{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T01:15:45Z","timestamp":1775610945126,"version":"3.50.1"},"reference-count":60,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Beetroot (Beta vulgaris L.) is a plant grown for its roots, which are used to obtain sugar, feed animals, and for human use. Beetroot skin, a by-product of food processing, is a significant source of bioactive compounds, including dietary fiber and antioxidants. The primary objective of this work was to utilize beetroot skin powder to produce value-added nougat. Analytical methods, like antioxidant activity tests, proximate analysis, and sensory assessments, are used to determine the impact of beetroot skin powder on the final product. The beetroot skin powder extract had a remarkable content of phytochemicals and antioxidant activity. The inhibitory effect of the extract was tested on enzymes linked to metabolic syndrome, oxidative stress, and inflammation. The beetroot skin powder extract inhibited \u03b1-glucosidase, \u03b1-amylase, lipase, and lipoxygenase enzymes. The characterization of value-added nougat illustrates the multifunctionality of beetroot peel powder within its composition, serving as a significant source of natural compounds with antioxidant, coloring, and flavoring properties. This enhances sensory attributes, including color, aroma, and texture, augmenting product diversity and consumer appeal. This is evidenced by the increase in the total content of betalains (3.77 \u00b1 0.09 mg\/g DW.) and polyphenols (69.48 \u00b1 2.88 mg GAE\/100 g DW.), which lead to high antioxidant activity (73.89 \u00b1 3.65 mM Trolox\/100 g DW.) for the nougat sample with 6% added beetroot powder. Thus, beetroot skin powder replaced chemically synthesized additives with antioxidants and natural pigments, improving life quality and implicitly capitalizing on beetroot processing by-products, supporting circular economy principles at the global level.<\/jats:p>","DOI":"10.3390\/antiox14060676","type":"journal-article","created":{"date-parts":[[2025,6,2]],"date-time":"2025-06-02T12:27:09Z","timestamp":1748867229000},"page":"676","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Red Beetroot Skin Powder Addition as a Multifunctional Ingredient in Nougat"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6702-3424","authenticated-orcid":false,"given":"Oana Emilia","family":"Constantin","sequence":"first","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Silvia","family":"Laz\u0103r (Mistrianu)","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3841-3068","authenticated-orcid":false,"given":"Florina","family":"Stoica","sequence":"additional","affiliation":[{"name":"Department of Pedotechnics, Faculty of Agriculture, \u201cIon Ionescu de La Brad\u201d Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5637-4376","authenticated-orcid":false,"given":"Roxana Nicoleta","family":"Ra\u021bu","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"},{"name":"Department of Food Technologies, Faculty of Agriculture, \u201cIon Ionescu de La Brad\u201d Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-5399","authenticated-orcid":false,"given":"Doina Georgeta","family":"Andronoiu","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nicoleta","family":"St\u0103nciuc","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6927-4964","authenticated-orcid":false,"given":"Marija","family":"Bano\u017ei\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture and Food Technology, University of Mostar, Biskupa \u010cule bb, 88000 Mostar, Bosnia and Herzegovina"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6736-3637","authenticated-orcid":false,"given":"Nada","family":"\u0106uji\u0107 Nikoli\u0107","sequence":"additional","affiliation":[{"name":"Institute for Medicinal Plants Research \u201cDr. Josif Pan\u010di\u0107\u201d, Tadeu\u0161a Ko\u0161\u0107u\u0161ka 1, 11000 Belgrade, Serbia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6998-0292","authenticated-orcid":false,"given":"Zorana","family":"Mutavski","sequence":"additional","affiliation":[{"name":"Institute for Medicinal Plants Research \u201cDr. Josif Pan\u010di\u0107\u201d, Tadeu\u0161a Ko\u0161\u0107u\u0161ka 1, 11000 Belgrade, Serbia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5804-2786","authenticated-orcid":false,"given":"Gabriela","family":"R\u00e2peanu","sequence":"additional","affiliation":[{"name":"Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasc\u0103 Street, 800201 Galati, Romania"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108622","DOI":"10.1016\/j.lwt.2019.108622","article-title":"Enrichment and Preservation of a Vegetable Smoothie with an Antioxidant and Antimicrobial Extract Obtained from Beet By-Products","volume":"117","author":"Fernandez","year":"2020","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1007\/s11130-010-0156-6","article-title":"Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. 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