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Betalains are naturally occurring pigments sourced mainly from Beta vulgaris (beetroot), Hylocereus spp. (dragon fruit), Amaranthus spp., and Opuntia spp. Betalains are widely used for their vibrant colors and health-promoting properties. These nitrogenous, water-soluble pigments are crucial colorants in the food industry, responsible for the red, purple, and yellow plant tissues, predominantly in the order Caryophyllales. They are grouped into betacyanins, with reddish-violet hues, and betaxanthins, yellow to orange. Examples include beetroot stems for betacyanins and yellow pitaya pulp for betaxanthins. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In this review, we focused on the main and latest studies on the pharmacological effects and mechanisms of betalains, including antioxidant, anti-inflammatory, antihypertensive, hypolipidemic, antidiabetic, hepatoprotective, neuroprotective, anticancer, and antimicrobial properties, in both in vitro and in vivo studies. Overall, betalain consumption is considered safe, with no major adverse effects or allergic reactions reported. We also approached topics such as the pharmacokinetics, bioavailability, stability, and enhanced stabilization of betalains. This article provides a comprehensive overview of bioactive potential of betalains, highlighting the biochemical mechanisms involved. The current knowledge broadens the clinical applicability of betalains, making them potential sources of nutraceutical compounds that can be used to develop functional foods. [ABSTRACT FROM AUTHOR]

Betacyanin and betaxanthin are well-known secondary metabolites of betalains in red beet (Beta vulgaris), which contribute to the natural red–purple and yellow–orange color. Various analytical techniques, such as chromatography and nuclear magnetic resonance spectroscopy, are currently available and have been performed to quantify the betalain content. However, evidence shows that these methods remain arguable because of their disadvantages, such as being time-consuming, labor-intensive, destructive, and producing chemical wastes. This study aimed to encompass the spectroscopic techniques through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with partial least squares regression PLSR analysis for rapid and nondestructive measurements of red beet powder betalain content. This study evaluated full and effective wavebands to determine the optimum model for predicting betacyanin and betaxanthin in red beet powder. The finding of effective wavebands was done by employing a variable important in projection (VIP) technique. This study demonstrated that betacyanin and betaxanthin were optimally predicted using NIR, with an R2 of 0.92 and a RMSEP of 0.07 mg/g for betacyanin and R2 of 0.83 with RMSEP of 0.04 mg/g for betaxanthin. This optimum model was achieved through the effective wavebands via VIP method. Thus, the proposed model is applicable for predicting betalain content in red beet powder nondestructively. [ABSTRACT FROM AUTHOR]

Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about other characteristics, such as taste or smell, especially in the first purchase. Color is the most crucial indicator of the quality of food that affects consumer acceptance. To replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to food. Red beet is one of the most important natural sources of color; the essential pigment in this plant is betalain, composed of two subunits, betacyanin, and betaxantine. Considering the growing demand to develop more effective methods for extracting active compounds present in vegetable materials, including naturally occurring betalain and other nutritious compounds, this research was conducted to optimize the extraction conditions of this pigment from red beet. Materials and Methods Preparation of red beet The red beets were washed, peeled, and grated to prepare the sample. Then, red beets were dried in an oven at 30 °C for 48 hours and milled. For extraction, 10 grams of red beet powder was mixed with 200 ml of solvent (water-ethanol in a ratio of 1:1) and subjected to ultrasonication at 37 kHz. Experiments in 27 runs were performed based on a historical data design, randomized subtype and quadratic model. After the implementation with the edition of Design Expert 7 software, the range of variables pH (3-5), temperature (15-25 °C), and time (10-20 min) were applied for extraction. The pulp was dried using a Wattman filter paper in an oven at 35 °C and used for subsequent tests. Yield measurements The efficiency of the extraction process was calculated by dividing the weight of the extract obtained by the weight of the beetroot. Measurement of pigments The betacyanin and betaxanthine pigments show maximum absorption in 522-559 nm and 474-480 nm, respectively. To measure betacyanin and betaxanthine in extracts, a certain amount of powder was dissolved in distilled water, and its absorbance was measured at 530 and 480 nm. The amount of pigments obtained from different extraction conditions was compared. Results and Discussion In this study, the overall results showed that an increase in the extraction pH and time increased the extraction of betacyanine and betaxanthine. It would be better to extract betacyanine at temperatures below 25 °C since this pigment is sensitive to high temperatures. The maximum yield was observed when pH value, temperature, and time were 5, 21 °C, and 20 min, respectively. Comparison of experimental and predicted values of the proposed responses at the proposed optimal points by t-test showed no significant difference (p

Betalains are nitrogen-containing natural pigments that are water soluble and they comprise of the red-violet betacyanin and the yellow betaxanthin which are abundant in plants such as red/yellow beet, amaranth, prickly pear, pitaya, and others. They are widely used as food coloring agents for many centuries. Betalains are used in pharmaceuticals, functional foods, and cosmeceuticals, since they have tremendous potential to scavenge free radicals and prevent diseases, such as hypertension, dyslipidemia, cancer, neurological disorders, and vascular stenosis. Betalains are proven to be toxicologically safe and have health benefits, they have been approved as food additives in the United States of America, and European countries. Although betalains can be found in natural resources, there are differences in their composition, amounts, and seasonality. For this reason, researchers have developed alternative methods of producing these valuable compounds using cell and organ culture techniques. In several plants, cell and organ cultures are established, and bioreactor technologies have been used to produce betalains on a wide scale. In this review, we discuss the varied biotechnological methods and approaches applied for the biosynthesis of betalains including metabolic engineering approaches.Key message: The primary objective of the present research was to present the progress that has been made in the production of betalains in plant cell and organ cultures. [ABSTRACT FROM AUTHOR]

