Betalains – emerging prospects for food scientists

Betalains have witnessed swayings of scientific interest in the past 40 years, but only during the past decade research activities in many disciplines dealing with breeding, phytochemical, technological and nutritional aspects have broadened the hitherto narrow view on betalains. The challenge of bringing together the knowledge from all these different fields of expertise is considered to be most fruitful. In the present review, the focus will be on the technologically related analytical issues.