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BETANIN

BETANIN

CAS NO.: 7659-95-2
EC/LIST NO.: 231-628-5

Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. 
As a food additive, its E number is E162. 

The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. 
Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. 

Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. 
Other pigments contained in beet are indicaxanthin and vulgaxanthins

Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300–600 mg/kg. 
Other dietary sources of betanin and other betalains include the Opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.

The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. 
In hot processed candies, it can be used if added at the final part of the processing. 
Betanin is also used in soups as well as tomato and bacon products. 
Betanin has "not been implicated as causing clinical food allergy when used as a coloring agent". 

Betanin can be also used for coloring meat and sausages. 

Betanin has also shown to have antimicrobial activity and can be used as a natural antimicrobial agent in food preservation

Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. 
Betanin can survive pasteurization when in products with high sugar content. 
Betanin sensitivity to oxygen is highest in products with a high water content and/or containing metal cations (e.g. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. 
In dry form betanin is stable in the presence of oxygen


Betanin or Beet Red is a red colored glycosidic food coloring derived from beets; 
The aglycone obtained by hydrolyzing the glucose molecule is betanidine. 
As a food codex additive, the E number is E162.

The color changes from red to pink. 
Betanin is resistant to heat, light and oxygen. 
Betanin is suitable for use in Frozen, Dried and short shelf-life products. 
Betanin is used in products such as ice cream and yogurt.

Betanin color depends on the value pH; between four and five it is bright bluish-red, turning blue-purple as the pH rises. 
When the pH reaches alkaline levels, betanin is degraded by hydrolysis, giving it a yellow-brown color. 
Betanin is a betalain pigment together with probetanin and neobetanin. 
Other pigments found in beets are indicaxanthin and vulgaxanthins.


Betanin is usually obtained from beet juice extract; 
The betanin concentration in beetroot can reach 300-600 mg/kg. Other dietary sources of betanin and other betalains include the leaves of Opuntia cactus, Swiss chard, and some amaranth strains.

Red pigment from beetroot, Beta vulgaris variety rubra and other Centrospermae. 
Betanin is used as a food dye Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. 
Other pigments contained in beet are indicaxanthin and vulgaxanthins.; Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. 
As a food additive, its E number is E162. 
Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. 
Betanin can survive pasteurization when in products with high sugar content. 
Betanin sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. 
In dry form betanin is stable in presence of oxygen. 
Betanin is found in many foods, some of which are pepper (c. frutescens), parsley, swamp cabbage, and pigeon pea.

Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its glycone, obtained by hydrolyzing away the glucose molecule, is betanidin. 
As a food additive, its E number is E162. 
Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. 
Betanin can survive pasteurization when in products with high sugar content. 
Betanin sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. 
In dry form betanin is stable in presence of oxygen.

Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300-600 mg/kg. 
Other dietary sources of betanin and other betalains include the opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.

The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. 
Once the pH reaches alkaline levels betanin hydrolyzes to a yellow-brown color.

Betanin can be also used for coloring meat and sausages. 

The most common uses of betanin are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. 
In hot processed candies, it can be used if added at the final part of the processing. 
Betanin is also used in soups as well as tomato and bacon products.

Betanin absorbs well from the gut and acts as an antioxidant.

Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. 
Other pigments contained in beet are indicaxanthin and vulgaxanthins.

Betanin has potent antioxidant and anti-inflammatory effect, that could inhibit peroxynitrite (ONOO-), with an IC50 of 19.2 μM. 
Betanin is a red glycoside obtained from beets that can be used as colorant.

The main edible source of betanin is beetroot. 
Betanin is a water soluble pigment like anthocyanin. 
When used for colouring, beetroot juice is pasteurised to reduce micro-organisms. 
Betanin can contain upto 70% sugar and 0.5% betanin pigment. 
The colour content can be increased by fermenting the juice and removing the alcohol during a concentration step. 
Beetroot juice can also be spray dried onto a carrier to produce a powder. 
Betanin is a strong colour. 
Hence, quantities required to colour food or beverages are typically lower than other natural pigments.

Betanin is a water-soluble natural colour pigment mainly sourced from red beet. 
Like anthocyanins, this naturally occurring pigment has a vivid colour and usually used for fuchsia series of colours. 
Redbeet gives a brilliant pink tone to the application and is ideally used in cold and instant beverage applications. 
The fuchsia series of colours can be associated with flavours like strawberry, rose sherbets etc.