Betalains are naturally occurring pigments sourced mainly from Beta vulgaris (beetroot), Hylocereus spp. (dragon fruit), Amaranthus spp., and Opuntia spp. Betalains are widely used for their vibrant colors and health-promoting properties. These nitrogenous, water-soluble pigments are crucial colorants in the food industry, responsible for the red, purple, and yellow plant tissues, predominantly in the order Caryophyllales. They are grouped into betacyanins, with reddish-violet hues, and betaxanthins, yellow to orange. Examples include beetroot stems for betacyanins and yellow pitaya pulp for betaxanthins. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In this review, we focused on the main and latest studies on the pharmacological effects and mechanisms of betalains, including antioxidant, anti-inflammatory, antihypertensive, hypolipidemic, antidiabetic, hepatoprotective, neuroprotective, anticancer, and antimicrobial properties, in both in vitro and in vivo studies. Overall, betalain consumption is considered safe, with no major adverse effects or allergic reactions reported. We also approached topics such as the pharmacokinetics, bioavailability, stability, and enhanced stabilization of betalains. This article provides a comprehensive overview of bioactive potential of betalains, highlighting the biochemical mechanisms involved. The current knowledge broadens the clinical applicability of betalains, making them potential sources of nutraceutical compounds that can be used to develop functional foods.

Red beet (Beta vulgaris) contains betalain, which comprises red-violet betacyanin and yellow betaxanthin with esthetic and health benefits. Betacyanin and betaxanthin are usually detected using common chemical analysis, which requires a long time, skilled analysts, and sample destruction. For fast and accurate measurement, this study utilized a portable low-cost Visible-Near Infrared Spectra (Vis-NIR) spectrometer at 350 - 1000 nm combined with partial least square regression to predict the betacyanin and betaxanthin contents of red beet powder. The best calibration models for betacyanin and betaxanthin had R² c of 0.89 and 0.919, respectively, and standard error of calibration SEC of 0.108 and 0.037 mg/g, respectively. The models were able to predict the contents of both pigments with R² p of 0.87, standard error of prediction SEP of 0.108 mg/g, and the ratio of prediction to deviation RPD of 2.52 for betacyanin and R² p of 0.84, SEP of 0.056 mg/g, and RPD of 2.47 for betaxanthin. When applied to external unknown data, the models predicted the contents of betacyanin and betaxanthin with R² of 0.98 and root mean square error of 0.107 and 0.055 mg/g. Moreover, the predicted values were not significantly different at 95 % confidence. [ABSTRACT FROM AUTHOR]

Metabolic disturbances associated with obesity increase the risk and advancement of various tumor forms, including postmenopausal lung cancer, in humans. Betaxanthin, a type of yellow-orange pigment found in certain plants, particularly in some flowers, fruits, and vegetables, can be utilized to inhibit the growth of tumors and lessen the metabolic dysfunctions brought on by obesity. However, the functional role of betaxanthin (BET) in suppressing lung cancer progression and its potential mechanisms are still not fully understood. In this study, we examined the regulation of BET in obese mice with postmenopausal lung cancer receiving a high-fat diet (HFD). Initially, we found that BET could significantly mitigate the metabolic dysfunction that a high-fat diet causes in mice. Improved histological changes in the mammary fat pad, lower hepatic lipid deposition, and improved glucose tolerance and insulin resistance demonstrated this. Following that, BET treatment inhibited the formation of lung neoplasms in in-situ cancer animal models that were stimulated by HFD. Furthermore, in a postmenopausal mouse model fed HFD, BET significantly reduced the growth of pre-existing lung tumors, as well as attenuating metabolic abnormalities. Notably, in vitro research revealed that BET co-culture significantly reduced the proliferation and migration of mouse lung cancer cells, whereas insulin exposure increased these processes. Research on animals verified that lung cancer progressed due to hyperinsulinemia; however, BET treatment might inhibit this condition in postmenopausal mice on a high-fat diet. BET could up-regulate sirtuin 3 (SIRT3) expression levels in tumor, liver, and mammary fat pad tissues in postmenopausal mice with HFD-induced obesity, according to a bioinformatic and molecular biology study. Crucially, eradicating SIRT3 expression completely eliminated BET’s inhibitory effects on insulin-stimulated cancer cell proliferation and migration. This suggests that increasing SIRT3 expression may be required for BET to perform its anti-tumor function against lung cancer in conditions of hyperinsulinemia. Our findings showed that by modifying SIRT3 signaling, BET consumption is probably effective in the prevention and treatment of obesity-related lung cancer.

Purpose. Betalains, plant pigments of red beet roots, exhibit antioxidant activity and reduce the risks of many pathological conditions. However, the widespread introduction of betalains is hampered by insufficient knowledge of their transformations during the growing season and storage of root crops, which was the purpose of the work.Methods. Root crops of five varieties of table beets were used in the studies. The content and stability of betalains were determined by spectrophotometric methods according to the numerical indices of the absorption spectra of extracts from root crops.Results. In the beet roots in the first 20 days of vegetation after germination, the content of betaxanthines is higher than that of betacyanins, but by the 40th day, betacyanins exceed betacyanins over betaxanthin in the ratio of 1.26-2.21. By the 70th 90th days of vegetation, the main pool of betalains is formed, their content reaches 84.5-198.6 mg / 100 g, the ratio of betacyanins / betaxanthins and resistance are 2.47-9.76 and 0.82-0.91 respectively. The highest excess of the content of betacyanins over betaxanthins by 8.11 9.65 times was obtained in beet root crops of Creolka and Veselaia Smulyanka varieties. The stability of betalains during six-month storage decreases less than 1.4 times.Conclusion. It is advisable to use the developed spectrophotometric method for determining the stability of betalains in the express analysis of beet root crops. Betalains are more stable than other plant antioxidants. Beet roots are more preferred for fortifying diets than other foods with antioxidant activity.

