Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural By-product Valorization

Background:

• Growing interest in utilizing fruit and vegetable processing by-products for valuable compounds.
• Beetroot (Beta vulgaris) pomace extract is rich in betalains, phenolics, and bioactive components with antioxidant properties.
• Ginger (Zingiber officinale) candy presents an opportunity for functional food development.

Purpose of the Study:

• To optimize the process for developing ginger candy enriched with beetroot pomace extract.
• To evaluate the impact of blanching time and beetroot pomace extract concentration on product quality.
• To maximize the phytochemical content and antioxidant activity of the functionalized ginger candy.

Main Methods:

• Response Surface Methodology (RSM) was employed for process optimization.
• Investigated the effects of blanching time (0-10 min) and beetroot pomace extract (0-10%) on physicochemical and phytochemical attributes.
• Fourier Transform Infrared (FTIR) spectroscopy was used to analyze phytochemical changes.

Main Results:

• Optimal conditions determined were 7.81 min blanching time and 9.24% beetroot pomace extract.
• These conditions maximized the phytochemical content and antioxidant activities of the ginger candy.
• FTIR analysis confirmed the significant influence of beetroot extract and blanching on phytochemical potential.

Conclusions:

• Successful optimization of beetroot pomace extract incorporation into ginger candy.
• Developed a novel, antioxidant-rich food product with enhanced phytochemical profiles.
• The methodology is applicable for creating other functional foods using beetroot pomace extract.