Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants.

Autor: Martins IR; Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil. Electronic address: ingrydlmp@hotmail.com., Martins LHDS; Institute of Animal Health and Production (ISPA), Universidade Federal Rural da Amazônia (UFRA), 66077-830 Belém, PA, Brazil. Electronic address: luiza.martins@ufra.edu.br., Chisté RC; Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Universidade Federal do Pará (UFPA), 66075-900 Belém, PA, Brazil; Faculty of Pharmacy (FAFAR), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil. Electronic address: rcchiste@ufmg.br., Picone CSF; Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), Universidade Estadual de Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: cpicone@unicamp.br., Joele MRSP; Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil. Electronic address: regina.joele@ifpa.edu.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114956. Date of Electronic Publication: 2024 Aug 23.
DOI: 10.1016/j.foodres.2024.114956
Abstrakt: Betalains are hydrophilic pigments naturally present in a limited number of plants and fungi. In addition to providing pigmentation, ranging from yellow to red, they show potential for replacing artificial food colorings. Betalains can be obtained from agri-food waste like vegetable peels through conventional and emerging extraction methods; however, they are susceptible to chemical changes due to various degradation factors, such as the presence of oxygen, light, and increased temperature. In this context, encapsulation can be used as a strategy to stabilize and reduce the pigment degradation rate for later industrial application in processed foods. This study reviews data from the last five years on the production and relevance of valuing agri-food waste, in addition to research carried out on betalains obtained from vegetable peels, such as extraction methods, encapsulation as a method of controlling stability and applications as colorant in food matrices, highlighting news insights for the field of pigments from plant sources. This review shows that encapsulation techniques using mixtures of wall materials offer superior protection than isolated materials. Despite advances in applicability, gaps still persist regarding stability in food matrices, especially on an industrial scale. However, future investigations should focus on filling the gaps regarding the maintenance of the properties of betalains for application in food industries as natural food coloring based on the precepts of circular economy and sustainable technology.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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