Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 2147-5881 Pamukkale Üniversitesi Engineering Mühendislik Betalain ekstraktlarının gıdalarda kullanım olanakları Usage of betalain extracts in food Özyurt Vasfiye Hazal YAKIN DOĞU ÜNİVERSİTESİ Saralı Hazal EGE ÜNİVERSİTESİ Ötleş Semih EGE ÜNİVERSİTESİ 12 26 2019 25 7 864 870 07 30 2018 Copyright © 2013, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 2013 Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Gıda sanayinin gelişmesiyle, gıdaların işleme, depolama ve satışa sunum aşamalarında çevresel etkenlerden dolayı renk kaybı meydana gelmektedir. Renk kaybı tüketicilerin ürün alımında en önemli unsurlardan birisidir. Bu durum, üreticileri renk kaybını önlemek için doğal veya sentetik renklendirici kullanımına yönlendirmektedir. Sanayinin gelişmesi ve sağlık sorunlarının artması ile tüketicilerin ilgisi doğal ürünlere kaymış ve doğal ürünlere artan ilgi sonucunda da üreticiler doğal renklendirici kullanımına yönelmiştir. Betalain, çiçeklerde, meyvelerde ve Caryophyllales familyasına ait bitkilerde bulunan doğal bir renklendiricidir. Antioksidan, antiproliferatif, antikanser ve antilipidemik etkileri ile sağlığı desteklemektedir. Böylece betalainin doğal renklendirici olarak kullanımı günümüzde ilgi çeken konular arasına girmektedir. Bu derlemede, betalainin moleküler ve kimyasal yapısı, stabilitesini etkilyen faktörler, betalain ekstraksiyonu, ekstraktların gıdalarda kulanımı ve sağlık üzerine etkileri ile ilgili bilgi verilmesi amaçlanmıştır.

With the development of the food industry, changes in environmental factors create an effect of color loss in the stages such as, processing, storing and selling the food. Colour los is one of the most important factor for consumers purchasing the product. That’s why for preventing the color loss natural and synthetical colorants are used. Consumers directed to use of natural products with the increasing health issues as a result of industrialization. With increasing attention of usage of natural products, producers are directed to use of natural colorants. Betalain is a natural colorant that was used in flowers and fruits also, it belongs to Caryophyllales family. At the same time, through its antioxidant, anticancer and antilipidemic effects, it creates a positive effect on health. Thus, nowadays using betalain as a natural colorant became an interesting subject. In this article, it was purposed giving information in the areas of the molecular and chemical structure of betalain, their stability, extraction, and usage in foods of betalain and its effects on the health.

 Betalain Renklendirici Gıda katkı maddesi Ekstraksiyon Betalain Colorant Food additive Extraction Azeredo HMC. "Betalains: Properties, sources, applications, and stability-A review". International Journal of Food Science and Technology, 44(12), 2365-2376, 2009. Rodríguez-Sánchez JA, y Victoria CMT, Barragán-Huerta BE. "Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food". Food Research International, 91, 63-71, 2017. Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. "Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices". Trends in Food Science and Technology, 52, 1-15, 2016. Amchova P, Kotolova H, Ruda-Kucerova J. "Health safety issues of synthetic food colorants". Regulatory Toxicology and Pharmacology, 73(3), 914-922, 2015. Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. "Coloring attributes of betalains: A key emphasis on stability and future applications". Food and Function, 8(4), 1357-1372, 2017. Carocho M, Barreiro MF, Morales P, Ferreira ICFR. "Adding molecules to food, pros and cons: A review on synthetic and natural food additives". Comprehensive Reviews in Food Science and Food Safety, 13(4), 377-399, 2014. Alavizadeh SH, Hosseinzadeh H. "Bioactivity assessment and toxicity of crocin: A comprehensive review". Food and Chemical Toxicology, 64, 65-80, 2014. Shahid M, Mohammad F. "Recent advancements in natural dye applications: A review". Journal of Cleaner Production, 53, 310-331, 2013. Vulić JJ, Ćebović