Functional and technological properties of beetroot: a bibliographic survey

Detalhes bibliográficos
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: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14901
Resumo: 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.
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spelling Functional and technological properties of beetroot: a bibliographic surveyPropriedades funcionais e tecnológicas da beterraba: um levantamento bibliográficoBetalainsBioactive compoundsNatural DyeReuse of wasteBetaláinasCompostos BioativosCorantes NaturaisReaproveitamento de resíduosBeetroot 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.A beterraba no Brasil é consumida como hortaliça e possui uma grande potencialidade nutricional, situando-se ao centro das pesquisas por conta de seus compostos bioativos, como as betalaínas. Estas substâncias podem ser classificadas como betaxantinas e betacianinas e apresentam tanto função como corante natural, como propriedades antioxidantes, com potencialidades verificadas através de ensaios in vivo e in vitro. No seu processamento mínimo, a beterraba pode produzir até65% de resíduos oriundos de sua casca e polpa, que podem ser utilizados na fabricação de farinha e outros coprodutos. Dessa forma, o emprego desses resíduos pode gerar produtos de valor agregado para a indústria, repleto de substâncias bioativas e nutritivas, além de minimizar os impactos ambientais. Assim, este levantamento buscou apontar todas as potencialidades dabeterraba, sendo elas econômicas (produção de coprodutos a partir do reaproveitamento dos resíduos), nutricionais e bioativas.Universidade Federal de Viçosa - UFV2022-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1490110.18540/jcecvl8iss9pp14901-01aThe Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14901-01aThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14901-01aThe Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14901-01a2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14901/7637Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPereira, Thaís Regina de CastroCipriano, Lévison da CostaToledo, Bruno SoaresAzevedo, Thiago Monteiro deMano, Sergio BorgesEsmerino, Erick AlmeidaMarsico, Eliane Teixeira2023-09-19T11:07:39Zoai:ojs.periodicos.ufv.br:article/14901Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-09-19T11:07:39The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Functional and technological properties of beetroot: a bibliographic survey
Propriedades funcionais e tecnológicas da beterraba: um levantamento bibliográfico
title Functional and technological properties of beetroot: a bibliographic survey
spellingShingle Functional and technological properties of beetroot: a bibliographic survey
Pereira, Thaís Regina de Castro
Betalains
Bioactive compounds
Natural Dye
Reuse of waste
Betaláinas
Compostos Bioativos
Corantes Naturais
Reaproveitamento de resíduos
title_short Functional and technological properties of beetroot: a bibliographic survey
title_full Functional and technological properties of beetroot: a bibliographic survey
title_fullStr Functional and technological properties of beetroot: a bibliographic survey
title_full_unstemmed Functional and technological properties of beetroot: a bibliographic survey
title_sort Functional and technological properties of beetroot: a bibliographic survey
author Pereira, Thaís Regina de Castro
author_facet Pereira, Thaís Regina de Castro
Cipriano, Lévison da Costa
Toledo, Bruno Soares
Azevedo, Thiago Monteiro de
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
author_role author
author2 Cipriano, Lévison da Costa
Toledo, Bruno Soares
Azevedo, Thiago Monteiro de
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pereira, Thaís Regina de Castro
Cipriano, Lévison da Costa
Toledo, Bruno Soares
Azevedo, Thiago Monteiro de
Mano, Sergio Borges
Esmerino, Erick Almeida
Marsico, Eliane Teixeira
dc.subject.por.fl_str_mv Betalains
Bioactive compounds
Natural Dye
Reuse of waste
Betaláinas
Compostos Bioativos
Corantes Naturais
Reaproveitamento de resíduos
topic Betalains
Bioactive compounds
Natural Dye
Reuse of waste
Betaláinas
Compostos Bioativos
Corantes Naturais
Reaproveitamento de resíduos
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14901
10.18540/jcecvl8iss9pp14901-01a
url https://periodicos.ufv.br/jcec/article/view/14901
identifier_str_mv 10.18540/jcecvl8iss9pp14901-01a
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14901/7637
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14901-01a
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14901-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14901-01a
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
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