defined by WHO. ' L' and ' a' value of BJC decreased substantially due to loss of the red color as heat destroyed betacyanin pigments. A highly significant correlation ( r2 = 0.9775) was demonstrated between TPC and radical scavenging activity (%RSA) of BJC samples. Practical Applications Preservation of vegetables for consumption exposes the physicochemical, color, antioxidant characteristics to detrimental factors that may lead to alterations in their concentrations and health-related quality. Beetroot (Beta vulgarius) juice contains antioxidants along with nitrates with potential health benefits and hence has an aptitude as functional ingredients. Moreover, pigment (Betalains) found in beetroot juices are well-established colorant for various food uses under regulation, having E.No.-162. Preferably, this study is focused on the determination of the effects of processing temperature and time on the quality components of beetroot juice. The results can be a guide to having a processing method under vacuum that can be used in producing beetroot juice concentrate with good sensory properties and high bioactive compounds. [ABSTRACT FROM AUTHOR]

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The influence of strength and pulses number of Pulsed Electric Field (PEF) treatment on juice extraction and betanin concentration in has been investigated in our studies. Pulsed electric field (PEF) treatment is an innovative and promising method for non-thermal processing of foodstuff. It is a good alternative to conventional cell membrane permeabilization methods such as thermal treatments and the addition of chemicals as well as of enzymes. The principal effect resulting from pulsed electric field (PEF) interaction with the biological cell is the phenomenon of eletroporation which is a creation of pores on membrane cells in order to increase the permeability. The influence of strength and pulses number of pulsed electric field (PEF) treatment for enhancing betanin extraction from beet food has been investigated in this work. This paper is aimed to analyze the effectiveness of the PEF pretreatment of beet juice extraction process based on Response Surface Modeling (RSM) for identifying the set point of the betanin extraction process using pulsed electric field pre-treatment. The experiments were carried out on a laboratory experimental bench. Obtained results pointed out that investigated parameters of PEF treatment have significant effect not only in juice yield, but also for enhancement of the betanin concentration of final product. [ABSTRACT FROM AUTHOR]

In this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the Lactobacillus casei was carried out. Factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4°C. To produce probiotic fermented mixture of Carrot, Beet and apple juices and Lactobacillus casei suspension with initial concentration of about 1.5×107, 1.5×106 cfu/ml was prepared and added to the mixture of juices to the amount of 20, 30 and 40%, respectively. The fermentation process was completed during 48 hours and at 37 °C. Data analysis was conducted using the multiplied Duncan test including 6 test treatments and 1 control treatment and was repeated 3 times. During the fermentation process within all of the treatments, the number of probiotic bacteria increased due to the usage of sugar and nutrients inside the juice while sugars and brix levels decreased. The results revealed that the sample of A3B1 with concentration of 40% and 1.5×106 cfu/ml of Lactobacillus casei was considered as the best treatment which had the maximum rate of cell viability during 4 weeks of storage at 4 °C. In the sensory evaluation that was conducted by the examiners after the first and the forth weeks at 4°C, control treatment had the highest score and A3B1 treatment had the lowest score with concentration of 40% and the 106 cfu/ml of probiotic bacteria. [ABSTRACT FROM AUTHOR]

Key points Oral consumption of nitrate (NO3−) in beetroot juice has been shown to decrease the oxygen cost of submaximal exercise; however, the mechanism of action remains unresolved., We supplemented recreationally active males with beetroot juice to determine if this altered mitochondrial bioenergetics., Despite reduced submaximal exercise oxygen consumption, measures of mitochondrial coupling and respiratory efficiency were not altered in muscle., In contrast, rates of mitochondrial hydrogen peroxide (H2O2) emission were increased in the absence of markers of lipid or protein oxidative damage., These results suggest that improvements in mitochondrial oxidative metabolism are not the cause of beetroot juice-mediated improvements in whole body oxygen consumption., Abstract Ingestion of sodium nitrate (NO3−) simultaneously reduces whole body oxygen consumption ( [ABSTRACT FROM AUTHOR]

Red beet juice was clarified with microfiltration and the effects of operating parameters on clarification efficiency were evaluated. The red beet juice was clarified at transmembrane pressures of 0.1, 0.5 and 1 bar at two different flow rates (4.4 and 6 mL/s). Different mechanisms of membrane fouling were evaluated during the clarification process. The results showed that the best efficiency of membrane processing was at high transmembrane pressure and feed flow rate. The most dominant fouling mechanism at the process under high transmembrane pressure was the standard blocking; however, at high flow rate, the cake resistance was the main mechanism. Evaluation of physicochemical properties of red beet juice showed that the microfiltration process decreased turbidity, as well as total phenolic contents, total soluble solid and juice color. Also, evaluation of nutritional value of red beet juice showed that the antioxidant value of the juice and betacyanin and betaxanthin contents reduced. [ABSTRACT FROM AUTHOR]

