## 3 Results and Discussion
### Freeze-Dried Powders
** & **Mass** & **Sum** & **Sum** & **1** & **2** & \\  & **Range** & **Loss** & **Range** & **Loss** & **Range** & **Loss** & **Loss** & **[\({}^{\circ}\)C]** & **[\%]** & & **1** & **2** & \\  & [\({}^{\circ}\)C] & **[\%]** & **[\({}^{\circ}\)C]** & **[\%]** & **[\%]** & **[\({}^{\circ}\)C]** & **[\%]** & & & & & \\ \hline B\_J\_LF & 30–140 & 2.0 & 140–420 & 41.8 & 420–600 & 8.7 & 52.5 & 78.1 & 162.0 & 197.7  
_Appl. Sci._**2022**, _12_, 5766  
Figure 3: FTIR results (**a**) for beetroot, (**b**) for red bell pepper. B—beetroot; RBP—red bell pepper; LF—_Limosilactobacillus fermentum_ KKP 811; LB—_Levilacobacillus brevis_ KKP 804; SF—spontaneous fermentation; J—juice pressed before fermentation; PJ+S—juice pressed from fermented vegetable and mixed with post-fermentation solution. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Betalain Results from HPLC Method**} & \multicolumn{2}{c}{**Betalain Results from the**} \\  & \multicolumn{2}{c}{**Betacyanin**} & \multicolumn{2}{c}{**Betacanthin**} & \multicolumn{2}{c}{**Betacyanin**} & \multicolumn{2}{c}{**Betacanthin**} \\  & **(mg/100 g dm)** & **(mg/100 g dm)** & **(mg/100 g dm)** & **(mg/100 g dm)** \\ \hline B\_J\_LF & 72.67 \(\pm\) 1.94 \({}^{\rm{\,bc}}\) & 1.22 \(\pm\) 0.08 \({}^{\rm{\,b}}\) & 94.89 \(\pm\) 1.96 \({}^{\rm{\,a}}\) & 50.72 \(\pm\) 2.00 \({}^{\rm{\,c}}\) \\ B\_J\_LB & 88.38 \(\pm\) 1.28 \({}^{\rm{\,d}}\) & 1.70 \(\pm\) 0.08 \({}^{\rm{\,c}}\) & 99.85 \(\pm\) 0.14 \({}^{\rm{\,ab}}\) & 54.82 \(\pm\) 0.28 \({}^{\rm{\,cd}}\) \\ B\_J\_SF & 63.37 \(\pm\) 2.02 \({}^{\rm{\,ab}}\) & 2.19 \(\pm\) 0.00 \({}^{\rm{\,d}}\) & 104.61 \(\pm\) 7.55 \({}^{\rm{\,ab}}\) & 56.14 \(\pm\) 1.66 \({}^{\rm{\,d}}\) \\ B\_PJ\_SF+S\_LF & 65.62 \(\pm\) 2.54 \({}^{\rm{\,bc}}\) & 0.15 \(\pm\) 0.00 \({}^{\rm{\,a}}\) & 98.39 \(\pm\) 2.09 \({}^{\rm{\,ab}}\) & 7.96 \(\pm\) 0.59 \({}^{\rm{\,a}}\) \\ B\_PJ+S\_LB & 79.96 \(\pm\) 5.14 \({}^{\rm{\,cd}}\) & 0.09 \(\pm\) 0.00 \({}^{\rm{\,a}}\) & 122.50 \(\pm\) 0.79 \({}^{\rm{\,c}}\) & 17.02 \(\pm\) 1.88 \({}^{\rm{\,b}}\) \\ B\_PJ+S\_SF & 49.99 \(\pm\) 0.37 \({}^{\rm{\,a}}\) & 1.71 \(\pm\) 0.11 \({}^{\rm{\,c}}\) & 111.53 \(\pm\) 2.79 \({}^{\rm{\,bc}}\) & 15.52 \(\pm\) 0.24 \({}^{\rm{\,b}}\) \\ \hline \hline \end{tabular}  
* B—beetroot; LF—_Limosilactobacillus fermentum_ KKP 811; LB—_Levilacobacillus brevis_ KKP 804; SF—spontaneous fermentation; J—juice pressed before fermentation; PJ+S—juice pressed from fermented vegetable and mixed with post-fermentation solution; \({}^{\rm{\,a}}\), \({}^{\rm{\,b}}\), \({}^{\rm{\,c}}\), \({}^{\rm{\,d}}\)–different indexes for the columns mean statistically significant differences for given values at the level of \(p<0.05\).  
\end{table} 
Table 5: Pigment content in beetroot samples (comparison of two methods). As mentioned by other authors [16; 39], the betalains identified in beetroot pigments were: vulgaxanthin I, vulgaxanthin II, indicaxanthin, betanin, neobetanin, prebetanin, and isobetanin. In the presented research, identification showed that in fermented freeze-dried beetroot powders only vulgaxanthin I was observed from the betaxanthin group. Of the betacyanins in all samples, betanin and isobetanin were seen in higher amounts than betanidin, neobetanin, and other betacyanins which were not identified in this research. This lower amount of detected betaxanthins could be connected to the lower pH of the juice, as these compounds are more sensitive to pH changes than betacyanins [41; 61; 62]. In fermented beetroot juices, other authors have identified similar betacyanin and betaxanthin compounds [3; 63]. High degradation of both betacyanins and betaxanthins from fresh beetroot juice during fermentation could be resulted by the low pH of the process, as well as to the active peroxidase enzyme present in beetroot cell walls. After slicing the beetroot tissue this enzyme comes in contact with pigments that can fasten its degradation, as was acknowledged by [PERSON] et al. [64].