Results 31 to 40 of about 3,075 (213)
New Phytologist, 2019 This article is a Commentary on Sheehan et al. (2020), 227: 914–929.
Fernando Gandía‐Herrero +1 more
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Elucidation of the core betalain biosynthesis pathway in Amaranthus tricolor
Scientific Reports, 2021 Amaranthus tricolor L., a vegetable Amaranthus species, is an economically important crop containing large amounts of betalains. Betalains are natural antioxidants and can be classified into betacyanins and betaxanthins, with red and yellow colors ...
Yu-Cheng Chang +10 more
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The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans [PDF]
, 2016 Purpose To evaluate the plasma bioavailability of betanin and nitric oxide (NOx) after consuming beetroot juice (BTJ) and whole beetroot (BF). BTJ and BF were also analysed for antioxidant capacity, polyphenol content (TPC) and betalain content ...
Constantinou, Costas +20 more
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Molecules, 2021 Deep eutectic solvents (DES) using magnesium chloride hexahydrate [MgCl2·6H2O] and urea [U] proportions (1:1) and (2:1), were prepared for their use as extracting and stabilizer agents for red and violet betalains from beetroot (Beta vulgaris) waste. The
Omar A. Hernández-Aguirre +4 more
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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
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Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology [PDF]
, 2017 An initial laboratory-scale evaluation of separation characteristics of membranes with nominal molecular weight cut-offs (NMWCO) ranging from 30\ua0kD down to 0.5\ua0kD indicated effective separation of betalains in the 0.5\ua0kD region. Subsequent pilot-
Chan, Adeline +4 more
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Polish Journal of Food and Nutrition Sciences, 2017 Red beets and their products are mainly consumed after processing. In this study, the effect of pH on changes in antioxidant capacity (AC) and the content of betalain pigments were analysed during the heating of a betalain preparation solution.
Mikołajczyk-Bator Katarzyna +1 more
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Applied Sciences, 2023 Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with ...
Emilia Janiszewska-Turak +7 more
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Frontiers in Nutrition, 2023 IntroductionThe present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP).MethodsThe beetroot waste extracts were produced using 50% ethanol and encapsulated ...
Tshamisane Mkhari +3 more
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Biological Properties and Applications of Betalains [PDF]
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. The type of betalamic acid substituent determines the class of betalains.
Izabela Sadowska-Bartosz +1 more
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