Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

Food & Nutrition Research
Davi Vieira Teixeira da SilvaVânia Margaret Flosi Paschoalin

Abstract

Beetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (NO3(-)). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects. The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel. The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production...Continue Reading

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Citations

Mar 1, 2017·Journal of Nutrition and Metabolism·Julia VasconcellosVânia M Flosi Paschoalin
May 18, 2017·Nutrition Research Reviews·Ann Ashworth, Raul Bescos
Oct 1, 2020·Critical Reviews in Food Science and Nutrition·Davi Vieira Teixeira da SilvaVania Margaret Flosi Paschoalin
Dec 28, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cyntia S FreitasEduardo M Del Aguila
Apr 11, 2018·The American Journal of Clinical Nutrition·Lauren C BlekkenhorstCatherine P Bondonno
Jan 31, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Davi Vieira Teixeira da SilvaVania M Flosi Paschoalin

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Methods Mentioned

BETA
rheology

Software Mentioned

Origin
GraphPadPrism
GraphPad

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