Status of beetroot processing and processed products: Thermal and emerging technologies intervention. (August 2021)

• Record Type: Journal Article
• Authors: Dhiman, Atul; Suhag, Rajat; Chauhan, Divya Singh; Thakur, Dhruv; Chhikara, Shubham; Prabhakar, Pramod K.
• Is Part Of: Trends in food science & technology. Volume 114(2021)
• Page Start: 443
• Page End: 458
• Publication Date: 2021-08
• Subjects: Beetroot -- Encapsulation -- Non-thermal processing -- Value-added products -- Bioactives -- Betalains; POD peroxidase -- PPO polyphenol oxidase -- PEF pulsed electric field -- HPP high pressure processing -- HPCD high pressure carbon dioxide -- UAE ultrasound-assisted extraction -- VM vacuum microwave -- RTD Ready to Drink -- Encapsulation efficiency EE -- Total phenolic content TPC -- Antioxidant activity AA; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.05.042
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Beetroot is a health-promoting vegetable packed with essential components like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols, saponins, triterpenes, and betalains. These bioactives are responsible for the pharmacological properties of beetroot along with antibacterial and antioxidant properties. It is also utilized as a natural colorant or additive in products like desserts, ice cream, and yogurt. Scope and approach: In the current review nutritional aspect of beetroot has been discussed, and the article aims at giving an overview of processing and preservation of beetroot by using thermal processing techniques, freezing, microwave, ultrasounds, high-pressure processing, high-pressure carbon dioxide, pulsed electric field, cold plasma and irradiation along with encapsulation of beetroot extracts using spray drying and freeze drying. In addition, the article also covers different beetroot value-added products like jam, jelly, powder, chips, yogurt, candy, ice cream, ready-to-drink juice, wine, and noodles. This review is the first of its kind to summarize and discuss various processing techniques and value addition methods for beetroot used in different works of literature, making it easy for food processors and scientists to have a glance. Key findings and conclusions: Though thermal processing techniques do inactivate microbes and enzymes in beetroot, they degrade the bioactive and colouring compounds present. Processing techniques like microwave, ultrasounds, high-pressure processing, high-pressure carbon dioxide, cold plasma technology, pulsed electric field, and irradiation can help in increasing its shelf life along with aiding extraction, drying, and bringing modifications in food matrix without affecting the bioactives present in beet. Freezing as a pretreatment has been found to be effective in reducing drying time. Beetroot can also be converted into stable microcapsules using spray dryer and freeze dryer. Converting beetroot into more convenient forms like jam, jelly, powder, chips, and other products can help consumers to get their nutrition from these different products. Value addition can also help in increasing its market opportunities and economic value. Graphical abstract: Image 1 Highlights: This article appraises beetroot bioactive compounds shows medicinal and therapeutic effects. Spray drying helps in encapsulation of beetroot extracts. Thermal processing may lead to microbial and enzyme inactivation in beetroot. It includes non-thermal processing techniques for assisted drying, extraction and preservation of beetroot. Value added products from beetroot: jam, jelly, candy, powder etc.