Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

Calva-Estrada, Sergio de Jesús; Jiménez‐Fernández, Maribel; Lugo‐Cervantes, Eugenia

doi:10.1016/j.fochms.2022.100089

Cited by 48 publications

(42 citation statements)

References 78 publications

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“…Unlike anthocyanins, betacyanins can maintain desirable pH stability in the range of 3 to 7, and betacyanins can have stronger antioxidant activities, which suggests great potential to be applied in the food and nutraceutical industries. [ 94 , 103 , 104 ]. Betacyanins, in particular, cover a class of natural red-violet coloring pigments with chemical and biological properties for broad-ranging applications in the food, cosmetic, and pharmaceutical industries [ 50 , 105 ].…”

Section: Discussionmentioning

confidence: 99%

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

et al. 2023

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Dragon fruit (Hylocereus genus) has the potential for the prevention of diseases associated with inflammatory and oxidative processes. We aimed to comprehensively review dragon fruit health effects, economic importance, and possible use in delivery systems. Pubmed, Embase, and Google Scholar were searched, and PRISMA (Preferred Reporting Items for a Systematic Review and Meta-Analysis) guidelines were followed. Studies have shown that pitaya can exert several benefits in conditions such as diabetes, dyslipidemia, metabolic syndrome, cardiovascular diseases, and cancer due to the presence of bioactive compounds that may include vitamins, potassium, betacyanin, p-coumaric acid, vanillic acid, and gallic acid. Moreover, pitaya has the potential to be used in food and nutraceutical products as functional ingredients, natural colorants, ecologically correct and active packaging, edible films, preparation of photoprotective products, and additives. Besides the importance of dragon fruit as a source of bioactive compounds, the bioavailability is low. The development of delivery systems such as gold nanoparticles with these compounds can be an alternative to reach target tissues.

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Section: Discussionmentioning

confidence: 99%

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

et al. 2023

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“…Betalain is a hydrophilic pigment, thus the methods for their extraction include the usage of water, methanol, and ethanol mixtures in different ratios (Calva-Estrada et al, 2022). A previous study observed that maximum betalain pigment concentration (92 mg/100 g of fruit)…”

Section: Drying Operating Conditionsmentioning

confidence: 99%

“…In terms of thermal exposure, betalain is a heat-sensitive pigment Lele, 2014, Gokhale andLele, 2012;Hamid & Nour, 2018;Nistor et al, 2017). An increase in temperature results in an increase in betalain degradation (Calva-Estrada et al, 2022).…”

Section: Drying Operating Conditionsmentioning

confidence: 99%

“…Betalain is a hydrophilic pigment, thus the methods for their extraction include the usage of water, methanol, and ethanol mixtures in different ratios (Calva‐Estrada et al., 2022). A previous study observed that maximum betalain pigment concentration (92 mg/100 g of fruit) was obtained at a temperature of 15°C and a time of 10 min for methanol/water (20:80), whereas maximum stability of the pigment was observed at pH 5 and a temperature of 25°C (Sanchez‐Gonzalez et al., 2013).…”

Section: Drying Operating Conditionsmentioning

confidence: 99%

“…In terms of thermal exposure, betalain is a heat‐sensitive pigment (Gokhale and Lele, 2014, Gokhale and Lele, 2012; Hamid & Nour, 2018; Nistor et al., 2017). An increase in temperature results in an increase in betalain degradation (Calva‐Estrada et al., 2022). Meanwhile, molecules derived from betalain that are betacyanin and betaxanthin have different characteristics.…”

Section: Drying Operating Conditionsmentioning

confidence: 99%

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Betalain extracts: Drying techniques, encapsulation, and application in food industry

2023

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One of the important food additives used in the food industry is betalain, which is applied as a natural dye. Red beet is the most common resource of betalain. To increase its shelf life, encapsulation followed by drying is commonly carried out. However, betalain is a heat‐sensitive pigment that is susceptible to degradation on thermal exposure. Moreover, drying could affect the color, shape, structure, nutrition, and content of other ingredients in betalain. This review paper provides a discussion of (1) various drying methods such as spray drying, freeze drying, vacuum drying, and their effects on the quality of the dried betalain products; (2) stability and properties of betalain pigment obtained by encapsulation using different carrier agents such as maltodextrin, gum arabic, starch, inulin, and protein; (3) several drying pretreatment and posttreatment processes to improve the recovery and stability of betalain such as extraction and optimum storage conditions. Additionally, a summary and future perspectives for further research are also provided in each section of drying methods.

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A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

Cited by 48 publications

References 78 publications

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

Betalain extracts: Drying techniques, encapsulation, and application in food industry

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

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