Skip to main content
SpringerLink
Log in
Book cover

Betalains: Biomolecular Aspects pp 125–137Cite as

Betalains as Colorants and Pigments

  • Chapter
  • First Online:

Abstract

Colors are the unique identification of any object. A colorant can act as either a pigment or a dye. Pigments are the chemicals that absorb light of specific wavelength and prevent certain wavelengths of light from being transmitted or reflected. They are also regarded as subtractive colors. The colors of pigments interpret in the brain by producing neural impulse when eye seizures the diverted or reflected non-engrossed energy.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  1. Amchova, P., Kotolova, H., & Kucerova, J. R. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(2), 914–922.

    Article  CAS  Google Scholar 

  2. Timberlake, C. F., & Henry, S. N. (1986). Plant pigments as natural food colours. Endeavour, 10(1), 31–36.

    Article  CAS  Google Scholar 

  3. Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants,food, and in human nutrition. Trends in Food Science & Technology, 15, 19–38.

    Article  CAS  Google Scholar 

  4. Stintzing, F. C., Trichterborn, J., & Carle, R. (2004). Characterisation of anthocyanin–betalain mixtures for food colouring by chromatic and HPLC-DAD-MS analyses. Food Chemistry, 94(2), 296–309.

    Article  Google Scholar 

  5. Ramírez, E. P., Lima, E., & Guzman, A. (2015). Natural betalains supported on Y-alumina: A wide family of stable pigments. Dyes and Pigments, 120, 161–168.

    Article  Google Scholar 

  6. Stintzing, F. C., Herbach, K. M., Mosshammer, M. R., Carle, R., Yi, W., Sellappan, S., & Felker, P. (2005). Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. Journal of Agricultural and Food Chemistry, 53(2), 442–451.

    Article  CAS  Google Scholar 

  7. Simon, P., Drdak, M., & Altamirano, R. C. (1993). Influence of water activity on the stability of betanin in various water/alcohol model systems. Food Chemistry, 46, 155–158.

    Article  CAS  Google Scholar 

  8. Guesmi, A., Ladhari, N., Ben Hamadi, N., Msaddek, M. M., & Sakli, F. (2013). First application of chlorophyll-a as biomordant: Sonicator dyeing of pool with betanin dye. Journal of Cleaner Production, 39, 97–104.

    Article  CAS  Google Scholar 

  9. Khan, M. H. (2015). Stabilization of betalains, a review. Food Chemistry, 197, 1280–1285.

    Article  Google Scholar 

  10. Wrolstad, R. E., FRANCIS, F., & LAURO, G. (2000). Natural food colorants. Science and technology (p. 237). New York: Marcel Dekker Inc..

    Google Scholar 

  11. Vargas, F. D., Jiménez, A. R., & López, O. P. (2000). Natural pigments: Carotenoids, anthocyanins, and betalains characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition, 40(3), 173–289.

    Article  Google Scholar 

  12. Suh, D. H., Lee, S., Heo, D. Y., Kim, Y. S., Cho, S. K., Lee, S., & Lee, C. H. (2014). Metabolite profiling of red and white pitayas (Hylocereus polyrhizus and Hylocereus undatus) for comparing betalain biosynthesis and antioxidant activity. Journal of Agricultural and Food Chemistry, 62(34), 8764–8771.

    Article  CAS  Google Scholar 

  13. Huang, A. S., & von Elbe, J. H. (1987). Effect of pH on the degradation and regeneration of betanine. Journal of Food Science, 52, 1689–1693.

    Article  CAS  Google Scholar 

  14. Huang, A. S., & von Elbe, J. H. (1985). Kinetics of the degradation and regeneration of betanine. Journal of Food Science, 50, 1115–1129.

    Article  CAS  Google Scholar 

  15. Counsell, J. N., Jeffries, G. S., & Knewstubb, C. J. (1979). Some other natural colors and their applications. Applied Science London, 2, 122–151.

    Google Scholar 

  16. Lee, Y. N., Wiley, R. C., Sheu, M. J., & Schlimme, D. V. (1982). Purification and concentration of betalains by ultrafiltration and reverse osmosis. Journal of Food Science, 47(2), 465–475.

    Article  CAS  Google Scholar 

  17. Matsuda, N., Tsuchiya, T., Kishitani, S., Tanaka, Y., & Toriyama, K. (1996). Partial male sterility in transgenic tobacco carrying antisense and sense PAL cDNA under the control of a tapetum-specific promoter. Plant Cell Physiology, 37(2), 215–222.

    Article  CAS  Google Scholar 

  18. Wiley, R. C., Lee, Y. N., Saladini, J. J., Wyss, R. C., & Topalian, H. H. (1979). Efficiency studies of a continuous diffusion apparatus for the recovery of betalaines from red table beet. Journal of Food Science, 44(1), 208–211.

    Article  CAS  Google Scholar 

  19. Von Elbe, J. H., & Furia, E. T. (1977). The betalaines current aspects of food colorants (pp. 29–39). Boca Raton: CRC Press Inc.

    Google Scholar 

  20. Kino-Oka, M., & Tone, S. (1996). Extracellular production of pigment from red beet hairy roots accompanied by oxygen preservation. Journal of Chemical Engineering of Japan, 29(3), 488–493.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Lahore College for Women University, Lahore, Pakistan

    Erum Akbar Hussain, Zubi Sadiq & Muhammad Zia-Ul-Haq

Authors
  1. Erum Akbar Hussain
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zubi Sadiq
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Muhammad Zia-Ul-Haq
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer International Publishing AG, part of Springer Nature

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Akbar Hussain, E., Sadiq, Z., Zia-Ul-Haq, M. (2018). Betalains as Colorants and Pigments. In: Betalains: Biomolecular Aspects. Springer, Cham. https://doi.org/10.1007/978-3-319-95624-4_7

Download citation

Publish with us

Policies and ethics

Search

Navigation