Betacyanin Content Research Articles

Pulsed microwave radiation for extraction of betalains from red beetroot: Engineering and technological aspects

Betalains are water-soluble plant-derived red pigments with high red color intensity besides functional properties. Extraction is a critical step in isolating these bioactive compounds from natural sources. In this study, microwave treatments with different powers, duty cycles, and process times were applied to extract betalains, from red beet. Results revealed that increments in power, extraction time, and duty cycle led to a steep temperature increase in all samples. However, the severity of temperature rise declined at higher power, time, and duty cycle. The minimum non-uniform heating was obtained at power 450 W, duty cycle 0.17, and process time 0.5 min. The minimum energy consumption was observed at the lowest power, time, and duty cycle. The highest betacyanin content (about 175–200 mg/L) was shown at higher microwave powers. Increment in all extraction parameters, namely process time, power, and duty cycle, improved the total phenolic content. Maximum antioxidant capacity, 73 %, was obtained at 1.5 % citric acid, 0.17 duty cycle, 230 W microwave power, and 4 min extraction time. Overall, microwave with pulsed radiation is a powerful and advanced technique for efficiently extracting betalains from red beetroot for usage in the food industries.

Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus)

Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people only eat dragon fruit flesh, while the skin is not used. Red dragon fruit skin is rich in betacyanin pigment which produces a red-violet color. This pigment needs to be extracted so that it is separated from other skin components. Extraction using ohmic heating technology can be a solution to extract betacyanin pigment. The aim of the study was to determine the characteristics of the betacyanin pigment from red dragon fruit skin extracted using the ohmic heating method. The study used a factorial randomized block design consisting of two factors, the first factor was the type of solvent (aquades, 0.25% NaCl solution, 0.25% citric acid) and the second factor was the amount of voltage (30 V, 40 V, 50 V). The results showed that the highest betacyanin content was found in the 0.25% NaCl solvent treatment, which was 5.15 mg/L. Extracts stored in the refrigerator for 5 days did not show a significant change in extract betacyanin pigment levels.

Effect of an Amplitude and Time Duration at Betacyanin Extraction by Ultrasonic-Assisted Extraction (UAE) Method

Dragon fruit peel is a byproduct of agriculture that naturally dyes with betacyanin. Application of betacyanin as a natural dye obtained by extraction. In this study, betacyanin was extracted from dragon fruit peel using the Ultrasonic-Assisted Extraction (UAE) technique in order to assess its impact on yield, betacyanin concentration, and redness value. UAE performed extraction with several amplitude levels (60, 72, 84, and 96%) and time durations (4; 10; 16; 22 and 28 minutes). The results significantly affected betacyanin content, redness value, and yield. Based on the Zeleney, the best treatment showed that the extraction with an amplitude of 84% for 16 minutes produced the highest response with betacyanin content, redness value, and yield, respectively of 282.002 mg/L; 48.40 and 64.52%.

Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice

The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content, betacyanin content, viscosity, and total phenolic content. Results showed that pectinase concentration of 5% and hydrolysis time for 25 min produced the highest hydrolysis efficiency (88.16 ± 0.05%), with low residual pectin content (0.49 ± 0.02 g), low viscosity (1.15 ± 0.06 cP), and high betacyanin content (20.06 ± 0.02 mg/100 mL) and total phenolic content (88.68 ± 0.46 mg/100 mL) in the recovered solution. These findings provided essential insights for beverage processing of dragon fruit juice.