A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The optimized blended juice was prepared in bulk, thermally pasteurized and studied the effects on pigments, antioxidant activity, CIE Color (L*, a*, b*, E*), Browning Index*, native microflora and other physicochemical quality parameters were also evaluated during the storage at 27-30 ± 2 °C. The processing and storage had a significant effect on (p < 0.05) degradation in the pigments, antioxidant activity during storage. The decrease in antioxidant activity was correlated (r = 0.9895) with a decrease in betalain pigment. The product was safe from microflora after thermal pasteurization and during 180 days of storage with good sensory acceptability. [ABSTRACT FROM AUTHOR]

Methotrexate is extensively used in the treatment of psoriasis. Although safe and effective, its use may inadvertently lead to intoxication. We report a 50-year-old woman being treated with methotrexate for psoriasis who developed methotrexate intoxication after drinking beetroot juice as a herbal remedy. Patients should be warned about the potential adverse effects of herbal therapies during methotrexate treatment. [ABSTRACT FROM AUTHOR]

Cells exposed to different physical and chemical treatments, including high hydrostatic pressure (HHP), suffer from injuries that could be reversible in food materials when stored.Escherichia coliandListeria innocuacells suspended in phosphate-buffered saline (PBS) (model suspensions), and acidified beetroot juice were subjected to a pressure of 400 MPa at a temperature of 20°C for up to 10 min. The difference between the viable and non-injured cells was used to estimate the number of injured survivors. The reduction inE. colicell number was 3.4–4.1 log after 10 min pressurization in model suspensions and 6.2 log in beetroot juice. Sublethally injured cells in PBS accounted for up to 2.7 log after 10 min HHP treatment and 0.8 log in beetroot juice. The reduction inL. innocuacell number after 10 min pressure treatment reached from 3.8 to 4.8 log, depending on the initial concentration in model suspensions. Among the survivingL. innocuacells, even up to 100% were injured.L. innocuacells were completely inactivated after 1 min HHP treatment in beetroot juice. [ABSTRACT FROM AUTHOR]

In this work the effects of pH and temperature on ethanol production from red beet juice by the strains Saccharomyces cerevisiae ITD00196 and S. cerevisiae ATCC 9763 are studied. Logistic, Pirt, and Luedeking-Piret equations were used to describe quantitatively the microbial growth, substrate consumption, and ethanol production, respectively. The two S. cerevisiae strains used in this study were able to produce ethanol with high yield and volumetric productivity under acid and thermal stress conditions. The equations used to model the fermentation kinetics fit very well with the experimental data, thus establishing that ethanol production was growth-associated under the evaluated conditions. The yeast S. cerevisiae ITD00196 had the best fermentative capacity and could be considered as an interesting option to develop bioprocesses for ethanol production. [ABSTRACT FROM AUTHOR]

Produce rich in phytochemicals may alter postprandial glucose and insulin responses by interacting with the pathways that regulate glucose uptake and insulin secretion in humans. The aims of the present study were to assess the phytochemical constituents of red beetroot juice and to measure the postprandial glucose and insulin responses elicited by either 225 ml beetroot juice (BEET), a control beverage matched for macronutrient content (MCON) or a glucose beverage in healthy adults. Beetroot juice was a particularly rich source of betalain degradation compounds. The orange/yellow pigment neobetanin was measured in particularly high quantities (providing 1·3 g in the 225 ml). A total of sixteen healthy individuals were recruited, and consumed the test meals in a controlled single-blind cross-over design. Results revealed a significant lowering of the postprandial insulin response in the early phase (0-60 min) (P < 0·05) and a significantly lower glucose response in the 0-30 min phase (P < 0·05) in the BEET treatment compared with MCON. Betalains, polyphenols and dietary nitrate found in the beetroot juice may each contribute to the observed differences in the postprandial insulin concentration. [ABSTRACT FROM AUTHOR]

The inactivation ofSaccharomyces cerevisiaeNCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction inS. cerevisiaeNCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4–8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found. [ABSTRACT FROM AUTHOR]

Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice from untreated red beet were tentatively determined by HPLC. The most abundant betalain pigments were betanin (312.47 mg/100 g DM), vulgaxanthin I (104.08 mg/100 g DM), and isobetanin (71.28 mg/100 g DM). The antioxidant activity of the pressed juices and extracts was determined. The highest antioxidant activity - 10832.4 µmol TE/1 was found in the pressed juice obtained from microwave pretreated red beet. The possibility of obtaining mixed fruit-vegetable juices on the basis of red beet juice was investigated. Different variants of mixed beverages using chokeberry, blackberry, blueberry, and black currant were obtained in which the concentration of the red beet pressed juice was 25, 50, and 75%. Their polyphenol contents and antioxidant activity were determined. The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry. [ABSTRACT FROM AUTHOR]

The study investigates the viscosity of clarified beetroot juice as dependent on temperature and soluble solids content. Rheological research was carried out using a rotational rheometer with a system of coaxial cylinders. Flow curves were obtained in the temperature range from 10 to 60°C and at the soluble solids content of 50° to 67.1°Bx. The concentrate under study showed a Newtonian behaviour. Dynamic viscosity ranged from 5.2 to 320 mPa·s and depended on soluble solids content and temperature of measurement. The effect of temperature was described using an Arrhenius equation. Activation energy values were between 24.68 and 39.96 kJ/mol. The effect of soluble solids content was described employing a power-law function and an exponential function. In addition, two equations were proposed to describe the combined effect of temperature and soluble solids content on the viscosity of beetroot juice concentrate. [ABSTRACT FROM AUTHOR]

In this investigation, the production of ethanol from the raw sugar beet juice and raw sugar beet cossettes has been studied. For ethanol production from the raw sugar beet juice, batch and fed-batch cultivation techniques in the stirred tank bioreactor were used, while batch ethanol production from the raw sugar beet cossettes was carried out in horizontal rotating tubular bioreactor (HRTB). In both cases, Saccharomyces cerevisiae was used as a production microorganism. During batch ethanol production from the raw sugar beet juice, ethanol yield was 59.89 g/L and production efficiency 78.8 %, and in fed-batch process the yield was 92.78 g/L and efficiency 93.4 %. At the same time, ethanol production in HRTB from the raw sugar beet cossettes with inoculum of 16.7 % V/m (raw sugar beet cossettes) resulted in the highest ethanol yield of 54.53 g/L and production efficiency of 79.5 %. The obtained results clearly show that both intermediates of sugar beet processing can be successfully used for ethanol production. [ABSTRACT FROM AUTHOR]

The ability of fresh and fermented beetroot juice to limit chemical mutations has been studied using the Ames test and the strains of Salmonella typhimurium TA98 and TA100. Beetroot juice was fermented in either spontaneous or controlled fermentation, with the use of selected cultures of lactic acid bacteria, three Lactobacillus paracasei strains designated as 0916, 0920, 0923, and one Lactobacillus brevis strain 0944. N-methyl-N'-nitro-N- -nitrosoguanidine (MNNG) was used as a standard mutagen for the induction of His+ revertants in mutations of Salmonella typhimurium TA98 and TA100. The ability to reduce mutations was studied using the Ames test and the doses of beetroot juice of 0.5, 1.0, 2.0, 5.0 and 10.0 µL per plate. The study showed that the fermented beetroot juice (10 µL/plate) reduced the level of MNNG-induced mutations by 64 % in Salmonella typhimurium TA98 and by 65 % in Salmonella typhimurium TA100. The beetroot juice obtained by spontaneous fermentation retained only 24-25 % of initial antimutagenic activity (in Salmonella strain and at the highest tested dose of the juice, i.e. 10 µL/plate). The doses of 10 µL/plate of the beetroot juice fermented by three L. paracasei cultures (0916, 0920 and 0923) decreased the intensity of mutations induced by MNNG by 61, 50 and 56 % in Salmonella typhimurium TA98 and by 65, 56 and 49 % in Salmonella typhimurium TA100, respectively. The juice (10 µL/plate) fermented by L. brevis 0944 strain reduced the number of mutations by 58 % in Salmonella typhimurium TA98 and by 55 % in Salmonella typhimurium TA100. Thus, the controlled lactic acid fermentation of beetroot juice conducted by selected Lactobacillus strains maintains its antimutagenic activity. [ABSTRACT FROM AUTHOR]

