Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 49 No. 2, 2011.

Pregledni rad

Complex Biochemistry and Biotechnological Production of Betalains

Dubravko Pavoković orcid id orcid.org/0000-0001-7198-6063 ; Zavod za molekularnu biologiju, Biološki odsjek, Prirodoslovno-matematički fakultet, Sveučilište u Zagrebu, Horvatovac 102A, HR-10000 Zagreb, Hrvatska
Marijana Krsnik-Rasol ; Zavod za molekularnu biologiju, Biološki odsjek, Prirodoslovno-matematički fakultet, Sveučilište u Zagrebu, Horvatovac 102A, HR-10000 Zagreb, Hrvatska

Puni tekst: engleski pdf 291 Kb

str. 145-155

preuzimanja: 5.345

citiraj

Sažetak

The demand for natural food colourants is increasing because of public awareness of their health benefits. Betalains are nitrogen-containing plant pigments whose colours range from red-violet betacyanins to yellow betaxanthins. They are used for colouring dairy products, meat and frozen desserts. Betalains have attracted additional interest because of their antioxidative, anti-inflammatory and anticarcinogenic properties. The main source of commercially produced betalains is red beet root, but alternative sources are found in plants from the Amaranthaceae and Cactaceae families. Another alternative source is plant cell culture in bioreactors, although optimization of pigment production seems necessary. In this paper we synthesize the results of recent studies on betalain biosynthesis, chemical properties, sources, biotechnology and applications.

Ključne riječi

antioxidants; betacyanins; betaxanthins; food colourants; pigments; red beet

Hrčak ID:

69429

URI

https://hrcak.srce.hr/69429

Datum izdavanja:

15.6.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 6.843 *