## 3 Results and Discussion
### Antioxidant Activity
This can point to a significant loss of activity for the component derived from the raw material (1636-3077 mg Trolox/100 g d.m.) in relation to the juice activity obtained in the buffer and similarly calculated (1,7794 mg Trolox/100 g d.m. ), which was the highest activity value obtained in this work. Decreased values instead of an increased activity proves greater participation of the HAT mechanism in the action of tested compounds. Contrary to our study, [PERSON] et al. (2012) [34] found no effect or an elevated activity against ABTS** and DPPH** in beetroots after different kinds of thermal treatment. These authors, however, investigated the antioxidant activity in thermally processed beetroot tissue (chopped into pieces), not in beetroot processed into a very new product with the addition of other material (carriers) and with access to large quantities of oxygen, as in our study. The results of [PERSON] et al. can be explained by the easier extraction of bioactive compounds from the tissue as a consequence of its loosening during heat treatment. This may result in easier access for the extractant and the release of some compounds from the matrix. Such processes would not have been so important during the processing of cloudy beetroot juice. Honey and apple concentrate processed in a similar way gave analogous effects to those obtained in this study (similar or reduced activity towards ABTS** and DPPH**) [35]. HAT antiradical activity signifies a greater probability of effectiveness in interrupting the chain reaction of the oxidation of unsaturated fatty acids [36]. This may, therefore, suggest a satisfying effectiveness of the obtained beetroot juice preparations in products containing lipids, which are easily subject to radical reactions in the presence of oxygen. In the case of interrupting lipid autoxidation, an effective strategy will also be the binding of transition metal ions, which cause the decomposition of the initially formed hydroperoxides, making the process violent. This study examined the ability to bind one of the most effective ions and one of the most common transition metals found in food--iron (II). The obtained powders had a constant and high ability to remove iron ions from the reaction medium. The powders produced with carriers were characterized by a similar activity (34-37 mg Fe/100 g), and the powders without carriers were again more active (45-50 mg Fe/100 g), approaching the activity of juice (56 mg Fe/100 g). After the conversion to 100 g d.m. of the dried material, the activities determined in the powders did not change significantly, while the ability of the ingredients to bind the dry substance of the juice increased tenfold (572 mg Fe/100 g d.m.). This points to a significant loss of this property during juice processing, but despite this, the final activity is still high and comparable with spray-dried apple concentrate and honey from the study of [PERSON] et al. (2020) [35]. Using the activity results also determined for the ingredients constituting the carrier material, the share of the activity of the carriers themselves in the activity of the entire powder was calculated (in addition to the activity of the dried ingredients from beets converted into dry matter and discussed above). In the case of reducing power (CUPRAC),the activity of carrier components was detected only in extracts in 70% acetone (Table 5). Its share was negligible (less than 0.5%), except for powdered milk, which was responsible for almost 7% of the activity of the entire product. In the case of the CBA method and the HAT mechanism, relatively small shares in 70% acetone were noted, apart from powdered milk. Powdered milk was the only carrier from which active substances were also isolated in the buffer, and their contribution accounted for a significant part of the powder activity (27%).