MUMBAI, India, Nov. 28 -- Intellectual Property India has published a patent application (202531111745 A) filed by Subhashree Sahoo, Rourkela, Odisha, on Nov. 15, for 'patent for development and quality evaluation of value-added candy based on beta vulgaris.'
Inventor(s) include Ankita Satpathi; Mitali Soren; Monoranjan Sahu; Subhashree Sahoo; and Prakash Kumar Palai.
The application for the patent was published on Nov. 28, under issue no. 48/2025.
According to the abstract released by the Intellectual Property India: "Beetroot (Beta vulgaris), belonging to the family Amaranthaceae, is widely used in the nutraceutical industry due to its long list of bioactive compounds and associated health benefits. Beetroot powder (BRP) is a nutrient-dense food containing dietary nitrates, betalains, fibres, vitamins (B9 and C), minerals (iron, potassium, and manganese), and proteins. BRP are mostly consumed by athletes, cardio patients, hepatic patients, and hypertensive patients, as well as health-conscious individuals. With the increasing need for health supplements, beetroot is transformed into several concentrated dosage forms like tablets and capsules, powder, juice and concentrates, and liquid extracts. In this literature review, we aim to study the transformation of BRP into nutraceutical candy. After an extensive research study, we concluded that ginger extract should be added to the candy formulation. Ginger (Zingiber officinale), belonging to the family Zingiberaceae, is rich in a wide range of bioactive compounds that complement the nutrient profile of BRP. The bioactive compounds of ginger include phenols (like gingerol and shogaols), volatile oils (zingiberenes, curcumenes, and farnesenes), minerals (manganese and magnesium), vitamins (B6), and dietary fibres. The combination of ginger and BRP in nutraceutical candy would provide a synergistic effect that includes cardiovascular health, boosting immune function, promoting brain health, improving skin health, increasing iron absorption, reducing blood sugar levels, and weight loss. The candies were evaluated for physicochemical properties, with the pH ranging from 4.12 to 5.35 (average 4.76) and disintegration time between 3 and 5 minutes, indicating rapid solubility in the oral cavity. Phytochemical screening confirmed the presence of flavonoids, phenols, and gingerols, demonstrating retention of bioactive compounds during processing. The product exhibited consistent quality and was visually appealing, making it a convenient delivery system for nutraceuticals. These findings demonstrate that incorporating natural bioactive ingredients into confectionery can produce functional foods with both health-promoting properties and sensory acceptability."
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