Potential Utilization of Red Beet Processing By-Products in the Food Industry

Abstract

Red beet processing generates by-products such as peels, pomace, and leaves, which are generally considered waste materials. However, these by-products are rich in dietary fiber, phenolic compounds, betalains, and minerals. Therefore, red beet by-products have significant potential for the food industry in terms of sustainable production and the development of value-added products. In this study, the functional composition, technological properties, and potential food applications of red beet by-products were evaluated based on available literature findings. Dried red beet peel and pomace powders were reported to be rich in total phenolic compounds, antioxidant capacity, color compounds, and dietary fiber. Due to their high betalain content, these by-products can be considered promising natural colorants and antioxidant sources. Previous studies have shown that the incorporation of red beet by-products into bread, pasta, biscuits, crackers, yogurt, and meat products improves their nutritional value and functional properties. In addition, the use of red beet by-products may enhance antioxidant activity, redness, and dietary fiber content in food products. However, high incorporation levels may negatively affect textural properties and consumer acceptance. In conclusion, available literature indicates that red beet by-products are valuable ingredients that can be used as natural colorants, antioxidants, and fiber sources in the food industry. The reutilization of these by-products may contribute to environmental sustainability and support the development of high-value functional food products.