Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

Emilia Janiszewska-Turak
* ,
Katarzyna Pobiega
ORCID logo ,
Katarzyna Rybak
ORCID logo ,
Alicja Synowiec
,
Łukasz Woźniak
ORCID logo ,
Urszula Trych
ORCID logo ,
Małgorzata Gniewosz
ORCID logo ,
Dorota Witrowa-Rajchert
* ORCID logo
Version 1 : Received: 27 April 2023 / Approved: 28 April 2023 / Online: 28 April 2023 (12:57:42 CEST)

A peer-reviewed article of this Preprint also exists.

Janiszewska-Turak, E.; Pobiega, K.; Rybak, K.; Synowiec, A.; Woźniak, Ł.; Trych, U.; Gniewosz, M.; Witrowa-Rajchert, D. Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation. Appl. Sci. 2023, 13, 6113. Janiszewska-Turak, E.; Pobiega, K.; Rybak, K.; Synowiec, A.; Woźniak, Ł.; Trych, U.; Gniewosz, M.; Witrowa-Rajchert, D. Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation. Appl. Sci. 2023, 13, 6113.

Abstract

Recently, the popularity of fermented foods has increased significantly. Lactofermented vegetable juice products are particularly important for our diet. The combination of the richness of the ingredients derived from vegetable juices and the products formed during lactic fermentation is a valuable source of nutrients. This study aimed to analyse the selected properties of fermented beetroot, carrot, and beetroot-carrot juices. The juices obtained from beetroot and carrot were fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color, and LAB count were measured in the samples. The results obtained in this study showed that the used LAB strains were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was a better strain for fermentation ion of vegetable juice. This might have been influenced by the fermentation temperature and the duration of the fermentation. However, this strain had a lower effect on carotenoids, which are water-insoluble pigments, than Lactiplantibacillus plantarum. The opposite observation was made for betalain, a water-soluble pigment with nitrogen in its structure.

Keywords

beetroot; carrot; juice; lactic acid fermentation; carotenoids; betalain; color

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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