Summary: Genetic engineering of flower color provides biotechnological products such as blue carnations or roses by accumulating delphinidin‐based anthocyanins not naturally existing in these plant species. Betalains are another class of pigments that in plants are only synthesized in the order Caryophyllales. Although they have been engineered in several plant species, especially red‐violet betacyanins, the yellow betaxanthins have yet to be engineered in ornamental plants.We attempted to produce yellow‐flowered gentians by genetic engineering of betaxanthin pigments. First, white‐flowered gentian lines were produced by knocking out the dihydroflavonol 4‐reductase (DFR) gene using CRISPR/Cas9‐mediated genome editing.Beta vulgaris BvCYP76AD6 and Mirabilis jalapa MjDOD, driven by gentian petal‐specific promoters, flavonoid 3′,5′‐hydroxylase (F3′5′H) and anthocyanin 5,3′‐aromatic acyltransferase (AT), respectively, were transformed into the above DFR‐knockout white‐flowered line; the resultant gentian plants had vivid yellow flowers. Expression analysis and pigment analysis revealed petal‐specific expression and accumulation of seven known betaxanthins in their petals to c. 0.06–0.08 μmol g FW−1.Genetic engineering of vivid yellow‐flowered plants can be achieved by combining genome editing and a suitable expression of betaxanthin‐biosynthetic genes in ornamental plants. [ABSTRACT FROM AUTHOR]

Betalains are natural color compounds with high water affinity, unstable, and fragile; hence, understanding their thermal tolerance is always beneficial either in manufacturing them or in their application in betalain-rich functional foods for better handling. In our study, the extractability of betalains via microwave-assisted extraction (MAE) from the peel of beetroot was implemented at 100–800 W for 30–150 s with four different solvents. Among the maximum amounts of total betalains (202.08 ± 2.23 mg/100 g FW), betacyanin (115.89 ± 1.08 mg/100 g FW) and betaxanthin (86.21 ± 1.16 mg/100 g FW) were generated by pure water solvent after 150 s of MAE at 800 W. Alternatively, the susceptibility of beetroot peel extracts to processing conditions was investigated by heating them at 30–70 °C, and the thermal instability of betalains was evaluated by half-life (t1/2), temperature quotient (Q10), and activation energy (Ea), using the Arrhenius equation. The resulted retention percentage (R%) proved that ascorbic acid improved the R% of total betalains from 22 to 51% and betacyanin from 3 to 29% and in contrast reduced R% of betaxanthin from 56 to 40% after the heat treatment at 70 °C for 5 h. [ABSTRACT FROM AUTHOR]

The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers. [ABSTRACT FROM AUTHOR]

Commonly used reporters rely on a single property, such as the fluorescence of GFP and visible color of anthocyanins, therefore these reporters hardly handle the complicated condition in practice. Betaxanthins are a group of plant natural products derived from the amino acid tyrosine. Its visible yellow-orange color and green fluorescence under blue light make it a promising new reporter. Only two enzymatic reactions are required to convert tyrosine into betaxanthins. Here, we synthesized an open reading frame named Bx that contained all the betaxanthins biosynthetic genes and demonstrated its use as a powerful and efficient reporter in tobacco, carrot, and tomato. [ABSTRACT FROM AUTHOR]

Betacyanin and betaxanthin are natural colouring compounds found in Amaranthus tricolour leaves. Microwave-assisted extraction was performed to extract betacyanin and betaxanthin from the unsalable leaves. A set of different process parameters like microwave power, temperature and time was applied in this study. The combination of 450-W microwave power, 90 °C temperature and 15 min of extraction time resulted in the highest amount of betacyanin (71.95 mg/g of dw) recovery. The highest amount of betaxanthin (42.30 mg/g of dw) was extracted at 200-W microwave power, 60 °C temperature and 15 min of extraction time. Green extraction was done by using water as the solvent based on the solubility of compounds being highest in it. The combined effect of time and temperature was also found to be significant for the extraction. The betacyanin and betaxanthin also exhibited good scavenging ability against superoxide and hydrogen peroxide. The recovery was maximum at higher temperatures with a shorter time of extraction. The SEM images showed that the plant matrix ruptured due to microwaves. The FTIR spectroscopy showed the existence of betacyanin and betaxanthin in the leaf extract. The microwave technique was also proved to be better than ultrasound extraction and Soxhlet extraction. The colour change in the powdered sample was observed after extraction which shows the efficient recovery of pigments. The A. tricolour leaves are the cheaper source of betacyanin and betaxanthin. These compounds not only possess colouring properties but also exhibit antioxidant and medicinal properties. Hence, betacyanin and betaxanthin extracted from these leaves can be used as additives and colourants in food products. [ABSTRACT FROM AUTHOR]

The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers.

Beetroot stalks are regarded as agroindustrial waste, despite their nutritious and colourant characteristics. The pigments found in beetroot waste stalks were extracted using an ultrasonication approach in this investigation. Multiple regression analysis was used to investigate and assess the individual and interaction effects of power intensity, solid-solvent ratio, and sonication period on the betalains. Under optimal conditions (power intensity of 79.801 W/cm2, solid-solvent ratio of 22.4 g/ml, and sonication time of 26.7 min), the maximum betacyanin (3 mg/g) and betaxanthin (4.36 mg/g) were achieved. All responses of betalains extracted from beetroot waste stalks showed a significant (P <0.05) influence of process factors. It was also revealed in the study that ultrasound assisted extraction had actual yield of betalains (betacyanin, 2.92 mg/g and betaxanthin 4.27 mg/g), total phenolic content (69.74 mg GAE/g), as well as superior antioxidant activity (76.32%), than traditional techniques, under optimal conditions of independent process variables. [ABSTRACT FROM AUTHOR]

