Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye.
Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin.
Crit Rev Food Sci Nutr. 2024;64(30):11263-11280. doi: 10.1080/10408398.2023.2235695. Epub 2023 Jul 21.
Betalains are attractive natural pigments with potent antioxidant activity, mainly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They constitute a reliable alternative to synthetic dyes used in the food industry and are considered toxic for consumers. In addition, there is convincing evidence of their health benefits for consumers. However, betalains are highly unstable to environment factors, such as light, heat, oxygen, water activity, and pH change which can be degraded during food processing, handling, storage, or delivery. Therefore, newly developed extraction methods and micro/nano-encapsulation techniques are currently applied to enhance the extraction yield, solve their instability problems, and improve their application in the food industry. This article aims to summarize the new advanced extraction methods of betalains, discussing the recent encapsulation techniques concerning the different encapsulating materials utilization. Betalains, natural pigments with potent antioxidant activity, are increasingly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi as safe alternatives to synthetic food dyes used in the food industry. However, their susceptibility to degradation during food processing, storage, and delivery poses challenges. Recent developments in extraction methods (e.g., supercritical fluid, pressurized liquid, ultrasound- and microwave-assisted, and enzyme-assisted) enhance betalain recovery, minimizing degradation. Encapsulation techniques using biopolymers, proteins, lipids, and nanoparticles protect betalains from environmental factors, extending shelf life and enabling controlled release. These advancements offer improved extraction efficiency, reduced solvent use, shorter processing times, and enhanced stability. Integration of these techniques in the food industry presents opportunities for incorporating betalains into various products, including functional foods, beverages, and dietary supplements. By addressing stability challenges, these developments support the production of innovative, healthier food items enriched with betalains. This article provides an overview of recent advancements in betalain extraction and encapsulation, highlighting their potential applications in the food industry.
甜菜碱是一种具有强大抗氧化活性的有吸引力的天然色素，主要从某些植物的根、块茎、叶、花和果实以及一些真菌中提取。它们构成了食品工业中合成染料的可靠替代品，并且被认为对消费者是有毒的。此外，有令人信服的证据表明它们对消费者有益健康。然而，甜菜碱对环境因素（如光、热、氧、水活度和 pH 值变化）高度不稳定，这些因素在食品加工、处理、储存或运输过程中会导致其降解。因此，目前正在开发新的提取方法和微/纳米封装技术，以提高提取产率、解决其不稳定性问题，并改善其在食品工业中的应用。本文旨在总结甜菜碱的新的先进提取方法，讨论最近关于不同包封材料利用的封装技术。甜菜碱是一种具有强大抗氧化活性的天然色素，越来越多地从某些植物和一些真菌的根、块茎、叶、花和果实中提取，作为食品工业中使用的合成食用染料的安全替代品。然而，它们在食品加工、储存和运输过程中容易降解，这带来了挑战。最近的提取方法（如超临界流体、加压液体、超声和微波辅助以及酶辅助）的发展提高了甜菜碱的回收率，最大限度地减少了降解。使用生物聚合物、蛋白质、脂质和纳米粒子的封装技术可保护甜菜碱免受环境因素的影响，延长保质期并实现可控释放。这些进展提高了提取效率、减少了溶剂使用、缩短了加工时间并增强了稳定性。这些技术在食品工业中的集成为将甜菜碱纳入各种产品（包括功能性食品、饮料和膳食补充剂）提供了机会。通过解决稳定性挑战，这些发展支持了生产富含甜菜碱的创新、更健康的食品。本文综述了甜菜碱提取和封装的最新进展，强调了它们在食品工业中的潜在应用。
