and Reinhold Carle - Food Technology Information Service
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Betalains e emerging<br />
prospects for<br />
food scientists<br />
Florian C. Stintzing* <strong>and</strong><br />
<strong>Reinhold</strong> <strong>Carle</strong><br />
Institute of <strong>Food</strong> <strong>Technology</strong>, Section Plant <strong>Food</strong>stuff<br />
<strong>Technology</strong>, Hohenheim University, August-von-<br />
Hartmann-Straße 3, 70599 Stuttgart, Germany<br />
(Tel.: D49 711 459 22314; fax: D49 711 459 24110;<br />
e-mail: stintzin@uni-hohenheim.de)<br />
Betalains have witnessed swayings of scientific interest in the<br />
past 40 years, but only during the past decade research activities<br />
in many disciplines dealing with breeding, phytochemical,<br />
technological <strong>and</strong> nutritional aspects have broadened<br />
the hitherto narrow view on betalains. The challenge of bringing<br />
together the knowledge from all these different fields of expertise<br />
is considered to be most fruitful. In the present review,<br />
the focus will be on the technologically related analytical<br />
issues.<br />
Introduction<br />
As opposed to other pigment classes such as the carotenoids,<br />
chlorophylls <strong>and</strong> anthocyanins, the betalains have<br />
been studied with much less intensity. According to literature,<br />
betalains have experienced peaks of scientific attention<br />
in the 1960s <strong>and</strong> 1970s through the impressive<br />
phytochemical contributions by Piattelli (1976) in Italy,<br />
Dreiding (1961) <strong>and</strong> Wyler (1969) in Switzerl<strong>and</strong>, Clement,<br />
Mabry, Wyler, <strong>and</strong> Dreiding (1994) <strong>and</strong> Mabry (1966) in<br />
USA, as well as Musso (1979) <strong>and</strong> Reznik (1975) in<br />
Germany. Technological <strong>and</strong> also nutritional issues were<br />
considered in pioneering studies by von Elbe <strong>and</strong> Goldman<br />
(2000) in USA in the 1970s <strong>and</strong> 1980s, which were the catalyst<br />
for an extensive breeding programme for red beets<br />
conducted by Gabelman <strong>and</strong> later Goldman (Gaertner &<br />
Goldman, 2005; Goldman & Navazio, 2003). In the<br />
1990s research activities were mainly dedicated to<br />
* Corresponding author.<br />
Review<br />
biosynthetic aspects both at the Leibniz Institute of Plant<br />
Biochemistry in Halle (Saale)/Germany (Strack, Vogt, &<br />
Schliemann, 2003) <strong>and</strong> at the Laboratory of Cellular Phytogenetics<br />
at Lausanne/Switzerl<strong>and</strong> (Zryd & Christinet,<br />
2004).<br />
With a focus on food, the scarce attention towards betalains<br />
may be due to the fact that red beet has long been considered<br />
the only edible betalainic source. In the past five to<br />
ten years, however, leaf <strong>and</strong> grain amaranth, cactus fruits,<br />
but also coloured Swiss chard <strong>and</strong> yellow beet have stimulated<br />
food scientists to study betalains from a technological<br />
<strong>and</strong> nutritional perspective (Stintzing & <strong>Carle</strong>, 2004, in<br />
press). The present overview will discuss selected features<br />
of betalain chemistry <strong>and</strong> their importance to food<br />
scientists.<br />
Betalains e a bunch of colourful structures<br />
To date, the betalains comprise a quite modest number<br />
of about 55 structures including the red-violet betacyanins<br />
<strong>and</strong> the yellow-orange betaxanthins (Stintzing &<br />
<strong>Carle</strong>, in press), while up to 550 anthocyanins have<br />
been identified in nature thus far (Andersen & Jordheim,<br />
2006). Although not yet being clarified, the co-occurring<br />
betacyanin C15-stereoisomers are mainly considered isolation<br />
artifacts. In contrast, the analogous C11-isomers for<br />
the betaxanthins have not yet been detected as genuine<br />
compounds. Despite this still small number of structures,<br />
which is expected to grow, betalains are a matter of fascination.<br />
In early days erroneously addressed as flavocyanins<br />
(betaxanthins) <strong>and</strong> nitrogenous anthocyanins<br />
(betacyanins), it was Mabry <strong>and</strong> Dreiding (1968) who<br />
coined the term ‘‘betalain’’ for both pigment types.<br />
Only slightly earlier, betanin from red beet was the first<br />
betacyanin (Wyler, Mabry, & Dreiding, 1963) <strong>and</strong> indicaxanthin<br />
from cactus pear the first yellow-orange betaxanthin<br />
structurally characterised (Piattelli, Minale, &<br />
Prota, 1964; Fig. 1). Although the substitution pattern<br />
of betacyanins with respect to sugars <strong>and</strong> additional acylation<br />
resembles part of the structural design of anthocyanins,<br />
distinct differences exist. The uniqueness of<br />
betalains is their N-heterocyclic nature with betalamic<br />
acid being their common biosynthetic precursor. Aldimine<br />
formation with cyclo-Dopa yields the betanidin<br />
aglycone which is usually conjugated with glucose <strong>and</strong><br />
sometimes additionally with glucuronic acid, <strong>and</strong> may<br />
also be further modified through aliphatic <strong>and</strong> aromatic
vulgaxanthin I<br />
[glutamine-betaxanthin]<br />
HO<br />
H<br />
HOOC<br />
H<br />
H<br />
HOOC<br />
OH<br />
11<br />
indicaxanthin<br />
[proline-betaxanthin]<br />
H 2 N<br />
H<br />
H<br />
HOOC<br />
+<br />
N<br />
+ N<br />
11<br />
+<br />
N<br />
N<br />
H<br />
11<br />
O<br />
N H<br />
N<br />
H<br />
H<br />
H<br />
COO -<br />
COOH<br />
COO -<br />
COOH<br />
COOH<br />
miraxanthin V<br />
[dopamine-betaxanthin]<br />
HOOC<br />
HO<br />
HO<br />
acid esterifications. In comparison with the anthocyanins<br />
(Andersen & Francis, 2004), a much smaller number of<br />
substituents have been reported for the betalains: glucose,<br />
glucuronic acid <strong>and</strong> apiose are the typical sugar monomers,<br />
while malonic <strong>and</strong> 3-hydroxy-3-methyl-glutaric<br />
acids as well as caffeic-, p-coumaric, <strong>and</strong> ferulic acids<br />
represent typical acid substituents (Strack et al., 2003).<br />
HO<br />
O<br />
C<br />
H<br />
OH<br />
O<br />
O<br />
C<br />
H<br />
C H<br />
O<br />
O<br />
HO<br />
HO<br />
