Beetroot as a novel ingredient for its versatile food applications.
Crit Rev Food Sci Nutr
; 63(26): 8403-8427, 2023.
Article
in En
| MEDLINE
| ID: mdl-35333666
Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Beta vulgaris
/
Antioxidants
Limits:
Humans
Language:
En
Journal:
Crit Rev Food Sci Nutr
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2023
Document type:
Article
Affiliation country:
United States
Country of publication:
United States