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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #372782
Research Project: Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Title: Sugar beet pulp fiber is a source of bioactive food and feed ingredients

Author
item Hotchkiss, Arland
item Qi, Phoebe
item Liu, Linshu
item Chau, Hoa - Rose
item COOKE, PETER - Retired ARS Employee
item Nunez, Alberto
item White, Andre
item Fishman, Marshall

Submitted to: International Sugar Journal
Publication Type: Review Article
Publication Acceptance Date: 11/1/2019
Publication Date: 11/3/2019
Citation: Hotchkiss, A.T., Qi, P.X., Liu, L.S., Chau, H.K., Cooke, P., Nunez, A., White, A.K., Fishman, M. 2019. Sugar beet pulp fiber is a source of bioactive food and feed ingredients. International Sugar Journal. 121:126-131. Available: https://internationalsugarjournal.com/paper/sugar-beet-pulp-fiber.

Interpretive Summary: Sugar beet pulp contains health-promoting carbohydrates and proteins yet the current use is for cattle feed. We sequentially extracted sugar beet polysaccharides, formed conjugates between the pectin and a dairy protein and produced biodegradable plastic from the residue remaining after the extractions. The bioactive properties of sugar beet pectin ranged from dietary fiber to health-promoting gut bacterial growth to cancer prevention. The sugar beet carbohydrate structure-function information will be useful for development of sugar beet pulp fiber as new down-stream byproducts of sugar processing.

Technical Abstract: The demand for healthy food ingredients and clean labels is increasing. Sugar beet polysaccharides and protein have several health-promoting bioactivities. Pectin, hemicellulose and cellulose polysaccharides were extracted from sugar beet pulp. One of the proteins associated with sugar beet pectin is extensin. Sugar beet pectin is an excellent oil-in-water emulsifier in beverages, in part due to 9% protein content, and can be used for microencapsulation of lipophilic food ingredients. The interacting complexes and covalent conjugates between sugar beet pectin and the dairy protein ß-lactoglobulin were characterized in detail. These new hybrid systems showed noticeably improved oil-in-water emulsifying stability properties. Bioactive properties of sugar beet pectin include dietary fiber, prebiotic and the induction of colon cancer cell apoptosis. The sugar beet pectin carbohydrate structure is optimal for these bioactivities compared to other sources of commercial pectin, making it an excellent functional food and feed ingredient. Sugar beet polysaccharides and proteins have the potential for new downstream byproducts of sugar processing.