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.

[1]  T. Nilsson.  The pigment content in beetroot with regard to cultivar, growth, development and growing conditions , 1973 .

[2]  H. Corke,et al.  Characterization and application of betalain pigments from plants of the Amaranthaceae , 2005 .

[3]  A. M. Spanier,et al.  Spore and geosmin production by Streptomyces tendae on several media , 1992 .

[4]  R. C. Wiley,et al.  EFFICIENCY STUDIES OF A CONTINUOUS DIFFUSION APPARATUS FOR THE RECOVERY OF BETALAINES FROM THE RED TABLE BEET , 1979 .

[5]  Jeffrey B. Harborne,et al.  Methods in plant biochemistry , 1989 .

[6]  R. Carle,et al.  Evaluation of colour properties and chemical quality parameters of cactus juices , 2003 .

[7]  O. Paredes-López,et al.  Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability , 2000, Critical reviews in food science and nutrition.

[8]  T. Mabry,et al.  Chemical Review and Evolutionary Significance of the Betalains , 1994 .

[9]  J. Singer,et al.  DEGRADATION RATES OF VULGAXANTHINE I , 1980 .

[10]  R. Carle,et al.  Phenolic Compound Profiles and their Corresponding Antioxidant Capacity of Purple Pitaya (Hylocereus sp.) Genotypes , 2007, Zeitschrift fur Naturforschung. C, Journal of biosciences.

[11]  W. Grajek,et al.  Factors Influencing the Denitrification Rate of Red Beet Juice by the Bacteria Paracoccus denitrificans , 1997 .

[12]  T. Nilsson.  Beta vulgaris L. ssp. vulgaris var. rubra L. , 1970 .

[13]  R. Carle,et al.  Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. , 2005, Journal of agricultural and food chemistry.

[14]  R. Carle,et al.  Studies on Betaxanthin Profiles of Vegetables and Fruits from the Chenopodiaceae and Cactaceae , 2007, Zeitschrift fur Naturforschung. C, Journal of biosciences.

[15]  R. Carle,et al.  Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives , 2006 .

[16]  R. Werner,et al.  Intramolecular, compound-specific, and bulk carbon isotope patterns in C3 and C4 plants: a review and synthesis. , 2004, The New phytologist.

[17]  S. Schwartz,et al.  Identification of betanin degradation products , 1983, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[18]  H. Behnke,et al.  Caryophyllales : evolution and systematics , 1994 .

[19]  J. Fellman,et al.  Quantitative determination of geosmin in red beets (Beta vulgaris L.) using headspace solid-phase microextraction. , 2003, Journal of Agricultural and Food Chemistry.

[20]  R. Carle,et al.  Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom , 2005 .

[21]  R. C. Wiley,et al.  RECOVERY OF BETALAINES FROM RED BEETS BY A DIFFUSION‐EXTRACTION PROCEDURE , 1978 .

[22]  V. Wray,et al.  Betacyanins from bracts of Bougainvillea glabra. , 1994, Phytochemistry.

[23]  H. Musso.  The pigments of fly agaric, Amanita muscaria , 1979 .

[24]  Agata Czyżowska,et al.  The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants , 2006 .

[25]  C. H. Amundson,et al.  COLOR STABILITY OF BETANIN , 1974 .

[26]  R. Carle,et al.  Characterisation of betalain patterns of differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. by HPLC–DAD–ESI–MSn , 2007, Analytical and bioanalytical chemistry.

[27]  R. Carle,et al.  Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes , 2007 .

[28]  R. Carle,et al.  Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice , 2007 .

[29]  R. Carle,et al.  Impact of Thermal Treatment and Storage on Color of Yellow-Orange Cactus Pear (Opuntia ficus-indica[L.] Mill. cv. ‘Gialla’) Juices , 2006 .

[30]  A. Brossi,et al.  The alkaloids : chemistry and pharmacology , 1983 .

[31]  S. Wybraniec,et al.  Minor betalains in fruits of Hylocereus species. , 2007, Phytochemistry.

[32]  T. Goodwin.  Chemistry and biochemistry of plant pigments , 1976 .

[33]  S. Wybraniec,et al.  1H and 13C NMR spectroscopic structural elucidation of new decarboxylated betacyanins , 2006 .

[34]  R. Carle,et al.  Structural investigations on betacyanin pigments by LC NMR and 2D NMR spectroscopy. , 2004, Phytochemistry.

[35]  R. Carle,et al.  Characterisation of anthocyanin–betalain mixtures for food colouring by chromatic and HPLC-DAD-MS analyses , 2006 .

[36]  R. Carle,et al.  Determination of free amino compounds in betalainic fruits and vegetables by gas chromatography with flame ionization and mass spectrometric detection. , 2006, Journal of agricultural and food chemistry.

[37]  J. H. Elbe,et al.  Betalaines as Colorants in Dairy Products1 , 1975 .

[38]  C. Socaciu.  Food Colorants Chemical and Functional Properties , 2007 .

[39]  J. Czapski.  The effect of heating conditions on losses and regeneration of betacyanins , 1985 .

[40]  P. Felker,et al.  Comparison of Opuntia ficus indica varieties of Mexican and Argentine origin for fruit yield and quality in Argentina , 2005 .

