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Article

Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts

by
Luiza-Andreea Tănase (Butnariu)
1,
Oana-Viorela Nistor
1,*,
Gabriel-Dănuț Mocanu
1,
Doina-Georgeta Andronoiu
1,
Elisabeta Botez
1 and
Bogdan Ioan Ștefănescu
2
1
Faculty of Food Science and Engineering, “Dunărea de Jos” University of Galați, 111 Domnească Street, 800201 Galati, Romania
2
Faculty of Medicine and Pharmacy, “Dunărea de Jos” University of Galați, 35 Al. I. Cuza Street, 800010 Galati, Romania
*
Author to whom correspondence should be addressed.
Appl. Sci. 2024, 14(13), 5650; https://doi.org/10.3390/app14135650
Submission received: 15 May 2024 / Revised: 19 June 2024 / Accepted: 25 June 2024 / Published: 28 June 2024
(This article belongs to the Special Issue New Advances in Functional Foods and Nutraceuticals)
Browse Figures
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Abstract

:

Featured Application

This research represents a starting point for associating plants with lactogenic potential with various thermally treated vegetables to design and create ready-to-eat (RTE) products with numerous health benefits.

Abstract

This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, antioxidant activity, in vitro digestion, FT-IR investigations, and respective statistical analysis were performed for all the puree samples. Cooking loss and yield determined similar values for both vegetables used. Comparatively, between hot air and water vapor convection, the latter proved to be a milder method. By the statistical method, the samples mixed with herbal aqueous extracts presented significantly differences (p < 0.05) compared to the blank samples. Also, the samples mixed with herbal aqueous extracts were statistically significantly different from the control samples. Among the experimented samples, steamed red capsicum pepper puree enriched with aqueous anise extract (EAAA) showed the highest antioxidant activity (71.08 ± 1.9 µM Trolox/g DW). These results might mark the implementation of softer thermal methods for food preparation as well as new purposes for plants. FT-IR analysis revealed the presence of esters, glycosidic bands, pyranoid rings, and pectin, which are specific compounds for the evaluated matrices. The total phenolic content evolution was negatively affected only after the first hour of digestion. In conclusion, red beetroot and red capsicum pepper with anise or fennel aqueous extracts could contribute to improving breastfeeding. Even so, clinical tests and further analysis are necessary in order to confirm the efficacy of such products.

