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<p>Beetroot (<i>Beta vulgaris</i> L.) juice, rich in vibrant betalains, antioxidants, phenolics, and flavonoids, serves as a natural food colorant that can enhance the nutritional profile of food products. Therefore, this study incorporated beetroot juice (0, 4, 6, 8, and 10%) in yogurt, assessing its effects on physicochemical properties, bioactives, antioxidants, betalains, and lactic acid bacteria (LAB) over 21&#xa0;days at 4&#xa0;°C. The addition of beetroot juice increased pH, total soluble solid, vitamin C, and syneresis value. At the same time, titratable acidity and viscosity decreased dose-dependently and remained stable during storage. Beetroot juice-supplemented yogurt displayed higher phenolic, flavonoid, and antioxidant activity than the control. Beetroot juice significantly increased (<i>p</i> &lt; 0.05) the betalain content in yogurt (3.82 ± 0.12 mgL<sup>−1</sup>) compared to the control (2.69 ± 0.07&#xa0;mgL<sup>−1</sup>) at the initial condition. After 14&#xa0;days, the content of betalain was decreased and subsequently restored after 21&#xa0;days due to its regenerative ability, with a redness value shifting from −1.84 ± 0.01 to -16.75 ± 0.06, resulting in pink-colored yogurt. The LAB count increases up to 14&#xa0;days of storage, after which it decreases slightly with an increase in beetroot juice percentage. Thus, beetroot juice emerges as a suitable natural colorant for yogurt, exhibiting preferable betalain stability and enhancing overall acceptance. These findings were further corroborated by FTIR spectral analysis and PCA, respectively. Therefore, beetroot juice presents a viable alternative to synthetic colorants in the yogurt industry, aligning with consumer preferences for natural and healthy food products.</p> Graphical abstract <p></p>

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Beetroot juice as a natural colorant in functional yogurt: evaluation of physicochemical, bioactive, microbial and sensory properties during storage

  • 期刊论文

  • 发表日期：

    2025年4月8日

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  • Tanjim Ahmed,
  • Md. Akhtaruzzaman,
  • Md. Rakibul Islam,
  • Mrityunjoy Biswas,
  • Furkan Kazi,
  • Ashish Kumar Das

摘要

Beetroot (Beta vulgaris L.) juice, rich in vibrant betalains, antioxidants, phenolics, and flavonoids, serves as a natural food colorant that can enhance the nutritional profile of food products. Therefore, this study incorporated beetroot juice (0, 4, 6, 8, and 10%) in yogurt, assessing its effects on physicochemical properties, bioactives, antioxidants, betalains, and lactic acid bacteria (LAB) over 21 days at 4 °C. The addition of beetroot juice increased pH, total soluble solid, vitamin C, and syneresis value. At the same time, titratable acidity and viscosity decreased dose-dependently and remained stable during storage. Beetroot juice-supplemented yogurt displayed higher phenolic, flavonoid, and antioxidant activity than the control. Beetroot juice significantly increased (p < 0.05) the betalain content in yogurt (3.82 ± 0.12 mgL−1) compared to the control (2.69 ± 0.07 mgL−1) at the initial condition. After 14 days, the content of betalain was decreased and subsequently restored after 21 days due to its regenerative ability, with a redness value shifting from −1.84 ± 0.01 to -16.75 ± 0.06, resulting in pink-colored yogurt. The LAB count increases up to 14 days of storage, after which it decreases slightly with an increase in beetroot juice percentage. Thus, beetroot juice emerges as a suitable natural colorant for yogurt, exhibiting preferable betalain stability and enhancing overall acceptance. These findings were further corroborated by FTIR spectral analysis and PCA, respectively. Therefore, beetroot juice presents a viable alternative to synthetic colorants in the yogurt industry, aligning with consumer preferences for natural and healthy food products.

Graphical abstract