The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders

The beetroot and red bell pepper are vegetables rich in active ingredients, their potential for health benefits crucial. Both presented raw materials natural pigments, but unstable seasonal; thus, it was decided to take steps extend durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. activities undertaken were also aimed at creating new product with coloring probiotic potential. For this reason, the study evaluate impact of method on content compounds (pigments) pickled juices freeze-dried powders. lactic acid guided two ways. second step research obtain powders freeze-drying process. fermentation, Levilactobacillus brevis Limosilactobacillus fermentum used. In powders, color, dry matter tested. research, no differences fermented juice pigment contents seen; however, color coefficient differed juices. process resulted lowering content, increasing good storage conditions (glass transition temperatures 48–66 °C). selection vegetable methods suggested use mixing marinade (higher pigments bacteria content). All stable can be used colorant source, whereas properties, higher number is needed.