Functional and technological properties of beetroot: a bibliographic survey

• Autor(a) principal: Pereira, Thaís Regina de Castro
• Data de Publicação: 2022
• Outros Autores: Cipriano, Lévison da Costa, Toledo, Bruno Soares, Azevedo, Thiago Monteiro de, Mano, Sergio Borges, Esmerino, Erick Almeida, Marsico, Eliane Teixeira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14901
• topic: Betalains; Bioactive compounds; Natural Dye; Reuse of waste; Betaláinas; Compostos Bioativos; Corantes Naturais; Reaproveitamento de resíduos

Beetroot in Brazil is consumed as a vegetable and has great nutritional potential, being at the center of research because of its bioactive compounds, such as betalains. These substances can be classified as betaxanthins and betacyanins and they both function as a natural dye while also having antioxidant properties, with potentialities verified through in vivo and in vitro assays. In its minimal processing, beetroot can produce up to 65% of residues from its peel and pulp, which can be used in the manufacture of flour and other co-products. This way, the use of these residues can generate value-added products for the industry, full of bioactive and nutritious substances, while also minimizing environmental impacts. Thus, this survey sought to point out all the potentialities of beetroot, being economical (production of co-products from the reuse of waste), nutritional and bioactive.