Fermented Red Beet Juice

Authored by: Zsolt Zalán , Anna Halász , Ágnes Baráth

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-21

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Abstract

Red beet (Beta vulgaris, also known as beetroot, table beet, garden beet, or blood turnip) is a popular vegetable all over the world. This vegetable plant is a considerable source of vitamins C and B (B1, B2, and B6), minerals (such as calcium, iron, potassium, magnesium, phosphorus), and moreover, it contains a relatively high level of folic acid (Wang and Goldman 1997; Váli et al. 2007; Sárdi et al. 2009). However, the most important bioactive agents of the red beet are the water-soluble plant pigments, the betalains. These nitrogencontaining pigments, which are synthesized from the amino acid tyrosine, are composed of two main groups, the red betacyanins and the yellow betaxanthins. The red beet betalains contain two major soluble pigments, the betanin (red) and the vulgaxanthine I (yellow; Azeredo 2009). Betanin is the main coloring component present in the food color additive, E-162. Although the tops of the red beet plant can be cooked or served fresh as greens, the root is the most valuable part of the plant, which may be eaten fresh or pickled for salads or cooked whole, then sliced or diced, and moreover, it can be consumed as a juice or in fermented form.

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