Cytochrome P450 enzymes (P450s) are a superfamily of heme-thiolate proteins widely existing in various organisms and play a key role in the metabolic network and secondary metabolism. However, the low expression levels and activities have become the biggest challenge for P450s studies. To improve the functional expression of P450s in Saccharomyces cerevisiae, an Arabidopsis thaliana cDNA library was expressed in the betaxanthin-producing yeast strain, which functioned as a biosensor for high throughput screening. Three new target genes AtGRP7, AtMSBP1, and AtCOL4 were identified to improve the functional expression of CYP76AD1 in yeast, with accordingly the accumulation of betaxanthin increased for 1.32-, 1.86-, and 1.10-fold, respectively. In addition, these three targets worked synergistically/additively to improve the production of betaxanthin, representing a total of 2.36-fold improvement when compared with the parent strain. More importantly, these genes were also determined to effectively increase the activity of another P450 enzyme (CYP736A167), catalyzing the hydroxylation of α-santalene to produce Z-α-santalol. Simultaneous overexpression of AtGRP7, AtMSBP1, and AtCOL4 increased α-santalene to Z-α-santalol conversion rate for more than 2.97-fold. The present study reported a novel strategy to improve the functional expression of P450s in S. cerevisiae and promises the construction of platform yeast strains for the production of natural products.

One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials. [ABSTRACT FROM AUTHOR]

[Display omitted] • Betaxanthin reduces metabolic dysfunction in postmenopausal mouse models. • Betaxanthin decreases lung tumor growth in postmenopausal mouse models Betaxanthin mitigates pre-existing lung tumor growth in postmenopausal obese mouse model. • Betaxanthin inhibits lung cancer cell proliferation and migration in response to insulin challenge. • Betaxanthin suppresses tumor growth in the setting of hyperinsulinemia. • Betaxanthin improves SIRT3 expression levels in the lung tumor. Metabolic disturbances associated with obesity increase the risk and advancement of various tumor forms, including postmenopausal lung cancer, in humans. Betaxanthin, a type of yellow-orange pigment found in certain plants, particularly in some flowers, fruits, and vegetables, can be utilized to inhibit the growth of tumors and lessen the metabolic dysfunctions brought on by obesity. However, the functional role of betaxanthin (BET) in suppressing lung cancer progression and its potential mechanisms are still not fully understood. In this study, we examined the regulation of BET in obese mice with postmenopausal lung cancer receiving a high-fat diet (HFD). Initially, we found that BET could significantly mitigate the metabolic dysfunction that a high-fat diet causes in mice. Improved histological changes in the mammary fat pad, lower hepatic lipid deposition, and improved glucose tolerance and insulin resistance demonstrated this. Following that, BET treatment inhibited the formation of lung neoplasms in in-situ cancer animal models that were stimulated by HFD. Furthermore, in a postmenopausal mouse model fed HFD, BET significantly reduced the growth of pre-existing lung tumors, as well as attenuating metabolic abnormalities. Notably, in vitro research revealed that BET co-culture significantly reduced the proliferation and migration of mouse lung cancer cells, whereas insulin exposure increased these processes. Research on animals verified that lung cancer progressed due to hyperinsulinemia; however, BET treatment might inhibit this condition in postmenopausal mice on a high-fat diet. BET could up-regulate sirtuin 3 (SIRT3) expression levels in tumor, liver, and mammary fat pad tissues in postmenopausal mice with HFD-induced obesity, according to a bioinformatic and molecular biology study. Crucially, eradicating SIRT3 expression completely eliminated BET's inhibitory effects on insulin-stimulated cancer cell proliferation and migration. This suggests that increasing SIRT3 expression may be required for BET to perform its anti-tumor function against lung cancer in conditions of hyperinsulinemia. Our findings showed that by modifying SIRT3 signaling, BET consumption is probably effective in the prevention and treatment of obesity-related lung cancer. [ABSTRACT FROM AUTHOR]

Adsorption of betaxanthin, a natural yellow color extracted from yellow beet, onto various macroporous resins was first evaluated to develop an efficient process for industrial production. Static screening experiments show that LH-17, XAD-16, and XAD-4 resins give good adsorption/desorption performance. The adsorption isotherm data were fitted well to Langmuir isotherm, and the pseudo-first-order equation described kinetic data best. Dynamic column experiments further proved LH-17 resin is a potential industrial adsorbent for the separation of betaxanthin. After one round of operation, betaxanthin recovery ratio was 37.03%, and the purity was 2.18%, 72.4% higher than that of the yellow beet extracts. [ABSTRACT FROM AUTHOR]

Senescence is the last developmental stage in plants during which recycling of nutrients takes place from senescing organs to newly formed organs such as young leaves and developing seeds. In the present work, senescence induced alterations in mineral ions, chlorophylls, carotenoids, betacyanin, betaxanthin, proteins, amino acids, sugars, starch, and polyphenols were monitored in shoots of an extreme halophyte Salicornia brachiata. A sharp decline in the content of chlorophylls, carotenoids, and proteins in the shoot was noticed at middle and late stages of senescence in comparison with early stage. However, the content of betacyanin, betaxanthin, total soluble sugars, reducing sugars, and starch increased significantly in senescing shoots. The total free amino acid content decreased gradually with the progress of senescence. The content of major minerals did not change significantly with the progress of senescence, whereas marked changes in content of minor minerals were observed. From this study, it was concluded that the sugars and starch accumulating in senescing shoots might be transported into developing seeds to serve as storage nutrients. The accumulation of betacyanin and betaxanthin in senescing shoots suggests that these pigments may act as scavengers of reactive oxygen species during senescence. This study provides comprehensive information on the variations in the utilization of mineral nutrients and organic metabolites with progressing senescence in the halophyte S. brachiata.

