Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks

Root and tuber vegetables-such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)-are increasingly recognized not only for their nutritional value but also for their richness in bioactive compounds, including polyphenols, dietary fiber, resistant starch, and prebiotic carbohydrates that exhibit varying levels of antioxidant, anti-inflammatory, and glycemic-regulating properties. Incorporating these vegetables into baked goods offers both functional and technological benefits, such as improved moisture retention, reduced acrylamide formation, and suitability for gluten-free formulations. The processing conditions can significantly influence the stability and bioavailability of these bioactive components, while the presence of antinutritional factors-such as phytates, cyanogenic glycosides, and FODMAPs (fermentable oligo-, di-, monosaccharides, and polyols)-needs careful optimization. The structured narrative literature review approach allowed collecting studies that examine both the beneficial and potential drawbacks of tuber-based ingredients. This review provides a comprehensive overview of the chemical composition, health-promoting effects, and technological roles of edible tubers in bakery applications, also addressing current challenges related to processing, formulation, and consumer acceptance. Special emphasis is placed on the valorization of tuber by-products, enhancement of functional properties, and the promotion of sustainable food systems using zero-waste strategies.