Betanin

Betanin is a red glycosidic food dye obtained from the roots of the beet (Beta vulgaris). It is a type of betalain pigment, which includes a broad category of natural pigments found in the Caryophyllales order of flowering plants. Betanin is used industrially as a red food colorant, and its E number is E162.

Chemical Structure

Betanin is a betalain pigment, which is a type of nitrogen-containing water-soluble pigment. Its chemical structure consists of a betalamic acid core, linked to a sugar molecule and a cyclic amino acid. The sugar molecule is usually glucose, and the amino acid is typically tyrosine.

Properties

Betanin is a stable, water-soluble red pigment. It is sensitive to temperature, light, and pH changes. The color of betanin solutions can range from pink to violet, depending on the pH. Betanin is also a potent antioxidant, which can help to protect cells from damage by free radicals.

Uses

Betanin is used as a natural food dye in a variety of food products, including ice cream, fruit juice, and certain types of pasta. It is also used in cosmetics and pharmaceuticals for its antioxidant properties. In addition to its use as a food colorant, betanin has been studied for its potential health benefits, including anti-inflammatory and anti-cancer effects.

Health Effects

Several studies have suggested that betanin may have potential health benefits. It has been shown to have antioxidant, anti-inflammatory, and anti-cancer properties. However, more research is needed to fully understand these effects and their potential applications in human health.

See Also

• Betalain
• Food coloring
• Antioxidant
• Beetroot

References

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  Betanin structure

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  Betanin ball-and-stick model