Results 11 to 20 of about 27,051 (336)

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Applied Sciences, 2021
Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the
Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó   +2 more
doaj   +1 more source

Depletion of reactive oxygen species induced by beetroot (Beta vulgaris) extract leads to apoptosis-like death in Cronobacter sakazakii

Journal of Dairy Science, 2023
: This research aimed to disclose the antibacterial activity of beetroot extract (Beta vulgaris) against Cronobacter sakazakii and its possible mechanisms.
Chaoqin Jiao, Shaoying Gong, Mingwei Shi, Ling Guo, Yujun Jiang, Chaoxin Man   +5 more
doaj   +1 more source

Dispersed white roots in red beetroot influence the accuracy of root identification based on colours for intercropping studies

BMC Plant Biology, 2023
Purpose Beetroot is a model crop for studying root competition in intercropping systems because its red-coloured roots facilitate non-destructive visual discrimination with other root systems of intercropped plants. However, beetroot also has white roots,
Yue Xie, Sindhuja Shanmugam, Hanne Lakkenborg Kristensen   +2 more
doaj   +1 more source

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

Foods, 2023
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly ...
J. Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, J. Kojić, Jelena J. Vulić, S. Zlatanović, S. Gorjanović, Jovanka G. Lalicic-Petronijevic, Sonja Marjanovic, V. Antić   +9 more
semanticscholar   +1 more source

Natural Dye of Beetroot

ARO-The Scientific Journal of Koya University, 2023
In this study, a simple and indirect spectrophotometric method for the quantification of atenolol in pharmaceutical formulations, utilizing a natural food dye extracted from red beet root, is presented. The process involves the oxidation of atenolol in a 1 mol/LHCl acidic medium, using an excess of potassium persulfate.
Tara F. Tahir, Kurdistan F. Aziz, Dashne M. Kokhasmail   +2 more
openaire   +3 more sources

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Quality Assurance and Safety of Crops & Foods, 2023
Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry.
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, Hajer Ben Hlima, M. Fourati, Ahlem Chakchouk Mtibaa, M. Ennouri, T. D’Amore, Diyar Salahuddin Ali, L. Mellouli, Amin Mousavi Khaneghah, S. Smaoui   +11 more
semanticscholar   +1 more source

Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours

Folia Horticulturae, 2020
This study aimed to evaluate yield parameters, antioxidant activity (AOA), total polyphenol content (TPC) and total soluble solids (TSS) in beetroot cultivars with different flesh colours.
Šlosár Miroslav, Kopta Tomáš, Hegedűs Ondrej, Hegedűsová Alžbeta, Mezeyová Ivana, Timoracká Mária, Mezey Ján   +6 more
doaj   +1 more source

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Food Science and Human Wellness, 2016
The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product.
Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie   +3 more
doaj   +1 more source

Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy

Frontiers in Nutrition, 2023
Introduction The present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP).
Tshamisane Mkhari, Tafadzwa Kaseke, O. A. Fawole   +2 more
semanticscholar   +1 more source

P4.24 DIETARY INORGANIC NITRATE LOWERS CENTRAL BLOOD PRESSURE

Artery Research, 2013
Background: Dietary inorganic nitrate is reduced to (nitric oxide) NO in the body. Beetroot is a rich source of dietary inorganic nitrate and has been shown to lower brachial blood pressure (BP) by this mechanism. The effect on aortic (central) BP, which
S. Kukadia, T. Tillin, E. Coady, N. Chaturvedi, A.D. Hughes   +4 more
doaj   +1 more source