Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications

倍他林 甜菜素 苋科 生物色素 化学 凝聚 萃取(化学) 食品科学 抗氧化剂 类胡萝卜素 植物 色谱法 颜料 生物化学 生物 有机化学
作者
Juan Pablo Carreón‐Hidalgo,Diana Carolina Franco‐Vásquez,Darío R. Gómez‐Linton,Laura J. Pérez‐Flores
出处
期刊:Food Research International [Elsevier]
卷期号:151: 110821-110821 被引量:53
标识
DOI:10.1016/j.foodres.2021.110821
摘要

Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of (1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, (2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, (3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, (4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, (5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, (6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and (7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
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