Usage of betalain extracts in food


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Ozyurt V. H. , Sarali H., ÖTLEŞ S.

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, vol.25, no.7, pp.864-870, 2019 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Review
  • Volume: 25 Issue: 7
  • Publication Date: 2019
  • Doi Number: 10.5505/pajes.2019.03592
  • Title of Journal : PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
  • Page Numbers: pp.864-870

Abstract

With the development of the food industry, changes in environmental factors create an effect of color loss in the stages such as, processing, storing and selling the food. Colour los is one of the most important factor for consumers purchasing the product. That's why for preventing the color loss natural and synthetical colorants are used. Consumers directed to use of natural products with the increasing health issues as a result of industrialization. With increasing attention of usage of natural products, producers are directed to use of natural colorants. Betalain is a natural colorant that was used in flowers and fruits also, it belongs to Caryophyllales family. At the same time, through its antioxidant, anticancer and antilipidemic effects, it creates a positive effect on health. Thus, nowadays using betalain as a natural colorant became an interesting subject. In this article, it was purposed giving information in the areas of the molecular and chemical structure of betalain, their stability, extraction, and usage in foods of betalain and its effects on the health.