Abstract：
Betalains 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.
摘要：
Betalains是具有强大抗氧化活性的有吸引力的天然色素，主要从根部提取，块茎,叶子,鲜花,某些植物和一些真菌的果实。它们是食品工业中使用的合成染料的可靠替代品，被认为对消费者有毒。此外,有令人信服的证据表明它们对消费者的健康有益。然而,betalains对环境因素高度不稳定，如光，热,氧气,水活动,以及在食品加工过程中可以降解的pH值变化，处理,storage,或交货。因此,新开发的提取方法和微/纳米封装技术目前用于提高提取率，解决他们的不稳定问题，并提高其在食品工业中的应用。本文旨在总结甜菜碱的新的先进提取方法，讨论了最近关于不同封装材料利用的封装技术。Betalains,具有强大抗氧化活性的天然色素，越来越多地从根部提取，块茎,叶子,鲜花,以及某些植物的果实和一些真菌作为食品工业中使用的合成食品染料的安全替代品。然而,它们在食品加工过程中容易降解，storage,交付带来了挑战。提取方法的最新进展(例如，超临界流体,加压液体,超声波和微波辅助，和酶辅助）增强甜菜碱恢复，最小化降解。使用生物聚合物的封装技术，蛋白质，脂质，纳米粒子保护甜菜不受环境因素的影响，延长保质期和控制释放。这些进步提供了改进的提取效率，减少溶剂使用，处理时间更短，增强了稳定性。这些技术在食品工业中的集成为将甜菜碱纳入各种产品提供了机会，包括功能性食品,饮料,和膳食补充剂。通过应对稳定性挑战，这些发展支持创新的生产，富含甜菜碱的健康食品。本文概述了甜菜碱提取和包封的最新进展，突出了它们在食品工业中的潜在应用。