1. Introduction

This paper is part of a study related to the use of galactagogue herbs in various vegetable purees designed to be consumed by women in the natal or postpartum period. Numerous worldwide galactagogue herbs have been researched previously and were chosen to be used in RTE products in order to aid breastfeeding. Galactagogues are substances used worldwide to assist initiation, maintenance, and augmentation of lactation [1]. Such herbs comprise, among others, fennel (Foeniculum vulgare L.) and anise (Pimpinella anisum L.). Pimpinella anisum L., known as aniseed, belongs to the Apiaceae Lindl. (Umbelliferae) species. In the folk medicine of various civilizations, P. anisum has been extensively used in gastronomy as well as a traditional remedy for the management of multiple disorders [2]. Based on the earlier studies regarding the bioactive and galactagogue properties of anise extracts [3,4,5], this could be considered an extraordinary choice to enhance and protect the bioactive properties of the vegetable purees.
Moreover, it has been acknowledged for its numerous properties, such as diuretic, analgesic, digestive, antiseptic, carminative, and many others. Galactagogues could stimulate the hormones involved in breast milk production such as prolactin, leptin, somatotropin, insulin, cortisol, progesterone, estrogen, medroxyprogesterone, and thyrotropin [6]. Apart from those mentioned above, anise essential oil is known to stimulate lactation by facilitating milk secretion, and therefore one of its most useful properties is being a galactagogue plant [7]. Another essential member of the Apiaceae family is Foeniculum vulgare L. Even if it is widely used for flavoring foods and beverages, fennel also possesses numerous health-beneficial properties. According to [8], fennel essential oil, especially its main constituent, anethole, has shown antispasmodic, anti-inflammatory, anti-microbial, and estrogenic activity. The milk release could be induced especially by hormone stimulation, mammary alveolar growth, or by increasing the milk ejection reflex speed. All of these are part of the effect of galactagogue herb consumption. Besides using galactagogue herbs, breastfeeding involves healthy nutrition, achieved by consuming various nutrients like proteins, lipids, carbohydrates, vitamins, and minerals. An easy way to achieve diverse nutrition is to find groups of food that can be introduced into a dietary recommendation without further complications (for example, allergies or intolerances). A significant example of this kind of food is vegetables. To ensure a broad range of vitamins and minerals, it is advised to consume a minimum amount of 200 g of various vegetables daily [9]. Being without healthy nutrition and combined with other many unpredictable circumstances, such as the illness of the mother or the child, mother–baby separation, preterm birth, anxiety, fatigue, and emotional stress, breastfeeding failure can easily occur [7]. From the multitude of valuable vegetables, red beetroot and red capsicum pepper are very interesting to be investigated, moreover in this combination, due to the fact that the first is intensely studied, while the second one is poorly analyzed. Overall, red beetroot and red capsicum pepper are among the vegetables extremely rich in valuable bioactive compounds, such as antioxidants, vitamins, and pigments [10]. Even so, various herbs are recommended to ensure a healthy and productive lifestyle, especially during pregnancy or breastfeeding.
Due to its healthy properties, beetroot (Beta vulgaris L.) from the Chenopodiaceae family, has significantly drawn attention in the food processing sector and nutraceuticals. Antioxidative, antistress, antiviral, antihypertensive, anti-cancer, anti-inflammatory, anti-obesity, and antimicrobial properties are just a few of the numerous potential health benefits of red beetroot. The multiple nutrients and bioactive compounds encountered in red beetroot, including proteins, minerals, vitamins, nitrates, dietary fibers, and polyphenols, might well be responsible for these claimed health benefits [11]. Another valuable vegetable is represented by the sweet pepper (Capsicum annuum). They are a widespread vegetable crop that are consumed and cultivated all over the world. Their popularity is continuously growing as a result of their varied aroma, flavor, color (red, green, and yellow), and nutritional value [12]. Total phenols, vitamin C, and carotenoids are consistent in sweet pepper more than in other fruits and vegetables [13]. In order to obtain different RTE products, vegetables have been thermally processed using two different treatments, namely, steam and baking. Steam treatment has been known since ancient times and is used for domestical and industrial cooking needs. It implies the water vapor, at a temperature of 100 °C, action on the raw material, and it retains the essential vitamins (vitamin B, thiamine, niacin, and vitamin C) and minerals (potassium, calcium, phosphorous, and zinc) found especially in vegetables [14]. On the other hand, the most common processing method remains as baking. Baking has many advantages, being considered a healthy type of processing, one that does not add fats and has the main property to maintain the specific sensorial quality of the raw material. However, this method has many drawbacks, including long processing times, food surface overheating, and nutrient losses [15]. When discussing breastfeeding women or mothers, the importance of thermal treatments applied to their meals is vital. Convection, even though a controversial method, could provide more nutrients and bioactive principles instead of frying. Even though the technological yield is comparable to other processing methods, the convection is simple and represents wholesome nutrition [16]. Steaming has superior advantages, avoiding the production of unwanted fats, avoiding the loss of nutrients in the processing medium, and enhancing the natural palatability of foods [17].
In order to highlight the impact of thermal treatments on RTE products, research was undertaken to identify the bioactive components and the number of polyphenols that remain throughout and after in vitro digestion. Also, all the samples were evaluated using FT-IR determination to establish the presence of various compounds in the RTE products.

2. Materials and Methods

2.1. Reagents and Chemicals

The reagents used for the experimental analysis were mentioned earlier in [4]. All reagents used for extraction were HPLC grade, and all chemicals were bought from Sigma-Aldrich, Steinheim, Germany.

2.2. Sample Preparation

2.2.1. Preparation of the Aqueous Extracts of Fennel and Anise

Aqueous herbal extracts of fennel and anise were obtained after the method described earlier in [18]. The extracts were obtained by boiling on a water bath for 30 min a mixture of 5 g of each plant and 125 mL of double-distilled water.
Further, the extracts were filtered and kept at refrigeration temperature (4 °C) until usage.

