Extraction, stabilization, and health application of betalains: An update

Abstract

Betalains are nitrogenous compounds principally produced by a select group of plants of the Caryophyllales order, characterized by the vibrant coloration on bracts, flowers, leaves, seeds, and fruits. Betalains are produced by tyrosine metabolism and derived from a common precursor: betalamic acid. They are categorized into two principal groups: betacyanins and betaxanthins. Their technological importance is of great interest to the food industry due to their role as a natural pigment. Still, in recent years, it also relied on its high biological potential such as free-radical scavenging, anti-inflammatory, anti-cancer, and anti-diabetic, among other applications. However, challenges related to their bioavailability and low stability have to be addressed. The review summarizes and analyses the most current advances in extraction methods to preserve their structure, the novel trends that guarantee their stability, and the most explored health applications of betalain extracts from various plant sources.