C<br />
CH3 O<br />
3"<br />
CH2 C CH2 C<br />
OH<br />
H<br />
H<br />
O<br />
HO<br />
HO<br />
O<br />
HO<br />
O<br />
OH<br />
HOOC<br />
O<br />
HO<br />
H<br />
6'<br />
C H<br />
O<br />
OH<br />
H<br />
+ COO<br />
N<br />
-<br />
15<br />
O<br />
2' 1' 5<br />
HO<br />
N COOH<br />
H<br />
betanin, isobetanin<br />
HOOC<br />
H<br />
+ COO<br />
N<br />
-<br />
15<br />
N<br />
H<br />
HOOC<br />
H<br />
+ COO<br />
N<br />
-<br />
Noteworthy, sinapic acid has been rarely reported for<br />
the betalains (Kugler, Stintzing, & <strong>Carle</strong>, 2007; Wybraniec,<br />
Nowak-Wydra, Mitka, Kowalski, & Mizrahi,<br />
2007), while inversely 3-hydroxy-3-methyl-glutaric acid<br />
has never been found as a structural feature in anthocyanins.<br />
The yellowish counterpart to the acyanic flavonoids,<br />
the so-called anthoxanthins, are the betaxanthins<br />
15<br />
COOH<br />
phyllocactin, isophyllocactin<br />
[malonyl-(iso)-betanin]<br />
N<br />
H<br />
hylocerenin, isohylocerenin<br />
[3-hydroxy-3-methylglutaryl-(iso)-betanin]<br />
Fig. 1. Predominant betaxanthins (left) <strong>and</strong> betacyanins (right) in fruits <strong>and</strong> vegetables from the Chenopodiaceae <strong>and</strong> Cactaceae.<br />
COOH
(Kremer, 2002), the conjugates of betalamic acid with<br />
amino acids or amines (Strack et al., 2003; Fig. 1).<br />
Betalains in food<br />
Besides these biochemically related distinctions, there<br />
are also chemical divergences essential to the food chemist<br />
<strong>and</strong> technologist. In the first place, the betalains are<br />
more water-soluble than the anthocyanins (Stintzing,<br />
Trichterborn, & <strong>Carle</strong>, 2006) <strong>and</strong> exhibit a tinctorial<br />
strength up to three times higher than the anthocyanins<br />
(Stintzing & <strong>Carle</strong>, in press). The most interesting applicative<br />
feature, however, is the pH stability in the range<br />
from 3 to 7 which makes betalains particularly suitable<br />
for their application in a broad palette of low-acid <strong>and</strong><br />
neutral foods. Thus, betalains may be considered substitutes<br />
for the less hydrophilic anthocyanins which under<br />
the same conditions lose their performance through fading<br />
<strong>and</strong> changing their tint (Stintzing & <strong>Carle</strong>, 2004).<br />
The characteristic pigments in members from the Chenopodiaceae<br />
<strong>and</strong> Cactaceae governing the respective<br />
nuances are compiled in Table 1. A particular ratio of<br />
the yellow-orange betaxanthins <strong>and</strong> the red-violet betacyanins<br />
will determine the colour shade of the particular<br />
plant (Delgado-Vargas, Jímenez, & Paredes-López, 2000;<br />
Stintzing & <strong>Carle</strong>, 2004; Stintzing, Herbach, Moßhammer,<br />
Kugler, & <strong>Carle</strong>, in press), so the broader range<br />
of tints may be achieved by the sole presence of betalains,<br />
irrespective of the particular pH value. While this<br />
Table 1. Main betaxanthins (left) <strong>and</strong> betacyanins (right) in edible<br />
fruit <strong>and</strong> vegetables from the Chenopodiaceae <strong>and</strong> Cactaceae<br />
Chenopodiaceae<br />
Red beet<br />
Vulgaxanthin I Betanin<br />
Isobetanin<br />
Yellow beet<br />
Vulgaxanthin I a<br />
Swiss Chard<br />
Vulgaxanthin I Betanin<br />
Miraxanthin V Isobetanin<br />
Cactaceae<br />
Cactus pear<br />
Indicaxanthin Betanin<br />
Isobetanin<br />
Purple Pitaya a,b<br />
a Not genuinely present.<br />
b Presence restricted to certain genotypes.<br />
Betanin<br />
Isobetanin<br />
Phyllocactin<br />
Isophyllocactin<br />
Hylocerenin<br />
Isohylocerenin<br />
paintbox principle only recently demonstrated for coloured<br />
Swiss chard petioles (Kugler, Stintzing, & <strong>Carle</strong>,<br />
2004), cactus pears (Stintzing et al., 2005), <strong>and</strong> inflorescences<br />
from Gomphrena globosa <strong>and</strong> Bougainvillea sp.<br />
(Kugler et al., 2007) is comprehensible, its transfer to<br />
food application has not been pursued with much vigour<br />
(Stintzing & <strong>Carle</strong>, in press). Even more important, the<br />
multiple reactions occurring during processing of betalainic<br />
food have been scarcely understood until lately.<br />
This may be due to the comparatively restricted number<br />
of edible betalainic food crops known <strong>and</strong> the little related<br />
efforts.<br />
Analyses of betalains in food<br />
The most straightforward approach to quantify betalains<br />
is spectrophotometry. Nilsson (1970) established a method<br />
for fresh red beets while their application to heat-treated<br />
products was early questioned by Schwartz <strong>and</strong> von Elbe<br />
(1980) who proposed a time-consuming isolation of crystalline<br />
reference substances for quantification purposes.<br />
Moreover, it was demonstrated that the spectrophotometric<br />
approach would overestimate colour contents <strong>and</strong> that<br />
HPLC would be indispensable for heat-treated samples<br />
(Schwartz, Hildenbr<strong>and</strong>, & von Elbe, 1981). Disregarding<br />
these findings, future studies on betalains chiefly relied<br />
on Nilsson’s method, even when studying thermal degradation<br />
kinetics (Herbach, Stintzing, & <strong>Carle</strong>, 2006). For<br />
Amaranthaceae plants, Cai <strong>and</strong> Corke (1999) proposed<br />
methods of betalain quantification, however, not considering<br />
co-absorbing substances. Later, it was pointed out<br />
that betalain quantification as proposed by Nilsson would<br />
not be adoptable to cactus fruit betalains either <strong>and</strong> consequently<br />
a new approach combining spectrophotometric <strong>and</strong><br />
HPLC data was suggested (Stintzing, Schieber, & <strong>Carle</strong>,<br />
2003) which was also successfully applied to Swiss chard<br />
petioles, red <strong>and</strong> yellow beets (Kugler, Graneis, Stintzing,<br />
& <strong>Carle</strong>, in press).<br />
The betalains have been reviewed earlier (Steglich &<br />
Strack, 1990; Strack et al., 2003). Since then, the following<br />
genuine betaxanthins (bx) have been assigned by coinjection<br />
experiments with semi-synthesised reference<br />
compounds <strong>and</strong> mass spectrometric support: alanine-bx<br />