2.2.2. Preparation of Vegetable Purees Enriched with Herbal Aqueous Extract

All vegetables were acquired from a local retailer (Galați, Romania) to be processed on the same day. Specific preliminary preparation of raw materials such as peeling, washing, and chopping were applied. The red beetroot was cut into 2 cm height cubes; meanwhile, the red capsicum pepper was divided into 4 pieces. Two processing methods were used, namely, hot air convection (or baking), performed at 180 °C for 35 min for red capsicum peppers and 45 min for red beetroot (electric oven Indesit FIMB-51K.A-IX-PL, INDESIT, Łódź, Poland), and water vapor convection (steamer Zelmer 37Z010, Zelmer, Warsaw, Poland) performed at 94 °C for 15 min. The processed vegetables were firstly blended for 2 min at 1900 rot/min using the vertical mixer (Bosch ErgoMixx, Bosch, Gerlingen, Germany) to be pureed and further combined with anise or fennel aqueous extract (6%) and salt (0.5%).
Samples codification
SM1/AM1 and SM2/AM2 are control processed (steam or hot air convection) samples containing red beetroot or pepper purees.
EFSA/EFAA and EASA/EAAA are steamed and pureed red beetroot/pepper mixed with fennel or anise aqueous extract.
EFSC/EFAA and EASC/EAAC are baked and pureed red beetroot/pepper combined with fennel or anise aqueous extract.

2.3. Impact of Processing over Raw Vegetables

The mass of the sample was determined both before and after processing. Cooking loss and yield were computed in accordance with [19], using the equations presented earlier by [4].

2.4. Bioactive Content of Various RTE Purees

Prior to further analyses, a methanolic extraction (methanol 70%) was made. For beta-carotene, lycopene, and total carotenoid analysis, an extraction with n-hexane/acetone (ratio 3:1 v/v) was used. Therefore, for all the determinations, a mass of 1 g of puree was blended in 10 mL of methanol 70% or n-hexane/acetone mixture (ratio 3:1 v/v) in a falcon tube. The samples were subjected to ultrasonic extraction at 40 kHz and power of 100 W. The samples were further centrifuged at 9000× g, 4 °C, for 5 min before being subjected to more determinations (antioxidant activity, TPC, and TFC) or before being spectrophotometrically read at 450 nm (total carotenoids), 470 nm (β-carotene), and 503 nm (lycopene).
Phytochemical characterization consists of antioxidant activity, by DPPH-free radical scavenging assay, total phenolic content (TPC) by the Folin–Ciocâlteu method, and total flavonoid content (TFC).

2.4.1. The Determination of Antioxidant Activity by DPPH-Free Radical Scavenging Assay

A stock solution of DPPH (24 mg dissolved in 100 mL of methanol) with the absorbance of around 0.973 at 515 nm was involved in the radical scavenging activity of the samples. A total of 100 µL of each sample extract was mixed with 3 mL DPPH solutions. The tubes were kept for 60 min in complete darkness. The values were measured at 515 nm. The DPPH-radical-scavenging activity in the extracts was expressed as µM Trolox/g DW [20].

2.4.2. The Determination of Total Phenolic Content (TPC) by the Folin–Ciocâlteu Method

In brief, 200 mL aliquots of each sample extract were mixed with 125 mL of 2 N Folin–Ciocalteau reagent, diluted 1:2 (v/v). After 3 min of mixing, 125 mL of 20% Na2CO3 and 550 mL of deionized water was added to the mixture.
The mixture was stored for 30 min in the dark, and then it was centrifuged for 10 min at 8200× g. The absorbance was measured at 765 nm. Results were expressed as mg of gallic acid equivalents (GAE) per 100 g DW [21].

2.4.3. The Determination of Total Flavonoid Content (TFC)

For TFC determination, quercetin was used as standard calibration curve. An amount of 0.6 mL diluted standard quercetin solution or extract was separately mixed with 0.6 mL of 2% aluminum chloride. The resulted solution was left to rest for 60 min at room temperature. A UV-VIS spectrophotometer was used to measure the absorbance of the reaction mixtures against blank at 420 nm wavelength. The concentration of TFC from the samples was calculated from the calibration plot and expressed as mg quercetin equivalent (QE)/g DW [22].

