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

被引：444

作者：

Azeredo, Henriette M. C. ^{[1
]}

机构：

[1] Embrapa Agroind Trop, BR-60511110 Fortaleza, Ceara, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 12期

关键词：

Antioxidants; beetroots; betalains; natural colourants; pigments; BETA-VULGARIS L; SOLID-LIQUID EXTRACTION; POLYRHIZUS WEBER BRITTON; RED BEET JUICE; ELECTRIC-FIELD TREATMENT; CACTUS PEAR; THERMAL-DEGRADATION; PURPLE PITAYA; ANTIOXIDANT ACTIVITIES; OXYGEN INVOLVEMENT;

D O I：

10.1111/j.1365-2621.2007.01668.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>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 works are mentioned which have demonstrated the potent antioxidant activity of betalains, which has been associated with protection against degenerative diseases.

引用

页码：2365 / 2376

页数：12

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