<strong>and</strong> histamine-bx, ethanolamine-bx <strong>and</strong> threonine-bx in<br />
Swiss chard petioles (Kugler et al., in press;<br />
Kugler et al., 2004), the methionine-bx in cactus pear<br />
(Stintzing et al., 2005), <strong>and</strong> the arginine-, lysine- <strong>and</strong> putrescine-conjugates<br />
in Bougainvillea sp. <strong>and</strong> G. globosa<br />
inflorescences, respectively (Kugler et al., 2007) <strong>and</strong><br />
ethanolamine-bx <strong>and</strong> threonine-bx in red <strong>and</strong> yellow beets<br />
(Kugler et al., in press). Structure elucidation of betacyanins<br />
is more complicated than that of betaxanthins since<br />
partial synthesis as in the case of betaxanthins is not possible<br />
<strong>and</strong> thus co-injection experiments cannot be as easily<br />
carried out. However, the pseudomolecular ions <strong>and</strong> particular<br />
fragmentation patterns during mass spectrometric
analyses together with UVevis data are instructive for assignments<br />
as demonstrated for a multitude of structures<br />
generated upon thermal exposure of betalainic samples<br />
(Herbach, Stintzing, et al., 2006 <strong>and</strong> refs cited therein)<br />
or 17-decarboxy-amaranthin <strong>and</strong> various sinapoyl-adducts<br />
in G. globosa inflorescences (Kugler et al., 2007). Inversely,<br />
compounds with identical masses are difficult to<br />
differentiate, because different decarboxylation sites are<br />
conceivable (Herbach, Stintzing, et al., 2006), but also positional<br />
<strong>and</strong> cis/trans-isomers of acylated betacyanins may<br />
occur (Heuer et al., 1994; Kugler et al., 2007). In food<br />
crops hitherto investigated, the situation was easier because<br />
the structures detected turned out to be less complex<br />
<strong>and</strong> especially aromatic acylation appeared to be a rare<br />
event (Stintzing & <strong>Carle</strong>, 2004, in press; Strack et al.,<br />
2003). Still, unambiguous structural evidence can only<br />
be supplied by nuclear magnetic resonance (NMR) measurements<br />
(Strack, Steglich, & Wray, 1993; Strack &<br />
Wray, 1994), requiring tedious isolation <strong>and</strong> a solid experimental<br />
set-up. Allowing for full structural assignments,<br />
13 C NMR data are needed. Corresponding investigations<br />
exemplified with known betacyanins from red beet <strong>and</strong><br />
purple pitaya as well as betaxanthins from cactus pear<br />
<strong>and</strong> yellow Swiss chard have therefore been established<br />
only recently (Stintzing, Conrad, Klaiber, Beifuss, &<br />
<strong>Carle</strong>, 2004; Stintzing, Kugler, <strong>Carle</strong>, & Conrad, 2006)<br />
<strong>and</strong> successfully applied to partially degraded betacyanins<br />
(Wybraniec, Nowak-Wydra, & Mizrahi, 2006) thus presenting<br />
a dependable tool for future investigations.<br />
Colour stability<br />
For the food technologist, maximising pigment yield<br />
during extraction <strong>and</strong> processing is a prerequisite. Hence,<br />
starting with a highly pigmented crop is fundamental.<br />
Therefore, careful selection of appropriate plants <strong>and</strong> sound<br />
technological concepts is crucial <strong>and</strong> will decide about the<br />
success of the respective commercial commodity.<br />
The most comprehensive data are available for red<br />
beet. Crop colour quality was found to be affected by<br />
the edaphic factors at the cultivation site, the date of<br />
planting <strong>and</strong> harvest time, but was also dependent on<br />
the respective cultivar (Stintzing, Herbach, et al., in press).<br />
During processing, the betalains will be released from<br />
their protective compartment <strong>and</strong> affected by multiple factors<br />
such as the particular pH, water activity, exposure to<br />
light, oxygen, metal ions, temperature <strong>and</strong> enzymatic activities<br />
(Delgado-Vargas et al., 2000; Herbach, Stintzing,<br />
et al., 2006; Stintzing & <strong>Carle</strong>, 2004). However, within<br />
the optimal area of pH stability, temperature will be the<br />
most decisive factor for betalain decomposition. In general,<br />
degradation is associated with colour fading or<br />
browning due to subsequent polymerisation, but many<br />
more reaction pathways require consideration, some of<br />
which have only recently been scrutinised (Herbach,<br />
Stintzing, et al., 2006; Stintzing & <strong>Carle</strong>, in press).<br />
Adaption of pH to about 4 has turned out to be recommendable<br />
during red beet processing, for protein precipitation<br />
of colloidal substances but also allowing<br />
pasteurisation instead of sterilisation treatment with temperatures<br />
below 100 C (Stintzing & <strong>Carle</strong>, in press).<br />
Most important, a time of cool storage as recommended<br />
by von Elbe <strong>and</strong> co-workers to allow regeneration of<br />
betacyanin colour following thermal exposure has been<br />
recognised as a prerequisite when processing beets (von<br />
Elbe & Goldman, 2000; von Elbe, Schwartz, & Hildenbr<strong>and</strong>,<br />
1981). While the knowledge from investigations<br />
on beets is highly relevant to other betalainic foods, there<br />
are also distinct differences that need to be considered <strong>and</strong><br />
optimised for each colour crop. The most straightforward<br />
way is to conduct experiments with whole food matrices<br />
because the results obtained can be readily transferred to<br />
real-term manufacture. To underst<strong>and</strong> specific degradation<br />
mechanisms, model experiments with purified pigments<br />
may be scrutinised afterwards.<br />
Processing technologies for betalainic crops<br />
Red beet<br />
In the first place, betalains are associated with red<br />
beet because it is not only rich in betacyanins but also<br />
the exclusive commercially exploited betalain crop. It<br />
was Pasch <strong>and</strong> von Elbe (1977) who proposed to substitute<br />
synthetic colours banned by the FDA pointing out<br />
that FD&C Red No. 2 <strong>and</strong> No. 40 exhibited half of<br />
the tinctorial strength provided by red beet at the same<br />
concentration level. At that time, red beet was proposed<br />
