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Bioactive compounds of beetroot and utilization in food processing industry: A critical review

Author:
Chhikara, Navnidhi, Kushwaha, Komal, Sharma, Paras, Gat, Yogesh, Panghal, Anil
Source:
Food chemistry 2019 v.272 pp. 192-200
ISSN:
0308-8146
Subject:
ascorbic acids, beets, betalains, bioactive compounds, breakfast cereals, carotenoids, desserts, food colorants, food industry, health promotion, ice cream, jams, jellies, minerals, nitrates, phenolic compounds, phytopharmaceuticals, sauces, soups, sweets, tomato paste, vitamins, yogurt
Abstract:
Beetroot is recognized as health promoting food due to presence of essential components such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that promote health. Betalains occur in two forms i.e. betacyanin (red-violet pigment) and betaxanthin (yellow-orange pigment) and are recognizable commercially as a food dye due to non-precarious, non-toxic, non-carcinogenic and non-poisonous nature. Beetroot is premeditated as a boon for the food industry and used as food colorant or additive in food products such as ice-cream, yogurts and other products. The beetroot extract is used to improve the redness in tomato pastes, soups, sauces, desserts, jams, jellies, sweets and breakfast cereals. Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment.
Agid:
6132529