Results 81 to 90 of about 3,810 (202)

Process optimization of ultrasonic assisted extraction of betalains from red beet, Beta vulgaris L. waste stalks

, 2021
Beetroot stalks are regarded as agroindustrial waste, despite their nutritious and colourant characteristics. The pigments found in beetroot waste stalks were extracted using an ultrasonication approach in this investigation. Multiple regression analysis
Awasthi, Pratima, Omre, P K, Chand, Khan, Singh, Shikhangi ; Department of Post-Harvest Process & Food Engineering, College of Technology, GBPUA&T, Pantnagar, Uttrakhand, India, Kumar, Anil   +4 more
core   +1 more source

Photoinduced processes in betalains [PDF]

, 2017
Wydział FizykiBetalainy to barwniki występujące w roślinach z rzędu goździkowców i w grzybach wyższych. Celem tej pracy jest wyjaśnienie fotoprotekcyjnej roli betalain na poziomie molekularnym poprzez opis mechanizmu dezaktywacji fotowzbudzonych betalain.
Wendel, Monika
core  

Aqueous two phase extraction for purification and concentration of betalains

, 2007
As a natural food colorant, betalains are finding increased importance. The presence of free sugars accelerates the degradation of betalains, hence it is desirable to separate the sugars from the beet extract.
Nayak, C. A., Chethana, S., Raghavarao, K. S. M. S.   +2 more
core  

Pigment and color stability of beetroot betalains in cow milk during thermal treatment

, 2016
PubMed ID: 26593486Thermal stability of beetroot betalains in cow milk was determined during heating at 70-90 °C. Changes in color values of colored milk were also investigated.
Güneşer, Onur
core   +1 more source

Antiradical Activity of Beetroot (Beta vulgaris L.) Betalains

, 2021
Flavonoids, phenolic acids, and anthocyanidins are widely studied polyphenolics owing to their antiradical activity. Recently, beetroot dyes have drawn an attention as possible radical scavengers, but scant information can be found on this topic. In this
Andrzej Gamian, Zbigniew Sroka, Maciej Spiegel   +2 more
core   +1 more source

Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion

Foods
Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications.
Mary H. Grace, Roberta Targino Hoskin, Malak Alghamdi, Mary Ann Lila, Vesela I. Chalova   +4 more
doaj   +1 more source

In vitro, in vivo, and in silico evidence for the use of plant pigments betalains as potential nutraceuticals against Alzheimer's disease

Food Frontiers
Anti‐amyloidogenic properties of plant pigments betalains as potential nutraceuticals against Alzheimer's disease have been screened using 24 pure molecules.
Pedro Martínez‐Rodríguez, Paula Henarejos‐Escudero, Samanta Hernández‐García, Álvaro Sánchez‐Ferrer, Fernando Gandía‐Herrero   +4 more
doaj   +1 more source

Using the SPE and Micro-HPLC-MS/MS Method for the Analysis of Betalains in Rat Plasma after Red Beet Administration

Molecules, 2017
The objective of this study was to develop a simple and reproducible method for the qualitative and quantitative analysis of betalains in plasma samples, based on Solid Phase Extraction (SPE) and micro-high performance liquid chromatography coupled with ...
Tomasz Sawicki, Jerzy Juśkiewicz, Wiesław Wiczkowski   +2 more
doaj   +1 more source

Accelerated storage test of betalains extracted from the peel of pitaya (Hylocereus cacti) fruit

, 2023
Betalains are nitrogen-containing colorants with antioxidant properties that can be found in plant materials such as pitaya peels. However, thermo-stability of these natural colors may vary with different source, yet few study has reported the rate ...
V. An-Erl King, Chien-Hsiu Hung, Ying Ming Chew   +2 more
core  

Stabilization of betalains by encapsulation—a review

Journal of Food Science and Technology, 2019
Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability ...
D. D. Castro-Enríquez, B. Montaño-Leyva, C. L. Del Toro-Sánchez, J. E. Juaréz-Onofre, E. Carvajal-Millan, S. E. Burruel-Ibarra, J. A. Tapia-Hernández, C. G. Barreras-Urbina, F. Rodríguez-Félix   +8 more
openaire   +3 more sources