Betanin (betanidin-5-O-beta-glucoside, Beetroot Red) is a red glycosidic food dye obtained from beets.
Betanin is the most common betacyanin in the plant kingdom. 
According to the regulation on food additives betanin is permitted quantum satis as a natural red food colorant (E162).
Moreover, betanin is used as colorant in cosmetics and pharmaceuticals. 
Recently, potential health benefits of betalains and betalain-rich foods (e.g. red beet, Opuntia sp.) have been discussed. 
Betanin is a scavenger of reactive oxygen species and exhibits gene-regulatory activity partly via nuclear factor (erythroid-derived 2)-like 2-(Nrf2) dependent signaling pathways. 
Betanin may induce phase II enzymes and antioxidant defense mechanisms. Furthermore, betanin possibly prevents LDL oxidation and DNA damage. 
Potential blood pressure lowering effects of red beet seem to be mainly mediated by dietary nitrate rather than by betanin per se.

Red pigment from beetroot, Beta vulgaris var. 
rubra and other Centrospermae. 
Used as a food dye Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. 
Other pigments contained in beet are indicaxanthin and vulgaxanthins.; Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. 
As a food additive, its E number is E162. 
Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. 
Betanin can survive pasteurization when in products with high sugar content. 
Betanin sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. 
In dry form betanin is stable in presence of oxygen.

Beet red is the color obtained from the roots of red beets (Beta vulgaris L var rubra), as press juice or by aqueous extraction of shredded beet roots; composed of different pigments all belonging to the class betalaine; main coloring principle consists of betacyanins (red) of which betanine accounts for 75-95%; minor amounts of betaxanthine (yellow) and degradation products of betalaines (light brown) may be present. 
Besides the color pigments the juice or extract consists of sugars, salts and/or proteins naturally occurring in red beets.

Dehydrated beets is a dark red powder prepared by dehydrating sound, mature, good quality, edible beets.

Beet red can be used to color hard candies, yogurt, ice creams and frozen desserts, salad dressings, ready-made frostings, cake mixes, meat and meat substitutes, powdered drink mixes, gravy mixes, biscuit filling, marshmallow candies, fruit preparations, convenience foods, soft drinks, and gelatin desserts.

Betanin is a phytocompound whose effect in steatohepatitis has not yet been tested. 
Betanin was extracted from the fruits of Hylocereus ocamponis, and its effects were evaluated in a mice model for non-alcoholic fatty liver disease. 
Six-week-old male BALB/c mice fed with a high-fat diet received 9.6 mg of betanin per day during 40 days. 
Body, liver, and epididymal fat pad weights and the levels of blood serum total cholesterol, triglycerides, high-density lipoproteins, alanine aminotransferase, blood nitrogen urea, creatinine, and total antioxidant capacity were measured. 
Hepatosteatosis and inflammatory infiltration were categorized, and the relative cell area of hepatocytes was determined. 
Betanin inhibited the inflammatory infiltration of the liver (P = 4.000 × 10−6) and the necrosis of hepatocytes (P = 9.634 × 10−7); it also produced a predominance of microvesicular steatosis (P = 9.634 × 10−7), decreased epididymal fat pad weight (P = 8.250 × 10−4), and increased blood serum total cholesterol (P = 0.011). 
Betanin is a promising compound for fatty liver, steatohepatitis, and chronic liver disease.

Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.


CAS No:7659-95-2
Molecular Formula :C24H26N2O13
Molecular Mass :550.47
Exact Mass :550.143494
PSA :249.38000
LogP :-4.49
EINECS :231-628-5
InChIKeys :CTMLKIKAUFEMLE-FMOSSLLZSA-N
H-bond Acceptor :15
H-bond Donor :8
RBN :8

Appearance :Pink to deep red liquid.
Density :1.8±0.1 g/cm3
Bolling Point :983.5±75.0 °C at 760 mmHg
Flash Point :548.6±37.1 °C
Refractive Index :1.740

Natural red purple food coloring. 
Betanin can be used for the coloring of cold drinks, dairy products, fruit products and foods that do not require heating. 
Betanin is not suitable for beverages. 
Betanin is a red-purple coloring agent.

IUPAC NAME :

(2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-2,3-dihydro-1H-indol-1-yl]ethenyl]-2,3-dihydropyridine-2,6-dicarboxylic acid

SYNONYMS:

(1E)-1-[(2E)-2-(2,6-Dicarboxy-2,3-dihydro-4(1H)-pyridinyliden)ethyliden]-5-(β-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indolium-2-carboxylat [German] [ACD/IUPAC Name]
(1E)-1-[(2E)-2-(2,6-Dicarboxy-2,3-dihydro-4(1H)-pyridinylidene)ethylidene]-5-(β-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indolium-2-carboxylate [ACD/IUPAC Name]
(1E)-1-[(2E)-2-(2,6-Dicarboxy-2,3-dihydro-4(1H)-pyridinylidène)éthylidène]-5-(β-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indolium-2-carboxylate [French] [ACD/IUPAC Name]
231-628-5 [EINECS]
7659-95-2 [RN]
BEETROOT RED
betanin [Wiki]
MFCD00060076
Red beet extract diluted with Dextrin
US7968100
 

 

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