Abstract
Objective: The present study was aimed to extract betalains from hairy root culture of Beta vulgaris and its use in pharmaceutical formulations as a colorant.
 Methods: Hairy roots were initiated using different strains of Agrobacterium rhizogenes such as A.2/83, A.20/83, A.4, and LMG 150; LMG 150 was found to initiate a large number of hairy roots, and betalain content was estimated. Paracetamol syrup was prepared using extracted betalains as a colorant at different concentrations of 10 and 30 mg/150 ml. Stability studies were carried out at a different temperatures such as 25°C, 30°C, and 40°C) and light (dark, 1000 and 2000 lux) for 45 days.
 Results: In case of a concentration of 10 mg/150 ml syrup, the effects of temperature such as 25°C, 30°C, and 40°C and dark condition on the degradation of betalains were found to be 48%, 88%, and 100% in 45 days, respectively. The effects of temperature such as 25°C, 30°C, and 40°C at light 1000 lux on degradations of betalains were found to be 81% and 98% at 25°C and 30°C in 45 days, respectively, and 100% at 40°C in 30 days and at 2000 lux were found to be 100% at 25°C and 30°C in 30 days and 100% at 40°C in 10 days. The similar levels of degradation rate were observed with a concentration of 30 mg/150 ml.
 Conclusion: Experimental data demonstrated that formulation with betalains exhibited better stability at the dark condition and lower temperature.
Highlights
Color is one of the first characteristics perceived by the senses and is indispensable for the identification and acceptance of the product
Stability studies The stability of betalains in the paracetamol syrup was evaluated at different temperatures and light conditions
Formulation with 10 mg betalains/150 ml syrup exhibited better stability at low temperature and dark condition, whereas color was rapidly degraded at high temp and light conditions
Summary
Color is one of the first characteristics perceived by the senses and is indispensable for the identification and acceptance of the product. Today color has become one of the major constituents of food and pharmaceutical products [1]. The main objective of adding colour to food and pharmaceutical products is to improve marketability and aestheticity [2]. Colors are of two different origins such as synthetic and natural. Synthetic colors mainly belong to xanthene, azopyrazolone, triarylmethane, and indigoid class of compounds, which are highly water soluble and most of them have high stability toward light, temperature, acids, alkalis, etc [3]. Natural colors are materials extracted, isolated, or otherwise derived from plants, animals, or minerals that are capable of imparting a color when added to the formulations. Important classes of natural colors are carotenoids, tetrapyrrole, phycocyanin, anthocyanin, and indolic biochromes [4]. Natural colors provide more a more natural look to products with respect to the glossy and brightness of synthetic colors [5]
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