Red Beetroot. A Potential Source of Natural Additives for the Meat Industry

Abstract

Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

“…Color is the main attribute that influences consumer purchase and acceptability of meat [ 36 ] and it has become an important factor for the meat industry and manufacturer to pay attention to [ 37 ]. Moreover, it is widely known to be affected by aging, but the mechanisms by which it is affected under retail display conditions are overall unknown [ 6 ].…”

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

“…Therefore, the use of natural antioxidants in meat products seems a good option to reduce the consumption of synthetic additives [ 10 , 11 , 20 , 21 ]. In this regard, several plant extracts and essential oils (EOs) from diverse sources, such as aromatic plants, fruits, leaves, seeds, and spices, can be used as natural antioxidants in meat products, as they can retard or inhibit lipid and protein oxidation by preventing oxidative chain reactions and can extend the shelf life of these products [ 11 , 22 , 23 , 24 , 25 ].…”

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

“…Many anthocyanins are widely used as natural pigments and antioxidants in foods. Similarly, betalains (such as betacyanins and betaxanthins) are also used as natural pigments and antioxidants [ 9 , 23 , 24 , 25 ].…”

“…As a specific example, we highlight the utility of these delivery systems for incorporating functional ingredients into traditional meat products. In recent decades, a great deal of research has focused on the isolation, characterization, and utilization of phytochemicals in the food industry [ 7 , 8 , 9 , 10 ]. As a specific example, they are being utilized as natural antioxidants and antimicrobials to inhibit chemical degradation and microbial growth in meat and meat products [ 11 ].…”