Beetroot is recognized as health promoting food due to presence of essential components
such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that …

In recent years, red beetroot has received a growing interest due to its abundant source of
bioactive compounds, particularly betalains. Red beetroot betalains have great potential as …

High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology
which has already been applied in the food industries. Besides maintaining the food safety …

Red beetroot belongs to the Beta L. genus, the Betoideae subfamily of the goosefoot family
(Amaranthaceae). Beetroot (Beta vulgaris L.) is a vegetable consumed worldwide due to its …

The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Vegetables are essential protective diet ingredients that supply ample amounts of minerals,
vitamins, carbohydrates, proteins, dietary fiber, and various nutraceutical compounds for …

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health
and exert protective effects against several disease conditions like cancer, atherosclerosis …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

Beetroot is well known for its deep red–purple colouring pigments called betalains.
Betalains also found its application in the preparation of functional foods and drinks …

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet
colouration of many fruits, vegetables and flowers. The high content of these pigments is …