Results 31 to 40 of about 3,267 (217)
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 +4 more
doaj +1 more source
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 +6 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 +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 +9 more
doaj +1 more source
Betalain production is possible in anthocyanin-producing plant species given the presence of DOPA-dioxygenase and L-DOPA [PDF]
, 2012 Background Carotenoids and anthocyanins are the predominant non-chlorophyll pigments in plants. However, certain families within the order Caryophyllales produce another class of pigments, the betalains, instead of anthocyanins.
Harris Nilangani N +8 more
core +1 more source
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 +3 more
doaj +1 more source
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 +3 more
doaj +1 more source
The Redox Properties of Polyphenols and Their Role in ROS Generation for Biomedical Applications
Angewandte Chemie, Volume 138, Issue 3, 16 January 2026.The dual redox nature of polyphenols enables antioxidant activity and controlled reactive oxygen species (ROS) generation. This review details the biomedical applications of polyphenols in materials such as nanoparticles, coatings, and hydrogels for antimicrobial, tissue regeneration, and cancer therapies.
Jose Bolaños‐Cardet +7 more
wiley +2 more sources
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 +5 more
doaj +1 more source
Gomphrena globosa L. as a source of natural pigments: characterization in betacyanins [PDF]
, 2017 No presente trabalho, descreve -se a composição em betacianidinas (classe das betalaínas com pigmentação vermelha- -roxo) da perpétua roxa (Gomphrena globosa L.), de forma a destacar esta planta como fonte alternativa de corantes naturais.
Barros, Lillian +4 more
core +1 more source