2.4.4. The Determination of Beta-Carotene, Lycopene, and Total Carotenoids

An amount of 2 g of puree sample was homogenized with 10 mL of petroleum ether. Ultrasonication at a constant frequency of 40 kHz and 100 W for 30 min was used to assist the extraction. The ultrasonic bath (MRC Scientific Instruments, Netanya, Israel) is equipped with a digital control system of sonication time, temperature, and frequency. The resulting supernatant was collected and centrifuged at 9000× g at 10 °C for 10 min.
The absorbances for beta-carotene, lycopene, and total carotenoids were measured at 450, 470, and 503 nm, respectively. The contents of beta-carotene, lycopene, and total carotenoids were calculated as described by [23].

2.5. Determination of the In Vitro Release of Phenols from Vegetable Purees

In vitro digestion was performed using the method described by [24]. Gastric juice (SGJ) with porcine pepsin (40 mg/mL in 0.1 M HCl, pH = 3.0) was simulating the genuine gastric juice. Conversely, for the simulated intestinal digestion, we used intestinal fluid (SIF) containing pancreatin from the porcine pancreas (2 mg/mL in 0.9 M sodium bicarbonate, pH = 7). For the entire in vitro digestion, the samples were incubated at 150 rpm and 37 °C in an orbital shaking incubator (Medline Scientific, Chalgrove, Oxon, UK), and sampling was performed every half an hour.

2.6. FT-IR Spectra of Different RTE Purees

The infrared spectra were measured using a Nicolet iS50 FT-IR spectrometer (Thermo Scientific, Oakwood, OH, USA) equipped with a diamond crystal and were plotted between 4000 and 400 cm−1, as was described previously [4,5].

2.7. Statistical Analysis of Data

To identify significant differences (p < 0.05) between the samples, the data were subjected to one-way analysis of variance (ANOVA) using Minitab 17 statistical software. Data are displayed as mean ± standard deviation.

3. Results and Discussion

3.1. Cooking Loss and Yield of Raw Vegetables

The proximate composition of every cooked product could be influenced by the thermal treatment. The choice of the proper treatment is essential in products’ nutritional value. It can be observed from Table 1 that the cooking loss for both red beetroot and red capsicum pepper were almost three times higher for the processing with hot air than the one with steam. This statement counters the findings of [25], which have reported steaming as one of the thermal treatments with high impact on the cooking loss of red pepper. Significant cooking losses are pointed out also by the cooking yield of the samples processed with hot air. Several reasons could be associated to the losses generated by baking such as the hot air interaction with the red pepper and beetroot surface, which determine linked water evaporation and constituents’ losses, the Maillard reaction, or the partial oxidation of some bioactive compounds.
The results are comparable with those reported by [26] in a study on red pepper and by [27] in a study on red beetroot.