to be included in low-acid food items such as meat <strong>and</strong><br />
dairy products (von Elbe, Klement, Amundson, Cassens,<br />
& Lindsay, 1974; Pasch, von Elbe, & Sell, 1975) <strong>and</strong><br />
therefore techniques to process beets into juice were<br />
also developed (Wiley & Lee, 1978; Wiley, Lee, Saladini,<br />
Wyss, & Topalian, 1979). The main topics that<br />
needed to be addressed were the fast browning through<br />
polyphenoloxidase activities <strong>and</strong> the reduction of the naturally<br />
high nitrate content. While the first was controlled<br />
by heat inactivation <strong>and</strong> oxygen removal, the latter were<br />
reduced by fermentation strategies (Czapski, Maksymiuk,<br />
& Grajek, 1998; Grajek & Walkowiak-Tomczak, 1997;<br />
Wiley & Lee, 1978). The selection of appropriate crops<br />
with a high colour content rather than high weight was<br />
concomitantly addressed (Ng & Lee, 1978; Nilsson,<br />
1973; Wolyn & Gabelman, 1990). Another topic was<br />
the unpleasant flavour of beet due to geosmin <strong>and</strong> pyrazine<br />
derivatives that needed to be considered for commercial<br />
red beet application, especially to sensorially<br />
delicate foods (Murray & Bannister, 1975; Pasch &<br />
von Elbe, 1978). Until lately, when the endogenous biosynthesis<br />
of red beet to produce geosmin was unambiguously<br />
proven (Lu, Edwards, Fellman, Mattinson, &<br />
Navazio, 2003a, 2003b), it was believed that geosmin<br />
was due to earth-bound Streptomycetes (Bentley & Meganathan,<br />
1981; Dionigi, Millie, Spanier, & Johnson,
1992). To remove this odorant best, a membrane process<br />
(Behr, Göbel, & Pfeiffer, 1984) or a simple destillative<br />
removal during juice concentration is applied. Since beets<br />
grow underground, carry-over of earth-bound germs presents<br />
a safety issue (Stintzing & <strong>Carle</strong>, in press). Finally,<br />
red beets are afflicted with a narrow colour spectrum<br />
(Stintzing, Herbach, et al., in press). Thus, alternative<br />
pigment sources have been searched for a long time.<br />
Amaranth, Swiss chard <strong>and</strong> yellow beet<br />
A thorough line of investigations was conducted by Cai<br />
<strong>and</strong> co-workers in a selection programme on Amaranthaceae<br />
plants. Besides pigment pattern characterisation <strong>and</strong> applicational<br />
issues, the broad genetic variability of grain <strong>and</strong><br />
leaf amaranth was addressed (Cai, Sun, & Corke, 2005).<br />
However, the limited colour range known from red beet<br />
could not be extended. Hence, further edible plant sources<br />
were addressed among which coloured Swiss chard (Kugler<br />
et al., 2004) <strong>and</strong> also yellow beet (Kugler et al., in press;<br />
Stintzing, Bretag, Moßhammer, & <strong>Carle</strong>, 2006; Stintzing,<br />
Schieber, & <strong>Carle</strong>, 2002) were investigated. While pigment<br />
yields of Swiss chard amounting to 4e8 mg/100 g stem<br />
fresh weight stayed far behind those of common red beet<br />
cultivars with 40e160 mg/100 g fresh weight, another forgotten<br />
crop, i.e. the yellow beet appeared to be a promising<br />
source to be studied further. Therefore, a process to obtain<br />
a highly brilliant juice was developed <strong>and</strong> application to<br />
dairy samples proved to be successful. Antioxidant addition<br />
as well as acidification was crucial to counteract dopamine<br />
oxidation during processing of yellow beet. Notably, blending<br />
red <strong>and</strong> yellow beet juices offered a feasible way to<br />
broaden the narrow colour range of red beet preparations<br />
(Stintzing, Bretag, et al., 2006; Stintzing, Herbach, et al.,<br />
in press).<br />
Cactus fruits<br />
Both being devoid of unpleasant ingredients <strong>and</strong> at the<br />
same time offering a broad range of colour nuances, cactus<br />
fruits appear to be the most seminal betalainic colour<br />
crops (Stintzing & <strong>Carle</strong>, 2006) <strong>and</strong> thus have been investigated<br />
in detail. For the first time, a thorough study to<br />
produce highly brilliant juices from cactus pears (Opuntia<br />
ficus-indica [L.] Mill.) was pursued. Moreover, the manufacture<br />
of concentrates <strong>and</strong> spray-dried products was also<br />
successful (Moßhammer, Stintzing, & <strong>Carle</strong>, 2006 <strong>and</strong><br />
refs cited therein). This was of notable importance because<br />
it was earlier suspected that the simultaneous presence<br />
of reducing sugars <strong>and</strong> free amino acids would<br />
trigger detrimental Maillard browning during processing.<br />
Against all odds, colour remained stable <strong>and</strong> betaxanthin<br />
retention was admissible. Based on these promising results,<br />
a process for red-purple pitaya (Hylocereus polyrhizus<br />
[Weber] Britton & Rose] fruits was established with<br />
reasonable success (Herbach, Maier, Stintzing, & <strong>Carle</strong>,<br />
2007) presenting a solid basis for future technological<br />
optimisation.<br />
Structural alterations <strong>and</strong> colour changes during<br />
processing <strong>and</strong> storage<br />
Betacyanins<br />
Early studies on red beets demonstrated that betanin<br />
may degrade by hydrolytic cleavage to yield the biogenetic<br />
precursors betalamic acid <strong>and</strong> cyclo-Dopa 5-O-glucoside<br />
from betanin while deglucosylation yielded the<br />
respective aglycone accompanied by a bathochromic shift<br />
(Schwartz et al., 1981). Furthermore, betanin was found to<br />
regenerate to a certain extent by recondensation of the hydrolysis<br />
products associated with a colour regain after<br />
cold storage of the heated extracts. Upon thermal exposure,<br />
also isomerisation <strong>and</strong> decarboxylation of betanin<br />
to yield its C15-stereoisomer isobetanin <strong>and</strong> 15-descarboxybetanin,<br />
respectively, were observed without affecting<br />
overall appearance (Schwartz & von Elbe, 1983; von<br />
Elbe et al., 1981). Therefore, monitoring total betalain<br />
contents has long been considered adequate to track pigment<br />
loss. According to a series of most recent investigations,<br />
this concept requires revision, because a complex<br />