The effect of storage conditions on changes of pH, total soluble solids (°Brix), colour, betalains (betacyanins and betaxanthins), and 5-hydroxymethylfurfural was investigated in apple-beetroot juices stored at 2, 7 and 20 °C for 120 days. The results obtained showed that the quality of apple-beetroot juice is significantly influenced by temperature and storage duration. Increasing storage time and temperature induced an apparent rise (P < 0.05) of lightness (L*), yellowness (b*), hue angle, total colour difference (ΔE) and 5-hydroxymethylfurfural. Maximal concentration of 5-hydroxymethylfurfural reached 14.97 ± 0.03 mg/L at 20 °C; however, this concentration is under the allowable maximal level in apple juice (20 mg/L). The increase in total colour difference and 5-hydroxymethylfurfural concentration was associated with a decrease of betacyanins and betaxanthins, confirmed by strong inverse correlations (r from − 0.7991 to − 0.9813). Degradation of both betacyanins and betaxanthins followed the first-order kinetic model and showed positive correlation with redness (a*) and chroma. Higher rate constants (k) for betacyanin degradation (k ≈ 0.0064–0.0285 day−1) in comparison with the rate constants for betaxanthin degradation (k ≈ 0.0073–0.0471 day−1) demonstrate that betacyanins degraded slightly faster. The changes in all monitored characteristics were significantly greater at 20 °C (P < 0.05) than at 7 and 2 °C, except pH and °Brix. Therefore, apple-beetroot juices should be stored at lower temperatures to maintain their acceptable quality. [ABSTRACT FROM AUTHOR]

An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out. For that purpose, an in-depth chemical identification of each betalain fraction using HPLC-DAD-ESI-MS was developed. This procedure allowed to evaluate the fractionation efficiency and also identify a large number of betalains, most of which have not been described so far in this raw material: betanidin- and isobetanidin-5-O-(4′-O-malonyl-β-glucoside), 2-decarboxy-phyllocactin, betanidin- and isobetanidin-6-O-(6′-O-feruloyl)-β-glucoside (gomphrenin and isogomphrenin III), dehydro-phyllocactin and isophyllocactin, and arginine and glycine-betaxanthins (portulacaxanthin III). Moreover, the availability of pure betalain fractions by the proposed methodology permitted to establish the total betalain content and the antioxidant activity of both separated betacyanin and betaxanthin fractions of ulluco for the first time. The results suggest Ullucus tuberosus as an underutilized food bioactive source with a high concentration of total betaxanthins (21.8 μg indicaxanthin/g fresh ulluco) and betacyanins (44.5 μg betanin/g fresh ulluco), strongly correlated to the Folin-Ciocalteau reduction capacity. [ABSTRACT FROM AUTHOR]

Consumer concern over artificial food additives has stimulated production of pigments from natural sources. The aim of this study was to examine the effects of process variables on the content of colour compounds (betaxanthin and betacyanin) in beetroot peel juice extracted by conventional method. In this research, the extraction processes were carried out according to the central composite design with different process variables. Quantitative measurements of the basic colour compounds in beetroot extract were performed using spectrophotometer. From our experiment, it was found that the most adequate extraction conditions, which gave the highest yield of colour compounds (952.5 mg l-1 of betaxanthin and 1361 mg l-1 of betacyanin), were extraction time 1 h, operating temperature 20 °C, and solvent ratio 0.8 w/v. Being a conventional heating method, it is a simple and cost efficient process with relatively high yield. [ABSTRACT FROM AUTHOR]

Prickly Pear (PP) is often overlooked due to its' short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; gGAE/mL), Flavonoid (TFC; gCE/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (MTE) and vitamin C (mgAAE/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; p = 0.022-0.025), TFC (FF; p = 0.034), Betacyanin (WF/FF; p = 0.029-0.026), FRAP (WF/FF; p = 0.016-0.024) and Vitamin C (WF/FF; p = 0.015-0.016); and pomace: TPC (WF/FF; p = 0.015), TBC (FF; p = 0.034), Betacyanin (FF; p = 0.047), Betaxanthin (FF; p = 0.017), DPPH (WF/FF; p = 0.016-0.024), FRAP (WF/FF; p = 0.015-0.023) and Vitamin C (WF/FF; p = 0.016-0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (p = 0.001; t = 0.044); TBC and vitamin C (p = 0.001; t = 0.637); pomace TPC and DPPH (p = 0.003; t = 0.440), TPC and vitamin C (p = 0.011; t = 0.440); and TFC and FRAP (p = 0.001; t = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH). [ABSTRACT FROM AUTHOR]

Betalain profile and content by HPLC–TOF-MS/MS method and antioxidant capacity by four in vitro assays in thirteen varieties and root parts of red beet were determined. Red beetroot tissues contained thirty betalains, constituting of eighteen betacyanins and twelve betaxanthins. Among the betalains identified, betanin and isobetanin (betacyanins) and vulgaxanthin I (betaxanthins) were predominant. In varieties and root parts, betalain contents were 10.26–17.15 mg/g dm and 7.20–17.24 mg/g dm, respectively, differing significantly across varieties and root parts (P

