A comprehensive review of recent development in extraction and encapsulation techniques of betalains

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dc.contributor.authorZannou, Oscar
dc.contributor.authorOussou, Kouame F.
dc.contributor.authorChabi, Ifagbémi B.
dc.contributor.authorOdouaro, Oscar B. O.
dc.contributor.authorDeli, Mahn G. E. P.
dc.contributor.authorGoksen, Gulden
dc.contributor.authorVahid, Aïssi M.
dc.date.accessioned2025-01-06T17:30:11Z
dc.date.available2025-01-06T17:30:11Z
dc.date.issued2024
dc.description.abstractBetalains are attractive natural pigments with potent antioxidant activity, mainly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They constitute a reliable alternative to synthetic dyes used in the food industry and are considered toxic for consumers. In addition, there is convincing evidence of their health benefits for consumers. However, betalains are highly unstable to environment factors, such as light, heat, oxygen, water activity, and pH change which can be degraded during food processing, handling, storage, or delivery. Therefore, newly developed extraction methods and micro/nano-encapsulation techniques are currently applied to enhance the extraction yield, solve their instability problems, and improve their application in the food industry. This article aims to summarize the new advanced extraction methods of betalains, discussing the recent encapsulation techniques concerning the different encapsulating materials utilization. Betalains, natural pigments with potent antioxidant activity, are increasingly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi as safe alternatives to synthetic food dyes used in the food industry. However, their susceptibility to degradation during food processing, storage, and delivery poses challenges. Recent developments in extraction methods (e.g., supercritical fluid, pressurized liquid, ultrasound- and microwave-assisted, and enzyme-assisted) enhance betalain recovery, minimizing degradation. Encapsulation techniques using biopolymers, proteins, lipids, and nanoparticles protect betalains from environmental factors, extending shelf life and enabling controlled release. These advancements offer improved extraction efficiency, reduced solvent use, shorter processing times, and enhanced stability. Integration of these techniques in the food industry presents opportunities for incorporating betalains into various products, including functional foods, beverages, and dietary supplements. By addressing stability challenges, these developments support the production of innovative, healthier food items enriched with betalains. This article provides an overview of recent advancements in betalain extraction and encapsulation, highlighting their potential applications in the food industry. © 2023 Taylor & Francis Group, LLC.
dc.identifier.doi10.1080/10408398.2023.2235695
dc.identifier.endpage11280
dc.identifier.issn1040-8398
dc.identifier.issue30
dc.identifier.pmid37477284
dc.identifier.scopus2-s2.0-85165299798
dc.identifier.scopusqualityQ1
dc.identifier.startpage11263
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2235695
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1513
dc.identifier.volume64
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor and Francis Ltd.
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectBetalains
dc.subjectencapsulation
dc.subjectextraction
dc.subjecthealth benefit
dc.subjectnanoparticle
dc.subjectnovel methods
dc.titleA comprehensive review of recent development in extraction and encapsulation techniques of betalains
dc.typeReview Article

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