Valorization of Beetroot Waste for Extraction of Natural Dye for Textile and Food Applications

The utilization of natural dyes for the coloration of various products has gained significant attention due to growing concerns about the adverse health and environmental impact of synthetic dyes. Beetroot, a natural source of color, holds immense potential as a sustainable source of natural dyes. Betalains, present in abundance in beetroot, are the major pigments responsible for their color. In addition, beetroot is an excellent dietary supplement, rich in minerals, vitamins, and many phytoconstituents with different medicinal properties. The beetroot waste, which includes pulp, peel, and stalks, is produced by industrial juice, jams, drinks, and sugar beet manufacturers. The valorization of this beetroot waste for the extraction of natural colors can contribute to its valuable use in addition to the reduction of this waste. The present chapter focuses on the extraction of natural dyes from beetroot waste for their applications in the food and textile sectors. Various extraction methods, such as maceration, solvent extraction, enzymatic extraction ultrasonication, and microwave-assisted methods, are discussed in detail, considering their efficiency and sustainability aspects. The potential challenges and future research directions in utilizing beetroot waste as a natural dye are also explored.