Kanchan Bhatt, K. C. Dileep, Shubham Samkaria, Satish Sharma, Rakesh Sharma, Priyanka Rana
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引用次数: 0
Abstract
Beta vulgaris L. (Beetroot) is a nutrient-dense root vegetable known for its extensive health benefits, owing to its abundance of phytochemicals and bioactive compounds with well-documented medicinal properties. Beetroot belongs to the Chenopodiaceae family and is recognized for its rich content of betalains, saponins, alkaloids, phenolic acids, and steroids/triterpenes. Beetroot grows relatively well in various climatic zones, and its availability is also extensive. Furthermore, its phytochemical-rich profile makes it an ideal choice for developing functional foods. Besides the well-researched antioxidant properties, it has recently been reported to exhibit anti-cancerous, antiviral, anti-inflammatory, and anti-hypertensive activities. Although the fresh consumption of this root vegetable is limited due to its earthy taste, growing awareness of the health-promoting roles of phytochemicals has led to an increase in its intake in fresh form and the development of various value-added, novel food products, such as beetroot chips, ice cream, and yogurt. Beetroot processing generates substantial waste in the form of pomace and skin, which contain significant amounts of bioactive compounds that may degrade rapidly during processing. Despite its potent functional properties, this tuberous vegetable continues to strive for commercial recognition in both fresh and processed forms. This review highlights the bioactive, nutritional, and potential functional properties of beetroot. It further explores opportunities for value addition, waste valorization, and genetic improvement to enhance quality and consumer acceptance. Finally, it discusses key challenges and future directions for the scientific community in utilizing this high-value crop for the development of novel products.
Graphical abstract
The alternative text for this image may have been generated using AI.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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