Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (–47.5 to –40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn’t change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.

Betalains是紫色的-具有健康益处的红色天然食品级颜料；但是，它们的稳定性限制了其在工业食品加工中的使用。可以通过将Betalains放置在卵磷脂纳米脂质体（NLs）中来克服此问题，从而使Betalain的颜色和稳定性提高76％。延长的超声处理时间（8分钟）降低了Zeta电位（–47.5至–40.8）和粒径（74.23至55.35 nm）。Betalain NL（BNL）的Zeta电位，粒度和多分散性指数在储存期间（40天）没有显着变化。仅在121°C（20分钟）时观察到BNLs的颜色下降，而天然果汁在100°C（20分钟）时下降。将BNL掺入软糖（GuCa）中以改善其颜色稳定性。在储存过程中（5°C时）GuCa的Betalain保留率，颜色，质地，抗氧化活性和保质期