Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
Food Res Int. 2017 Oct;100(Pt 3):501-509. doi: 10.1016/j.foodres.2016.08.034. Epub 2016 Aug 28.
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.
天然色素的寻找一直受到越来越多的证据的推动，这些证据表明合成色素可能对健康产生有害影响。除了花青素外，甜菜红素也被提议作为一种替代方法来满足这一需求。然而，与合成色素相比，天然色素的加入给食品工业带来了一些挑战，例如稳定性降低。此外，与花青素相比，甜菜红素的研究还不够充分，关于加工对其物理化学性质和稳定性影响的信息也很分散。因此，本综述将概述从天然来源提取和加工甜菜红素的最新研究，并比较其与花青素的着色剂和物理化学性质。