[41]  I. Goldman,et al.  Pigment Distribution and Total Dissolved Solids of Selected Cycles of Table Beet from a Recurrent Selection Program for Increased Pigment , 2005 .

[42]  H. Schmidt,et al.  Einsatzmöglichkeiten der13C-Isotopen-Massenspektrometrie in der Lebensmitteluntersuchung , 1980 .

[43]  R. Carle,et al.  Isotope ratio mass spectrometrical analysis of betanin and isobetanin isolates for authenticity evaluation of purple pitaya-based products , 2006 .

[44]  D. Strack,et al.  Recent advances in betalain research. , 2003, Phytochemistry.

[45]  S. Wybraniec.  Formation of decarboxylated betacyanins in heated purified betacyanin fractions from red beet root (Beta vulgaris L.) monitored by LC-MS/MS. , 2005, Journal of agricultural and food chemistry.

[46]  R. Carle,et al.  First 13C-NMR Assignments of Betaxanthins , 2006 .

[47]  H. Corke,et al.  Amaranthus Betacyanin Pigments Applied in Model Food Systems , 1999 .

[48]  S. Wybraniec,et al.  Fruit flesh betacyanin pigments in hylocereus cacti. , 2002, Journal of agricultural and food chemistry.

[49]  Florian C. Stintzing,et al.  Functional properties of anthocyanins and betalains in plants, food, and in human nutrition , 2004 .

[50]  D. Bar-Zvi,et al.  Genetic relationships among Hylocereus and Selenicereus vine cacti (Cactaceae): evidence from hybridization and cytological studies. , 2004, Annals of botany.

[51]  H. Schmidt,et al.  Metabolite Pools and Metabolic Branching as Factors of in-vivo Isotope Discriminations by Kinetic Isotope Effects. , 1998, Isotopes in environmental and health studies.

[52]  G. Downey,et al.  Recent technological advances for the determination of food authenticity , 2006 .

[53]  M. Piattelli,et al.  Isolation, structure and absolute configuration of indicaxanthin , 1964 .

[54]  R. Carle,et al.  Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia ficus-indica (L.) Mill.] by high-performance liquid chromatography-electrospray ionization mass spectrometry. , 2002, Journal of agricultural and food chemistry.

[55]  G. M. Sapers,et al.  VARIETAL DIFFERENCES IN COLORANT PROPERTIES AND STABILITY OF RED BEET PIGMENTS , 1979 .

[56]  Reinhold Carle,et al.  Quality and authenticity control of fruit purées, fruit preparations and jams—a review , 2005 .

[57]  H. Schmidt.  Fundamentals and systematics of the non-statistical distributions of isotopes in natural compounds , 2003, Naturwissenschaften.

[58]  R. Carle,et al.  Cactus fruits. More than colour , 2006 .

[59]  C. H. Amundson,et al.  EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS , 1974 .

[60]  G. Martin,et al.  Climatic significance of isotope ratios , 2004, Phytochemistry Reviews.

[61]  J. Fellman,et al.  Biosynthetic origin of geosmin in red beets (Beta vulgaris L.). , 2003, Journal of agricultural and food chemistry.

[62]  F. Vaillant,et al.  Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future , 2006 .

[63]  S. Schwartz,et al.  Quantitative determination of individual betacyanin pigments by high-performance liquid chromatography , 1980 .

[64]  A. Nerd,et al.  Ripening and postharvest behaviour of fruits of two Hylocereus species (Cactaceae) , 1999 .

[65]  S. Schwartz,et al.  Loss and Regeneration of Betacyanin Pigments During Processing of Red Beets , 1981 .

[66]  Florian C. Stintzing,et al.  Betalain stability and degradation--structural and chromatic aspects , 2006 .

[67]  R. Carle,et al.  Pigments in food — A challenge to life sciences , 2007 .

[68]  R. Wrolstad,et al.  Color Quality of Fresh and Processed Foods , 2008 .

[69]  A. Dreiding.  CHAPTER 11 – THE BETACYANINS, A CLASS OF RED PIGMENTS IN THE CENTROSPERMAE , 1961 .

[70]  I P Ting,et al.  Crassulacean Acid Metabolism , 1985 .

[71]  G. Hendrỳ,et al.  Natural Food Colorants , 1992 .

[72]  H. Erdtman.  Recent developments in the chemistry of natural phenolic compounds , 1962 .

[73]  G. Nieddu,et al.  Investigations on variability in the genus Opuntia as fruit crop for genetic improvement , 2002 .

[74]  R. Meganathan,et al.  Geosmin and methylisoborneol biosynthesis in streptomycetes , 1981, FEBS letters.

[75]  R. Carle,et al.  Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography-electrospray ionization mass spectrometry. , 2004, Journal of agricultural and food chemistry.

[76]  J. Harborne,et al.  Alkaloids and sulphur compounds , 1993 .

[77]  K. Mı́ková,et al.  Heat stability of betacyanins , 1983 .

[78]  R. Carle,et al.  Stability of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. ‘Gialla’) betalains as affected by the juice matrix and selected food additives , 2007 .