Dataset Information

Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

ABSTRACT: Aqueous two-phase system (ATPS) composed of polyethylene glycol (PEG) and K₂HPO₄ solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam capacity of saponin were optimized according to response surface methodology (RSM). Analysis of liquid chromatography-mass spectrometry (LC-MS) showed that purified saponins were composed of hederagenin, akebonoic acid and oleanolic acid. Addition of 0.02 g sugar beet root saponin to one liter of malt beverage caused a considerable increase in foam volume and stability compared to malt beverage samples containing 0.1 g/L propylene glycol alginate (PGA). Malt beverages containing saponin showed higher turbidity, bitterness and overall sensory acceptance. Moreover, no significant changes in malt drink pH and °Brix were observed due to saponin addition. Adding lemon flavor caused a decrease in foam stability and sensory acceptance of malt beverage containing saponin compared to PGA containing ones. Less saponin content is suggested for flavored malt drinks.

Supplementary information

The online version contains supplementary material available at 10.1007/s13197-022-05517-x.

SUBMITTER: Motlagh AH

PROVIDER: S-EPMC9525521 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature

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Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

Motlagh Ali Hosseini AH Nasirpour Ali A Saeidy Sima S Keramat Javad J

Journal of food science and technology 20220623 11

Aqueous two-phase system (ATPS) composed of polyethylene glycol (PEG) and K<sub>2</sub>HPO<sub>4</sub> solutions was used to extract saponin from sugar beet root. Extraction yield, purity and foam capacity of saponin were optimized according to response surface methodology (RSM). Analysis of liquid chromatography-mass spectrometry (LC-MS) showed that purified saponins were composed of hederagenin, akebonoic acid and oleanolic acid. Addition of 0.02 g sugar beet root saponin to one liter of malt ...[more]

PMID: 36193461

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Project description:BackgroundDue to its high damaging potential, Cercospora leaf spot (CLS) caused by Cercospora beticola is a continuous threat to sugar beet production worldwide. Breeding for disease resistance is hampered by the quantitative nature of resistance which may result from differences in penetration, colonization, and sporulation of the pathogen on sugar beet genotypes. In particular, problems in the quantitative assessment of C. beticola sporulation have resulted in the common practice to assess field resistance late in the growth period as quantitative resistance parameter. Recently, hyperspectral sensors have shown potential to assess differences in CLS severity. Hyperspectral microscopy was used for the quantification of C. beticola sporulation on sugar beet leaves in order to characterize the host plant suitability / resistance of genotypes for decision-making in breeding for CLS resistance.ResultsAssays with attached and detached leaves demonstrated that vital plant tissue is essential for the full potential of genotypic mechanisms of disease resistance and susceptibility. Spectral information (400 to 900 nm, 160 wavebands) of CLSs recorded before and after induction of C. beticola sporulation allowed the identification of sporulating leaf spot sub-areas. A supervised classification and quantification of sporulation structures was possible, but the necessity of genotype-specific reference spectra restricts the general applicability of this approach. Fungal sporulation could be quantified independent of the host plant genotype by calculating the area under the difference reflection spectrum from hyperspectral imaging before and with sporulation. The overall relationship between sensor-based and visual quantification of C. beticola sporulation on five genotypes differing in CLS resistance was R2 = 0.81; count-based differences among genotypes could be reproduced spectrally.ConclusionsFor the first time, hyperspectral imaging was successfully tested for the quantification of sporulation as a fungal activity depending on host plant suitability. The potential of this non-invasive and non-destructive approach for the quantification of fungal sporulation in other host-pathogen systems and for the phenotyping of crop traits complex as sporulation resistance is discussed.

Dataset Information

Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

Supplementary information

Publications

Physicochemical and sensory properties of malt beverage containing sugar beet saponins.

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