ALTERNATIVES FOR BEET (Beta vulgaris L.) LEAVES REVALORIZATION - A BIBLIOGRAPHIC REVIEW

NUTTER, J.; AGÜERO, M.V.; JAGUS, R.J.; FERNANDEZ, M.V

Horticultura Argentina

Asociación Argentina de Horticultura

Lugar: Mendoza; Año: 2020 vol. 39 p. 249 - 271

Red beet plants (Beta vulgaris L.) are widely cultivated for the consumption of their roots, generating considerable amounts of byproducts. In particular, beet leaves represent about 50% of the whole plant?s weight and are usually discarded by the producer or the consumer. This practice reduces significantly the efficiency of the production process and constitutes not only an economic issue but also a serious environmental problem. However, beet leaves represent a valuable and inexpensive source of nutrients, minerals, fiber, and bioactive compounds. Traditional revalorization techniques do not allow to completely exploit the high biological potential of this byproduct. The present work aims to review the literature concerning some of the latest and most innovative beet leaves? revalorization strategies for human consumption. This includes, i) the development of minimally processed foods preserved by non-heat treatments, ii) the inclusion of beet leaves as ingredients in the formulation of vegetable smoothies, iii) the development of extracts rich in bioactive compounds with antimicrobial capacity, and iv) the development of fortified vegetable smoothies. These strategies consider the demands of different stakeholders (consumers, producers, and environmental entities) towards nutritive and natural foods produced under more efficient, profitable, and environmental-friendly processes.