Beet Pigments Research Articles

Research Progress on Bioactive Substances of Beets and Their Functions

As a globally cultivated and economic crop, beets are particularly important in the cane sugar and feed industries. Beet pigments are among the most important natural pigments, while various chemical components in beets display beneficial biological functions. Phenolic substances and betalains, as the main bioactive compounds, determine the functional characteristics of beets. This review categorizes the basic types of beets by the chemical composition of bioactive substances in their leaves, stems, and roots and emphatically summarizes the research progress made on the functions of two major substances in different types of beets: phenolic compounds and betalain pigments. This study provides useful insights for the comprehensive and effective application of beets in the health food and pharmaceutical industries.

추출 조건에 따른 제주산 레드비트(Beta vulgaris L.) 색소의 항산화 활성 비교

Purpose: This study evaluates the antioxidant activities of natural pigment extracted from Jeju red beet under different extraction conditions. Methods: Betacyanin and total phenolic contents of red beet pigment extracted with varying concentrations of beet powder (2.5, 3.75, 5.0%), extraction temperature (30, 40, 50℃), and extraction time (6, 9, 12 hr) were analyzed. Additionally, in vitro antioxidant activities were measured, including DPPH free radical scavenging activity, ABTS⁺ radical scavenging activity, hydrogen peroxide scavenging activity, and the reducing power of the extracted pigment. Results: After extraction, the red beet pigment contained 0.51-4.12 mg/g betacyanin and 29.87-32.82 mg GAE/g total phenolics. The highest betacyanin content was obtained when extracted with the beet powder concentration of 2.5% to water at 30℃ for 6 hr. The DPPH and ABTS⁺ radical scavenging activities of the extract revealed proportionally higher antioxidant activities with higher total phenolic contents. Conclusion: These results indicate that red beet extract can be used in the food industry as a natural food colorant having antioxidative activity.

Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine)

Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine)

Fluorescent detection of tetracycline in foods based on carbon dots derived from natural red beet pigment

As tetracycline (TET) residue does great harm to human health, it is urgently required to quantify it in animal-derived foods. In this paper, a fluorescent detection probe was synthesized by natural red beet pigment via one-pot hydrothermal method. The red beet pigment carbon dots (RBP-CDs) were evenly dispersed in water with an average diameter of 4.66 nm, and their surface were rich of amino, carboxyl and hydroxyl groups. TET was able to quench the fluorescence of RBP-CDs within 5 min owing to inner filter effect (IFE) and photo-induced electron transfer (PET), and the quenching rate had good linear responses with the concentration of TET in the linear range of 0.5–30 μM and 30–90 μM, respectively. The detection limit was calculated to be 0.36 μM. Moreover, RBP-CDs had a good TET detection performance in food samples with complicated matrix, such as milk, egg and chicken. Due to its safe and easy synthesis procedure, good selectivity and high sensitivity, RBP-CDs will be put to wide use as a environment-friendly and rapid fluorescent probe in TET detection.

The yeast platform engineered for synthetic gRNA-landing pads enables multiple gene integrations by a single gRNA/Cas9 system

Saccharomyces cerevisiae is a versatile microbial platform to build synthetic metabolic pathways for production of diverse chemicals. To expedite the construction of complex metabolic pathways by multiplex CRISPR-Cas9 genome-edit, eight desirable intergenic loci, located adjacent to highly expressed genes selected from top 100 expressers, were identified and fully characterized for three criteria after integrating green fluorescent protein (GFP) gene - CRISPR-mediated GFP integration efficiency, expression competency assessed by levels of GFP fluorescence, and assessing growth rates of GFP integrated strains. Five best performing intergenic loci were selected to build a multiplex CRISPR platform, and a synthetic 23-bp DNA comprised of 20-bp synthetic DNA with a protospacer adjacent motif (PAM) was integrated into the five loci using CRISPR-Cas9 in a sequential manner. This process resulted in five different yeast strains harbouring 1–5 synthetic gRNA-binding sites in their genomes. Using these pre-engineered yeast strains, simultaneous integrations of 2-, 3-, 4-, or 5-genes to the targeted loci were demonstrated with efficiencies from 85% to 98% using beet pigment betalain (3-gene pathway), hygromycin and geneticin resistance markers. Integrations of the multiple, foreign genes in the targeted loci with 100% precision were validated by genotyping. Finally, we further developed the strain to have 6th synthetic gRNA-binding site, and the resulting yeast strain was used to generate a yeast strain producing a sesquiterpene lactone, kauniolide by simultaneous 6-gene integrations. This study demonstrates the effectiveness of a single gRNA-mediated CRISPR platform to build complex metabolic pathways in yeast.

