Betalain stability and degradation--structural and chromatic aspects
In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains...
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| Veröffentlicht in: | Journal of food science 2006-05, Vol.71 (4), p.R41-R50 |
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| container_title | Journal of food science |
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| creator | Herbach, K.M Stintzing, F.C Carle, R |
| description | In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain-based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00022.x |
| format | Article |
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In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. 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In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain-based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.</description><subject>antioxidants</subject><subject>betacyanins</subject><subject>betalains</subject><subject>biochemical pathways</subject><subject>Biological and medical sciences</subject><subject>chelating agents</subject><subject>chemical degradation</subject><subject>chemical stability</subject><subject>Color</subject><subject>Decomposition</subject><subject>degradation</subject><subject>Food additives</subject><subject>food coloring</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat stability</subject><subject>literature reviews</subject><subject>natural additives</subject><subject>oxygen</subject><subject>photostability</subject><subject>purple pitaya</subject><subject>red beet</subject><subject>stability</subject><subject>stabilizers</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkE1v1DAQhi0EEsvCbyBC4pgwzvgjPnCALltaKjiUao_W1E5KljTZ2l6x--9JNlW54oslv887Yz2MZRwKPp4P24JrCTlWghclgCoAoCyLwzO2eAqes8X0mHMu9Ev2KsbtCUK1YKvPdaKO2j6LiW7brk3HjHqf-foukKfUDn2exxT2Lu0DdafM_QrD_Ri5jOKudim-Zi8a6mL95vFespv1l59nX_OrH-cXZ5-ucidMVeZSoZKVJ4_UAJeeezBQaaWM8RwbodGglNiQbowDL52RWMnbshTOCEDAJXs3z92F4WFfx2S3wz7040rLjRBcI4oRqmbIhSHGUDd2F9p7CkfLwU7K7NZOZuxkxk7K7MmGPYzV94_zKTrqmkC9a-O_vq4UIvKR-zhzf9quPv73fHu5Xl1P3pcsn_ttTPXhqU_ht1UatbSb7-d2vdnI1Qa-WTXyb2e-ocHSXRj_dHNdAkfgYLTgCv8Cs8-VMw</recordid><startdate>200605</startdate><enddate>200605</enddate><creator>Herbach, K.M</creator><creator>Stintzing, F.C</creator><creator>Carle, R</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200605</creationdate><title>Betalain stability and degradation--structural and chromatic aspects</title><author>Herbach, K.M ; Stintzing, F.C ; Carle, R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4982-563658dad3af015d1d090876699d13f47393553fa7f9c0d5c95385b224c940303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>antioxidants</topic><topic>betacyanins</topic><topic>betalains</topic><topic>biochemical pathways</topic><topic>Biological and medical sciences</topic><topic>chelating agents</topic><topic>chemical degradation</topic><topic>chemical stability</topic><topic>Color</topic><topic>Decomposition</topic><topic>degradation</topic><topic>Food additives</topic><topic>food coloring</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat stability</topic><topic>literature reviews</topic><topic>natural additives</topic><topic>oxygen</topic><topic>photostability</topic><topic>purple pitaya</topic><topic>red beet</topic><topic>stability</topic><topic>stabilizers</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Herbach, K.M</creatorcontrib><creatorcontrib>Stintzing, F.C</creatorcontrib><creatorcontrib>Carle, R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Herbach, K.M</au><au>Stintzing, F.C</au><au>Carle, R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Betalain stability and degradation--structural and chromatic aspects</atitle><jtitle>Journal of food science</jtitle><date>2006-05</date><risdate>2006</risdate><volume>71</volume><issue>4</issue><spage>R41</spage><epage>R50</epage><pages>R41-R50</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. 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| subjects | antioxidants betacyanins betalains biochemical pathways Biological and medical sciences chelating agents chemical degradation chemical stability Color Decomposition degradation Food additives food coloring Food industries Food processing industry Fundamental and applied biological sciences. Psychology heat stability literature reviews natural additives oxygen photostability purple pitaya red beet stability stabilizers |
| title | Betalain stability and degradation--structural and chromatic aspects |
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