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

被引：429

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

共 137 条

[1] Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods [J].

Ade-Omowaye, BIO ;

Angersbach, A ;

Taiwo, KA ;

Knorr, D .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2001, 12 (08) :285-295

[2] Production of betacyanins by a cell suspension culture of table beet (Beta vulgaris L.) [J].

Akita, T ;

Hina, Y ;

Nishi, T .

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2000, 64 (09) :1807-1812

[3] NEOBETANIN - ISOLATION AND IDENTIFICATION FROM BETA-VULGARIS [J].

ALARD, D ;

WRAY, V ;

GROTJAHN, L ;

REZNIK, H ;

STRACK, D .

PHYTOCHEMISTRY, 1985, 24 (10) :2383-2385

[4] Mechanism of interaction of betanin and indicaxanthin with human myeloperoxidase and hypochlorous acid [J].

Allegra, M ;

Furtmüller, PG ;

Jantschko, W ;

Zederbauer, M ;

Tesoriere, L ;

Livrea, MA ;

Obinger, C .

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 2005, 332 (03) :837-844

[5] THERMAL-DEGRADATION OF BETANINE IN VARIOUS WATER ALCOHOL MODEL SYSTEMS [J].

ALTAMIRANO, RC ;

DRDAK, M ;

SIMON, P ;

RAJNIAKOVA, A ;

KAROVICOVA, J ;

PRECLIK, L .

FOOD CHEMISTRY, 1993, 46 (01) :73-75

[6] STABILITY OF RED BEET PIGMENT CONCENTRATE IN MAIZE STARCH [J].

ALTAMIRANO, RC ;

DRDAK, M ;

SIMON, P ;

SMELIK, A ;

SIMKO, P .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1992, 58 (04) :595-596

[7] DEGRADATION KINETICS OF BETANINE IN SOLUTIONS AS INFLUENCED BY OXYGEN [J].

ATTOE, EL ;

VONELBE, JH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (04) :708-712

[8] PHOTOCHEMICAL DEGRADATION OF BETANINE AND SELECTED ANTHOCYANINS [J].

ATTOE, EL ;

VONELBE, JH .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1934-1937

[9] OXYGEN INVOLVEMENT IN BETANIN DEGRADATION - OXYGEN-UPTAKE AND INFLUENCE OF METAL-IONS [J].

ATTOE, EL ;

VONELBE, JH .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 179 (03) :232-236

[10] OXYGEN INVOLVEMENT IN BETANINE DEGRADATION - EFFECT OF ANTIOXIDANTS [J].

ATTOE, EL ;

VONELBE, JH .

JOURNAL OF FOOD SCIENCE, 1985, 50 (01) :106-110

← 1 2 3 4 5 6 7 8 9 10 →