Results 41 to 50 of about 1,883 (206)

SaWRKY40 mediates betacyanin biosynthesis and enhances salt tolerance in Suaeda australis

Industrial Crops and Products
Coastal halophytes thrive in saline habitats and provide valuable models for uncovering the mechanisms underlying salt tolerance. Suaeda australis (R.
Yinquan Qu, Mengyi Yang, Zhiyun Zhang, Beiyan Zhu, Kuo Tian, Tianxiang Gao, Xiumei Zhang, Jian Qin   +7 more
doaj   +1 more source

The effect of drying process on the pigment content and composition of table beet varieties

International Journal of Horticultural Science, 2011
The food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-
M. Takácsné Hájos
doaj   +1 more source

ICE CREAM CONE FORMULATIONS FROMWHEAT FLOUR AND TOFU DREGS FLOUR ADDED WITH BEETROOT (Beta vulgaris L.) EXTRACT

Agric, 2023
Ice cream cones are a type of wafer with a cone or funnel-like shape used as a container that holds ice cream and baked in an ice cream cone maker with the basic ingredient of wheat flour, which can be added with other ingredients for innovation.
Safitri Nur Fatmawati, Vivi Nur’aini, Merkuria Karyantina   +2 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

The application of betacyanin microcapsules as natural food colorant on beverage model [PDF]

Betacyanin microcapsules were made from betacyanin extract (extracted from red dragon fruit peel) and coated with coating material, consist of maltodextrin + gum arabic. The effect of heating on the stability of betacyanin content and color in beverage
Putri, Widya Dwi Rukmi, Khamidah, Anis, Nurbaya, Syarifa Ramadhani, Murtini, Erni Sofia   +3 more
core   +4 more sources

Detection of betacyanin in red-tube spinach (Spinacia oleracea) and its biofortification by strategic hydroponics. [PDF]

PLoS ONE, 2018
Betacyanins have been reported as water-soluble, nitrogenous pigments found in the order Caryophyllales, and they are known for powerful natural antioxidant.
Sho Watanabe, Yuta Ohtani, Wataru Aoki, Yuko Uno, Yasunori Sukekiyo, Seiichi Kubokawa, Mitsuyoshi Ueda   +6 more
doaj   +1 more source

Impact of cold plasma pretreatment and hybrid infrared—hot air drying on bioactive compounds, antioxidant activity, colorimetric attributes, and texture of red beet

JSFA reports, EarlyView.
Abstract Background Drying is essential for food preservation, yet conventional methods often compromise product quality. This study investigated the effects of cold plasma pretreatment time (0, 15, and 30 s) and an intermittent infrared‐hot air hybrid dryer (300, 600, and 900 W; pulse ratios 1 and 2) on the functional and quality attributes of dried ...
Farhoud Manafi, Saeed Dadashi, Jalal Dehghannya, Rasoul Niknam   +3 more
wiley   +1 more source

Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials [PDF]

Exploration of Foods and Foodomics
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus).
Oliver Dean John, William Gustavo Sganzerla, Aline Priscilla Gomes da Silva, Sheri-Ann Tan, Chui Yin Bok, Ratna Noah, Elvin Muhindo Walemba, Annals Tatenda Mushunje   +7 more
doaj   +1 more source

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

Molecules, 2022
In order to address the poor stability of the betacyanins from red pitaya (Hylocereus polyrhizus, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was
Xian Lin, Bozhe Li, Jing Wen, Jijun Wu, Daobang Tang, Yuanshan Yu, Yujuan Xu, Baojun Xu   +7 more
doaj   +1 more source

The effect of light supplementation on the changes in outer and inner fruit quality of different Selenicereus spp. cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenicereus spp., belonging to the Cactaceae family, produces pitaya, a fruit recognized for its exotic appearance and rich phytochemical composition. In regions with shorter photoperiods, flowering and fruit development are limited, making light supplementation a promising strategy.
Luíz Guilherme Malaquias da Silva, Carlos Alexandre Rocha da Costa, Giovanni Aleixo Batista, Estela Corrêa de Azevedo, Fabrício Teixeira de Lima Gomes, Laryssa Ribeiro Calcagnoto, Gabriel Luis Castiglioni, Marcelo Ângelo Cirillo, Danilo José Machado de Abreu, Flávia Matias Oliveira da Silva, Katiúcia Alves Amorim, Leila Aparecida Salles Pio, Eduardo Valério de Barros Vilas Boas, Elisângela Elena Nunes Carvalho   +13 more
wiley   +1 more source