Evaluation of the biological activity of sugar-free fractionated red beetroot juice
2022
Babarykin, Dmitry | Smirnova, Gaļina | Vasiļjeva, Svetlana | Fedotova, Anna | Fedotov, Andrey | Basova, Natālija
In the case of type II diabetes, the most important preventive and therapeutic effect gives a diet with a minimal amount of easily digestible carbohydrates. Vegetable juices are positioned as healthy food, because of the high content of phenolic and other biologically active compounds. However, due to the high glycaemic index, juices are contraindicated in obesity, and diabetes, while juices with a reduced glycaemic index, and are not available on the market. We have developed a technology for the fractionation of red beetroot juice based on molecular mass using ultrafiltration. The resulting fraction stimulates the absorption of iron, increases blood haemoglobin level, and enhances capillary blood flow more effectively than native juice does. Both effects are important for patients with diabetes because the impaired blood supply to tissues and organs is an important pathogenic factor in the development of diabetic renal failure, blindness, and gangrene. The sugar content in fractionated beetroot juice is 5–7%, which makes its use in diabetes problematic. The purpose of the study was to develop a technology for removing sugar from fractionated red beetroot juice and assessing the safety of its functional properties. The fractionated native red beetroot juice and fractionated fermented juice were studied. Fermentation was carried out using pre-activated yeast Saccharomyces cerevisiae. It was found that after 5-day fermentation, the sugar content in the fermented fractionated juice fell to 0.5–0.7%, while maintaining functional activity.
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Издатель The University of Latvia Press