Results 21 to 30 of about 1,262 (173)

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

Molecules, 2021
Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is
Eleomar de O. Pires, Francesco Di Gioia, Youssef Rouphael, Isabel C. F. R. Ferreira, Cristina Caleja, Lillian Barros, Spyridon A. Petropoulos   +6 more
doaj   +1 more source

Liquid Biphasic Electric Partitioning System as a Novel Integration Process for Betacyanins Extraction From Red-Purple Pitaya and Antioxidant Properties Assessment

Frontiers in Chemistry, 2019
Nowadays, downstream bioprocessing industries inclines towards the development of a green and high efficient bioseparation technology. Betacyanins are presently gaining higher interest in the food science as driven by their high tinctorial strength and ...
Hui Yi Leong, Yu-Kaung Chang, Chien Wei Ooi, Chung Lim Law, Advina Lizah Julkifle, Pau Loke Show   +5 more
doaj   +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

Composition, Color Stability and Antioxidant Properties of Betalain-Based Extracts from Bracts of Bougainvillea

Molecules, 2022
Betalains in bracts of Bougainvillea are of great application potential as natural food colorants and antioxidants. This study explored the color, spectra, composition, storage stability, and antioxidant properties of betalain-based Bougainvillea bracts ...
Qiang Wu, Xueying Fu, Zhuo Chen, Huafeng Wang, Jian Wang, Zhixin Zhu, Guopeng Zhu   +6 more
doaj   +1 more source

Kinetics of thermal degradation of betacyanins, betaxantins and vitamin C in a juice-based drink beet (Beta vulgaris l.) and honey

Scientia Agropecuaria, 2015
The kinetic of degradation betacyanins, betaxantins and vitamin C at 30 °C, 40 °C and 50 ºC was evaluated in a commercial beverage made of beet and honey, using the kinetic models of zero, first and second order; and Arrhenius model to evaluate the ...
William Sánchez-Chávez, Juán Cortez-Arredondo, Miguel Solano-Cornejo , Julio Vidaurre-Ruiz   +3 more
doaj   +1 more source

Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves

Molecules, 2021
Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this
Vuyisa Sigwela, Maryna De Wit, Alba du Toit, Gernot Osthoff, Arno Hugo   +4 more
doaj   +1 more source

Effect of temperature on betacyanins synthesis and the transcriptome of Suaeda salsa

Frontiers in Plant Science, 2023
IntroductionSuaeda salsa (Linn.) Pall. is an important tourist resource and ecological restoration species in coastal wetlands. Environmental factors such as low temperature, darkness, phytohormone, salt stress and seawater flflooding, and light can ...
Min Li, Peimin He, Peimin He, Peimin He, Zitao Zhao, Jinlin Liu, Hongtao Liu, Shaozu Ma, Yifei Shen, Bin Li   +9 more
doaj   +1 more source

Betalain Content and Morphological Characteristics of Table Beet Accessions: Their Interplay with Abiotic Factors

Agronomy, 2022
Table beet (Beta vulgaris L.) is a source of the natural red-colored food dye (E162), highly demanded for the broad spectrum of its biological activity. The relevance of this study is dictated by the lack of knowledge about the dynamics of changes in the
Diana V. Sokolova, Natalia A. Shvachko, Aleksandra S. Mikhailova, Vitaliy S. Popov   +3 more
doaj   +1 more source

Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models

Beverages, 2020
Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg.
Joseph Bassama, Abdoulaye Tamba, Moussa Ndong, Khakhila Dieu Donnée Sarr, Mady Cissé   +4 more
doaj   +1 more source

Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Amaranthus tricolor L.) Juice, and Bergamot Essential Oil

Foods, 2023
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier ...
Fengfeng Xu, Dawei Yun, Xiaoqian Huang, Bixue Sun, Chao Tang, Jun Liu   +5 more
doaj   +1 more source