spectrum of hitherto unknown degradation products was<br />
found (Fig. 2). These compounds were characterised by<br />
one- or more-fold decarboxylation <strong>and</strong>/or dehydrogenation<br />
of the genuine pigments. Dehydrogenation of betacyanins<br />
at C-14/C-15 to yield the corresponding neo-compounds<br />
entailed by a yellowish colour shift was unambiguously<br />
demonstrated for betacyanins from red beet <strong>and</strong> also purple<br />
pitaya. Even more important, decarboxylation at C-17<br />
<strong>and</strong>/or C-2 <strong>and</strong> dehydrogenation at C-14/C-15 were found<br />
to modify appearance <strong>and</strong> stability of the genuine pigments<br />
(Herbach, Stintzing, et al., 2006 <strong>and</strong> refs cited<br />
therein).<br />
Thus it was concluded that both quantification <strong>and</strong><br />
colour measurements should be carried out to adequately<br />
monitor pigment alterations caused during processing.<br />
H<br />
R O<br />
C H<br />
O<br />
HO<br />
2'<br />
1'<br />
HO<br />
OH<br />
O<br />
HO<br />
5<br />
O<br />
HO<br />
H<br />
C<br />
19<br />
3<br />
2<br />
+<br />
N<br />
14<br />
15<br />
N<br />
H<br />
H<br />
C<br />
O<br />
O -<br />
17<br />
C<br />
20<br />
Fig. 2. Possible sites of decarboxylation (oval, dotted line), dehydrogenation<br />
(square, solid line) <strong>and</strong> deglycosylation (circle; dotted-dashed<br />
line) in betacyanins.<br />
O<br />
OH
Not being noticed by simple spectrophotometric readings,<br />
structural pigment alterations may be accurately monitored<br />
by high-performance liquid chromatography with diode-array<br />
detection <strong>and</strong> mass spectrometric investigations<br />
(Table 2): While betanin was mainly hydrolysed into<br />
its biosynthetic precursors betalamic acid <strong>and</strong> cyclo-<br />
Dopa 5-O-glucoside (Schwartz & von Elbe, 1983) with<br />
concomitant fading, decarboxylation <strong>and</strong> then combined<br />
decarboxylation/dehydrogenation reactions were the predominant<br />
degradation paths for hylocerenin (6 0 -O-[3 00 -hydroxy-3<br />
00 -methyl-glutaryl]-betanin) yielding a red <strong>and</strong><br />
a yellow-orange compound of superior stability. Phyllocactin<br />
(6 0 -O-malonyl-betanin) afforded betanin <strong>and</strong> various<br />
yellow <strong>and</strong> red dehydrogenated <strong>and</strong> decarboxylated<br />
derivatives. Both for phyllocactin <strong>and</strong> especially for hylocerenin,<br />
hydrolytic cleavage was a minor event. Thus, the<br />
improved stability of pitaya as compared to red beet<br />
juice upon heating found earlier was not due to the genuine<br />
acylated betacyanins in pitaya, but rather due to the<br />
higher stability of the heat-induced artifacts (Herbach,<br />
Stintzing, et al., 2006; Stintzing, Herbach, et al., in<br />
press).<br />
The alleged contribution of the plant matrix to pigment<br />
stability (Singer & von Elbe, 1980; Sapers & Hornstein,<br />
1979) <strong>and</strong> the effect of pigment isolation in betalainic<br />
preparations has been another interesting research topic.<br />
Table 2. Indicators for assessment of process-induced changes in betalainic samples<br />
On a quantitative basis, the betacyanins from purple pitaya<br />
decomposed faster when isolated from the food<br />
matrix (Herbach, Rohe, Stintzing, & <strong>Carle</strong>, 2006). The<br />
qualitative approach was even more rewarding: decarboxylation<br />
of betacyanins was found to be more pronounced<br />
in the food matrix (Herbach, Rohe, et al., 2006) than in<br />
a purified solution where hydrolytic cleavage dominated.<br />
In addition, the respective solvent was decisive: ethanolic<br />
solutions promoted decarboxylation at C-17, while a CO2<br />
loss at C-2 was found to be the major event in aqueous<br />
media (Herbach, Rohe, et al., 2006; Moßhammer, Rohe,<br />
Stintzing, & <strong>Carle</strong>, 2007; Wybraniec, 2005). These findings<br />
demonstrated that not only the extent of pigment<br />
loss, but also the degradation path would be clearly determined<br />
by the presence <strong>and</strong> nature of the accompanying<br />
matrix. It is suspected that a selective adsorption process<br />
to pectins or proteins of the matrix will alter mobility<br />
of the ingredients <strong>and</strong> their mutual interactions. However,<br />
the exact mechanism underlying these observations remains<br />
to be clarified.<br />
Betaxanthins<br />
The betaxanthins have received little attention as they<br />
constitute only minor pigments in red beet <strong>and</strong> have therefore<br />
been addressed much less. Betalainic food crops dominated<br />
by betaxanthins are yellow Swiss chard, yellow beet,<br />
Parameter Colour change Spectrophotometric assessment HPLC assessment Applicable to<br />
Total betalain content þ þ All betalainic samples<br />
Betaxanthin/betacyanin ratio<br />
, hypsochromic þ þ All betalainic samples<br />
(colour shade)<br />
or bathochromic shift<br />
Betanin/isobetanin ratio þ All betacyanin<br />
containing samples<br />
Betanin/vulgaxanthin I ratio , hypsochromic þ þ Red beet<br />
or bathochromic shift<br />
samples, Swiss<br />
chard samples<br />
Betanin/indicaxanthin ratio , hypsochromic<br />
or bathochromic shift<br />
þ þ Cactus pear samples<br />
Betanin/phyllocactin ratio þ Purple pitaya samples<br />
14,15-Dehydrogenated betacyanin þ, hypsochromic shift þ, pretends<br />
þ All betacyanin<br />
betaxanthin presence<br />
containing samples<br />
2,3-Dehydrogenated betacyanin þ All betacyanin<br />
containing samples<br />
2-Decarboxybetacyanin þ All betacyanin<br />
containing samples<br />
15-Decarboxybetacyanin þ All betacyanin<br />
containing samples<br />
17-Decarboxybetacyanin , hypsochromic shift þ All betacyanin<br />
containing samples<br />
Deglycosylation , bathochromic shift þ þ All betacyanin<br />
containing samples<br />
Indicaxanthin þ, hypsochromic shift þ, if original<br />
þ Cactus pear<br />
sample does not contain<br />
samples, purple<br />
this compound<br />
pitaya samples<br />
Isoindicaxanthin þ Cactus pear samples<br />
Indicaxanthin/isoindicaxanthin-ratio þ Cactus pear samples<br />
þ, Possible; , not possible; <strong>and</strong> , possible, if present in considerable quantities.
