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<p>Iron plays a crucial role in the body, despite being a micronutrient. Prolonged iron deficiency can lead to serious health problems, including anemia. This study aimed to optimize different processing methods and beetroot variants to enhance iron retention and promote factors that facilitate iron absorption. The beetroot was subjected to various processing methods, including pressure cooking, steaming, and open pan processing, and divided into three variants: juice, residue, and juice with residue. Results revealed that folate (31.33 ± 0.57–38.33 ± 0.57&#xa0;µg/100&#xa0;g DW), β-carotene (12.33 ± 0.57-21.00 ± 1.00&#xa0;µg/100&#xa0;g DW), and saponin (12.66 ± 0.57–17.33 ± 0.57&#xa0;mg/100&#xa0;g DW) were retained in juice with residue as compared to other variants. Whereas, iron was retained more in the residue variant, followed by juice with the residue variant after thermal processing. The iron absorption inhibitors, like oxalates, tannins, and calcium, were reduced significantly (<i>p</i> &lt; 0.05) after pressure cooking. Reductions were observed in bioactive compounds, including nitrates, betanin, and vulgaxanthin, by approximately 25%, 91%, and 32%, respectively, in pressure-cooked juice with residue. Despite reductions of these compounds, the overall nutritional improvements make it a favorable option with an iron bioavailability of 4.37 ± 0.05%.</p>

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Processing-induced modulation of nutraceutical and anti-nutritional profiles of beetroot variants targeting enhanced iron retention

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月18日

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  • Athira Mundassery,
  • Jancirani Ramaswamy,
  • Meera Balachandran,
  • Sivasabari Kathirvel,
  • Prema Nedungadi,
  • Kiruba Krishnaswamy

摘要

Iron plays a crucial role in the body, despite being a micronutrient. Prolonged iron deficiency can lead to serious health problems, including anemia. This study aimed to optimize different processing methods and beetroot variants to enhance iron retention and promote factors that facilitate iron absorption. The beetroot was subjected to various processing methods, including pressure cooking, steaming, and open pan processing, and divided into three variants: juice, residue, and juice with residue. Results revealed that folate (31.33 ± 0.57–38.33 ± 0.57 µg/100 g DW), β-carotene (12.33 ± 0.57-21.00 ± 1.00 µg/100 g DW), and saponin (12.66 ± 0.57–17.33 ± 0.57 mg/100 g DW) were retained in juice with residue as compared to other variants. Whereas, iron was retained more in the residue variant, followed by juice with the residue variant after thermal processing. The iron absorption inhibitors, like oxalates, tannins, and calcium, were reduced significantly (p < 0.05) after pressure cooking. Reductions were observed in bioactive compounds, including nitrates, betanin, and vulgaxanthin, by approximately 25%, 91%, and 32%, respectively, in pressure-cooked juice with residue. Despite reductions of these compounds, the overall nutritional improvements make it a favorable option with an iron bioavailability of 4.37 ± 0.05%.