Betalains: properties, sources, applications, and stability – a review

  title={Betalains: properties, sources, applications, and stability – a review},
  author={Henriette M.C.Azeredo},
  • Henriette M.C.Azeredo
  • Published 2009
Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. Betalains are water-soluble nitrogen-containing pigments, composed of two structural groups: the red-violet betacyanins and the yellow-orange betaxanthins. This review synthesises the published literature on basic chemistry of betalains, their sources and chemical stability. Moreover, several… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.


Publications citing this paper.
Showing 1-10 of 52 extracted citations

Free radical scavenging and antioxidant activity of betanin: electron spin resonance spectroscopy studies and studies in cultured cells.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association • 2014
View 5 Excerpts
Highly Influenced


Publications referenced by this paper.
Showing 1-10 of 92 references

Betacyanins from vine cactus Hylocereus polyrhizus.

Phytochemistry • 2001
View 9 Excerpts
Highly Influenced

Colourant properties and stability of Amaranthus betacyanin pigments

Y. Cai, M. Sun, H. Corke
Journal of Agricultural and Food Chemistry, • 1998
View 9 Excerpts
Highly Influenced

Stability of betalaines as food colors

J. H. von Elbe
Food Technology, • 1975
View 11 Excerpts
Highly Influenced

Betalain stability and degradation – structural and chromatic aspects

K. M. Herbach, F. C. Stintzing, R. Carle
Journal of Food Science, • 2006
View 8 Excerpts
Highly Influenced

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

K. M. Herbach, M. Rohe, F. C. Stintzing, R. Carle
Food Reserach International, • 2006
View 8 Excerpts
Highly Influenced

The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

A. zowska, E. Klewicka, Z. Libudzisz
European Food Research and Technology, • 2006
View 3 Excerpts
Highly Influenced

Colorant and antioxidant properties of red-purple pitahaya ( Hylocereus sp . )

Fabrice VAILLANTa, Manuel DORNIERa
View 7 Excerpts
Highly Influenced

Similar Papers

Loading similar papers…