Akademik Veri Yönetim Sistemi
Beetroot: Cultivation, Processing, and Food Applications, CRC, Ghent, Belgium , ss.184-192, 2026
Beetroot (Beta vulgaris) is a nutrient-dense vegetable renowned for its rich phytochemical profile, including betalains, nitrates, polyphenols, and flavonoids, which confer significant antioxidant, anti-inflammatory, and cardiovascular benefits. This chapter explores the functional food applications of beetroot and its derivatives, such as juice, powder, and extracts, across various food matrices. It emphasizes the impact of processing techniques on the stability and bioactivity of beetroot’s key compounds, highlighting challenges related to betalain degradation under heat, light, and oxidative conditions. The chapter also discusses current trends and innovations in beetroot processing and preservation, including non-thermal methods, pulsed electric field pretreatments, and vacuum-steam pulsed blanching, all aimed at enhancing shelf life, color stability, and bioactive retention. Additionally, the use of beetroot peel in active food packaging and the development of natural biopolymer films underscore its potential in sustainable food systems. Finally, the chapter calls for future research on green extraction techniques and varietal improvement to maximize beetroot’s value in the food and pharmaceutical industries.