Identification of metabolic engineering targets is a fundamental challenge in strain development programs. While high-throughput (HTP) genetic engineering methodologies capable of generating vast diversity are being developed at a rapid rate, a majority of industrially interesting molecules cannot be screened at sufficient throughput to leverage these techniques. We propose a workflow that couples HTP screening of common precursors (e.g., amino acids) that can be screened either directly or by artificial biosensors, with low-throughput targeted validation of the molecule of interest to uncover nonintuitive beneficial metabolic engineering targets and combinations hereof. Using this workflow, we identified several nonobvious novel targets for improving p -coumaric acid ( p -CA) and l-DOPA production from two large 4k gRNA libraries each deregulating 1000 metabolic genes in the yeast Saccharomyces cerevisiae . We initially screened yeast cells transformed with gRNA library plasmids for individual regulatory targets improving the production of l-tyrosine-derived betaxanthins, identifying 30 targets that increased intracellular betaxanthin content 3.5-5.7 fold. Hereafter, we screened the targets individually in a high-producing p -CA strain, narrowing down the targets to six that increased the secreted titer by up to 15%. To investigate whether any of the six targets could be additively combined to improve p -CA production further, we created a gRNA multiplexing library and subjected it to our proposed coupled workflow. The combination of regulating PYC1 and NTH2 simultaneously resulted in the highest (threefold) improvement of the betaxanthin content, and an additive trend was also observed in the p -CA strain. Lastly, we tested the initial 30 targets in a l-DOPA producing strain, identifying 10 targets that increased the secreted titer by up to 89%, further validating our screening by proxy workflow. This coupled approach is useful for strain development in the absence of direct HTP screening assays for products of interest.

Highlights • Beetroot is a root vegetable with carotenoids, phenolics, flavonoids and vitamins. • Water soluble pigments betalains like betacyanins and betaxanthins. • Beetroot is a gold mine of antioxidants due to the presence of betalains. • Bioactive compounds associated with diverse health benefits. • Beetroot, a boon to the food industry, used as food colorant or food additive. Abstract Beetroot is recognized as health promoting food due to presence of essential components such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that promote health. Betalains occur in two forms i.e. betacyanin (red-violet pigment) and betaxanthin (yellow-orange pigment) and are recognizable commercially as a food dye due to non-precarious, non-toxic, non-carcinogenic and non-poisonous nature. Beetroot is premeditated as a boon for the food industry and used as food colorant or additive in food products such as ice-cream, yogurts and other products. The beetroot extract is used to improve the redness in tomato pastes, soups, sauces, desserts, jams, jellies, sweets and breakfast cereals. Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment. [ABSTRACT FROM AUTHOR]

Senescence is the last developmental stage in plants during which recycling of nutrients takes place from senescing organs to newly formed organs such as young leaves and developing seeds. In the present work, senescence induced alterations in mineral ions, chlorophylls, carotenoids, betacyanin, betaxanthin, proteins, amino acids, sugars, starch, and polyphenols were monitored in shoots of an extreme halophyte Salicornia brachiata. A sharp decline in the content of chlorophylls, carotenoids, and proteins in the shoot was noticed at middle and late stages of senescence in comparison with early stage. However, the content of betacyanin, betaxanthin, total soluble sugars, reducing sugars, and starch increased significantly in senescing shoots. The total free amino acid content decreased gradually with the progress of senescence. The content of major minerals did not change significantly with the progress of senescence, whereas marked changes in content of minor minerals were observed. From this study, it was concluded that the sugars and starch accumulating in senescing shoots might be transported into developing seeds to serve as storage nutrients. The accumulation of betacyanin and betaxanthin in senescing shoots suggests that these pigments may act as scavengers of reactive oxygen species during senescence. This study provides comprehensive information on the variations in the utilization of mineral nutrients and organic metabolites with progressing senescence in the halophyte S. brachiata. [ABSTRACT FROM AUTHOR]

We started a cell suspension culture from magenta coloured calli of cockscomb to study the effect of biotic and abiotic elicitors on the biosynthesis of betalain pigments. The cultures were grown in a flask containing 30 ml MS media fortified with 13.5 µM 2,4-D and 0.44 µM BAP. These cultures were elicited during its logphase of growth using fungal elicitors (prepared from mycelia of Fusarium oxysporum), yeast extract, copper sulphate and cobalt chloride. The elicitation reduced the cell count, cell viability and percent pigmented cell in the suspension culture. Similarly, it also resulted in reduced betalain content by all the elicitors except 0.125 x 10-3% fungal elicitor. Rather, fungal elicitor at this concentration significantly enhanced the amaranthin, betanin, betalamic acid and betaxanthin content in the culture. Besides this, copper sulphate doubled the pigment contribution (ratio of particular pigment content to total pigment content) of betaxanthin at all the concentrations. Therefore, we conclude that fungal elicitor can further be investigated to enhance the content of betalain pigments in suspension culture at a larger scale. [ABSTRACT FROM AUTHOR]

Betalains are a family of natural pigments found exclusively in the plant order Caryophyllales . All members of this chemical family are biosynthesized through the common intermediate betalamic acid, which is capable of spontaneously condensing with various primary and secondary amines to produce betalains. Of particular interest is the red-violet betanin, most commonly obtained from Beta vulgaris (beet) as a natural food dye. We demonstrate the first complete microbial production of betanin in Saccharomyces cerevisiae from glucose, an early step towards a fermentation process enabling rapid, on-demand production of this natural dye. A titer of 17 mg/L was achieved, corresponding to a color intensity obtained from 10 g/L of beetroot extract. Further, we expanded the spectrum of betalain colors by condensing betalamic acid with various amines fed to an engineered strain of S. cerevisiae . Our work establishes a platform for microbial production of betalains of various colors as a potential alternative to land- and resource-intensive agricultural production. [ABSTRACT FROM AUTHOR]

Dopamine, one of catecholamine neurotransmitters, plays an important role in many brain functions and behavioral responses. In this study, we developed a novel dual-signal whole-cell biosensor for the detection of dopamine through the generation of red fluorescent proteins and 6-decarboxylated betaxanthin pigments. The proposed system responses specifically to dopamine with a detection limit of 1.43 μM. Furthermore, a combination of dual output signals makes it possible to reduce the interference from other catecholamine neurotransmitters, including L-DOPA, epinephrine, and norepinephrine. [ABSTRACT FROM AUTHOR]

