Revisión bibliográfica sobre alternativas para la revalorización de hojas de remolacha (Beta vulgaris L.)

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

Horticultura Argentina

ASAHO

Lugar: Azul, Buenos Aires; Año: 2020 vol. 30 p. 249 - 271

0327-3431

Red beet plants (Beta vulgaris L.) are widely cultivated for the consumption oftheir roots, generating considerable amounts of byproducts. In particular, beetleaves represent about 50% of the whole plant?s weight and are usually discarded bythe producer or the consumer. This practice reduces significantly the efficiency of theproduction process and constitutes not only an economic issue but also a seriousenvironmental problem. However, beet leaves represent a valuable and inexpensivesource of nutrients, minerals, fiber, and bioactive compounds. Traditionalrevalorization techniques do not allow to completely exploit the high biologicalpotential of this byproduct. The present work aims to review the literatureconcerning some of the latest and most innovative beet leaves? revalorizationstrategies for human consumption. This includes, i) the development of minimallyprocessed foods preserved by non-heat treatments, ii) the inclusion of beet leaves asingredients in the formulation of vegetable smoothies, iii) the development of extractsrich in bioactive compounds with antimicrobial capacity, and iv) thedevelopment of fortified vegetable smoothies. These strategies consider thedemands of different stakeholders (consumers, producers, and environmentalentities) towards nutritive and natural foods produced under more efficient, profitable,and environmental-friendly processes.