Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review

- Betalains can be used as natural colorants in neutral and low acid foods.
- Betalains found in different natural sources have been investigated.
- Stability is highly affected by intrinsic and extrinsic factors.
- Betalains and anthocyanins used in combination would cover a broader hue spectrum.

The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins.

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