Extraction, Characterization, and Utilization of Bioactives from Beetroot in the Food Processing Industry

Beetroot ( Beta vulgaris ) is proving to be a valuable source of bioactive metabolites such as betalains, phenolic acids, flavonoids, and dietary nitrates possessing antioxidant, anti-inflammatory, and cardioprotective activities. The chapter elaborates on conventional and new extraction techniques, such as enzyme-assisted extraction, supercritical fluid extraction, and deep eutectic solvent extraction, and their efficiency and sustainability. It also discusses state-of-the-art characterization methods, such as high-performance liquid chromatography, liquid chromatography-mass spectrometry, Fourier transform infrared spectroscopy, and nuclear magnetic resonance, applied to identify and quantify phytochemicals from beetroot. In addition, encapsulation methods such as spray drying, freeze drying, and nanoencapsulation are also described for the purpose of increasing the stability, bioavailability, and shelf life of the compounds. The chapter investigates food applications in the bakery, beverage, and nutraceutical sectors where beetroot bioactives are used as natural colorants, functional additives, and health promoters. New trends like AI-optimized processes, blockchain for traceability, and the incorporation of beetroot bioactives into smart packaging and plant-based foods are also discussed. In general, this work introduces beetroot bioactives as multifaceted and sustainable ingredients ready for sophisticated functional food innovations.