Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials

Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.