{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T16:03:48Z","timestamp":1790870628794,"version":"4.1.0"},"reference-count":48,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2019,1,28]],"date-time":"2019-01-28T00:00:00Z","timestamp":1548633600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC\/MS and identified by LC-ESI(+)-MS\/MS as the pseudomolecular ion m\/z 551.16. Betanin showed significant stability up to \u221230 \u00b0C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.<\/jats:p>","DOI":"10.3390\/molecules24030458","type":"journal-article","created":{"date-parts":[[2019,1,29]],"date-time":"2019-01-29T03:40:55Z","timestamp":1548733255000},"page":"458","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":167,"title":["Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments"],"prefix":"10.3390","volume":"24","author":[{"given":"Davi","family":"Vieira Teixeira da Silva","sequence":"first","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8278-7067","authenticated-orcid":false,"given":"Diego","family":"dos Santos Bai\u00e3o","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fabr\u00edcio","family":"de Oliveira Silva","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Genilton","family":"Alves","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniel","family":"Perrone","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eduardo","family":"Mere Del Aguila","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6093-134X","authenticated-orcid":false,"given":"Vania","family":"M. Flosi Paschoalin","sequence":"additional","affiliation":[{"name":"Instituto de Qu\u00edmica, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,1,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bai\u00e3o, D.S., da Silva, D.V., Del Aguila, E.M., and Paschoalin, V.M.F. (2018, December 03). Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations, Food Additives. Available online: https:\/\/www.intechopen.com\/books\/food-additives\/nutritional-bioactive-and-physicochemical-characteristics-of-different-beetroot-formulations.","DOI":"10.5772\/intechopen.69301"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2365","DOI":"10.1111\/j.1365-2621.2007.01668.x","article-title":"Betalains: Properties, sources, applications, and stability\u2014A review","volume":"44","author":"Azeredo","year":"2009","journal-title":"Int. J. Food Sci. 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