Bioactive compounds of beetroot and utilization in food processing industry: A critical review.
Beta vulgaris
Betalains
Food processing
Natural colorant
Non-toxic
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jan 2019
30 Jan 2019
Historique:
received:
21
02
2018
revised:
04
08
2018
accepted:
06
08
2018
entrez:
13
10
2018
pubmed:
13
10
2018
medline:
23
11
2018
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 30309532
pii: S0308-8146(18)31414-6
doi: 10.1016/j.foodchem.2018.08.022
pii:
doi:
Substances chimiques
Phytochemicals
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
192-200Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.