Beetroot Processing and Technology

Beetroot is a highly nutritious vegetable renowned for its numerous health benefits owing to the presence of ascorbic acid, vitamins, minerals, nitrates, polyphenols, carotenoids, flavonoids, saponins, triterpenes, betalains, and other essential compounds. These bioactive elements are responsible for its antibacterial and antioxidant effects. Being a natural pigment, it can also be used as a food colorant and added to various products such as dairy and desserts. This chapter provides a comprehensive overview of the processing and shelf-life extension methods applied to beetroot using different techniques such as freezing, thermal processing, microwave applications, high pressure processing, ultrasound, high pressure carbon dioxide, cold plasma, pulsed electric fields, and irradiation. Additionally, encapsulation methods like spray drying and freeze drying for beetroot extracts are explored. The chapter also highlights a variety of value-added products derived from beetroot. These innovative products not only enhance market opportunities but also contribute to the economic value of beetroot.