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Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant [PDF]
, 2022 Betacyanins are betalain derivatives showing a red-violet color suitable as a natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using a high-performance liquid ...
Álvarez Acero, Inmaculada +6 more
core +1 more source
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
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
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 +6 more
doaj +1 more source
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 +6 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 +1 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 +2 more
doaj +1 more source
Bougainvillea glabra Choisy (Nyctinaginacea): review of phytochemistry and antimicrobial potential
Frontiers in Chemistry, 2023 The Bougainvillea glabra or bougainvillea is a climbing plant native from South America belonging to the Nyctaginaceae family. The bougainvillea is recognized worldwide for its horticultural importance, due to the color of its bracts, commonly known as ...
Ingrid G. Ornelas García +4 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
, 2016 Red pitahaya or red dragon fruits (Hylocereus polyrhizus) are well known for their deep purple colour pulps due to the abundance of betacyanins and can be exploited as a potential source of natural food colourant.
Gengatharan, Ashwini +1 more
core +1 more source