3.2. Bioactive Content of Various RTE Purees

The phytochemical content of the studied vegetable purees, enriched with medicinal aqueous extract, is shown in Table 2.
Red beetroot and red capsicum pepper are mainly consumed fresh, cooked, or pickled. Vegetable processing usually involves thermal treatments to prevent microbial growth and to achieve the inactivation of heat-resistant enzymes, such as peroxidase and polyphenol oxidase [28]. Ready-to-eat purees are modern food products that retain phytochemicals, color, and flavor in a semi-solid form, showing qualities close to the fresh ones [29]. According to the data presented in Table 2, processing with steam or steaming, as commonly known, induced only a slight impact on the phytochemical content of all the studied samples. In the case of red beetroot, the highest phytochemical content was recorded by the steamed puree with fennel aqueous extract addition (EFSA). On the other hand, for red capsicum pepper, the highest antioxidant activity was registered also by the steamed sample, but with an anise aqueous extract. A study conducted by [12] on different sweet pepper purees reported values ranging between 5.98 ± 0.001 and 7.86 ± 0.001 mg GAE/g for the total phenols. Apart from the baked control sample, all the red capsicum pepper purees studied registered values twice as high. In a similar study on steamed peppers, an amount of 13.71 ± 0.34 mg GAE/g was reported [30]. According to Table 2, red beetroot steamed purees showed higher antioxidant activity in comparison to baked ones. Sawicki reported values ranging between 25.35 ± 0.69 and 32.87 ± 0.60 µM Trolox/g dm for 13 different varieties of raw beetroots [31]. In the case of phenolic content, an amount of 0.141 ± 0.01 mg GAE/g FW was presented for blanched red beetroot by [28]; meanwhile, [32] reported values between 26.47 ± 1.18 and 27.76 ± 1.23 mg GAE/g DW for different red beetroot purees dried by IR methods. As a state of the general definition of the antioxidant activity, the samples recorded correlated values both for TPC and AA, which is quite a consequence of avoiding or prolonging the damage of cells in the presence of reactive oxygen by the interaction of TPC and other valuable bioactive compounds with the free radical oxygen species.
Regarding our studied samples, we could state that both the processing methods used and the addition of herbal aqueous extracts were beneficial to obtain a healthy and valuable RTE product. Steaming and baking could be considered milder treatments compared to blanching or boiling but could affect the bioactive compounds higher in comparison to IR methods.
All the samples were refrigerated for one week at 4 °C in order to observe the evolution of various characteristics, including phytochemical content. All samples, both obtained from red beetroot and red capsicum pepper, registered similar values to the fresh ones, showing good stability in the measured period.

3.3. Determination of the In Vitro Release of Remanent Phenolic Content from Vegetable Purees

In Figure 1, we can observe the gastro-intestinal behavior of polyphenols from different vegetable purees enriched with herbal aqueous extracts, over the course of a 4 h simulation of digestion.
Consistent to the obtained results, the total phenolic content of the puree samples before in vitro gastrointestinal digestion varied between 10.69 ± 0.05 and 13.79 ± 0.07 mg GAE/g DW for red beetroot puree and for red capsicum pepper puree between 14.51 ± 0.70 and 16.42 ± 0.47 mg GAE/g DW in the case of samples enriched with herbal aqueous extracts treated by steam convection. Conversely, for the puree samples treated by hot air convection, the total phenolic content ranged from 7.48 ± 0.06 to 10.81 ± 0.13 mg GAE/g DW (red beetroot puree) and from 8.73 ± 0.33 to 14.94 ± 0.37 mg GAE/g DW (red capsicum pepper puree). The changes in total phenolic content in the puree samples during two phases of in vitro digestion (gastric and intestinal) are shown in Figure 1. Noticeably, the digestion negatively influenced the total phenolic content only in the first hour of digestion. According to [33], this comportment could be assigned to the interaction of digestion enzymes, represented by pepsin in the gastric phase and pancreatin in the intestinal phase with the phenolic compounds. Moreover, the digestion conditions (especially pH) could decrease or increase phenolic compounds [34].
Some authors suggest that the acid hydrolysis of phenolic glycosides in their aglycons during gastric digestion directly determine the decreasing in total phenolic content of extracts [35]. As demonstrated by other researchers, polyphenols are more stable at acidic pH and sensitive to alkalinity, which results in the reducing of bioactive compounds during digestion in the intestinal phase [36]. Interactions between bioactive compounds (such as phenolic compounds) and some food constituents like proteins, dietary fiber, or minerals could provide complexes and therefore determine changes in the chemical structure of these compounds such as molecular weight and solubility during simulated digestion, leading to a quantity reduction [35]. An increase in the total content of phenolic compounds was noticed at the end of the simulated gastrointestinal digestion, both in the gastric and intestinal phase. This increase suggests the liberation of these compounds from puree samples in these two digestion phases. The increases in the quantity of these compounds after digestion were confirmed by numerous research on fruits and vegetable juices [37], cooked clove and nutmeg [38], and in the case of persimmon fruit [39]. This situation involves the consequence of intestinal digestive enzymes and bile salts involved on the food matrix, promoting the liberation of bound phenolics to the gastric juice [40,41].