ut also yellow-orange cactus fruits (Kugler et al., 2004;<br />
Stintzing & <strong>Carle</strong>, in press; Stintzing, Herbach, et al., in<br />
press).<br />
The colour variability of genuine betaxanthins is quite<br />
narrow (Stintzing, Herbach, et al., in press) <strong>and</strong> heatinduced<br />
chemical changes are little understood. Mainly<br />
based on findings from red beet, the yellow betalains<br />
are considered less stable than their red counterparts (Herbach,<br />
Stintzing, et al., 2006). Most recent investigations<br />
on cactus pear juices demonstrated that isomerisation of<br />
the main compound indicaxanthin will be induced by thermal<br />
exposure. Most interestingly, the isomer ratio of the<br />
main cactus pear betalain indicaxanthin turned out to be<br />
a useful parameter to retrospectively calculate the initial<br />
pigment content (Moßhammer, Maier, Stintzing, & <strong>Carle</strong>,<br />
2006). Moreover, de novo formation of indicaxanthin by<br />
spontaneous condensation of betalamic acid released<br />
upon thermal exposure <strong>and</strong> the free amino compound proline<br />
from the juice matrix was observed (Herbach, Rohe,<br />
et al., 2006).<br />
Improvement of betalain stability during processing<br />
<strong>and</strong> storage<br />
Purple pitaya<br />
To prove the suitability of purple pitaya for commercial<br />
exploitation, colour <strong>and</strong> pigment analyses during processing<br />
<strong>and</strong> storage were monitored with juices from purple pitaya.<br />
Since early studies on red beet had shown that betalain<br />
regeneration after processing increased overall colour retention<br />
(Czapski, 1985; von Elbe et al., 1981), the betalain<br />
content development of the obtained juices was registered<br />
over 72 h at 4 C. Completion of betacyanin regeneration<br />
was found after 24 h <strong>and</strong> was considered crucial to maximise<br />
pigment yield. While a gain of 3% was found for<br />
unheated juice, up to 10% colour was regenerated in<br />
heat-treated samples (Herbach, Stintzing, et al., 2006 <strong>and</strong><br />
refs cited therein). As earlier reports concerning the stabilising<br />
effects of common food additives were found to be<br />
contradictory, organic acids such as citric, ascorbic <strong>and</strong> isoascorbic<br />
acids were added to juices <strong>and</strong> pigment preparations<br />
from 0.1 to 1% prior to heating (Herbach, Rohe,<br />
et al., 2006). Although pigment regeneration <strong>and</strong> stabilisation<br />
differed between pH 4 <strong>and</strong> pH 6, the study focused on<br />
pH 4 being relevant for industrial processes. Noteworthy,<br />
purified pigment samples devoid of matrix were less effectively<br />
stabilised than unpurified juice samples <strong>and</strong> a dosage<br />
of 1% ascorbic acid was found to significantly reduce betacyanin<br />
degradation (Herbach, Rohe, et al., 2006; Herbach,<br />
Stintzing, et al., 2006). After high temperature-short time<br />
(HTST) treatment at semi-industrial scale, up to two-thirds<br />
of the initial betacyanin content were retained. Hence, pitaya<br />
juice processing was considered feasible if adequate<br />
stabilisation measures were applied to strongly enhance<br />
overall pigment yield.<br />
After 6 months of storage under light or in the dark,<br />
70% of the initial betacyanins remained intact when<br />
ascorbic acid was applied. In contrast, pigment losses<br />
amounting to 60 <strong>and</strong> 90% upon dark <strong>and</strong> light storage<br />
at 20 C, respectively, were registered without ascorbic<br />
acid addition (Herbach et al., 2007). Besides quantitative<br />
data, qualitative colour alterations could be readily<br />
monitored by the DE*-value comprising all chromatic<br />
parameters, i.e. lightness L*, green-redness a*, <strong>and</strong> blueyellowness<br />
b*.<br />
Yellow-orange cactus pear<br />
In agreement with previous findings (e.g., Havlíková,<br />
Míková, & Kyzlink, 1983; Singer & von Elbe, 1980;<br />
von Elbe, Maing, & Amundson, 1974), organic acids<br />
slowed down betalain degradation upon thermal exposure.<br />
Betaxanthins were considerably more stable at pH 6 as<br />
opposed to pH 4, whereas the pH stability of betacyanins<br />
depended on the respective acid applied. The most promising<br />
results were obtained with 0.1% isoascorbic acid at<br />
pH 4 <strong>and</strong> 0.1% citric acid at pH 6 (Moßhammer et al.,<br />
2007). At pH 4, half-life values for indicaxanthin were increased<br />
by 0.1% isoascorbic acid dosage from 78.8 min to<br />
126.6 min, 31.4 min to 46.5 min, <strong>and</strong> 13.4 min to 21.7 min<br />
at 75 C, 85 C <strong>and</strong> 95 C, respectively (Moßhammer,<br />
Stintzing, et al., 2006). Moreover, stabilisation of betalain<br />
preparations devoid of matrix constituents was less effective<br />
compared to juices. Hence, a matrix index was introduced<br />
to express the potential of various organic acids to<br />
improve pigment stability (Moßhammer et al., 2007). Finally,<br />
regeneration of betaxanthins not considered earlier<br />
was found to be an important factor in maximising pigment<br />
yield. Betaxanthin regeneration without additive<br />
was better at pH 6 amounting to 6% compared to only<br />
2.5% at pH 4 without additive, while overall colour retention<br />
was best by addition of 0.1% isoascorbic acid at pH 4<br />
or 0.1% citric acid at pH 6 prior to heating (Moßhammer<br />
et al., 2007).<br />
Upon cactus pear juice processing at pilot-plant scale,<br />
vulgaxanthin I being the predominant compound in red<br />
beet <strong>and</strong> Swiss chard was found to be less stable than indicaxanthin<br />
(Moßhammer et al., 2007). This lent support to<br />
the fact that cactus pear fruits may be regarded as promising<br />
betalain colour crops.<br />
During a 6-month storage, pigments were again best<br />
protected, if juices were stabilised with 0.1% isoascorbic<br />
acid. The most notable change was registered during the<br />
first month, being less pronounced afterwards. Half-life<br />
values of betaxanthins <strong>and</strong> betacyanins were around 1<br />
month without additive <strong>and</strong> could be prolonged to 2.6<br />
<strong>and</strong> 3.6 months by 0.1% isoascorbic acid addition. The<br />
effect of stabilisation was less pronounced during storage<br />
under light storage when half lives of 0.8 <strong>and</strong> 1.3 months<br />
were achieved for betaxanthins <strong>and</strong> betacyanins, respectively<br />
(Moßhammer et al., 2007). These studies on purple<br />
pitaya <strong>and</strong> orange-yellow cactus pear demonstrated that<br />
the choice of the adequate additive at the proper concentration<br />
will depend both on pigment type (betacyanins <strong>and</strong>
etaxanthins) <strong>and</strong> the composition of the respective betalain<br />
source (Herbach, Rohe, et al., 2006; Moßhammer,<br />
Stintzing, et al., 2006). Consequently, the stabilisation strategy<br />
needs to be adjusted for each commodity.<br />
Quality control of betalainic food<br />
Markers for processed betalain samples<br />
Suitable markers to identify particular pigment changes<br />
