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<p>Betalains are water-soluble pigments naturally occurring in plants of the Caryophyllales order. They are valued for their vibrant red to yellow hues and recognized for their antioxidant and anti-inflammatory properties. These bioactive compounds have attracted growing interest for their applications as natural food colorants and health-promoting additives, as well as for their emerging potential in pharmaceuticals and environmental remediation. However, industrial utilization of betalains faces several challenges, including low stability under processing conditions, limited extraction efficiency, and difficulties in scaling up production processes. To address these limitations, this review examines recent biotechnological advances in betalain production, with particular emphasis on innovative extraction and encapsulation technologies. It critically evaluates the efficiency and sustainability of both conventional and emerging extraction methods—such as supercritical fluid, ultrasound-assisted, and microwave-assisted extraction—alongside advanced encapsulation strategies employing biopolymers (e.g., alginate), proteins (e.g., whey), and nanoparticles (e.g., liposomes) to enhance stability and bioavailability. By outlining current challenges, technological innovations, and future directions, this review aims to support the development of efficient, sustainable, and commercially viable betalain-based products across food, pharmaceutical, and environmental sectors.</p>

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Betalains as Natural Pigments: Structure, Function, and Advances in Extraction, Encapsulation, and Application

  • 期刊论文

  • 发表日期：

    2025年9月4日

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  • Abdirahman Yasin Ibrahim,
  • Revathy Sankaran,
  • Kalaimani Markandan,
  • Angela Paul Peter,
  • Premanarayani Menon,
  • Benu Adhikari

摘要

Betalains are water-soluble pigments naturally occurring in plants of the Caryophyllales order. They are valued for their vibrant red to yellow hues and recognized for their antioxidant and anti-inflammatory properties. These bioactive compounds have attracted growing interest for their applications as natural food colorants and health-promoting additives, as well as for their emerging potential in pharmaceuticals and environmental remediation. However, industrial utilization of betalains faces several challenges, including low stability under processing conditions, limited extraction efficiency, and difficulties in scaling up production processes. To address these limitations, this review examines recent biotechnological advances in betalain production, with particular emphasis on innovative extraction and encapsulation technologies. It critically evaluates the efficiency and sustainability of both conventional and emerging extraction methods—such as supercritical fluid, ultrasound-assisted, and microwave-assisted extraction—alongside advanced encapsulation strategies employing biopolymers (e.g., alginate), proteins (e.g., whey), and nanoparticles (e.g., liposomes) to enhance stability and bioavailability. By outlining current challenges, technological innovations, and future directions, this review aims to support the development of efficient, sustainable, and commercially viable betalain-based products across food, pharmaceutical, and environmental sectors.