3.4. FT-IR Spectra of Different RTE Purees

The FT-IR spectroscopy spectra presented in Figure 2 revealed the regular presence of N-H stretch (3327–3547 cm−1 in all the samples and the C=O stretch (1635–1636 cm−1) in EFSC, EASC, and EFAC. The C=O vibrations are related to ester presence, while the N-H vibrations are related to the 1107, 1055, and 1063 cm−1 band that contributed to vibrations of glycosidic bonds and pyranoid rings and also to pectin, which is a specific constituent of red pepper and red beetroot. Similar findings are reported by [42].
The broad band in the wavelength region of 3319–3547 cm−1 indicated the presence of complex vibration stretching containing free, inter-, and intramolecular hydroxyl (-OH) groups in accordance with [43].
The specific bands for trans-anethole 1418.18–1458.88 cm−1 and estragole 1635–1638 cm−1 were present in all the processed samples, which could prove the presence of galactagogues, as was also reported by [5] in a study on sweet potato puree and by [4] in a study on zucchini puree mixed with galactagogue herb aqueous extracts.

4. Conclusions

This study confirmed that the application of specific heat treatments on red beetroot and red capsicum pepper combined with the addition of herbal aqueous extracts contributed to the development of nutritious and valuable RTE foods. Compared to blanching or boiling, steaming and baking could be considered softer treatments, yet they might significantly impact the bioactive chemicals more than IR techniques. The exposure time and the surface area exposed to water vapors or hot air directly influence the amount of cooking-related loss. In vitro digestion has revealed the same stages and almost the same behavior of the phenolic compounds specific to the vegetal matrix. The liberation of phenols in the final stage of both gastric and intestinal digestion induces the healthy potential of these compounds for the human organism.
Additionally, the FT-IR analysis established the presence of some specific vegetal compounds and galactagogues.
The study represents a starting point in developing milder processed ready-to-eat products to improve lactation. Therefore, being a sensitive and skeptical subject for the intended target group, namely, nursing mothers, further clinical tests are recommended to verify the effectiveness of such RTE products.

Author Contributions

Conceptualization, L.-A.T. and O.-V.N.; methodology, D.-G.A.; software, G.-D.M.; validation, L.-A.T., O.-V.N. and B.I.Ș.; formal analysis, L.-A.T.; investigation, D.-G.A.; data curation, G.-D.M. and E.B.; writing—original draft preparation, L.-A.T.; writing—review and editing, O.-V.N.; visualization, B.I.Ș.; supervision, E.B. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Data Availability Statement

The original contributions presented in the study are available on request from the corresponding author.

Acknowledgments

The Integrated Centre for Research, Expertise, and Technological Transfer in Food Industry and the Moras Centre developed through the POSCCE ID 1815, SMIS code 48745, accessed on 16 April 2022), are both acknowledged for providing technical assistance during the research of this study.

Conflicts of Interest

The authors declare no conflicts of interest.

