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    Betalains: Natural plant pigments with potential application in functional foods

    Access Status
    Fulltext not available
    Authors
    Gengatharan, A.
    Dykes, Gary
    Choo, W.
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Gengatharan, A. and Dykes, G. and Choo, W. 2015. Betalains: Natural plant pigments with potential application in functional foods. LWT - Food Science and Technology. 64 (2): pp. 645-649.
    Source Title
    LWT - Food Science and Technology
    DOI
    10.1016/j.lwt.2015.06.052
    ISSN
    0023-6438
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/14357
    Collection
    • Curtin Research Publications
    Abstract

    Betalains are plant derived natural pigments that are presently gaining popularity for use as natural colorants in the food industry. The growing interest of consumers in the aesthetic, nutritional and safety aspects of food has increased the demand for natural pigments such as betalains to be used as alternative colorants in food products. Although betalains from red beetroot are one of the most widely used food colorant, betalains are not as well studied as compared to other natural pigments such as anthocyanins, carotenoids or chlorophylls. This paper reviews the pharmacological properties, such as antioxidant, anti-cancer, anti-lipidemic and antimicrobial activity of betalains derived from sources such as red beetroot, amaranth, prickly pear and red pitahaya, for potential application as functional foods.

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