Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review

被引：91

作者：

Celli, Giovana Bonat ^{[1
]}

Brooks, Marianne Su-Ling ^{[1
]}

机构：

[1] Dalhousie Univ, Dept Proc Engn & Appl Sci, POB 15000, Halifax, NS B3H 4R2, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 100卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Colorant; Betalain; Betacyanin; Betaxanthin; Stability; OPUNTIA-FICUS-INDICA; BETA-VULGARIS-L; ULTRASOUND-ASSISTED EXTRACTION; POLYRHIZUS WEBER BRITTON; RED BEET JUICE; HYLOCEREUS-POLYRHIZUS; ANTIOXIDANT ACTIVITY; CHEMICAL-STABILITY; COLOR STABILITY; BASELLA-RUBRA;

D O I：

10.1016/j.foodres.2016.08.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：501 / 509

页数：9

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