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Red Beetroot and Its By-Products: A Comprehensive Review of Phytochemicals, Extraction Methods, Health Benefits, and Applications

Author

Listed:
  • Florina Stoica

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iași, Romania)

  • Gabriela Râpeanu

    (Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domnească Street, 800201 Galați, Romania)

  • Roxana Nicoleta Rațu

    (Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domnească Street, 800201 Galați, Romania
    Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de La Brad” Iași University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iași, Romania)

  • Nicoleta Stănciuc

    (Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domnească Street, 800201 Galați, Romania)

  • Constantin Croitoru

    (Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domnească Street, 800201 Galați, Romania
    Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania)

  • Denis Țopa

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iași, Romania)

  • Gerard Jităreanu

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iași, Romania)

Abstract

Beetroot ( Beta vulgaris ), a root vegetable known for its vivid natural color and nutritional profile, is a source of a wide range of bioactive compounds, including betalains, phenolics, vitamins, and antioxidants. These bioactive compounds are associated with many health-promoting properties, including antihypertensive, antioxidant, anti-inflammatory, and anticancer effects. The beetroot processing industry produces substantial by-products abundant in phytochemicals and betalains, presenting valuable opportunities for utilization. Therefore, it can replace synthetic additives and enhance the nutritional value of foods. By reducing waste and supporting a circular economy, beetroot by-products improve resource efficiency, cut production costs, and lessen the food industry’s environmental impact. Beetroot and its by-products are rich in phytochemicals that provide various wellness advantages. They support cardiovascular health, inhibit microbe-induced food spoiling, aid liver function, and reduce inflammation and oxidative stress. This paper presents a detailed review of current knowledge on beetroot and its by-products, focusing on their biochemical components, extraction and stabilization techniques, health benefits, and potential applications in the food industry. It underscores the versatility and importance of red beetroot and its derivatives, advocating for further research into optimized processing methods and innovative uses to enhance their industrial and nutritional value. By providing valuable insights, this review aims to inspire food scientists, nutritionists, and the agricultural sector to integrate beetroot and its by-products into more sustainable and health-oriented food systems.

Suggested Citation

  • Florina Stoica & Gabriela Râpeanu & Roxana Nicoleta Rațu & Nicoleta Stănciuc & Constantin Croitoru & Denis Țopa & Gerard Jităreanu, 2025. "Red Beetroot and Its By-Products: A Comprehensive Review of Phytochemicals, Extraction Methods, Health Benefits, and Applications," Agriculture, MDPI, vol. 15(3), pages 1-39, January.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:3:p:270-:d:1577940
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    References listed on IDEAS

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    1. Jasna M. Čanadanović-Brunet & Sladjana S. Savatović & Gordana S. Ćetković & Jelena J. Vulić & Sonja M. Djilas & Siniša L. Markov & Dragoljub D. Cvetković, 2011. "Antioxidant and antimicrobial activities of beet root pomace extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 575-585.
    2. Anton Slavov & Vasil Karagyozov & Petko Denev & Maria Kratchanova & Christo Kratchanov, 2013. "Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 139-147.
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