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Biological Properties and Applications of Betalains

open access: yesMolecules, 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
exaly   +3 more sources

Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin

open access: yesUltrasonics Sonochemistry, 2022
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound ...
Man Sheng Wang   +2 more
exaly   +3 more sources

Anthocyanins and betalains in evolution: Why mutual exclusion remains the best-supported model. [PDF]

open access: yesPlant Biol (Stuttg)
Anthocyanins and betalains are plant pigments produced through different biosynthetic pathways and are generally considered mutually exclusive. We examine claims of their co‐occurrence, arguing that methodological flaws and data misinterpretation have led to unsupported reports, and offer recommendations for more rigorous future research.
Pucker B, Khan MI.
europepmc   +2 more sources

Therapeutic Application of Betalains: A Review [PDF]

open access: yesPlants, 2020
Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food manufacture. Betalains, which are composed of red–violet betacyanin and yellow betaxanthins, are water-soluble pigments ...
Elaheh Madadi   +5 more
doaj   +3 more sources

Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation. [PDF]

open access: yesCompr Rev Food Sci Food Saf
ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Pippolini C   +3 more
europepmc   +2 more sources

A Novel Natural Chromogenic Visual and Luminescent Sensor Platform for Multi-Target Analysis in Strawberries and Shape Memory Applications [PDF]

open access: yesFoods
Carboxymethyl cellulose (CMC) films, derived from sugarcane bagasse agricultural waste (SCB) incorporated with Betalains-nitrogen-doped carbon dots (Betalains-N–CQDs), derived from beet root waste (BR), offer a sustainable, smart and naked-eye sensor for
Hebat-Allah S. Tohamy
doaj   +2 more sources

Intermittent Drying With Heated Air and Microwaves of Dragon Fruit Foams Formulated With Different Protein Sources. [PDF]

open access: yesJ Food Sci
ABSTRACT This study aimed to investigate red dragon fruit powder production by foam mat drying, combining a simplex centroid mixture design for foam formulation with intermittent convective drying and intermittent microwave drying. Albumin, pea protein, and soy protein were evaluated as alternative foaming agents to whey protein, and optimization was ...
Cruz MS   +7 more
europepmc   +2 more sources

Betalains in Some Species of the Amaranthaceae Family: A Review

open access: yesAntioxidants, 2018
Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Miguel Mg
exaly   +3 more sources

The Neuroprotective Potential of Betalains: A Focused Review

open access: yesPlants
Betalains are natural, hydrophilic pigments present in a variety of plants from the order Caryophyllales, extensively used as non-toxic food colorants and antioxidants.
Cristina Mogosan   +2 more
exaly   +3 more sources

Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis. [PDF]

open access: yesFood Sci Nutr
RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Avellaneda E, Moraru CI.
europepmc   +2 more sources

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