The DOI matches its Crossref record; 85 of the 85 references it cites were found in a registry or an index.
Betalain Stability and Degradation—Structural and Chromatic Aspects
Abstract
ABSTRACT: In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain‐containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain‐based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
(1993) · Methods in Plant Biochemistry · doi:10.1016/b978-0-12-461020-0.50001-9 · Cited by 1,757
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
Stintzing, F. C., & Carle, R. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.07.004 · Cited by 1,062
Self-citationProduction and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Cai, Y. Z., & Corke, H. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10273.x · Cited by 1,006
Antioxidant Activity of Betalains from Plants of the Amaranthaceae
Cai, Y., Sun, M., & Corke, H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030045u · Cited by 680
BetalainsA New Class of Dietary Cationized Antioxidants
Kanner, J., Harel, S., & Granit, R. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010456f · Cited by 645
Butera, D., Tesoriere, L., Di Gaudio, F., Bongiorno, A., Allegra, M., Pintaudi, A. M., Kohen, R., & Livrea, M. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025696p · Cited by 572
Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (Opuntia spp.) Clones
Stintzing, F. C., Herbach, K. M., Mosshammer, M. R., Carle, R., Yi, W., Sellappan, S., Akoh, C. C., Bunch, R., & Felker, P. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048751y · Cited by 537
Self-citationJackman, R. L., & Smith, J. L. (1996) · Natural Food Colorants · doi:10.1007/978-1-4615-2155-6_8 · Cited by 370
Phytochemical and nutritional significance of cactus pear
Stintzing, F. C., Schieber, A., & Carle, R. (2001) · European Food Research and Technology · doi:10.1007/s002170000219 · Cited by 304
Self-citationCharacterization and application of betalain pigments from plants of the Amaranthaceae
Cai, Y.-Z., Sun, M., & Corke, H. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.03.020 · Cited by 248
Cited by
Recent advancements in natural dye applications: a review
Shahid, M., Shahid-ul-Islam, & Mohammad, F. (2013) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.03.031 · Cited by 991
Natural Colorants: Historical, Processing and Sustainable Prospects
Yusuf, M., Shabbir, M., & Mohammad, F. (2017) · Natural Products and Bioprospecting · doi:10.1007/s13659-017-0119-9 · Cited by 597
Bioactive compounds of beetroot and utilization in food processing industry: A critical review
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., & Panghal, A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.022 · Cited by 488
Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., & Jafari, S. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.014 · Cited by 466
Betanin—A food colorant with biological activity
Esatbeyoglu, T., Wagner, A. E., Schini‐Kerth, V. B., & Rimbach, G. (2015) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201400484 · Cited by 406
Metadata
- Authors
- Herbach, K. M., Stintzing, F. C., & Carle, R.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2006-05
- Volume
- 71
- Issue
- 4
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2135792784
- Cited by
- 608
- References
- 85
- FWCI
- 13.39
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Betalain Stability and Degradation—Structural and Chromatic Aspects. https://app.cochat.ai/papers/10.1111/j.1750-3841.2006.00022.x
- The paper
- Herbach, K. M., Stintzing, F. C., & Carle, R. (2006). Betalain Stability and Degradation—Structural and Chromatic Aspects. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2006.00022.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
