Results 151 to 160 of about 1,883 (206)

Phytochemical and Antioxidant Profile of Pitaya (Hylocereus hybridum) Fruits: Elucidation Through Chemical Fractionation. [PDF]

J Food Sci
Gatti N, Serio G, Morante-Carriel J, Deusebio P, Conti G, Eva C, Maghrebi M, Gentile C, Mannino G.   +8 more
europepmc   +1 more source

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The decolorization of betacyanin by polyamines

Phytochemistry, 1985
Abstract The pigment betacyanin, the efflux of which has been used as a measure of membrane integrity in red beet discs, has now been shown to react with di- and polyamines with consequent decolorization.
Terence A Smith
exaly   +2 more sources

Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

Journal of Food Science, 2000
ABSTRACT: Amaranthus betacyanin extracts were spray‐dried using a range of maltodextrins [10‐25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents.
Corke, H, Cai, YZ
openaire   +4 more sources

The effects of host defence elicitors on betacyanin accumulation in Amaranthus mangostanus seedlings

Food Chemistry, 2012
The effect of elicitors associated with host defence on betacyanin accumulation in Amaranthus mangostanus seedlings was investigated. Under the conditions of the experiments, betacyanin accumulation was generally enhanced by light. Methyl jasmonate (MeJA)
Yue-Ming Jiang, Shenggen He
exaly   +2 more sources

A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish

International Journal of Biological Macromolecules, 2021
An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15\ua0mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method ...
Masoud Rezaei, Shahab Naghdi, Mehdi Abdollahi   +2 more
exaly   +2 more sources

The betacyanins and their distribution

Phytochemistry, 1963
Abstract Thirty-eight species, including thirteen previously uninvestigated genera, in ten families usually grouped in the Centrospermae were surveyed by electrophoresis and chromatography for the presence of betacyanin and anthocyanin pigments. Betacyanins were observed in all thirty-eight species but no anthocyanins were detected.
T.J. Mabry, Ann Taylor, B.L. Turner
openaire   +1 more source

Heat stability of betacyanins

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1983
The heat decomposition of betacyanins takes place at pH 2.2–4.0 according to the first-order kinetics; at pH value 5.0 and above the complete decomposition of betacyanins can be better described using a rational exponent-order kinetics. The destruction rate of betacyanins strongly depends on the temperature.
Ludmila Havl�kov�, Kamila Mikov�, Vladim�r Kyzlink   +2 more
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Stability Study of Betacyanin Extract from Red Dragon Fruit (Hylocereus Polyrhizus) Peels [PDF]

Procedia Chemistry, 2015
Dragon fruit (Hylocereus polyrhizus) or buah naga is one of the tropical fruits under the cactus family, Cactaceae. Dragon fruit becoming popular in Indonesia due to its attractive color, sweet, juicy pleasant taste and also the plant is beautiful.
Pradita, Aulia, Priatni, Sri
exaly   +2 more sources

Betacyanins from bougainvillea

Phytochemistry, 1970
Abstract The isolation of seven new betacyanins from purple bracts of Bougainvillea “Mrs. Butt” is described. Two of these pigments, bougainvillein-r-I and isobougainvillein-r-I, have been shown to be 5- O -β-sophorosides of betanidin and isobetanidin, respectively, the remaining five being hydroxycinnamoyl derivatives of bougainvillein-r-I and ...
M. Piattelli, F. Imperato
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Betacyanins of some chenopodiaceae

Phytochemistry, 1971
Abstract Four species of the Chenopodiaceae have been investigated for their betacyanin content. From the leaves of Suaeda fruticosa a new acylated pigment has been isolated and identified as citryl-celosianin.
M. Piattelli, F. Imperato
openaire   +1 more source