Betanin (E162 or Beetroot red) is a chemical compound, an ingredient included in the list of European food dye additives.
The name describes the structure of the molecule:
- Beta is derived from the name of the beet genus, 'Beta'.
- -nin is a suffix commonly used in chemistry to indicate a particular class of compounds. In this case, it refers to the class of compounds known as betalains, which are pigments found in different plants, but especially in beet.
The synthesis process takes place in different steps:
- Extraction. The beet is processed to extract the juice, which contains the pigment. This can be done using different techniques, such as traditional solvent extraction, microwave-assisted extraction or ultrasound-assisted extraction.
- Purification. The extracted juice is then purified to isolate the betanin. This may involve several steps, including filtration, evaporation and drying.
It appears in the form of a red powder
What it is used for and where
It contains interesting bioactive compounds such as cyclic amines, phenols and minerals (1) and especially betalain, a water-soluble natural pigment found in plants belonging to the order Caryophyllales.
Food
Beetroot Red is a natural food additive also called Betanine, it is extracted from red beets (Beta vulgaris) by squeezing process.
The coloring is purple red and is commonly used in food and drink. It’s unstable because it tends to degrade with light, but it’s considered harmless to human health.
Beetroot Red has been used in food technology as both a dye and as a source of antioxidants.
Medical
Betalain present in beetroot is antibacterial as it causes the antibacterial components in the human body to react, contributing to the better functioning of the immune system as a whole, improves discomfort and knee function (2).
Cosmetics
It is a restricted ingredient as IV/148 a Relevant Item in the Annexes of the European Cosmetics Regulation 1223/2009. Substance or ingredient reported:
Colorant. This ingredient has the function of colouring the solution in which it is inserted in a temporary, semi-permanent or permanent manner, either alone or in the presence of the complementary components added for colouring.
Safety
The use of colours in food is banned in all foods for infants and young children, yet the EFSA Panel found Beetroot Red to be of no safety concern (3).
Beetroot red studies
Molecular Formula: C24H26N2O13
Molecular Weight: 550.473 g/mol
CAS: 7659-95-2
EC Number: 231-628-5
FEMA Number:
Synonyms:
- Betanin (Red Beet extract diluted with Dextrin)
- CHEBI:3080
- E162
- (2S)-1-[(2E)-2-[(2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene]ethylidene]-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxy-indolin-1-ium-2-carboxylate
References____________________________________________________________________
(1) Lee JH, Chin KB. Evaluation of antioxidant activities of red beet extracts, and physicochemical and microbial changes of ground pork patties containing red beet extracts during refrigerated storage. Korean J. Food Sci. An. 2012;32:497–503. doi: 10.5851/kosfa.2012.32.4.497
(2) Pietrzkowski, Z., Argumedo, R., Shu, C., Nemzer, B., Wybraniec, S., & Reyes-Izquierdo, T. (2014). Betalain-rich red beet concentrate improves reduced knee discomfort and joint function: a double blind, placebo-controlled pilot clinical study. Nutrition and Dietary Supplements, 9-13.
(3) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of beetroot red (E 162) as a food additive. EFSA Journal, 13(12), 4318.
Abstract. Beetroot red (E 162) is a natural colour containing a number of pigments, all belonging to the class known as betalains. The main colouring principle consists of a number of betacyanins. The Panel noted that the specification for the content of red colour (expressed as betanin) in beetroot red, as not less than 0.4%, may give rise to some confusion, given the number of different forms of beetroot red that may be on the market, including simple extracts, refined extracts and spray-dried powders. The Panel considered that revision of the current specification to reflect betanin content on a dried solids basis could be appropriate. The Panel noted that toxicological studies carried out on material conforming to the specifications for beetroot red are limited in number. Acute and short-term toxicity studies are too limited to draw conclusions on these endpoints. The genotoxic potential of beetroot red could not be evaluated based on the available data. There are only limited or inadequate studies available on the chronic toxicity and carcinogenicity of beetroot red and therefore the Panel could not conclude on these endpoints. No adequate studies on reproduction and developmental toxicity were available. The Panel concluded that the currently available toxicological database was inadequate to establish an acceptable daily intake (ADI) for beetroot red as defined by the specifications set for the food additive E 162. However, the colouring principles in E 162 are natural dietary constituents having a long history of food consumption. In addition, the betanin exposure resulting from the use of beetroot red (E 162) as food additive is in the same range as the exposure to the betanin from the regular diet. Therefore, the Panel concluded that, at the reported use levels, beetroot red (E 162) is not of safety concern as regards its current use as a food additive.
Betanin 
