Results 71 to 80 of about 1,963 (157)

Spray Drying of Prickly Pear (Opuntia ficus‐indica [L.] Mill) Juice: Effects of Different Carriers on Yield and Powder Properties

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Prickly pear juice (Opuntia ficus‐indica [L.] Mill, orange variety) was spray dried with maltodextrin (MD), MD and whey protein isolate in a ratio 199:1 (WPI1), MD and whey protein isolate in a ratio 100:100 (WPI100) (1:1), MD and casein in a ratio 199:1 (Cas) and MD and gum arabic in a ratio 175:25 (GA) (7:1).
Panagiotis Chaloulos, Athina Mourouti, Ioanna Mandala   +2 more
wiley   +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

Beetroot Extract Encapsulated in Inulin: Storage Stability and Incorporation in Sorbet

Chemical Engineering Transactions, 2017
Betacyanin is a natural colorant extracted, principally, by beetroot, being a good alternative to substitute synthetic colorant, because it not shows toxic effect and established daily intake rate.
J. Mayuri Omae, P.A. Goto, L.M. Rodrigues, S.S. Santos, C. Moser Paraiso, G. Madrona, R.D.C. Bergamasco   +6 more
doaj   +1 more source

From Tradition to Innovation: The Nutritional, Bioactive, and Sustainable Potential of Portulaca oleracea L.

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to ...
Jhony Silva Ramos, Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Ornella Monique Pereira Ferri, Sandrina Alves Heleno, Douglas Neil Rutledge, Flávia Aparecida Reitz Cardoso   +10 more
wiley   +1 more source

Production and properties of spray-dried Amaranthus betacyanin pigments

, 2000
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.
Cai, YZ, Corke, H
core   +1 more source

Koidz.) sprouts: a natural alternative to enhance the betacyanin and phenolic compounds

, 2022
International audienceBACKGROUND: Germination is regarded as a natural method for improving the bioavailability of seed nutrients against stress, which enhances the accumulation of bioactive compounds.
Tsai, Pi‐jen, Pi‐Jen Tsai, Wang, Ssu‐ping, Sridhar, Kandi, Ssu‐Ping Wang, Yeh, Yi‐tyng, Yi‐Tyng Yeh, Kandi Sridhar   +7 more
core   +1 more source

Pigment production and growth of Alternanthera plants cultured in vitro in the presence of tyrosine

Brazilian Archives of Biology and Technology, 2014
The aim of the present study was to investigate the influence of tyrosine on the in vitro growth and the production of the betacyanin pigment in Alternanthera philoxeroides and A. tenella.
Alítcia Moraes Kleinowski, Isabel Rodrigues Brandão, Andersom Milech Einhardt, Márcia Vaz Ribeiro, José Antonio Peters, Eugenia Jacira Bolacel Braga   +5 more
doaj  

Antioxidant potencial in subpopulations of Tacinga inamoena [PDF]

Pesquisa Agropecuária Brasileira
The objective of this work was to determine the contents of bioactive compounds in Tacinga inamoena fruits from different subpopulations, as well as to evaluate the genetic diversity among and within these subpopulations based on these contents.
Rydley Klapeyron Bezerra Lima, Patrícia Lígia Dantas de Morais, Glauber Henrique de Sousa Nunes, Naama Jessica de Assis Melo, Marlenildo Ferreira Melo, Carla Sonale Azevedo Soares Silva   +5 more
doaj   +2 more sources

Spray Drying of Aonla Juice Mixed With Giloy Extract for Process Optimization, Product Development and Characterization

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This graphical abstract presents the preparation, optimization, and characterization of spray‐dried Aonla–Giloy juice powder. Fresh Aonla fruit and Giloy stem were processed through extraction, pre‐treatment, filtration, blending, maltodextrin addition, and spray drying, followed by RSM‐based optimization of key formulation and drying variables.
Gurpreet Jhally, Sajeev Rattan Sharma, Kulwinder Kaur, Mohammad Shafiq Alam, Sunita Rani, Tarsem Chand Mittal, Prasad Chavan, Amit K. Jaiswal   +7 more
wiley   +1 more source

Study on the non labeled synthetic colorants were detected in natural food pigments and condiment

Zhongguo shipin weisheng zazhi
ObjectiveThe method of high performance liquid chromatography （HPLC） was developed to study the detection of synthetic colorants in natural pigments and condiment.MethodsThe analytes were extracted by direct ultrasonic extraction with water. The analytes
WEI Yutao, WEN Quan, TANG Weiying, ZHONG Ciping, YU Xiaoqin, LI Shucai, XU Feng, SU Yan, TANG Ruiyi   +8 more
doaj   +1 more source