College of Food Science, Southwest University, Chongqing 400715, China.
China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
J Agric Food Chem. 2020 Oct 21;68(42):11595-11611. doi: 10.1021/acs.jafc.0c04241. Epub 2020 Oct 11.
In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects. Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins. However, betalains are quite sensitive toward heat, pH, light, and oxygen, which leads to the poor stability during processing and storage. Therefore, it is necessary to comprehend the impacts of the processing approaches on betalains. In this review, the effective extraction and processing methods of betalains from red beetroot were emphatically reviewed. Furthermore, a variety of recently reported bioactivities of beetroot betalains were also summarized. The present work can provide a comprehensive review on both conventional and innovative extraction techniques, processing methods, and the stability of betalains.
近年来，由于含有丰富的生物活性化合物，特别是甜菜红素，红甜菜根受到越来越多的关注。红甜菜根甜菜红素具有很大的潜力，可作为一种功能性食品成分，应用于食品和医疗行业，因为它具有多种促进健康的作用。甜菜红素是天然色素，主要包括黄色或橙色的甜菜黄素或红色或紫色的甜菜花青素。然而，甜菜红素对热、pH 值、光和氧非常敏感，这导致在加工和储存过程中稳定性差。因此，有必要了解加工方法对甜菜红素的影响。本文重点综述了从红甜菜根中提取和加工甜菜红素的有效方法。此外，还总结了近年来报道的甜菜根甜菜红素的多种生物活性。本工作可以对传统和创新的提取技术、加工方法以及甜菜红素的稳定性进行全面综述。
