Results 41 to 50 of about 3,267 (217)

Production of Betacyanins in Transgenic Nicotiana tabacum Increases Tolerance to Salinity

Frontiers in Plant Science, 2021
Although red betalain pigments (betacyanins) have been associated with salinity tolerance in some halophytes like Disphyma australe, efforts to determine whether they have a causal role and the underlying mechanisms have been hampered by a lack of a ...
Yanfei Zhou, Tanja Karl, David H. Lewis, Tony K. McGhie, Steve Arathoon, Kevin M. Davies, Ken G. Ryan, Kevin S. Gould, Kathy E. Schwinn   +8 more
doaj   +1 more source

Biosynthesis of food constituents: Natural pigments: Part 1

Czech Journal of Food Sciences, 2007
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds.
Jan Velíšek, Jiří Davídek, Karel Cejpek   +2 more
doaj   +1 more source

Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes [PDF]

, 2010
Coloring preparations from Hylocereus polyrhizus have recently received attention because peel and/or aril of the fruit exhibit a high content of betacyanins.
Ghazali, H. M., Jazayeri, S. D., Manap, Yazid A., Naderi, Nassim, Stintzing, F. C.   +4 more
core   +3 more sources

The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents

Foods, 2023
Beetroot (Beta vulgaris L.) is an important root vegetable crop and a valuable food source of micronutrients and bioactive constituents. In this study, the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during simulated ...
Marta Igual, Ângela Fernandes, Maria Inês Dias, José Pinela, Purificación García-Segovia, Javier Martínez-Monzó, Lillian Barros   +6 more
doaj   +1 more source

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

Frontiers in Sustainable Food Systems, 2021
Betalains are tyrosine-derived plant pigments present in several species of the Caryophyllales order. Betalains are classified in red betacyanins and yellow betaxanthins and are implicated in plant stress tolerance and visual attraction for pollinators ...
Javier Morales, Jorge Araujo-Sanchez, Lizbeth Castro-Concha, Angela Ku, Alejandro Pereira-Santana, María de Lourdes Miranda-Ham, Enrique Castaño   +6 more
doaj   +1 more source

Distribution of antioxidant components in roots of different red beets (Beta vulgaris L.) cultivars [PDF]

, 2014
The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption.
B. Szabó-Nótin, Benzie I.I.F., Berrada M., Castellar R., D. Székely, Georgiev V.G., J. Ivanics, J. Monspart-Sényi, Kahkonen M.P., Kapadia G.J., Kugler F., Kujala T.S., L. Szalóki-Dorkó, M. Stéger-Máté, Nagy-Gasztonyi M., Nilsson T., Ninfali P., Pedreno M.A., Singleton V.L., Stinzing F.C., Vinson J.A.   +20 more
core   +1 more source

Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review

Future Foods
Red dragon fruit (RDF, Hylocereus polyrhizus) is an important source of betacyanins (0.79–1.17%) but seldom received attention, leading to a lack of review that mainly focuses on the RDF.
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho   +4 more
doaj   +1 more source

Biological Properties and Applications of Betalains

Molecules, 2021
Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains.
Izabela Sadowska-Bartosz, Grzegorz Bartosz   +1 more
doaj   +1 more source

Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions [PDF]

, 2015
A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii extracts in different pHs and temperatures over time has been scrutinized.
Cejudo Bastante, María Jesús, Heredia Mira, Francisco José, Hurtado, Nelson   +2 more
core   +1 more source

Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt

Future Foods
Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional ...
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho   +4 more
doaj   +1 more source