ArticleFrontiers in nutrition2022
Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 17 citations in OpenAlex.
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications.Foods (Basel, Switzerland) · 2026Review
- Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises.Foods (Basel, Switzerland) · 2026Review
- Functional Chewing Gum Enriched with Spent Coffee Grounds Extract: Chemical Characteristics and Antimicrobial Potential Against Oral Bacteria.Foods (Basel, Switzerland) · 2026Article
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages.Food chemistry: X · 2025Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Adequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source. Methods: The present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days. Results and discussion: Whey protein isolates enriched the juices with stable protein content during the storage (4.65-4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31-106.44 mg/L and 94.29-112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) ( Conclusion: Consequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H
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