Portable colorimetric detection of copper ion in drinking water via red beet pigment and smartphone

The concentration of copper ion (Cu2+) in drinking water is closely related to the water quality and human health. Therefore, it is necessary to develop a novel, efficient and selective method for the detection of Cu2+ in drinking water. In this work, natural food pigment—red beet pigment was selected as a colorimetric indicator for the detection of Cu2+, which possessed a bright color, excellent water solubility and safety. Under alkaline condition, red beet pigment reacted selectively with Cu2+ by redox reaction and chelation, resulting in a color change from purple to orange-red. After analyzing the blue (B) value of the red beet pigment solution, it could be found that there was a good linear relationship between B value and the concentration of Cu2+ in the range of 4–20 μM, with a detection limit of 0.84 μM. In addition, a smart phone application based on Android system was developed for visual detection of Cu2+ by identifying B value of the colorimetric probe solution. The feasibility of this method was successfully verified in the detection of Cu2+ in drinking water by the standard-addition method, reflecting its great potential of practical application in environment monitoring and food security controlling. The method provides a new insight for rapid detection of heavy metal ions using nature pigments.

Enhancement of storage stability of red beet pigment using broccoli extracts

Enhancement of storage stability of red beet pigment using broccoli extracts

Use of Red Beet (Beta vulgaris L.) for Antimicrobial Applications—a Critical Review

Red beets (Beta vulgaris L.) have high levels of betalains and other phytochemical compounds that are associated with antioxidant activity. They are ranked higher than other fruits and vegetables that are known for excellent health-promoting properties, such as Swiss chard. Red beet pigments have been extensively used in the food industry as a natural colorant. Although the antimicrobial activity of red beet has many potential applications in the food and consumer product industries, it has not been thoroughly investigated. In this article, we summarize the findings from recent studies quantifying phytochemical antioxidants in red beet in comparison with other natural sources and critically examine the current research where the antimicrobial potential of red beet extract has investigated, highlighting the associated challenges and limitations of these approaches. Finally, we discuss how red beets can be commercially exploited for their antimicrobial properties and future prospects for new value-added red beet products.

Beetroot-pigment-derived colorimetric sensor for detection of calcium dipicolinate in bacterial spores.

In this proof-of-concept study, we describe the use of the main red beet pigment betanin for the quantification of calcium dipicolinate in bacterial spores, including Bacillus anthracis. In the presence of europium(III) ions, betanin is converted to a water-soluble, non-luminescent orange 1∶1 complex with a stability constant of 1.4×105 L mol–1. The addition of calcium dipicolinate, largely found in bacterial spores, changes the color of the aqueous solution of [Eu(Bn)+] from orange to magenta. The limit of detection (LOD) of calcium dipicolinate is around 2.0×10–6 mol L–1 and the LOD determined for both spores, B. cereus and B. anthracis, is (1.1±0.3)×106 spores mL–1. This simple, green, fast and low cost colorimetric assay was selective for calcium dipicolinate when compared to several analogous compounds. The importance of this work relies on the potential use of betalains, raw natural pigments, as colorimetric sensors for biological applications.

CHARACTERIZATION OF RED PIGMENTS EXTRACTED FROM RED BEET (BETA VULGARIS, L.) AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

