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

Food Chemistry: Molecular Sciences

E. Lugo-Cervantes¹  M. Jiménez-Fernández²  S.J. Calva-Estrada³ 

[1]Corresponding authors.

[2]Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Las Animas, Xalapa Enríquez, Veracruz C.P. 91190, Mexico

[3]Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan, Jalisco C.P. 45019, Mexico

关键词: Alkaloid;    Betalamic acid;    Color;    Encapsulation;    Stability;    Pigment;   

DOI  :  

来源: DOAJ

【 摘 要 】

Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date and relevant information is presented on the primary natural sources of betalains. Additionally, the advantages and disadvantages of the primary betalain extraction techniques are discussed and compared. The results of these studies were focused on the stability of betalains when incorporated into foods, either in pure or encapsulated form, and they are discussed through different technologies. Lastly, the most relevant information related to their stability and a projection of their promising future applications within the food industry is presented.

【 授权许可】

Unknown