Effects of cabinet drying on nutritional and bioactive profiles of beetroot powder

Abstract

The study explores cabinet drying affect the nutritional, antioxidant, and color characteristics of beetroot (Beta vulgaris L.). Fresh beetroot underwent drying processes to produce beetroot powder. Assessments were made on the composition, minerals, betalain compounds, phenolics, flavonoids, antioxidant activity (DPPH assay), and color changes in both fresh beetroot and the resulting powder. Drying concentrated the nutrients by reducing moisture and increasing protein, carbohydrates, fiber, and ash in the beetroot powder. Minerals like potassium, calcium, phosphorus, magnesium, iron, and zinc significantly increased in the powder. Betalain compounds were sensitive to drying, showing reductions in total betalains and betacyanins but an increase in betaxanthins due to heat exposure. Post-drying, there was an increase in total phenolics, but a decrease in total flavonoids. Antioxidant activity notably increased, indicating higher antioxidant potential in the beetroot powder. Color characteristics also changed during drying. This study underscores the transformation of fresh beetroot into a more concentrated, nutritionally dense powdered form through drying. However, it suggests a need for optimizing drying methods to retain essential nutritional elements. The findings highlight the potential benefits of beetroot powder as a functional food and a natural coloring agent.