TN, Čanadanović VM, Ćetković GS, Djilas SM, Čanadanović-Brunet JM, Velićanski AS, Cvetković DD, Tumbas VT. "Antiradical, antimicrobial and cytotoxic activities of commercial beetroot pomace". Food and Function, 4(5), 713-721, 2013. Wang CQ, Yang GQ. "Betacyanins from Portulaca oleracea L. ameliorate cognition deficits and attenuate oxidative damage induced by D-galactose in the brains of senescent mice". Phytomedicine, 17(7), 527-532, 2010. Serra AT, Poejo J, Matias AA, Bronze MR, Duarte CMM. "Evaluation of Opuntia spp. derived products as antiproliferative agents in human colon cancer cell line (HT29)". Food Research International, 54(1), 892-901, 2013. Sreekanth D, Arunasree MK, Roy KR, Chandramohan Reddy T, Reddy GV, Reddanna P. "Betanin a betacyanin pigment purified from fruits of Opuntia ficus-indica induces apoptosis in human chronic myeloid leukemia Cell line-K562". Phytomedicine, 14(11), 739-746, 2007. Szopińska AA, Gawęda M. "Comparison of Yield and Quality of Red Beet Roots Cultivated Using Conventional". Integrated and Organic Method, Journal of Horticultural Research, 21(1), 107-114, 2013. Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. "Bioactive compounds of beetroot and utilization in food processing industry: A critical review". Food Chemistry 272, 192-200, 2019. Kumar SS, Manoj P, Shetty NP, Prakash M, Giridhar P. "Characterization of major betalain pigments-gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development". Journal of Food Science and Technology, 52(8), 4994-5002, 2015. Swarna J, Lokeswari TS, Smita M, Ravindhran R. "Characterisation and determination of in vitro antioxidant potential of betalains from Talinum triangulare (Jacq.) Willd". Food Chemistry, 141(4), 4382-4390, 2013. Sanchez-Gonzalez N, Jaime-Fonseca MR, San Martin-Martinez E, Zepeda LG. "Extraction, stability, and separation of betalains from opuntia joconostle cv. using response surface methodology". Journal of Agricultural and Food Chemistry, 61(49), 11995-12004, 2013. Slatnar A, Stampar F, Veberic R, Jakopic J. "HPLC-MSn Identification of Betalain Profile of Different Beetroot (Beta vulgaris L. ssp. vulgaris) Parts and Cultivars". Journal of Food Science, 80(9), 1952-1958, 2015. Yu ZH, Han YN, Xiao XG. "A PPO promoter from betalain-producing red swiss chard, directs petiole- and root-preferential expression of foreign gene in anthocyanins-producing plants". International Journal of Molecular Sciences, 16(11), 27032-27043, 2015. Li H, Deng Z, Liu R, Zhu H, Draves J, Marcone M, Sun Y, Tsao R. "Characterization of phenolics, betacyanins and antioxidant activities of the seed, leaf, sprout, flower and stalk extracts of three Amaranthus species". Journal of Food Composition and Analysis, 37, 75-81, 2015. Robert P, Torres V, García P, Vergara C, Sáenz C. "The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents". LWT- Food Science and Technology, 60(2), 1039-1045, 2015. de Mello FR, Bernardo C, Dias CO, Gonzaga L, Amante ER, Fett R, Candido LMB. "Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel". Ciência Rural, 45(2), 323-328, 2015. Kumar SS, Manoj P, Giridhar P, Shrivastava R, Bharadwaj, M. "Fruit extracts of Basella rubra that are rich in bioactives and betalains exhibit antioxidant activity and cytotoxicity against human cervical carcinoma cells". Journal of Functional Foods, 15, 509-515, 2015. Hani NM, Romli SR, Ahmad M. "Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections". International Journal of Food Science and Technology, 50(2), 331-339, 2015. Gengatharan A, Dykes GA, Choo WS. "Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk". International Journal of Food Science and Technology, 51(2), 427-434, 2016. Obón JM, Castellar MR, Alacid M, Fernández-López JA. "Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems". Journal of Food Engineering, 90(4), 471-479, 2009. Khan MI, Giridhar P. "Plant betalains: Chemistry and biochemistry". Phytochemistry, 117 , 267-295, 2015. Schaefer HM, Schaefer V, Levey DJ. "How plant-animal interactions signal new insights in communication". Trends in