Results 31 to 40 of about 1,253 (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 +6 more
doaj +1 more source
The protection of Salicornia rubra from ultraviolet radiation by betacyanins and phenolic compounds
Plant-Environment Interactions, 2021 Salicornia rubra is a commonly occurring annual species of the salt playas of the Great Basin Desert of the western United States. In such habitats, plants experience high levels of ultraviolet radiation, which could potentially damage DNA.
Katherine Jensen, Roger T. Koide
doaj +1 more source
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 +5 more
doaj +1 more source
Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials [PDF]
Exploration of Foods and FoodomicsBetacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus).
Oliver Dean John +7 more
doaj +1 more source
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
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
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
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
Betanin: A Bioeconomy Insight into a Valued Betacyanin
ACS Sustainable Chemistry & Engineering, 2017 Sourced so far mostly from beet root juice, betanin is a red-violet natural colorant increasingly used by the food, beverage and nutraceutical industries. We provide an updated bioeconomy perspective into a valued betacyanin whose supply and applications, we argue in this study, will rapidly expand.
Rosaria Ciriminna +5 more
openaire +4 more sources