Work

Evaluating Biocompounds in Discarded Beetroot (Beta vulgaris) Leaves and Stems for Sustainable Food Processing Solutions

Year: 2024

Type: article

Abstract: L.) is highly consumed, but its stems and leaves are often discarded. This work aims to characterize the chemical properties and bioactive compounds in beet stems and leaves and assess their applicability in food products. The stems and leaves were subjected to different drying temperatures (50 to 70 °C) to determine the optimal temperature for preserving their bioactive compounds. They are then nutritionally and physiochemically characterized and incorporated into a food matrix. The optimal drying temperature was 60 °C. The leaves and stems contain approximately 30 and 15 g/100 g of protein, 30 and 32 g/100 g of dietary fiber, 4 and 0.45 g/100 g of lipids, and 24 and 25 g/100 g of ash, respectively. Both provide approximately 50% of the amino acid requirements established by the WHO/FAO/UNU and are rich in iron and potassium. The stems presented 53% more betalainic compounds (0.58 mg/g) and a higher nitrate content (359 mg/kg) than did the leaves, which presented a higher polyphenol content. The incorporation of flour from beet stems and leaves into food products is economical, reduces food waste, and enhances nutrition and health.

Source: Foods

DOI: 10.3390/foods13162603

Authors: Carolina Mella, Natalia Rojas, Hector Calderon-Bravo, Loreto A. Muñoz

Institution: Universidad Central de Chile

Language: English

Topic: Botanical Research and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $3,296