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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.