Juices extracted from red beet roots were analysed in the study. They were produced from 7 different hatches of cv. Czerwona Kula from the harvest of 2002 and 11 different cultivars cultivated tinder identical conditions in 2005. Contents of red and yellow pigments as well as antioxidant capacity were determined in juices. A very wide variation was observed in antioxidant capacity (10.2-21.7 μmol Trolox/mL) and contents of red pigments (0.57-1.63 mg/mL) and yellow pigments (0.31-0.95 mg/mL). In comparison to other vegetables, the antioxidant capacity of beets was very high A highly significant correlation was demonstrated between antioxidant capacity and contents of red pigments, whereas a remarkably less tangible relationship was found between antioxidant capacity and contents of yellow pigments. This indicates that primarily red betanin is responsible for the antioxidant capacity of red beets. [ABSTRACT FROM AUTHOR]

In the present study, the pH-dependent free radical-scavenging activity of betanin in the Trolox equivalent antioxidant capacity (TEAC) assay was determined. It was found that at a pH > 4 betanin is about 1.5–2.0-fold more active than some anthocyanins considered very good free radical scavengers as determined in the TEAC assay. The increase in the TEAC values of betanin with increasing pH is discussed in terms of its calculated phenolic OH homolytic bond dissociation energy (BDE) and ionization potential (IP). The results suggest that the exceptionally high antioxidant activity of betanin is associated with an increasing of its H-donation and electron-donation ability when going from cationic state to mono-, di- and tri-deprotonated states present at basic solutions. [ABSTRACT FROM AUTHOR]

Arterial hypercapnia reduces renal perfusion. Beetroot juice (BRJ) increases nitric oxide bioavailability and may improve renal blood flow. We tested the hypothesis that acute consumption of BRJ attenuates both decreases in blood velocity and increases in vascular resistance in the renal and segmental arteries during acute hypercapnia. In fourteen healthy young adults, blood velocity and vascular resistance were measured with Doppler ultrasound in the renal and segmental arteries during five minutes of breathing a carbon dioxide gas mixture (CO2) before and three hours after consuming 500 mL of BRJ. There was no difference between pre- and post-BRJ consumption in the increase in the partial pressure of end-tidal CO2 during CO2 breathing (pre: +4 ± 1 mmHg; post: +4 ± 2 mmHg, p = 0.4281). Segmental artery blood velocity decreased during CO2 breathing in both pre- (by −1.8 ± 1.9 cm/s, p = 0.0193) and post-BRJ (by −2.1 ± 1.9 cm/s, p = 0.0079), but there were no differences between pre- and post-consumption (p = 0.7633). Segmental artery vascular resistance increased from room air baseline during CO2 at pre-BRJ consumption (by 0.4 ± 0.4 mmHg/cm/s, p = 0.0153) but not post-BRJ (p = 0.1336), with no differences between pre- and post-consumption (p = 0.7407). These findings indicate that BRJ consumption does not attenuate reductions in renal perfusion during acute mild hypercapnia in healthy young adults. [ABSTRACT FROM AUTHOR]

Presents information on a study which looked at the retaining of red beet color by repeated regeneration of fresh beet juice pigments with the help of food additives like ascrobic acid, isoascorbic acid, gallic acid, gluconic acid, and others. Description of some methods that have been used to stop loss or improve the stability of pigments; Indepth look at the termal destruction and regeneration of red beet juice pigments.

The ingestion of beetroot juice (BJ) has been associated with improvements in physical performance in endurance sports, however the literature on resistance training (RT) is scarce. The aim of this study was to investigate the acute effects of BJ compared to a placebo (PLA) on muscular endurance and movement concentric velocity during RT. Twelve healthy men performed an incremental RT test (back squat and bench press) with three sets, at 60%, 70%, and 80% of their repetition maximum (1-RM). Movement velocity variables, total number of repetitions performed until concentric failure, blood lactate, and ratings of perceived effort post-training were measured. A higher number of repetitions were recorded with BJ compared to those with PLA (13.8 ± 14.4; p < 0.01; effect size (ES) = 0.6). Differences were found at 60% 1-RM (9 ± 10; p < 0.05; ES = 0.61) and 70% 1-RM (3.1 ± 4.8; p < 0.05; ES = 0.49), however, no differences were found at 80% 1-RM (1.7 ± 1; p = 0.12; ES = 0.41). A greater number of repetitions was performed in back squat (13.4 ± 13; p < 0.01; ES = 0.77), but no differences were observed in bench press (0.4 ± 5.1; p = 0.785; ES = 0.03). No differences were found for the rest of the variables (p > 0.05). Acute supplementation of BJ improved muscular endurance performance in RT. [ABSTRACT FROM AUTHOR]