Results 91 to 100 of about 2,011 (204)

Tissue localization of betacyanins in cactus stems

Revista Mexicana de Biodiversidad, 2012
Betalains are soluble pigments found only in the suborder Chenopodiniae, while in all other Angiospermaethey are replaced by anthocyanins. The convergent evolution of the presence of anthocyanins and betalains invegetative tissues supports the hypothesis of a similar function, based on the absorption properties of these pigments.The screening effect of
openaire   +4 more sources

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Applied Food Research
The kiwi fruit leather incorporated with betacyanin microcapsules was prepared using three hydrocolloids namely xanthan gum, gellan gum, and guar gum. The four-kiwi fruit puree prepared for the study were kiwi fruit puree without hydrocolloid (CP), with xanthan gum (XE), with gellan gum (EP), and with guar gum (UP).
G.V.S. Bhagya Raj, Kshirod Kumar Dash, Rafeeya Shams, Shaikh Ayaz Mukarram, Bela Kovács   +4 more
openaire   +2 more sources

Antimicrobial and Anti-biofilm Activities of Betacyanin Fractions from Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius)

, 2018
This thesis examines the ability of betacyanin, a natural red-violet pigment from red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius)in inhibiting the growth of bacteria that cause diseases and bacteria attached to surfaces such as ...
YI YI YONG (5181674)
core   +1 more source

Betalains: A Narrative Review on Pharmacological Mechanisms Supporting the Nutraceutical Potential Towards Health Benefits

Foods
Betalains are naturally occurring pigments sourced mainly from Beta vulgaris (beetroot), Hylocereus spp. (dragon fruit), Amaranthus spp., and Opuntia spp. Betalains are widely used for their vibrant colors and health-promoting properties.
Renata M. Martinez, Cristina P. B. Melo, Ingrid C. Pinto, Soraia Mendes-Pierotti, Josiane A. Vignoli, Waldiceu A. Verri, Rubia Casagrande   +6 more
doaj   +1 more source

Characterization and Quantification of Betacyanin Pigments from Diverse Amaranthus Species

, 1998
The betacyanin pigments from 21 genotypes of 7 Amaranthus species were separated by gel filtration chromatography and HPLC. On the basis of their IR and UV-visible spectra, enzymatic hydrolysis, and Chromatographic profiles, the pigments were identified ...
Huang, R, Cai, Y, Sun, M, Wu, H, Corke, H   +4 more
core  

PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING

Jurnal Teknologi Pertanian
Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing.
Amelia Agatha Gunarso, Erni Sofia Murtini, Harijono   +2 more
doaj   +1 more source

Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut

Jurnal Pangan dan Agroindustri
Red dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the
Sudarminto Setyo Yuwono, Nastasya Khusnia, Elok Waziiroh   +2 more
doaj   +1 more source

Olefin cross metathesis in the synthesis of a betacyanin analog

, 2006
In the past 15 years, the use of olefin metathesis reactions in natural product synthesis has become widespread. Here we describe its application toward the synthesis\ud of a betacyanin analog.
Scott, Grant
core  

AIR TEMPERATURE AND SUNLIGHT INTENSITY OF DIFFERENT GROWING PERIOD AFFECTS THE BIOMASS, LEAF COLOR AND BETACYANIN PIGMENT ACCUMULATIONS IN RED AMARANTH (AMARANTHUS TRICOLOR L.) [PDF]

, 2009
The objectives of this study were to determine the effects of daily air temperature and sunlight intensity variations on biomass production, leaf color and betacyanin accumulations in red amaranth (Amaranthus tricolor L.).
AKOND, A. S. M. G. Masum, Laila KHANDAKER, Shinya OBA, A. S. M. G. Masum AKOND, KHANDAKER, Laila, OBA, Shinya   +5 more
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PENGARUH SUHU EKSTRAKSI DAN KONSENTRASI ASAM SITRAT TERHADAP PIGMEN BETACYANIN DAUN KREMAH MERAH (Alternanthera dentata) DAN KAJIAN AKTIVITAS ANTIOKSIDAN SERTA APLIKASINYA PADA PANGAN

, 2012
Salah satu unsur yang dapat mempengaruhi kualitas sensoris pada makanan adalah warna. Pada pengolahan bahan makanan, pewarna sering ditambahkan untuk memperkuat warna asli makanan. Alam menghasilkan berbagai senyawa yang memadai untuk pewarna makanan,
LISA, YUSMITA
core   +1 more source