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Beet Juice with Antioxidant and Anti-carcinogenic Properties by Lactobacillus Fermentation

Technology Overview

Beet juice is nutritious due to the content of antioxidant betanin, nutrients and several other biologically active compounds. However, it has a specific taste, it can be easily spoiled, and the betanin compound is unstable.

When the juice is fermented by selective lactobacillus, conditions are created in which even the thermal treatment maintains the active form of betanine, the activity of the enzymes that contribute to the organism's assimilation of the toxins is reduced. Lactobacillus strain interacts with juice pectin forms the gels, which, when entering the stomach, served to adsorb heavy metal salts and toxins.

The beet juice is first pasteurized in an optimally designated condition which preserve the valuable nutrients in the beet juice. The cooled pasteurized juice is then fermented by selected bacteria. It is possible re-pasteurization to extend shelf life to 1 year.

In comparison with beet juice, the content of essential amino acids, vitamins, iodine, minerals are increased (histidine, valine, aspartic acid and glutamic acid are increased in 1.5-3 times; lysine in 7-10 times) after the fermentation process.

The selected bacteria help in:

- increase the antioxidant properties of the juice;

- show anti-carcinogenic properties;

- suppress harmful microflora.

 

This drink is recommended for daily use and for the prevention of diseases.

 

Technology Features & Specifications

The fermented drink has a sweet and sour taste. In the process of fermentation, the selected strains reduce the level of sugar in the juice, while its enriche by the amino acids, vitamins and other nutrients

Thanks to selective lactobacillus, the positive properties of beet juice have increased while its imperfections leveled (antioxidant-betanin insecurity, limited shelf-life, specific taste).

Features of the action of lactobacillus includes:

- the reduction of enzyme activity that promote body's assimilation of toxins, and

- it do not restore nitrates back to nitrites form.

 

In the process of fermentation, due to the accumulation of biologically active lactic acid, conditions are created which protects the active form of betanine even in a prolonged storage and heat treatment condition, which in turns improves the antioxidant properties of the beet juice.

Potential Applications

This biotechnology is applicable to food industries which include:

-          factories for processing vegetables and fruits

-          enterprises for the production of soft drinks

Market Trends and Opportunities

The product is aimed at consumers who lead a “wellness oriented” lifestyle and conscious about food nutrition.

The product can be offered to sell in supermarkets, wellness centers and sports and health centers.

For the manufacturer, the product is attractive because:

-          raw material broadly available

-          diversification of sources of income

-          simple production process

Customer Benefits

This product is suitable for people leading a healthy lifestyle, it helps in prevention of diseases such as dysbacteriosis, chronic gastritis, colitis, effective in chronic cholecystitis, hypertension, vegetative vascular dystonia, myocardial dystrophy, diabetes.

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