不同加工方式对甜菜红素稳定性的影响研究进展

Effects of Different Processing Methods on Stability of Betalains: A Review

甜菜红素是一类含氮的水溶性色素,由于其有独特的色泽、高安全性和多种生物活性成为近年来研究的热点。甜菜红素作为天然色素已经被批准在食品工业中使用。该文对甜菜红素的合成途径、生物活性进行简要的总结,着重分析不同加工方式对甜菜红素稳定性的影响。同时,简要综述目前研究中的局限性,旨在为未来农产品加工过程中甜菜红素的保护提供参考。

Betalains are water-soluble and nitrogen-containing pigments,and have become a research hotspot in recent years because of their unique color,high safety,and a variety of biological activities.Betalains have been approved for application in the food industry as natural pigments.The present study briefly summarized the synthetic pathway and biological activities of betalains,emphatically analyzed the effects of different processing methods on the stability of betalains,and reviewed the limitations of the current research to provide references for the protection of betalains in future processing of agricultural products.