Red pigments extracted from red beet (Beta vulgaris,L.) were identified for major constituents by using HPLC, these pigments were used as alternative natural red colorants in some processed foods, i.e. jelly and ice sherbets. Also, the effect of using red beet extract as natural antioxidant on corn oil was studied. The results showed that red beet had 380 mg betalain /100g on fresh weight. The major constituents’ of red beet pigments were betalain and isobetalain by analyzing with HPLC. The best carriers for red beet pigments were dextrin followed by soluble starch, lactose and glucose, respectively. On the other hand, color and higher pigment stability of betalain pigments extracted from red beet were at pH ranged between 3.0 to 7.0 and temperature ranged between 40.0 to 50.0C. Meanwhile, the degradation of red pigments were 82.0% of the total pigments after 180 min at 90C. Antioxidant activity of red beet extracts were assessed by measuring peroxide value in corn oil during 7 days at 60C corn oil contained 1000 ppm was able to lower the peroxide value than using 200 ppm synthetiantioxidant butylated hydroxyl toluene (BHT). Analysis of variance for sensory evaluation of prepared jelly and ice sherbets indicated that, jelly samples containing 0.30% and ice sherbets containing 0.20% red beet pigments were given the highest scores of color, taste and overall acceptability similar with synthetic color carmine.

Features of pigment complex of red beet and patterns of its color changes

Red beet contains many biologically active substances, including such anthocyanins as betaine and betanin, which provide medical properties, and has a high content of catechins, flavonol glycosides, vitamins and minerals. Quantitative analysis of identified phenolic compounds indicates the varietal effect. Varietal incision contains from 218,4 • 10-3% (Single sprout) to 607,8-3% (Crimson) of anthocyanins. along with this, the content of betaine is between 19.7% (Delicious) to 42.9% (Bordeaux Kharkov) of the total content of anthocyanins, and betanin - from 57.1% (Bordeaux Kharkov) to 80.3% (Delicious). Varietal effect on the content in red beet of such low phenolic compounds as catechins (17.4 - 31.1%), flavonol glycosides (66.3 - 84.7%) and in some varieties of oxycinnamic acids (3.3 -13,0%) is also noticeable. Taking into account the achievements of other scientists, which state the lability of anthocyanins and dependence of their changes from the heat treatment duration, pH and other factors, as well as achieving the pigment stabilization by various protectors, we selected the following parameters of beet treatment: heat treatment (cooking) - 20 minutes; pH - 3.6; Melissa concentration in solution - 1%; size of beet slices - 15 mm. This method allows the preservation of 91 - 95% of beet pigment complex, and color features of the treated sample coincide with control features. Taking into account the achievements of other scientists, which state the lability of anthocyanins and dependence of their changes from the heat treatment duration, pH and other factors, as well as achieving the pigment stabilization by various protectors, we selected the following parameters of beet treatment: heat treatment (cooking) - 20 minutes; pH - 3.6; Melissa concentration in solution - 1%; size of beet slices - 15mm. This method allows the preservation of 91 - 95% of beet pigment complex, color characteristics of the treated sample coincide with control characteristics.

Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)

An improved process with commercial wine yeast Saccharomyces cerevisiae Montrachet was developed for co-production of betacyanine (a natural red beet pigment) and red beet eau-de-vie from the juice of red beet roots (Beta vulgaris). Red beet wines contained more than 55 g/L ethanol and approximately 0.95 g/L betacyanine. The samples of red beet eau-de-vie prepared by distillation of red beet wines had 180 g/L ethanol and the stillages contained nearly 2.5 g/L betacyanine.

Impact of High-Pressure Carbon Dioxide Combined with Thermal Treatment on Degradation of Red Beet (Beta vulgaris L.) Pigments

A combined high-pressure carbon dioxide (HP-CO 2) and thermal degradation reaction of betanin and isobetanin in aqueous solution was investigated and can be described by a first-order decay. At 45 degrees C, the degradation rate constant ( k) for each pigment component significantly increased (the half-life ( t 1/2) decreased, p < 0.05) with elevated pressure. Furthermore, HP-CO 2 treatment led to lower k values (higher t 1/2 values) than thermal treatment. However, k and t 1/2 values approached those of thermal treatment when the pressure was >30 MPa combined with temperatures exceeding 55 degrees C. Moreover, betanin was more stable than isobetanin under HP-CO 2. E a values ranged from 94.01 kJ/mol for betanin and 97.16 kJ/mol for isobetanin at atmospheric pressure to 170.83 and 142.69 kJ/mol at 50 MPa, respectively. A higher pressure and temperature as well as longer exposure time resulted in higher values of L*, b*, C*, and h degrees . HP-CO 2 induced more degradation products from betanin and isobetanin than thermal treatment with an identical temperature and exposure time.