ICE CREAM CONE FORMULATIONS FROMWHEAT FLOUR AND TOFU DREGS FLOUR ADDED WITH BEETROOT (Beta vulgaris L.) EXTRACT

Ice cream cones are a type of wafer with a cone or funnel-like shape used as a container that holds ice cream and baked in an ice cream cone maker with the basic ingredient of wheat flour, which can be added with other ingredients for innovation. A factorial completely randomized design (CRD) was employed with two factors: the ratio of wheat flour to tofu dregs flour (90:10, 80:20, 70:30) and the percentage of beetroot extract in 100 ml of water (30, 40, 50%). This study aimed to determine which ice cream cone formulation(s) from wheat flour, tofu dregs flour, and beetroot (Beta vulgaris L.) extract had the highest protein and betacyanin content and was most favored by consumers. Results showed that formulation with the 70:30 flour ratio and 30% beetroot extract produced the highest protein content of 13.55%, and the 90:10 flour ratio and 50% beetroot extract created cones with the highest betacyanin content of 0.074 mg/100g. The product preference test based on organoleptic properties revealed that the panelists mostly preferred cones made with the 80:20 flour ratio and 30% beetroot extract because of the resulting color (3.53, like slightly), taste (3.61, like slightly), aroma (3.78, like slightly), and crispness (4.32, like), with an overall preference of 4.07 (like).

Effect of temperature on betacyanins synthesis and the transcriptome of Suaeda salsa.

Suaeda salsa (Linn.) Pall. is an important tourist resource and ecological restoration species in coastal wetlands. Environmental factors such as low temperature, darkness, phytohormone, salt stress and seawater flflooding, and light can induce betalain synthesis in S. salsa, which plays an important role in plant adaptation to abiotic stress processes and in shaping the beautiful "red beach" landscape. In this study, Illumina sequencing was used to profifile the transcriptome sequence (RNA-Seq) of S. salsa leaves at different temperatures (5° C, 10°C, 15°C, 20°C, 25°C, and 30°C) and to validate differentially expressed genes (DEGs) indicated by real-time PCR (RT-qPCR). The betacyanin content was highest in S. salsa leaves at 15°C. Transcription group data showed that compared to the control group (15°C), the "betacyanin biosynthesis pathway" was signifificantly enriched in the fifive different temperature groups. KEGG analysis showed that the DEGs were mainly involved in pathways of phenylpropanoid biosynthesis, carbon fifixation in photosynthetic organisms, flflavonoid biosynthesis, and betacyanin biosynthesis. Among the key enzymes involved in biosynthesis of betacyanin, genes for tyrosinase, CYP76AD1 and 4,5-DOPA dioxygenase were signifificantly upregulated and most abundantly expressed at 15°C. It is possible that the gene for betacyanin synthesis from S. salsa is primarily regulated by the MYB1R1 and MYB1 transcription factor. Four DEGs were randomly selected for quantitative PCR analysis, and DEG expression was generally consistent with the RNA-Seq data, verifying the validity of the transcriptome sequencing data. Relative to other temperatures, 15°C was optimum for S. salsa betacyanin synthesis, and this provides a theoretical reference for coastal wetland ecological remediation, reveals mechanisms of S. salsa discoloration, and further mines its potential application for landscape vegetation.

Dynamics of changes in the content of betalain pigments in red beet roots during the growing season and storage

Purpose. Betalains, plant pigments of red beet roots, exhibit antioxidant activity and reduce the risks of many pathological conditions. However, the widespread introduction of betalains is hampered by insufficient knowledge of their transformations during the growing season and storage of root crops, which was the purpose of the work.Methods. Root crops of five varieties of table beets were used in the studies. The content and stability of betalains were determined by spectrophotometric methods according to the numerical indices of the absorption spectra of extracts from root crops.Results. In the beet roots in the first 20 days of vegetation after germination, the content of betaxanthines is higher than that of betacyanins, but by the 40th day, betacyanins exceed betacyanins over betaxanthin in the ratio of 1.26-2.21. By the 70th 90th days of vegetation, the main pool of betalains is formed, their content reaches 84.5-198.6 mg / 100 g, the ratio of betacyanins / betaxanthins and resistance are 2.47-9.76 and 0.82-0.91 respectively. The highest excess of the content of betacyanins over betaxanthins by 8.11 9.65 times was obtained in beet root crops of Creolka and Veselaia Smulyanka varieties. The stability of betalains during six-month storage decreases less than 1.4 times.Conclusion. It is advisable to use the developed spectrophotometric method for determining the stability of betalains in the express analysis of beet root crops. Betalains are more stable than other plant antioxidants. Beet roots are more preferred for fortifying diets than other foods with antioxidant activity.

Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot

This study aimed to investigate the effect of pulse ratio and microwave power during drying of red beetroot using combined intermittent microwave – hot air at low temperature (40˚C). A significant decrease in drying time was observed by increasing the microwave power from 360 to 900 W and decreasing the pulse ratio from 6 to 2. The highest Deff was obtained at a microwave power of 900 W and a pulse ratio of 6. Dried red beetroots at the microwave power of 900 W and a pulse ratio of 6 had the lowest shrinkage and the highest rehydration. Moreover, the apparent density of the dried samples decreased by increasing the microwave power and pulse ratio. The specific energy consumption was reduced by increasing the microwave power and the pulse ratio. By increasing microwave power and pulse ratio, the content of betacyanins and betaxanthins increased up to 79.47 and 44.20%, respectively. Furthermore, the samples dried at the power of 900 W and a pulse ratio of 6 showed the lowest microstructural collapse. In total, the results of this study showed that industrial dried products with good quality could be produced by considering an appropriate pulse ratio and applied power.

Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies.

Excessive consumption of cookies has been linked to harmful health outcomes owing to the presence of refined carbohydrates and heat-induced toxicants including end products of lipid peroxidation and dietary advanced glycation end products (dAGEs). To address this issue, this study explores the addition of dragon fruit peel powder (DFP), which is rich in phytochemicals and dietary fibers, to cookies as a potential solution to mitigate their adverse effects. The results indicate that adding DFP at 1%, 2%, and 5% w/w of raw cookie dough significantly improves the total phenolic and betacyanin contents and antioxidant activity, as evidenced by increased ferric-reducing antioxidant power. DFP incorporation also led to reductions in malondialdehyde and dAGEs (p < 0.05). Furthermore, the starch digestibility, hydrolysis index, and predicted glycemic index were all reduced in the presence of DFP, with the latter estimate being due to the higher content of undigested starch. Incorporating DFP in cookies resulted in significant changes in their physical properties, including texture and color. However, sensory evaluation indicates that the overall acceptability of the cookies was not negatively impacted by the addition of up to 2% DFP, suggesting that it is a viable option for enhancing the nutritional value of cookies without compromising their palatability. These findings suggest that DFP is a sustainable and healthier ingredient that can improve the antioxidant capacity of cookies while also mitigating the harmful effects of heat-induced toxins.

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice.

High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5-20.2% and of betaxanthins in the range of 6.5-15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice.

Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment

Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying.&#x0D; Keywords: dried red dragon fruit, functional food ingredients, pre-treatment

Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins», carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), β-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of β-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of β-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for β-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of β-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study.

The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43mg GAE/100g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model ( and ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model ( and ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681°C and increased with the increase of dragon fruit level in the formulation.

Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method

SummaryBeetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P &lt; 0.05). The sensory attributes ‘acid aroma’, ‘earthy flavour’, ‘bitter taste’ and ‘fluid texture’ were considered negative preference drivers for T2 and T4, while T3 yogurt was the most appreciated by consumers. Despite showing colour changes during storage, adding beet syrup promoted a naturally attractive colour to the yogurts. The results suggest that the addition of beetroot syrup in yogurts, in addition to being an alternative to using artificial colouring in the industry, can provide health benefits to consumers by forming bioactive compounds.

Evaluation of Natural Pigments Production in Response to Various Stress Signals in Cell Lines of Stenocereus queretaroensis.

