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

Florina Stoica, Gabriela Râpeanu (), Roxana Nicoleta Rațu, Nicoleta Stănciuc, Constantin Croitoru, Denis Țopa and Gerard Jităreanu
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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
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
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

Agriculture, 2025, vol. 15, issue 3, 1-39

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.

Keywords: antioxidants; beetroot by-products; food sustainability; natural colorants; phytochemicals (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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