Ecology and Evolution, 19 (11), 577-584, 2004. Leonard AS, Papaj DR. "‘X’ marks the spot: The possible benefits of nectar guides to bees and plants". Functional Ecology, 25(6), 1293-1301, 2011. Delgado-Vargas F, Paredes-López O. Natural Colorants for Food and Nutraceutical Uses. 1st ed. Boca Raton, US, CRC Press, 2002. Strack D, Vogt T, Schliemann W. "Recent advances in betalain research". Phytochemistry, 62(3), 247-269, 2003. Chung HH, Schwinn KE, Ngo HM, Lewis DH, Massey B, Calcott KE, Crowhurst R, Joyce DC, Gould KS, Davies KM, Harrison DK. "Characterisation of betalain biosynthesis in Parakeelya flowers identifies the key biosynthetic gene DOD as belonging to an expanded LigB gene family that is conserved in betalain-producing species". Frontiers in Plant Science, 6, 1-16, 2015. Herbach KM, Stintzing FC, Carle R. "Betalain stability and degradation-structural and chromatic aspects". Journal of Food Science, 71(4), 41-50, 2006. Rebecca OS, Boyce AN, Chandran S. "Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus)". African Journal of Biotechnology, 9(10), 1450-1454, 2010. Khan MI. "Stabilization of betalains: A review". Food Chemistry, 197, 1280-1285, 2016. Gonçalves LCP, Trassi MADS, Lopes NB, Dörr FA, Dos Santos MT, Baader WJ, Oliveira VX, Bastos EL. "A comparative study of the purification of betanin". Food Chemistry, 131(1), 231-238, 2012. Paciulli M, Medina-Meza IG, Chiavaro E, Barbosa-Cánovas GV. "Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)". LWT-Food Science and Technology, 68, 98-104, 2016. Ravichandran K, Palaniraj R, Saw NMMT, Gabr AMM, Ahmed AR, Knorr D, Smetanska I. "Effects of different encapsulation agents and drying process on stability of betalains extract". Journal of Food Science and Technology, 51(9), 2216-2221, 2014. Esatbeyoglu T, Wagner AE, Schini-Kerth VB, Rimbach G. "Betanin-A food colorant with biological activity". Molecular Nutrition and Food Research, 59(1), 36-47, 2015. Cejudo-Bastante MJ, Hurtado N, Heredia FJ. “Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions” Food Research International, 71, 91-99, 2015. Slavov A, Karagyozov V, Denev P, Kratchanova M, Kratchanov C. "Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments". Czech Journal of Food Sciences, 31(2), 139-147, 2013. Ravichandran K, Saw NMMT, Mohdaly AAA, Gabr AMM, Kastell A, Riedel H, Cai Z, Knorr D, Smetanska I. "Impact of processing of red beet on betalain content and antioxidant activity". Food Research International, 50(2), 670-675, 2013. Khan MI, Giridhar P. "Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice". LWT-Food Science and Technology, 58(2), 649-657, 2014. Celli GB, Brooks MSL. "Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins-A current review". Food Research International, 100, 501-509, 2017. Ramli NS, Ismail P, Rahmat A. "Influence of conventional and ultrasonic-assisted extraction on phenolic contents, betacyanin contents, and antioxidant capacity of red dragon fruit (Hylocereus polyrhizus)". Scientific World Journal, 2014, 1-7, 2014. Hilou A, Millogo-rasolodimby J, Nacoulma OG. "Betacyanins are the most relevant antioxidant molecules of Amaranthus spinosus and Boerhavia erecta". Journal of Medicinal Plants Research, 7(11), 645-652, 2013. Handayani MN, Khoerunnisa I, Cakrawati D, Sulastr A. "Microencapsulation of Dragon Fruit (Hylocereus polyrhizus) Peel Extract Using Maltodextrin". 2nd Annual Applied Science and Engineering Conference IOP Conference Series: Materials Science and Engineering, Bandung, Indonesia, 24 August 2017. Prakash Maran J. Manikandan S, Mekala V. "Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box-Behnken design with desirability function". Industrial Crops and Products. 