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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
- Source :
- Fermentation, Vol 7, Iss 105, p 105 (2021), Fermentation, Volume 7, Issue 3, Pages: 105
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- To lower the risk of obesity, diabetes, and other related diseases, the WHO recommends that consumers reduce their consumption of sugars. Here, we propose a microbiological method to reduce the sugar content in red beet juice, while incurring only slight losses in the betalain content and maintaining the correct proportion of the other beet juice components. Several yeast strains with different metabolic activities were investigated for their ability to reduce the sugar content in red beet juice, which resulted in a decrease in the extract level corresponding to sugar content from 49.7% to 58.2%. This strategy was found to have the additional advantage of increasing the chemical and microbial stability of the red beet juice. Only slight losses of betalain pigments were noted, to final concentrations of 5.11% w/v and 2.56% w/v for the red and yellow fractions, respectively.
- Subjects :
- 0106 biological sciences
Fermentation industries. Beverages. Alcohol
red beet
yeasts
Plant Science
01 natural sciences
Biochemistry, Genetics and Molecular Biology (miscellaneous)
chemistry.chemical_compound
0404 agricultural biotechnology
010608 biotechnology
Betalain
Diabetes mellitus
medicine
Food science
Sugar
fermentation
TP500-660
Chemistry
fungi
04 agricultural and veterinary sciences
medicine.disease
040401 food science
Yeast
sugars
Beet juice
betalains
Betalain Pigments
Fermentation
Metabolic activity
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23115637
- Volume :
- 7
- Issue :
- 105
- Database :
- OpenAIRE
- Journal :
- Fermentation
- Accession number :
- edsair.doi.dedup.....e76580a55760a29ee41031add730a256