A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic characterization by HPLC-DAD-ESI-MS were carried out. Several betalains and polyphenols have been identified, the majority of them not previously described in Opuntia dillenii : 17-decarboxybetanin and 17-decarboxyisobetanin, 6′-O-sinapoyl-O-gomphrenin and 6′-O-sinapoyl-O-isogomphrenin, 2′-O-apiosyl-4-O-phyllocactin and 5″-O-E-sinapoyl-2′-apiosyl-phyllocactin as betacyanins, tryptophan-betaxanthin and tyrosine-betaxanthin (portulacaxanthin II) as betaxanthins and isoramnethin-3-glucuronide and quercetin-3- O -glucoside as polyphenolic compounds. Moreover, the antioxidant activity of extracts of Opuntia dillenii (Ker-Gawl) Haw fruit followed the ensuing decreasing order (crude extract (CE) > purified extract (PE) > red fraction (RF) > yellow fraction (YF)), is in concordance with the Folin-Ciocalteau reduction capacity (FCRC). These evidence suggest that Opuntia dillenii is a rich source of bioactive compounds, with a high amount of total betacyanins (16.63 mg betanin/100 g fresh fruit) and betaxanthins (7.55 mg indicaxanthin/100 g fresh fruit). [ABSTRACT FROM AUTHOR]

The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice treated at 40% and 80% amplitude for 25 and 15 min, respectively (11.3 and 9.3, respectively), were significantly higher compared to the control; b* and hue parameters of juice treated at 80%, 25 min showed values of 1.7 and 0.1, respectively. Color differences (DE) were lower (<3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L-1, 255.9 mg·L-1, 294.4 mg·L-1, and 276.7 mg·L-1, respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L-1, 135.2 mg·L-1, and 128.5 mg·L-1, respectively). Purple cactus pear juice exhibited significant chelating activity of copper ions and great stability when exposed to HO•. [ABSTRACT FROM AUTHOR]

Polyphenols and betalain pigments respond property’s antioxidants benefic for the human health (Will Strike et al., 2002; Lecerf, 1999). The item present shows procured results for strengths in polyphenols and in betalains to the time in fruits and in their juice for the period 2008–2009. Our searches show that rate in polyphenols is more increased in the entire fruit than in only the juice. We have equally remarked that the red prickly pear contains amounts of polyphenols more raised than those of the yellow variety. This study has permitted us equally to value betalain pigments extracted from fruity juice. These are the betalains present in the epidermis and the pulp of the prickly pear confers on it its color varying from yellow to purple. Results show that yellow and red prickly pears contain imported strengths in betalains. Our work shows that the red prickly pear contains betaxanthin pigments in excess of the indicaxanthin that permits to valorize human’s potential spring of genuine colorings. Betalains and polyphenols are antioxidants that contribute to nutritional prickly pears’ quality and to their products of transformation.

Betalains are important pigments for the food, pharmaceutical, and cosmetics industry. In the yellow Stenocereus pruinosus fruits (pitayas), total betalain concentration, Folin-Ciocalteu reduction capacity, and antiradical capacity per dry weight were 2345.9 μg g − 1 , 7.3 mg gallic acid equivalents g − 1 , and 48.8 μmol Trolox equivalent g − 1 , respectively. The stability of betaxanthins, which represent 89% of total betalains in yellow pitayas, was evaluated over a range of pH, temperature, as well as in the presence of food additives. Maximum stability was observed at pH 6.6, and addition of ascorbic acid increased the half-life 1.8 times. Thermal stability at pH 6.48 ± 0.05 was also evaluated from 50 °C to 80 °C, over which the activation energy for betaxanthin degradation was determined to be 66.2 kJ mol − 1 . Model gelatin gummies and beverages were then prepared with pitaya juice or pulp, and pigment retention and color parameters were investigated during storage under various conditions. To match the yellow color of commercial products, gummies were supplemented with 4.6% w/w juice or pulp, and beverages were supplemented with 5% w/v juice, achieving H° values of 69.0–86.2° and 64.6–87.1°, respectively. Results indicate that betaxanthins were more stable in gummies than in beverages, and that pigment retention increased when products were stored in the dark or at low temperatures. Also, different changes in color during storage were observed between gummies and beverages. [ABSTRACT FROM AUTHOR]

Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5-30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain (composed of betacyanin + betaxanthin) and color value changed significantly ( P < 0.05) with processing temperature and time. Betacyanin and betaxanthin of beetroot juice concentrate (BJC) increased up to concentration temperature of 55C thereafter it decreased notably. Same trends have been followed by total phenolic and nitrate content of BJC. Also, nitrate content varied significantly over vast range nevertheless below the safety range defined by WHO. ' L' and ' a' value of BJC decreased substantially due to loss of the red color as heat destroyed betacyanin pigments. A highly significant correlation ( r2 = 0.9775) was demonstrated between TPC and radical scavenging activity (%RSA) of BJC samples. Practical Applications Preservation of vegetables for consumption exposes the physicochemical, color, antioxidant characteristics to detrimental factors that may lead to alterations in their concentrations and health-related quality. Beetroot (Beta vulgarius) juice contains antioxidants along with nitrates with potential health benefits and hence has an aptitude as functional ingredients. Moreover, pigment (Betalains) found in beetroot juices are well-established colorant for various food uses under regulation, having E.No.-162. Preferably, this study is focused on the determination of the effects of processing temperature and time on the quality components of beetroot juice. The results can be a guide to having a processing method under vacuum that can be used in producing beetroot juice concentrate with good sensory properties and high bioactive compounds. [ABSTRACT FROM AUTHOR]