Stenocereus queretaroensis (F.A.C. Weber ex Mathes.) Buxb is a cactus that has long been used as a source food in central and northern México. Its fruits, commonly called pitayas, biosynthesize high amounts of betalains. These molecules are water-soluble nitrogenous compounds; that compared to other pigments, such as anthocyanins or carotenoids, stand out for their physicochemical stability in industrial processes. Due to genetic and environmental factors involved in the biosynthesis and accumulation of secondary metabolites in plants, we tested different stress-inducing agents (elicitor, osmotic, salt, and temperature) to induce betalains accumulation in cell culture from fruits of Stenocereus queretaroensis. This work aimed to understand stress conditions that induce the metabolic pathways required for the accumulation of betalains. The results show how betacyanin concentration increases under high sugar conditions, thus affecting the expression of L-DOPA 4, 5 dioxygenase resulting in a strong dark red coloration. This suggests this enzyme is part of a rate-limiting step in betalain production. In addition, we found that betalains accumulation occurs under particular stress conditions. Cells that have a high level of betacyanins show better resistance to stress in the cell culture, as well as an overall different behavior including cell aggregation and alterations in nuclear size. Together the results shown here may provide new strategies to manipulate and mass produce the pigments from Stenocereus queretaroensis in cell culture.

Nitrogen Sources Take Roles on Different Growth Balance of Red Beet (Beta vulgaris)

One aim of productivity improvement on red beet was to restrain over-reducing the betacyanin as a secondary metabolite. Different nitrogen (N) sources were projected to affect growth, yield, and both primary and secondary plant metabolites. The research was carried out to find the effect of different sources and dosages of N on the production improvement and betacyanin. The N sources consisted of 5Ca(NO 3 ) 2 NH 4 NO 310 H 2 O, NH 4 NO 3 NH 4 H 2 P0 4 KCI, NO 3 H 2 P0 4 KCI, CO(NH 2 ) 2 , and (NH 4 ) 2 SO 4 with the N dosages of 75, 150, 225 kg N/ha and without N treatment as a control. The results showed that the enhancement of N dosages increased higher beet root fresh weight (BRFW) for about 42-50% than control. The 5Ca(NO 3 ) 2 NH 4 NO 3 10H 2 O and CO(NH 2 ) 2 increased BRFW and were higher than other N sources. The said N sources also contributed to 36% and 25% higher total betacyanin (BT) than those of (NH 4 ) 2 SO 4 and control, respectively. BRFW had the similar with BT, yet opposite patterns with betacyanin content (BC). The increase N dosages from any source diminish 20-33% BC, which was correlated with the increase of BRFW and BT following the sigmoidal pattern based on the logistics model during the growing period.

Quantification of betacyanin content variation of amaranth varieties by an Android App, colorimeter, and infrared spectroscopy

• The Color Grab Android App measured a * value was correlated to betacyanin content. • Leaf extract absorbance at 540 nm related to 15 color traits of intact leaves. • Infrared bands at 656 cm −1 , 665 cm −1 , 687 cm −1 , 689 cm −1 , 735 cm −1 , 737 cm −1 , 741 cm −1 related to betacyanin. Betacyanin of amaranth leaves serves as an important food colorant. The study involves three methods (spectrophotometer, Smartphone-based Color Grab App, and mid-Infrared Spectra) to measure foliar betacyanin content variation in leaves, leaf extracts of seven amaranth genotypes, betanin standards. Absorbance values of samples at 540 nm were measured using conventional spectrophotometry. It showed a significant linear regression with 15 leaf color attributes ( p = <0.001 with R 2 = 0.77). The color grab app showed linearity (0.94), sensitivity (4.76 μg μL −1 ), in betanin standards (0.025 to 7.5 μg μL −1 ). It also had a limit of detection (0.18 μg μL −1 ) and a limit of quantification (0.56 μg μL −1 ). Absorbance was measured at 270 nm and 475 nm to understand protein and betaxanthin contents, respectively. Fourier transformed infrared spectra (399–4000 cm −1 ) indicated correlation with betacyanin at 656 cm −1 , 665 cm −1 , 687 cm −1 , 689 cm −1 , 735 cm −1 , 737 cm −1 and 741 cm −1 wavenumbers. Android App-based non-invasive betacyanin estimation is significant to food processors, consumers, farmers, and a frugal science laboratory for educational & research institutions.

