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Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

2020; American Chemical Society; Volume: 68; Issue: 42 Linguagem: Inglês

10.1021/acs.jafc.0c04241

1520-5118

Yu Fu, Jia Shi, Siyi Xie, Ting-Yi Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko,

Pharmacology and Obesity Treatment

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.