Betalain profile and content by HPLC–TOF-MS/MS method and antioxidant capacity by four in vitro assays in thirteen varieties and root parts of red beet were determined. Red beetroot tissues contained thirty betalains, constituting of eighteen betacyanins and twelve betaxanthins. Among the betalains identified, betanin and isobetanin (betacyanins) and vulgaxanthin I (betaxanthins) were predominant. In varieties and root parts, betalain contents were 10.26–17.15 mg/g dm and 7.20–17.24 mg/g dm, respectively, differing significantly across varieties and root parts ( P  <   0.05). Among the root parts, peel was noted for the highest betalain concentration. Red beetroot extracts scavenged radicals, and their antiradical potential differed significantly across varieties and root parts ( P  <   0.05). Additionally, red beetroot antioxidant capacity was positively and significantly correlated with betalain content (P < 0.05). This study demonstrates that red beetroot varieties have their own betalain fingerprint as well as specific antioxidant capacity, which are also dependent on root part. [ABSTRACT FROM AUTHOR]

Opuntia spp. fruits are considered as health promoting foods due to the diversity of bioactive molecules found in these fruits. The composition in organic acids, flavonols and betalains in the Opuntia ficus-indica juice from a region of Portugal was accomplished for the first time by liquid chromatography and tandem mass spectrometry using an electrospray ionization source operating in negative and positive mode. The methodology used allowed the detection of 44 compounds, from which 32 were identified. Isorhamnetin derivatives were the dominant flavonol glycosides. A total of 9 betalains including 6 betaxanthins and 3 betacyanin were also detected in the fruit juice samples and indicaxanthin, betanin and isobetanin were the major pigments. Phenolic acid and phenylpyruvic acid derivatives were also identified. To our knowledge, it is the first time derivative compounds from piscidic acid, phenolic compounds and betalains are characterized in cactus pear juice using a single LC–DAD–ESI-MS/MS method. [ABSTRACT FROM AUTHOR]

Betaxanthins are the water-soluble pigments that bestow yellow coloration to fruits, flowers and roots of plants of the Caryophyllales order and present autofluorescence after excitation with blue light. In this work, the semi-synthesis of betaxanthins derived from macromolecules is achieved for the first time by exploiting the reactivity of amine groups belonging to proteins. The synthesis of protein-betaxanthins is demonstrated by spectrophotometry and HPLC-ESI-TOF-MS mass analysis. The derivatization with betalamic acid was in a ratio 1:1 and yielded protein-betaxanthins yellow in color that exhibited fluorescent properties with a maximum excitation wavelength of 476 nm and a maximum emission wavelength of 551 nm. Moreover, staining can be started from purified betalamic acid or directly from raw red beet root extracts. The novel bioinspired labeling reaction allowed protein detection in conventional fluorescence scanning and imaging systems and opens a new perspective for betalamic acid derived molecules as fluorescent probes with multiple biological applications. [ABSTRACT FROM AUTHOR]

Recently there has been much attention to use of natural ingredients instead of synthetic compounds as food additives, dye and drug. Red beets have Betacyanins, which is used as the color of ice cream, jams and canned fruits. Today, there is a growing demand for the development of more efficient and effective methods to extract the active ingredients contained in the plant material. The aim of this study is extracting from red beet by maceration and ultrasonic methods and comparison extracts features based on the extraction efficiency, the extraction rate of Betacyanin and Betaxanthin pigment, total sugar and soluble solids. Extraction was performed using both ultrasound and maceration with water and ethanol and water - ethanol 1:1 as solvents. Results showed that extraction by ultrasound with water-ethanol has highest (62%) and extraction by maceration with ethanol has lowest (4.8%) efficiency. In Ultrasonic extraction method by water solvent obtained the maximum amount of Betacyanin and the lowest amount of Betacyanin was related to maceration method by ethanol. The amounts of extracted Betaxanthin have no significantly difference in methods and the difference is in the type of solvents, So that water and water - ethanol solvents by absorption of 1.389 and 1.329, respectively, extracted more Betaxanthin in compared to ethanol with absorption of 0.3. Highest and lowest sugar levels were extracted by water (1.48M) and ethanol (1.146M) respectively. Ultrasound method also extracts more sugar (1.589M) compared to maceration extraction methods (0.994M). Overall, we can conclude that the use of ultrasound method for the extraction of red beet, is more appropriate due to more efficiency in less time. With this method, more pigments and sugar were extracted in compare with maceration method. Among the solvents that used in this study, water has extracted more Betacyanin, Betaxanthin and sugar from redbeet. [ABSTRACT FROM AUTHOR]

The extraction kinetics of betalains (betacyanin and betaxanthin) from freeze dried beetroot powder into aqueous ethanol solutions is modelled by considering the concentration of a given betalain at any given time to result from a balance between the rate of its release from the solid phase and the rate of its chemical degradation in the extract phase. The mathematical model obtained shows that the concentration of the betalain peaks before progressively decreasing with time. The model was experimentally validated for various combinations of temperature (55–85 °C), ethanol concentration (10–30%) and particle size (120–300 μm). The ratio of betacyanin to betaxanthin in the liquid phase was approximately 1 over the duration of extraction at 55 and 65 °C. However, the ratio decreased at the higher temperatures of 75 and 85 °C. A maximum productivity rate of a given betalain was defined as its peak concentration divided by the time taken to reach the peak concentration, which was found to be relatively insensitive to the ethanol concentration below 75 °C. • A simple model is developed for betalain extraction kinetics from freeze dried beetroot powder. • The experimentally validated model shows that betalain concentration in the extract goes through a maximum value. • The model parameters have been related to the operating variables, to aid design of extractors. [ABSTRACT FROM AUTHOR]