Results 181 to 190 of about 3,460 (205)

New Pathways of Betanidin and Betanin Enzymatic Oxidation

Journal of Agricultural and Food Chemistry, 2011
Betanidin is a basic betacyanin with a 5,6-dihydroxyl moiety which causes its high antioxidant activity. For the purpose of structural study, the enzymatic oxidation of betanidin and betanin (5-O-glucosylated betanidin), followed by chromatographic separation of the oxidation products with spectrophotometric and mass spectrometric detection (LC-DAD-MS ...
Sławomir, Wybraniec, Tadeusz, Michałowski   +1 more
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The electronic properties study of betanin and their derivatives compound: An explanation to betanin limitation in DSSC application

AIP Conference Proceedings, 2020
Computational study on electronic properties of betanin and their derivatives has been explored using time-dependent density functional theory (TD-DFT) methods. The TD-DFT calculation result shows red shift on the absorbance spectrum on the protonated form of betanin, which is beneficial for Dye-Sensitized Solar Cells application due to the lower ...
Zulfa H. Damayanti, Garcelina R. Anindika, Eko Santoso, Syafsir Akhlus, Yuly Kusumawati   +4 more
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LYCOPENE AND BETANINS BASED HERBAL LIPSTICK

INDIAN DRUGS, 2019
Colouring the skin particularly skin of face or lips, is an ancient practice going back to prehistoric times. The use of such coloring products has increased and the choice of shades of colour, texture and luster have changed and become wider. The present study was aimed at formulation and evaluation of a lipstick using herbal colouring agent.
S Agarwal, null Vandana, Himani Bajaj, M Yadav, R. Singh   +4 more
openaire   +1 more source

Kinetics of the thermal degradation of Betanine

Food / Nahrung, 1990
AbstractThe paper discussed thermal degradation of betanine, isolated on Sephadex G‐25 and recrystallized from 0.1% HCl. Model solutions of betanine (pH = 5.0) were heated at 60.0, 65.5, 68.5, 72.5, 75.0, 76.5, 81.0, and 86.0°C. Experimental values obtained were used for calculations of the reaction rate constants as well as half‐life values of ...
M. Drdák, M. Vallová
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Photochemial Degradation of Betanine and Selected Anthocyanins

Journal of Food Science, 1981
ABSTRACT The effect of fluorescent light on the degradation rates of betanine and the major cranberry anthocyanins was determined in model systems. Degradation rates were measured in the presence of oxygen in a temperature range 25–55°C. Retained pigment was separated and quantified by high performance liquid chromatography. Light had
E. L. ATTOE, J. H. VON ELBE
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Occurrence, chemistry and application of betanin

Food Chemistry, 1980
Abstract Anthocyanins and betalaines are mutually exclusive in plants. The chief red pigment of beetroot is betanin. Its extraction gives low yield and a large proportion of sugar. This may be removed by aerobic fermentation. The chemistry of betanin and the synthesis of betanidin are described.
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Kinetics of the Degradation and Regeneration of Betanine

Journal of Food Science, 1985
ABSTRACT The degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid and cyclodopa‐S‐0‐glycoside. Betanine is partially regenerated.
A. S. HUANG, J. H. VON ELBE
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Microencapsulation of betanin in monodisperse W/O/W emulsions

Food Research International, 2018
Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heat and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple ...
Ana Paula Eskildsen Pagano, Nauman Khalid, Isao Kobayashi, Mitsutoshi Nakajima, Marcos Antonio Neves, Erick Leite Bastos   +5 more
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Oxygen Involvement in Betanine Degradation: Effect of Antioxidants

Journal of Food Science, 1985
ABSTRACT Effects of a wide variety of antioxidants and related compounds on the stability of betanine were measured in air‐saturated solutions at 40°C pH 5.0. No phenolic or sulfur‐containing antioxidant was effective in stabilizing the pigment.
E. L. ATTOE, J. H. VON ELBE
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SENSORY EVALUATION OF BETANINE AND CONCENTRATED BEET JUICE

Journal of Food Science, 1978
ABSTRACT Betalaine pigments extracted from red table beets ( Beta vulgaris L. ) have been employed as color additives frequently since the Federal Food and Drug Administration prohibited the use of FD&C Red No. 2 and No. 4.
J. H. PASCH, J. H. von ELBE
openaire   +1 more source