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Recent Advances in Food, Nutrition & Agriculture

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ISSN (Print): 2772-574X
ISSN (Online): 2772-5758

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Review Article

Beetroot Bioactive and its Associated Health Benefits: Considerations for Utilization of Beetroot in Value-added Products

Author(s): Meghana Valiyarayil Narayanan, Prasad Rasane*, Jyoti Singh, Sawinder Kaur, Harshal Avinashe, Mahendra Gunjal, Jaspreet Kaur and Vishesh Bhadariya

Volume 14, Issue 3, 2023

Published on: 26 October, 2023

Page: [155 - 166] Pages: 12

DOI: 10.2174/2772574X14666230725110541

Price: $65

Abstract

Background: Beetroot is a remarkable source of nutrients needed for the improvement of human health. This paper presents a general overview of beetroot, its bioactive compounds, and its valorization.

Objective: The study aimed to understand and review the various beetroot bioactive compounds and their utilization in value-added products.

Methods: The findings and data provided in this review are based on the available research investigations and authorized articles.

Result: Beetroot is a reliable source of a cluster of bioactive compounds, such as betalains, ascorbic acid, phenolic compounds, carotenoids, and nitrates, which have brought it into the spotlight for the preparation of various value-added products for daily consumption for better health. These beneficial compounds show a wide range of health benefits, such as antiinflammatory activity, anti-oxidant activity, anti-anemic activity, and cancer chemopreventive activity.

Conclusion: This paper has reviewed the studies focused on the utilization of beetroot concerning its varied composition of nutraceutical components. This review briefly accounts for the different bioactive compound extraction methods that are immensely helpful in the food and health industries. The advantages and disadvantages of these extractions are also taken into consideration. There is a wide range of value-added products currently in the market that are generated from the addition of beetroot for the improvement of nutritional as well as sensory attributes of the final products.

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Graphical Abstract

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