Related Experiment Video
Updated: Feb 26, 2026
10:18
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
Published on: November 21, 2023
3.6K
Minimally processed beetroot waste as an alternative source to obtain functional ingredients.
Anne Porto Dalla Costa1, Vanessa Stahl Hermes1, Alessandro de Oliveira Rios1
1Food Science Department, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue n. 9500, Campus do Vale, Prédio 43212, PO Box 15090, Porto Alegre, RS CEP 91501-970 Brazil.
Journal of Food Science and Technology
|July 20, 2017
Summary
Minimally processed beetroot waste can be transformed into valuable flour and natural colorants. Drying beetroot waste at 70°C yields flour with superior antioxidant and betalain content, suitable for functional food additives.
Area of Science:
- Food Science
- Agricultural Waste Valorization
- Nutraceuticals
Background:
- The minimally processed vegetables industry generates substantial waste, particularly from beetroot processing.
- Valorizing this beetroot waste is crucial for sustainability and resource efficiency.
Purpose of the Study:
- To optimize the production of flour from beetroot waste through different drying temperatures.
- To develop a stable natural colorant from beetroot waste.
- To evaluate the functional properties and stability of the derived products.
Main Methods:
- Beetroot waste was dried at 60°C, 70°C, and 80°C to produce flour.
- Betalain content and antioxidant activity of the flours were analyzed.
- A colorant was extracted from the waste and its color stability and antioxidant activity were assessed over 45 days.
- Microbiological analysis was performed to ensure safety for food applications.
Main Results:
- Flour derived from beetroot waste dried at 70°C exhibited significantly higher betalain content and antioxidant activity compared to other temperatures.
- The natural colorant demonstrated good color stability for 20 days and retained potential antioxidant activity throughout the study period.
- Chlorination did not affect the microbiological safety of the flour for food applications.
Conclusions:
- Drying beetroot waste at 70°C is optimal for producing high-value flour with enhanced antioxidant and betalain profiles.
- Beetroot waste can be effectively utilized as a source for natural colorants and functional ingredients.
- These findings support the use of minimally processed beetroot waste as a sustainable alternative for creating functional food additives.
