Effect of the Chemical Stability of Betalains and Anthocyanins as Colorants in Cosmetic Formulations

Abstract

The use of natural pigments as color correctors in cosmetics is on the rise as demand for safe and sustainable ingredients grows. This article examines the chemical stability (pH, temperature, light) that affects the oxidation and degradation of betalains in beets and dragon fruit, and anthocyanins in blackcurrants, mangosteen peel, and black rice. Review methods involved a literature review of journal articles from the past 10 years, focusing on stability with respect to pH, temperature, light, and the chemical structure of the pigments, using Google Scholar, ScienceDirect, Wiley Online Library, and PubMed. The results show that betalains from beets and dragon fruit have high color intensity and strong antioxidant activity but are sensitive to high temperatures and UV light. Anthocyanins from blackcurrants, mangosteen peel, and black rice are more stable at acidic pH levels but degrade at neutral–alkaline pH levels, high temperatures, and under light exposure. It is concluded that natural pigments have potential as cosmetic colorants but require stabilization techniques such as encapsulation and pH adjustment.