Results 31 to 40 of about 3,488 (213)

Multiple mechanisms explain loss of anthocyanins from betalain-pigmented Caryophyllales, including repeated wholesale loss of a key anthocyanidin synthesis enzyme. [PDF]

, 2023
In this study, we investigate the genetic mechanisms responsible for the loss of anthocyanins in betalain-pigmented Caryophyllales, considering our hypothesis of multiple transitions to betalain pigmentation. Utilizing transcriptomic and genomic datasets

core   +3 more sources

Identification, expression analysis of quinoa betalain biosynthesis genes and their role in seed germination and cold stress

Plant Signaling & Behavior, 2023
Betalains provide Chenopodium quinoa bright color, and the key enzyme genes for betalain biosynthesis include CYP76AD, DODA, and GTs. In this study, 59 CqCYP76AD, CqDODA and CqGTs genes in quinoa were identified and characterized by gene structural ...
Yang Feng, Xingzhu Yan, Fenggen Guo, Shiyi Wang, Zhengjie Liu, Wenhong Long   +5 more
doaj   +1 more source

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, Nirmal, Nilesh, Mereddy, Ram, Fanning, Kent, Sultanbawa, Yasmina   +4 more
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Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

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, Katarzyna Pobiega, Katarzyna Rybak, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Małgorzata Gniewosz, Dorota Witrowa-Rajchert   +7 more
doaj   +1 more source

Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

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, Czapski Janusz   +1 more
doaj   +1 more source

Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy

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, Tafadzwa Kaseke, Tafadzwa Kaseke, Olaniyi Amos Fawole   +3 more
doaj   +1 more source

Comprehensive Betalain Profiling of Djulis (Chenopodium formosanum) Cultivars Using HPLC-Q-Orbitrap High-Resolution Mass Spectrometry

, 2021
Betalains are water-soluble pigments that may be used as alternatives to artificial colorants in the food industry. In addition, the betalain profile may be of taxonomic significance to some higher plants.
Hong-Jhang Chen (817122), Hong-Jhang Chen, Gui-Ru Xie (11841255), Gui-Ru Xie   +3 more
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Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Applied Sciences, 2021
Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste.
Emilia Janiszewska-Turak, Weronika Kołakowska, Katarzyna Pobiega, Anna Gramza-Michałowska   +3 more
doaj   +1 more source

PENGARUH PEMANASAN TERHADAP KESTABILAN PIGMEN BETALAIN DARI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) [PDF]

, 2018
Betalain merupakan pigmen alami yang mengandung atom nitrogen dan larut dalam air,  terdiri dari campuran betasantin kuning dan betasianin merah. Salah satu sumber penghasil betalain adalah buah naga merah.. Ekstrak buah naga merah diukur serapannya
Sari, Yelfira
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Comparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH

Jurnal Kimia Sains dan Aplikasi, 2018
Betalains and anthocyanins are classes of natural and water soluble pigments. Now days, these pigments have been developed as a replacement colouring agents. One of betalain resource is dragon fruit and anthocyanin resource is tamarillo.
Yelfira Sari, Adlis Santoni, Elisabet Elisabet   +2 more
doaj   +1 more source