FUNCTIONAL CHARACTERISTICS OF BIOACTIVE PHYTOCHEMICALS IN BETA VULGARIS L. ROOT AND THEIR APPLICATION AS ENCAPSULATED ADDITIVES IN MEAT PRODUCTS

Abstract

Beetroot ethanolic extract contains active compounds and valuable elements such as phenols, carotenoids, alkaloids, tannin, flavonoids, and vitamins B3, B9, B6, and C. Quality characteristics and microbiological activity, texture, and colour were examined in the storage process at refrigerated temperature (up to 9 days at 4±2 °C) of beef burger pads made directly and encapsulated in alginate beads of Beta vulgaris subsp. (BVE). Over time, the Encaps-SDW and SDW (Control Samples) total mesophile bacteria counts peaked at CFU 8.61±0.22 and 8.74±0.17 log CFU/g, respectively, during storage (9 days). The lowest values (p < 0.05) were shown in the Encaps-BVE and BVE samples, with 7.23±0.12 and 6.58±0.09 log CFU/g, respectively. However, the differences between all samples were significant (p<0.05), the BVE extract strongly inhibited Enterobacterial growth, with values on average two log units lower in BVE and Encaps-BVE than SDW and Encaps-SDW samples (control samples). Also, the addition of BVE extract kept the pH of beef minced nearly constant during storage; however, the pH value of control samples increased significantly (p<0.05). Furthermore, samples containing Encaps-BVE showed a more consistent trend in terms of texture and colour characteristics during the storage period than the other treatments, indicating the importance of using it as a natural preservative in meat product formulations to preserve quality standards and preservation.