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Applsci 14 05650 g001
Figure 1. In vitro digestion (in simulated gastric juice (a,c) and simulated intestinal juice (b,d)) of remanent phenolic content in red capsicum pepper (a,b) and red beetroot (c,d) purees enriched with herbal aqueous extract. SM1/AM1 and SM2/AM2 are red beetroot/capsicum pepper purees treated by steam and hot air convection, respectively; EFSA/EFAA and EASA/EAAA are steamed red beetroot/capsicum pepper purees mixed with fennel/anise aqueous extract; EFSC/EFAA and EASC/EAAC are baked red beetroot/capsicum pepper purees combined with fennel/anise aqueous extract.
Figure 1. In vitro digestion (in simulated gastric juice (a,c) and simulated intestinal juice (b,d)) of remanent phenolic content in red capsicum pepper (a,b) and red beetroot (c,d) purees enriched with herbal aqueous extract. SM1/AM1 and SM2/AM2 are red beetroot/capsicum pepper purees treated by steam and hot air convection, respectively; EFSA/EFAA and EASA/EAAA are steamed red beetroot/capsicum pepper purees mixed with fennel/anise aqueous extract; EFSC/EFAA and EASC/EAAC are baked red beetroot/capsicum pepper purees combined with fennel/anise aqueous extract.
Applsci 14 05650 g001
Applsci 14 05650 g002
Figure 2. Fourier transform infrared spectroscopy spectra of (a) standard trans-anethole; (b) standard estragole; (c) EFSC—baked red beetroot puree mixed with fennel aqueous extract; (d) EFAC—baked red pepper puree mixed with fennel aqueous extract; (e) EFSA—steamed red beetroot puree mixed with fennel aqueous extract; (f) EFAA—steamed red pepper puree mixed with fennel aqueous extract; (g) EASC—baked red beetroot puree mixed with anise aqueous extract; (h) EAAC—baked red pepper puree mixed with anise aqueous extract; (i) EASA—steamed red beetroot puree mixed with anise aqueous extract; (j) EAAA—steamed red pepper puree mixed with anise aqueous extract.
Figure 2. Fourier transform infrared spectroscopy spectra of (a) standard trans-anethole; (b) standard estragole; (c) EFSC—baked red beetroot puree mixed with fennel aqueous extract; (d) EFAC—baked red pepper puree mixed with fennel aqueous extract; (e) EFSA—steamed red beetroot puree mixed with fennel aqueous extract; (f) EFAA—steamed red pepper puree mixed with fennel aqueous extract; (g) EASC—baked red beetroot puree mixed with anise aqueous extract; (h) EAAC—baked red pepper puree mixed with anise aqueous extract; (i) EASA—steamed red beetroot puree mixed with anise aqueous extract; (j) EAAA—steamed red pepper puree mixed with anise aqueous extract.
Applsci 14 05650 g002
Table 1. Changes in raw vegetable mass due to processing.
Table 1. Changes in raw vegetable mass due to processing.
Type of ProcessingProcessing with Hot AirProcessing with Steam
Vegetal MaterialRed BeetrootRed Capsicum PepperRed BeetrootRed Capsicum Pepper
Cooking loss, %35.66 ± 0.53 A33.93 ± 0.08 B11.44 ± 0.25 C11.42 ± 0.21 C
Cooking yield, %64.34 ± 0.53 C66.07 ± 0.08 B88.56 ± 0.26 A88.58 ± 0.21 A
The averages on the same line with different superscripts (A–C) are statistically significantly different (p < 0.05).
Table 2. Bioactive content of different vegetable purees with added medicinal plant extracts.
Table 2. Bioactive content of different vegetable purees with added medicinal plant extracts.
Phytochemicals and
Antioxidant Activity		T0
Red BeetrootRed capsicum Pepper
