Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Betanin: A Bioeconomy Insight into a Valued Betacyanin

Rosaria Ciriminna
ORCID logo ,
Carmelo Danzì
,
Alexandra Fidalgo
,
Giuseppe Timpanaro
ORCID logo ,
Laura M. Ilharco
,
Mario Pagliaro
* ORCID logo
Version 1 : Received: 9 November 2017 / Approved: 10 November 2017 / Online: 10 November 2017 (04:56:22 CET)

A peer-reviewed article of this Preprint also exists.

Ciriminna, R.; Fidalgo, A.; Danzì, C.; Timpanaro, G.; Ilharco, L. M.; Pagliaro, M. Betanin: A Bioeconomy Insight into a Valued Betacyanin. ACS Sustainable Chemistry & Engineering, 2018, 6, 2860–2865. https://doi.org/10.1021/acssuschemeng.7b04163. Ciriminna, R.; Fidalgo, A.; Danzì, C.; Timpanaro, G.; Ilharco, L. M.; Pagliaro, M. Betanin: A Bioeconomy Insight into a Valued Betacyanin. ACS Sustainable Chemistry & Engineering, 2018, 6, 2860–2865. https://doi.org/10.1021/acssuschemeng.7b04163.

Abstract

Sourced so far mostly from beet root juice, betanin is a red-violet natural colorant increasingly used by the food, beverage and nutraceutical industries. We provide an updated bioeconomy perspective into a valued betacyanin whose supply and applications, we argue in this study, will rapidly expand.

Keywords

betanin; natural red; pigment; betalain; Opuntia; beet root

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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