Betalain Stability and Degradation—Structural and Chromatic Aspects

Abstract

ABSTRACT: In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain‐containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain‐based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.