Selected topics from forty years of natural products research: betalains to flavonoids, antiviral proteins, and neurotoxic nonprotein amino acids.

The elucidation by NMR and chemical methods of the unique structure of betanidin, the aglycon of the red-violet beet pigment betanin, forty years ago at the University of Zürich, Switzerland, was the beginning of my plant chemistry research program. Many of the same chemical and spectral techniques developed in Zürich have been used at The University of Texas at Austin for the structure analysis of members of many other classes of natural products including especially flavonoids, terpenoids, and alkaloids. Investigations at UT-Austin have concerned many topics such as biochemical and molecular systematics, biosynthetic pathways, structure-activity relationships, and the medicinal importance of natural products and included studies of antiviral proteins in the genus Phytolacca and neurotoxic nonprotein amino acids from cycads and other sources. Following the betalain story and an account of the early development of my UT-Austin biochemical systematic program, the Phytolacca and neurotoxin investigations are discussed herein.

Colorant Properties and Stability ofAmaranthusBetacyanin Pigments

Color, spectral characteristics, and stability of betacyanin pigments of 21 genotypes from 7 Amaranthus species were evaluated. Wide variation in color characteristics and significant differences in pigment stability were found as much within as between Amaranthus species. Amaranthus betacyanins, like red beet pigments, were susceptible to temperature and also affected by pH, light, air, and water activity, with better pigment stability at lower temperatures (≤14 °C) in the dark and in the absence of air. Storage stability at 25 °C of dried Amaranthus pigments (t1/2 = 23.3 months) was longer than that of aqueous pigment extracts (t1/2 = 1.04 months), indicating that the dried pigments were stable enough to be used as commercial colorants. The betacyanins from some better pigment genotypes (Cr015, Sheng07, Tr010, Cr072, Cr017, etc.) exhibited brighter red-violet color characteristics and were similar in stability to red radish anthocyanins under selected conditions. These characteristics of Amaranthus pigm...

Stability of Betalain Pigments from a Cactacea Fruit

The garambullo tree (Myrtillocactus geometrizans) which grows in the deserts of Mexico produces a purple fruit. The pigments were extracted, identified, and evaluated for their stability at different temperatures and pH values and in the presence of iron and chromium. One percent citric acid or ascorbic acid was added as a stabilizer, and a mixture of both was also used. On the basis of their visible light spectrum and chromatographic profile, the pigments were identified as betalains, which have a stability greater than that of red beet pigments and which are very stable at low temperatures. The pigment concentration was determined to be 214 mg/(100 g of dry weight). The energy of activation for bleaching of color was 87.09 ± 8.53 J K-1 mol-1 at pH 5.5. Ascorbic acid protects the red color even when it is exposed to drastic treatments such as sterilization. Metals decrease the stability of garambullo pigment; the effect of iron was greater than that of chromium. Garambullo pigment has the potential for use in food processing at low temperatures such as in the dairy industry for the production of ice cream and dairy drinks. Keywords: Stability; betalains; garambullo; pigments

Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae

ABSTRACTPasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro‐photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L‐1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.

Stability of red beet pigment concentrate in maize starch

AbstractTwo pigment concentrates, differentiated as dark (D) and rose (R), were prepared from fermented red beet (Beta vulgaris L var rubra) and applied to two types of maize starch, industrial (IS) and modified (MS). The samples were stored for 191 days at room temperature. The decay of the two red pigments in the two maize starches was DIS 12.70%, DMS 9.43%, RIS 14.15%, RMS 8.54% and followed a first order reaction. The modified maize starch was found to be the most suitable carrier of the pigment. Water activity played a determining role in this result.

Effect of fermentation on the composition of the red beet pigments

This paper deals with changes in the repre sentation of pigments in red beet (Beta vulgaris, var.rubra) during prepration of the pigment by fermentation under different conditions. For the separation of pigments, HPLC and gel chromatography were used. On a column of Sephadex G-25 the fermented juice was separated into five colour bands in which products of enzymatic and non-enzymatic browning were identified, as well as a mixture of vulgaxanthines and betacyanides, betanine and isobetanine, betanidine and isobetanidine. The last zone contained betalamic acid and yellow decomposition products which were not exactly defined.

Technical note: Improved separations of beet pigments

Technical note: Improved separations of beet pigments