Amaranth as a natural food colorant source: Survey of germplasm and optimization of extraction methods for betalain pigments.

Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives. Anthocyanins currently comprise the bulk of the natural colorant market, but betalains offer advantages where anthocyanins have limits. Amaranthus species are appealing betalain sources given their extensive pigmentation patterns and recognized food status around the world. An advantage of amaranths as natural food colorants is that, when grown as leafy vegetables, water extracts would be compliant with U.S. Food and Drug Administration guidelines as “vegetable juice” colorants. Thus, we developed a methodology based on U.S. FDA guidelines to investigate betalain diversity among forty-eight amaranth accessions grown as leafy vegetables. Total betacyanin concentrations ranged from 4.7 to 478.8 mg/100 g dry weight, with amaranthin and isoamaranthin identified as major constituents. Our findings will guide future research on amaranths to determine economic viability and suitability for growing natural colorant markets.

Enhancing bioactive compounds accumulation in red beet (Beta Vulgaris L.) plants by managing N nutrition. The identification of the ‘critical’ zone as a cultivation technique

The increasing interest in natural health-promoting compounds, which are mostly plant secondary metabolites, inspired attempts to stimulate mechanisms strengthening their bioaccumulation in crop plants via abiotic stress while maintaining the yield potential. This study investigates the long-term effects of limiting nitrogen (N) supply on the concentration of total phenolics, free radical activity of natural antioxidants, betacyanin content, biomass production, net photosynthetic rate, total chlorophyll content, and plant water relations in red beetroot plants (Beta vulgaris L.) grown hydroponically. Depending on fertilization, the range of N supply for evaporative demand comprises two contrasted nutrient zones, in which N is limiting (zone-1) or non-limiting (zone-2). Based on the carbon-nutrient-balance hypothesis, at the transition from 1st-zone to 2nd-zone, there is a narrow transition zone in which the plant nutrient status is considered ‘critical’. Herein, to determine the ‘critical’ zone, a modified Michaelis-Menten (M-M) model was used using a piecewise linear regression on two indexes: net photosynthetic rates and free radical-scavenging capacity of phenolic antioxidants. The model showed that the ‘critical’ transition points of net photosynthetic rate and phenolic free radical content are located in a narrow zone ranging between 196.70 ± 8.75 and 271.54 ± 75.50 ppm NO3−, while the cropping season appears to affect slightly the range of ‘critical’ (transition) zone. Thus, supplying N to red beetroot plants to levels ranging within this ‘critical’ zone may be an efficient, profitable and sustainable way to increase the accumulation of health-promoting plant bioactive compounds (total phenolic compounds with radical activity and betacyanins) in hydroponically cultivated reed beetroot plants.

Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules

Dragon fruit peel contains phytochemicals and natural pigment betacyanin. The crude extract was extracted from the freeze-dried dragon fruit (Hylocereus undatus) peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction. The pigment betacyanin extracted from the dragon fruit peels, was encapsulated using the complex coacervation technique. For encapsulation, four distinct carrier agents, namely maltodextrin, gum arabic, xanthan gum, and gelatin were mixed with sodium alginate to form the wall materials. The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency (92.265%), followed by maltodextrin (88.365%), xanthan gum (84.655%), and gelatin (80.526%). The hygroscopicity, swelling index, and solubility of the formulated four betacyanin microcapsules were in the range of 7.581–9.462 g/100 g, 120.155–153.545%, and 54.645–65.216%, respectively. The thermal stability of four microcapsules treated at 80 °C and pH 7 was revealed to have a half-life period of 55–110 min. The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi, Korsmeyer-Peppas, Weibull, and Peppas-Sahalin models. The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.