Processing with SteamProcessing with Hot AirProcessing with SteamProcessing with Hot Air
SM1EFSAEASASM2EFSCEASCAM1EFAAEAAAAM2EFACEAAC
AA, µM Trolox/g DW30.38 ± 7.35 B63.73 ± 1.97 A49.8 ± 4.23 A33.05 ± 6.89 B54 ± 6.39 A58.82 ± 3.52 A65.37 ± 0.95 B67.98 ± 2.05 A, B71.08 ± 1.9 A17.21 ± 0.16 D36.25 ± 1.79 C32.27 ± 1.31 C
TPC, mg GAE/g DW10.69 ± 0.05 C, D13.79 ± 0.07 A12.61 ± 0.27 B7.48 ± 0.06 E10.41 ± 0.08 D10.81 ± 0.13 C14.51 ± 0.7 B14.78 ± 0.67 B16.42 ± 0.47 A8.73 ± 0.33 C14.94 ± 0.37 B14.76 ± 0.3 B
TFC, mg EQ/g DW12.09 ± 0.5 C15.37 ± 0.06 A13.49 ± 0.19 B6.92 ± 0.18 E10.37 ± 0.15 D10.96 ± 0.28 D8.52 ± 0.62 A9.74 ± 0.76 A9.44 ± 0.59 A5.63 ± 0.25 B5.94 ± 0.26 B6.78 ± 0.38 B
BC, mg/g DWndndndndndnd35.48 ± 0.02 A18.06 ± 0.01 C32.63 ± 0.43 B7.67 ± 0.01 F9.71 ± 0.06 E15.25 ± 0.13 D
LYC, mg/g DWndndndndndnd7.6 ± 0.02 C14.69 ± 0.00 A13.94 ± 0.1 B3.3 ± 0.01 F4.13 ± 0.05 E6.39 ± 0.06 D
TC, mg/g DWndndndndndnd17.48 ± 0.02 C34.07 ± 0.19 A31.46 ± 0.38 B7.5 ± 0.00 F9.44 ± 0.04 E14.88 ± 0.16 D
T7
Processing with SteamProcessing with Hot AirProcessing with SteamProcessing with Hot Air
AA, µM Trolox/g DW95.16 ± 4.54 C107.97 ± 0.51 B117.52 ± 3.83 A68.57 ± 0.05 E75.69 ± 0.09 D72.46 ± 0.14 D, E30.42 ± 3.35 C79.81 ± 3.98 A86.05 ± 9.55 A20.06 ± 0.16 C54.06 ± 1.41 B75.32 ± 2.75 A
TPC, mg GAE/g DW12.05 ± 0.34 B13.8 ± 0.61 B16.88 ± 1.38 A6.83 ± 0.75 C8.59 ± 0.37 C8.66 ± 0.7 C16.84 ± 0.75 B20.77 ± 0.08 A19.57 ± 0.0 A10.86 ± 0.47 D14.19 ± 0.63 C16.11 ± 0.99 B
TFC, mg EQ/g DW11.93 ± 0.32 B12.44 ± 0.05 B15.76 ± 0.17 A6.89 ± 0.11 D8.19 ± 0.18 C7.86 ± 0.21 C9.15 ± 0.04 A9.97 ± 0.05 A10.43 ± 1.19 A5.77 ± 0.0 B5.76 ± 0.1 B6.92 ± 0.03 B
BC, mg/g DWndndndndndnd12.81 ± 0.14 C21.67 ± 0.03 B24.35 ± 0.1 A8.27 ± 0.12 E8.29 ± 0.05 E10.15 ± 0.06 D
LYC, mg/g DWndndndndndnd5.56 ± 0.06 C8.89 ± 0.0 B10.18 ± 0.07 A4.27 ± 0.04 D3.57 ± 0.02 E3.04 ± 0.08 E
TC, mg/g DWndndndndndnd12.41 ± 0.09 C21.03 ± 0.04 B23.52 ± 0.07 A8.05 ± 0.13 E8.06 ± 0.03 E9.84 ± 0.0 D
The averages on the same line with different superscripts (A–F), for each type of vegetable, are statistically significantly different (p < 0.05). SM1/AM1 and SM2/AM2 are red beetroot/pepper purees treated by steam and hot air convection, respectively; EFSA/EFAA and EASA/EAAA are steamed red beetroot/pepper purees mixed with fennel or anise aqueous extract; EFSC/EFAA and EASC/EAAC are baked red beetroot/pepper purees mixed with fennel or anise aqueous extract; AA—antioxidant activity; TPC—total phenolic content; TFC—total flavonoid content; BC—beta-carotene; LYC—lycopene; TC—total carotenoids; T0—samples in the first day; T7—samples in the seventh day; nd—not determined.
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MDPI and ACS Style

Tănase, L.-A.; Nistor, O.-V.; Mocanu, G.-D.; Andronoiu, D.-G.; Botez, E.; Ștefănescu, B.I. Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts. Appl. Sci. 2024, 14, 5650. https://doi.org/10.3390/app14135650

AMA Style

Tănase L-A, Nistor O-V, Mocanu G-D, Andronoiu D-G, Botez E, Ștefănescu BI. Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts. Applied Sciences. 2024; 14(13):5650. https://doi.org/10.3390/app14135650

Chicago/Turabian Style

Tănase (Butnariu), Luiza-Andreea, Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Elisabeta Botez, and Bogdan Ioan Ștefănescu. 2024. "Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts" Applied Sciences 14, no. 13: 5650. https://doi.org/10.3390/app14135650

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