Results 61 to 70 of about 3,500 (206)

Variability in nutritional composition and phytochemical properties of red pitaya (Hylocereus polyrhizus) from Malaysia and Australia [PDF]

, 2014
The present work sought to investigate the nutritional composition and phytochemical properties of red pitaya (Hylocereus polyrhizus) juices from Malaysia and Australia and to determine the optimum ethanol concentration (in the range of 0-100% ethanol ...
Rahmat, Asmah, Ramli, Nurul Shazini
core  

Ameliorative Effect of Beetroot Against Folic Acid Deficiency: A Review

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Beets, as well as folic acid supplements, provide a possible nutritional intervention for nutritional insufficiency, and this is especially true in functional foods. Offering a holistic explanation of beetroot's medicinal properties, this paper explores the means by which its bioactive constituents can counteract the adverse effects of folic acid ...
Amara Rasheed, Farhan Saeed, Ali Ikram, Muhammad Tayyab Arshad, Sammra Maqsood, Feroza Naveed, Mariam Islam, Emmanuel Laryea   +7 more
wiley   +1 more source

Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films

Future Foods
This research aimed to develop an intelligent packaging material by incorporating betacyanin from red beetroot extract into polyvinyl alcohol (PVA) film.
Moushumi Akter, Md. Nahidul Islam, Sabina Yasmin, Md. Sultan Mahomud   +3 more
doaj   +1 more source

Addition of L-tyrosine to improve betalain production in red pitaya callus [PDF]

, 2017
The aim of this study is to enhance betalain production in red pitaya (Hylocereus polyrhizus) callus through supplementation of the precursor L-tyrosine.
Abdullah, Janna Ong, Abu Faizal, Nor Fadzliana, Sekeli, Rogayah, Shaharuddin, Noor Azmi   +3 more
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Substitution of Wheat Flour With Quinoa Powder in Waffle Formulation: Effects on Physicochemical, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics.
Fakhreddin Salehi, Sepideh Vejdanivahid, Essam Hebishy   +2 more
wiley   +1 more source

Application of red pitaya powder as a natural food colourant in fruit pastille

Jurnal Gizi Klinik Indonesia, 2017
Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery products for decades, however various adverse health ...
Low Pinn Yee, Chan Sook Wah
doaj   +1 more source

Mass spectrometric detection of new betalains in Mammillaria flowers [PDF]

, 2015
Betacyanins are natural, red-violet betalain pigments which can be found in plenty of plants of the Cactaceae family. The Mammillaria is the widest genus of the Cactaceae family of which fruit was examined for betacyanins contents.
Skopińska, Anna, Starzak, Karolina, Szot, Dominika, Wybraniec, Sławomir   +3 more
core  

Nano‐Encapsulation of Red Beetroot Extract Based on Betanin With Gelatin and Cress Seed Gum by Coacervation Technique

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Co‐encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. ABSTRACT Co‐encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components.
Atefeh Ghoorchi, Akram Arianfar, Vahid Hakimzadeh, Sara Naji‐Tabasi   +3 more
wiley   +1 more source

Impact of betacyanins on responses to ultraviolet radiation in Amaranthus tricolor L.

Journal of Plant Interactions, 2020
Relatively little is known about the physiological significance of betalain pigments. To investigate a possible protective role for betalains (betacyanin), from UV-B irradiation, two cultivars of A.
Dinesh Adhikary, Jillian A. Forsyth, Susan J. Murch, Michael K. Deyholos   +3 more
doaj   +1 more source

Stability of encapsulated red dragon fruit (Hylocereus polyrhizus) peel: effects on antioxidant and prebiotic potency

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
The high consumption of red dragon fruit has led to an increase in red dragon fruit peel waste in the environment, which has potential as a source of natural food coloring and as a prebiotic but is susceptible todegraded.
Fayola Justina, Dwi Aditiyarini, Catarina Aprilia Ariestanti   +2 more
doaj   +1 more source