appear to be valuable for food processors. While the total<br />
betalain colour content <strong>and</strong> also the particular betaxanthin/<br />
betacyanin ratio, i.e. colour shade have hitherto been<br />
exclusively used for quality assessment, further parameters<br />
may be instrumental, especially to provide evidence of process-induced<br />
alterations. To allow a consistent statement,<br />
knowledge of the genuine pigment pattern of the particular<br />
food source is required first. The parameters as compiled in<br />
Table 2 may be expedient: a higher ratio of isomerisation<br />
in the betalamic acid part is generally associated with extended<br />
heat exposure <strong>and</strong> storage. Dehydrogenation <strong>and</strong> decarboxylation<br />
are profound markers for heat exposure, while<br />
deglycosylation presents an indicator for insufficient heat inactivation<br />
of the plant’s b-glucosidase activity <strong>and</strong>/or fermentation<br />
(Czy_zowska, Klewicka, & Libudzisz, 2006;<br />
Herbach, Rohe, et al., 2006; Herbach, Stintzing, et al.,<br />
2006; Herbach et al., 2007; Moßhammer, Stintzing, et al.,<br />
2006).<br />
Differentiation of purple pitaya genotypes<br />
Up to now, pitayas (Hylocereus sp.) were subject to<br />
cultivation <strong>and</strong> hybridisation experiments to improve fruit<br />
quality (Le Bellec, Vaillant, & Imbert, 2006; Nerd, Gutman,<br />
& Mizrahi, 1999; Raveh, Weiss, Nerd, & Mizrahi,<br />
1993; Tel-Zur, Abbo, Bar-Zvi, & Mizrahi, 2004; Wybraniec<br />
& Mizrahi, 2002). The most interesting purple pitaya<br />
(H. polyrhizus [Weber] Britton & Rose) has been parallelly<br />
investigated for its pigment pattern being composed<br />
of both acylated <strong>and</strong> nonacylated pigments; <strong>and</strong> is considered<br />
a viable source for food colouring (Stintzing,<br />
Schieber, et al., 2003; Wybraniec & Mizrahi, 2002).<br />
Since no reliable information on pitaya genotypes of<br />
the Latin American flora where the fruits originally stem<br />
from was available, dependable parameters for their differentiation<br />
were required. Therefore, specific betacyanin<br />
fingerprints of the five Hylocereus genotypes ‘Lisa’, ‘Orejona’,<br />
‘Nacional’, ‘Rosa’, <strong>and</strong> ‘San Ignacio’ were assessed<br />
(Esquivel, Stintzing, & <strong>Carle</strong>, in press-a). While individual<br />
ratios of the main pigments were not consistently meaningful,<br />
the ratio of acylated <strong>and</strong> nonacylated compounds<br />
ranging from 0.9 to 5.6 appeared to be a more worthwhile<br />
parameter (Esquivel et al., in press-a). Considering the<br />
higher stability of heat-induced artefacts from acylated<br />
rather than nonacylated betacyanins (Herbach, Stintzing,<br />
et al., 2006), these data promise a high applicational<br />
value. Noteworthy, the presence of neobetanin, earlier reported<br />
to be not present in pitaya fruits, appeared to be<br />
a valuable tool for genotype differentiation. Another<br />
hitherto unknown betalain in pitaya was indicaxanthin,<br />
that was otherwise found as artifact in heated pitaya juice<br />
samples (Herbach, Stintzing, et al., 2006). Continuing<br />
studies need to prove the abovementioned findings for<br />
their consistency with respect to year of harvest <strong>and</strong> fruit<br />
maturity.<br />
Detection of red beet admixtures to purple pitaya<br />
Despite their differing pigment pattern, verification of<br />
purple pitaya adulteration with red beet preparations<br />
turned out to be difficult, due to the co-occurrence of<br />
betanin <strong>and</strong> isobetanin. To afford a reliable distinction<br />
between products based on red beet or cactus fruits,<br />
authenticity control of betalainic preparations with the<br />
aim to identify admixtures of inexpensive red beet to<br />
high-priced pitaya extracts is required. Thus, carbon <strong>and</strong><br />
hydrogen isotope ratios of the purified pigments for the<br />
unambiguous discrimination of cactus (CAM plant) <strong>and</strong><br />
red beet (C 3 plant) were acquired (Herbach, Stintzing,<br />
Elss, et al., 2006). Because of different CO2 fixation<br />
mechanisms with C3 plants being more depleted in the<br />
heavy 13 C isotope (Winkler & Schmidt, 1980), differentiation<br />
was possible yielding d 13 Cv-PDB-values of 17 to<br />
18 <strong>and</strong> 27 to 28 for betanin <strong>and</strong> isobetanin from pitaya<br />
<strong>and</strong> red beet, respectively. Although CAM plants<br />
should exhibit a greater tendency for deuterium enrichment<br />
if grown under identical conditions (Ting, 1985), hydrogen<br />
isotope equilibria are subject to a range of<br />
metabolic events (Hobbie & Werner, 2004; Schmidt,<br />
2003; Schmidt & Kexel, 1998) <strong>and</strong> will also depend on<br />
climatic conditions (Martin & Martin, 2003). Hence,<br />
d 2 Hv-SMOW were not meaningful by themselves but supported<br />
the d 13 C-data when plotted in a correlation chart<br />
(Herbach, Stintzing, Elss, et al., 2006). Since d 13 C-values<br />
of betanin <strong>and</strong> isobetanin were found to be identical, separation<br />
of betanin <strong>and</strong> isobetanin was not required when<br />
whole samples were addressed. Based on an equivalent total<br />
soluble solid basis, an addition of 6% red beet juice to<br />
purple pitaya could be detected. Future investigations <strong>and</strong><br />
extension to a broader set of samples will have to substantiate<br />
these findings.<br />
Admixtures of betalains to anthocyanin preparations<br />
To improve the colouring strength of anthocyanin<br />
preparations at near neutral pH regimes, commixing<br />
with red beet appears to be tempting. Therefore, a method<br />
to discover red beet addition was required to secure authenticity<br />
of the particular anthocyanin preparation. Due<br />
to the similar absorption maxima of anthocyanins <strong>and</strong> betalains,<br />
mere spectrophotometric readings would not allow<br />
to judge if blends were present. Since betalains<br />
<strong>and</strong> anthocyanins are mutually exclusive (Stintzing &<br />
<strong>Carle</strong>, 2004), betalain detection in anthocyanic preparations<br />
is an unambiguous proof of admixtures. While an<br />
earlier attempt was intended to roughly differentiate between<br />
an early betalain <strong>and</strong> a late anthocyanin eluting
fraction (IFU, 1998), a thorough HPLCeMS method for<br />
simultaneous assessment of betalains <strong>and</strong> both acylated<br />
<strong>and</strong> nonacylated anthocyanins proved viable for a number<br />
of commercial extracts <strong>and</strong> was feasible for routine application<br />
to detect red beet addition to anthocyanin-based<br />
fruit or vegetable preparations (Stintzing, Trichterborn,<br />
et al., 2006).<br />
Future challenges in betalain research<br />
Since markets are increasingly oriented towards natural<br />
colourants, extension of the well-established range of fruit<br />
<strong>and</strong> vegetable preparations is required. Moreover, the current<br />
colour market dem<strong>and</strong>s a high degree of diversification.<br />
Besides the chemical stability, a high tinctorial<br />
