Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review
[Display omitted] •Sugar beet leaves are rich sources of bioactive compounds.•Proteins, polyphenols, and chlorophylls can be extracted from sugar beet leaves.•Functional foods could be developed from sugar beet leaves.•Sugar beet leaves can be beneficial to human health.•High fiber content in sugar...
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| Published in: | Food research international Vol. 197; p. 115145 |
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| Main Authors: | , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Elsevier Ltd
01-12-2024
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | [Display omitted]
•Sugar beet leaves are rich sources of bioactive compounds.•Proteins, polyphenols, and chlorophylls can be extracted from sugar beet leaves.•Functional foods could be developed from sugar beet leaves.•Sugar beet leaves can be beneficial to human health.•High fiber content in sugar beet leaves can offer health benefits.
The large-scale cultivation of sugar beets generates a significant amount of by-products, particularly leaves, which are often overlooked and wasted. However, these by-products are a valuable source of functional compounds that can be repurposed to enhance crop sustainability and produce food ingredients. Therefore, valorization of sugar beet leaves (SBLs) is a prudent biorefinery approach for future utilization. This literature review highlights the significant advances in valorizing SBLs for food industry applications. The extractable phytochemical compounds, the sustainability and challenges of recovery, the extraction methods, potential health benefits, current applications, and prospective valorization possibilities of SBLs within a circular economy framework were reviewed. The results showed that SBLs are rich in nutrients and bioactive phytochemicals such as polyphenols (e.g., flavonoids and phenolic acids), proteins, essential amino acids, chlorophylls, fiber, and essential fatty acids. The application of these compounds in the development of food products may exhibit numerous health benefits, including antioxidant, anti-microbial, anti-inflammatory, anti-diabetic, and anti-cancer properties. However, for potential applications of SBLs in the food industry to develop functional foods, nutritional supplements, and natural food additives, further research is needed to optimize the efficient extraction of functional compounds on an industrial scale and to verify the safety of extracted compounds for human consumption. |
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| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2024.115145 |