49, 304-311, 2013. Maran JP, Priya B. "Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks". Journal of Food Science and Technology, 53(1), 792-799, 2016. Loginova KV, Lebovka NI, Vorobiev E. "Pulsed electric field assisted aqueous extraction of colorants from red beet". Journal of Food Engineering, 106(2), 127-133, 2011. Nunes AN, do Carmo C, Duarte CMM. "Production of a natural red pigment derived from Opuntia spp. using a novel high pressure CO2 assisted-process”. RSC Advances, 5(101), 83106-83114, 2015. Stintzing FC, Carle R. "Betalains - emerging prospects for food scientists". Trends in Food Science and Technology, 18(10), 514-525, 2007. Sravan Kumar S, Manoj P, Giridhar P. "A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation". Journal of Food Science and Technology, 52(5), 3037-3043, 2015. Coria-Cayupán Y, Nazareno MA. "Cactus betalains can be used as antioxidant colorants protecting food constituents from oxidative damage". Acta Horticulturae, 1067, 319-325, 2015. Kumar V, Kushwaha R, Goyal A, Tanwar B, Kaur J. "Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract". Food Chemistry, 245, 168-177, 2018. Kharrat N, Salem H, Mrabet A, Aloui F, Triki S, Fendri A, Gargouri Y. "Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami". International Journal of Biological Macromolecules, 111, 561-568, 2018. Turp GY, Kazan H, Ünübol H. "Sosis üretiminde doğal renk maddesi ve antioksidan olarak kırmızı pancar tozu kullanımı". Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 12(2), 303-311, 2016. Albano C, Negro C, Tommasi N, Gerardi C, Mita G, Miceli A., De Bellis L, Blando F. "Betalains, phenols and antioxidant capacity in cactus pear [Opuntia ficus-indica (L.) Mill.] fruits from apulia (South Italy) genotypes". Antioxidants, 4(2), 269-280, 2015. Wroblewska M, Juskiewicz J, Wiczkowski W. "Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats". Lipids in Health and Disease, 10(1), 178, 2011. Naselli F, Tesoriere L, Caradonna F, Bellavia D, Attanzio A, Gentile C, Livrea MA. "Anti-proliferative and pro-apoptotic activity of whole extract and isolated indicaxanthin from Opuntia ficus-indica associated with re-activation of the onco-suppressor p16INK4a gene in human colorectal carcinoma (Caco-2) cells". Biochemical and Biophysical Research Communications, 450(1), 652-658, 2014. Hobbs DA, Goulding MG, Nguyen A, Malaver T, Walker CF, George TW, Methven L, Lovegrove JA. "Acute ıngestion of beetroot bread ıncreases endothelium-ındependent vasodilation and lowers diastolic blood pressure in healthy men: A randomized controlled trial". Journal of Nutrition, 143(9), 1399-1405, 2013. Vidal PJ, López-Nicolás JM, Gandía-Herrero F, García-Carmona F. "Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analogues". Food Chemistry, 154, 246-254, 2014. Faridah A, Holinesti R, Syukri D. "Betalains from Red Pitaya Peel (Hylocereus polyrhizus): Extraction, Spectrophotometric and HPLC-DAD identification, bioactivity and toxicity screening". Pakistan Journal of Nutrition, 14, 976-982, 2015. Sakihama Y, Maeda M, Hashimoto M, Tahara S, Hashidoko Y. "Beetroot betalain inhibits peroxynitrite-mediated tyrosine nitration and DNA strand cleavage". Free Radical Research, 46(1), 93-99, 2012. Gengatharan A, Dykes GA, Choo WS. "Betalains: Natural plant pigments with potential application in functional foods". LWT-Food Science and Technology, 64(2), 645-649, 2015. Esatbeyoglu T, Wagner AE, Motafakkerazad R, Nakajima Y, Matsugo S, Rimbach G. "Free radical scavenging and antioxidant activity of betanin: Electron spin resonance spectroscopy studies and studies in cultured cells". Food and Chemical Toxicology, 73, 119-126, 2014. Canadanovic-Brunet JM, Savatovic SS, Cetkovic GS, Vulic JJ, Djilas SM, Markov SL, Cvetkovic DD. "Antioxidant and antimicrobial activities of beet root pomace extracts". Czech Journal of Food Sciences, 29(6), 575-585, 2011. Allegra M, Tesoriere L, Livrea M. "Betanin inhibits the myeloperoxidase/nitrite-induced oxidation of human low-density lipoproteins". Free Radical Research, 41(3), 335-341, 2007. Hayek SA, Ibrahim SA. "Antimicrobial activity of xoconostle pears (Opuntia matudae) against Escherichia coli O157:H7 in laboratory medium". International Journal of Microbiology, 2012, 1-6, 2012. Velićanski AS, Cvetković DD, Markov SL, Vulić JJ, Djilas SM. "Antibacterial activity of beta vulgaris L. pomace extract". Acta Periodica Technologica, 42, 263-269, 2011.