strength <strong>and</strong> constancy in appearance within a broad pH<br />
range presents an important criterion. Coloured extracts<br />
are preferred over purified colours because declaration<br />
of the former allows clean labeling. In this respect, the<br />
betalains deserve intense research as they offer hues<br />
<strong>and</strong> stability characteristics uncommon to anthocyanic<br />
sources.<br />
Horticultural aspects for the improvement of colour<br />
crop quality<br />
From the studies on Swiss chard, it became obvious that<br />
their use on a future colourant market would not be<br />
competitive (Kugler et al., 2004). Knowledge on pigmented<br />
Swiss chard is generally quite fragmentary <strong>and</strong> thus breeding<br />
<strong>and</strong> horticultural studies should be enforced to improve<br />
pigment quantity per crop (Stintzing, Herbach, et al., in<br />
press).<br />
Despite their favourite properties, the main drawback to<br />
introduce cactus fruits as common colour crops is their limited<br />
availability <strong>and</strong> the little efforts hitherto dedicated to<br />
improve specific properties. Because of their high genetic<br />
variability (Chessa & Nieddu, 2002; Felker et al., 2005;<br />
Mizrahi, Nerd, & Nobel, 1997), cactus pears (Opuntia<br />
spp.) appear to be a predestined target though. Preliminary<br />
data from differently coloured cactus pear clones were<br />
promising (Stintzing et al., 2005) <strong>and</strong> future investigations<br />
will have to address selected cactus fruits with respect to<br />
colour shade, pigment <strong>and</strong> juice yield both for the fresh<br />
market but also for fruit manufacture.<br />
Technological tasks for maximising yield during cactus<br />
juice production<br />
Despite promising investigations to produce cactus pear<br />
(Moßhammer, Maier, et al., 2006) or pitaya juices (Herbach<br />
et al., 2007), further process optimisation is warranted. The<br />
main obstacle is the pectic substances that need to be degraded<br />
more effectively to facilitate pigment release <strong>and</strong> allow<br />
improved filtration thus further increasing yield <strong>and</strong><br />
reducing processing wastes at the same time. To achieve<br />
this goal, the mucilage composition of both cactus pears<br />
<strong>and</strong> pitayas needs to be characterised. In addition, the<br />
production design should be extended to the exploitation<br />
of the processing residues to improve the overall economic<br />
balance, such as seed extraction for oil recovery. In this<br />
line, some prospects for a more thorough utilisation together<br />
with current <strong>and</strong> future uses of cactus pears (Moßhammer,<br />
Maier, et al., 2006) may help scientist to figure<br />
out the most urgent tasks to pursue in their specific field<br />
of interest.<br />
Quality assessment of betalainic preparations<br />
How betalains change their properties when added to<br />
food to improve appearance has not been studied systematically.<br />
In this regard, interactions with the food matrix<br />
need to be addressed because pigments may change <strong>and</strong><br />
affect overall appearance. The food matrix may be beneficial<br />
in stabilising pigments, but may also be deleterious<br />
if the expected colour of the food is impaired through enzymatic<br />
<strong>and</strong> nonenzymatic browning reactions (Moßhammer,<br />
Maier, et al., 2006; Stintzing, Herbach, et al., in<br />
press). Hence, detailed knowledge of the food composition<br />
is required. Moreover, systematic studies on the<br />
pigment composition underlying colour blends from betaxanthins<br />
<strong>and</strong> betacyanins both in edible <strong>and</strong> non-edible<br />
plants are needed (Stintzing, Herbach, et al., in press).<br />
Based on these findings the prospective calculation <strong>and</strong><br />
exact adjustment of tailor-made hues through blending<br />
of betalainic fruit <strong>and</strong> vegetable juices as exemplified<br />
for cactus <strong>and</strong> beet juices are made possible (Moßhammer,<br />
Stintzing, & <strong>Carle</strong>, 2005; Stintzing, Herbach, et al.,<br />
in press; Stintzing, Kugler, et al., 2006) <strong>and</strong> simplify adaption<br />
to industrial manufacture.<br />
Robust analytical HPLCeDADeMS techniques allow<br />
to monitor changes induced by processing of betalainic<br />
fruit <strong>and</strong> vegetables. Selected compounds <strong>and</strong> pigment<br />
profiles may be valuable markers to assess the heat burden<br />
a particular food has undergone. However, the lack<br />
of commercially available reference substances complicates<br />
analyses, especially with respect to quantitative<br />
determination. Results from thermostability studies on<br />
betacyanins allude to the fact that dehydrogenated <strong>and</strong><br />
decarboxylated betacyanins present useful markers to retrospectively<br />
assess intensity <strong>and</strong> duration of heat processing.<br />
Moreover, specific pigments <strong>and</strong> pigment ratios may<br />
help to obtain an idea about the possible origin <strong>and</strong> the<br />
processing technologies applied (Table 2). Continuing<br />
studies will have to substantiate these parameters for<br />
routine application. With an increase of betalaincontaining<br />
preparations on the market, their origin <strong>and</strong><br />
authenticity need to be secured. Common techniques<br />
such as UV, near- <strong>and</strong> mid-infrared, visible <strong>and</strong> Raman spectroscopies,<br />
electronic nose, polymerase chain reactions,<br />
enzyme-linked immunosorbent assays or thermal analyses,<br />
chromatographic <strong>and</strong> isotopic analyses are widespread<br />
(Fügel, <strong>Carle</strong>, & Schieber, 2005; Reid, O’Donnell, &<br />
Downey, 2006). Preliminary steps have been taken by isotope<br />
ratio differentiation based on typical betacyanin pigments<br />
(Herbach, Stintzing, Elss, et al., 2006). These
pioneering studies should be extended to other samples, i.e.<br />
red beet addition to red-purple cactus pear exhibiting the<br />
same pigment pattern thus establishing a comprehensive<br />
data basis of fruits <strong>and</strong> vegetables from different provenances.<br />
To assure quality <strong>and</strong> unveal adulteration, further<br />
chemical parameters should be included such as the amino<br />
or phenolic compound spectra (Esquivel, Stintzing, & <strong>Carle</strong>,<br />
in press-b; Kugler, Graneis, Schreiter, Stintzing, & <strong>Carle</strong>,<br />
2006).<br />
In summary, there is a bunch of colourful analytical<br />
challenges to be addressed in future betalain research.<br />
The enormous potential of plant breeding to improve<br />
the pigment crop quality <strong>and</strong> quantity has only been realised<br />
for red beet, but not fully considered for others.<br />
It is up to all disciplines dealing with the food chain<br />
to join their forces to fully exploit the scientific <strong>and</strong> applicative<br />
potential of betalains, including nutritional<br />
implications.<br />
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