Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Agriculture and food industries generate substantial quantities of waste material with a huge potential for bioactive ingredients to be recovered converted into high-value chemicals. Red beetroot, known its high content in betalains, natural red pigments, as well polyphenols, fiber, nitrate, is experiencing increasing demand, particular juice, which leaving behind large amounts waste. The present study focused on the recovery betalains polyphenols from dried whole beetroot wet beet pulp juicing industry. As part an ultrasound-assisted extraction, ethanol/water-based solvent mixtures were used they found more effective than single solvents. Enzyme-assisted extraction was initially examined case but not able retain betalains. Betalains appear stable pulp. Ultrasound-assisted suitable effectively extract both yield total betalain polyphenol profiles storage stability antioxidant capacities evaluated over period four weeks after During four-week storage, quickly degraded at room temperature contrast ?20 °C, whereas antioxidative activity much less influenced by temperature. When compared, samples industry demonstrate good extractability; thus, these data indicate that can serve source color other technological sectors.