Bioactivity, stability, and bioavailability of betacyanins: progressing their utilization in the food industry

Betacyanins, a subgroup of the betalain family, are natural pigments responsible for the red to violet colors found in various plants. This review critically examines current research on betacyanins, focusing on their antioxidative, anti-inflammatory, and antimicrobial properties, as well as the challenges of stability and bioavailability that limit their applications in food systems. Key findings indicate that the stability of betacyanins is influenced by environmental factors, including temperature, pH, light exposure, water activity, and metal ion. Furthermore, preservation strategies such as encapsulation, co-pigmentation, complexation, and chemical modification are explored to enhance their stability. The review also investigates innovative approaches to improve bioavailability, including the use of nanotechnology, synergistic nutrient interactions, and modulation of gut microbiota. The findings not only support the practical applications of betacyanins in food processing but also facilitate their incorporation into functional foods and health-oriented products. © 2026 Society of Chemical Industry.