ArticleFood chemistry. Molecular sciences2022
Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry.
Article in Food chemistry. Molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
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Who cites it
38 citing papers in PubMed.
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- Fresh and Fermented Beetroot: From Microbial Biotransformation to Nitrate-Nitrite-NO Signalling, Redox Homeostasis and Microbiome Interactions.International journal of molecular sciences · 2026Review
- Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation.Comprehensive reviews in food science and food safety · 2026Review
- Membrane-based fractionation of red beetroot juice: bioactive compound enrichment and sugar removal.Food science and biotechnology · 2026Article
- Advances in Betalain Biosynthesis and Metabolic Engineering for Sustainable Natural Pigment Production.Biotech (Basel (Switzerland)) · 2026Review
- Red Seaweed-Derived Phycobiliproteins: Marine Bioactive Colorants with Functional Health Properties.Marine drugs · 2026Review
- Chassis selection and metabolic fine-tuning enable efficient in planta betalain production.Plant physiology · 2026Article
- Anticancer and Anti-Inflammatory Potential of Betalains: A Systematic Review on Preclinical Studies.Food science & nutrition · 2026Review
- Up cycling prickly pear peel waste for sustainable wool dyeing using microwave irradiation.Scientific reports · 2026Article
- Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee.Food chemistry: X · 2026Review
- Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications.Food science and biotechnology · 2025Review
- Machine learning and digital imaging for spatiotemporal monitoring of stress dynamics in the clonal plant Carpobrotus edulis: uncovering a functional mosaic.Annals of botany · 2025Article
- Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Food science & nutrition · 2025Article
- Phytochemical and Antioxidant Profile of Pitaya (Hylocereus hybridum) Fruits: Elucidation Through Chemical Fractionation.Journal of food science · 2025Article
- Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future trends.Food chemistry: X · 2025Review
- Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins.Foods (Basel, Switzerland) · 2025Article
- Effect of Environmentally Friendly Betalain Extraction Methods on Antioxidant Compounds of TunisianFoods (Basel, Switzerland) · 2025Article
- Stability enhancement of betalain pigment extracted fromFood chemistry: X · 2025Article
- Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.Foods (Basel, Switzerland) · 2025Article
- Quality Preservation and Shelf-Life Extension of Prickly Pear (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date and relevant information is presented on the primary natural sources of betalains. Additionally, the advantages and disadvantages of the primary betalain extraction techniques are discussed and compared. The results of these studies were focused on the stability of betalains when incorporated into foods, either in pure or encapsulated form, and they are discussed through different technologies. Lastly, the most relevant information related to their stability and a projection of their promising future applications within the food industry is presented.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.