Results 51 to 60 of about 1,297 (131)

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques—A Review

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
Zandleme Birino de Oliveira, Kamila Brielle Pantoja Vasconcelos, Amanda de Lima Silva Mumberger, Antônio Quaresma da Silva Junior, Leomara Andrade da Silva, Ricardo Bezerra de Oliveira, Rosa Helena Veras Mourão, Sandra Layse Ferreira Sarrazin   +7 more
wiley   +1 more source

Multi‐Target Mechanisms of Moroccan Aphrodisiac Plants: An Integrative Computational and Phytochemical Investigation

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Moroccan medicinal plants with in silico‐approved aphrodisiac effects provide 94 phytochemicals. Docking against PDE5, AR, ERα, and aromatase gives top scores for lutein (−10.6), baicalein (−9.5), liquiritigenin (−9.2), and procyanidins (−9.7). ADMET filtering passes baicalein and liquiritigenin but excludes lutein and procyanidins. MD simulations (200 
Amal Elrherabi, Oussama Khibech, Mohamed Bouhrim, Abdelouahid Laftouhi, Abdelaaty A. Shahat, Abdullah R. Alanzi, Rashed N. Herqash, Joe Miantezila Basilua, Mohamed Bnouham   +8 more
wiley   +1 more source

Chemotherapeutic potential of betanin/capecitabine combination targeting colon cancer: experimental and bioinformatic studies exploring NFκB and cyclin D1 interplay

Frontiers in Pharmacology
Introduction: Betanin (C₂₄H₂₆N₂O₁₃) is safe to use as food additives approved by the FDA with anti-inflammatory and anticancer effects in many types of cancer cell lines.
Rehab Ahmed, Rehab Ahmed, Sawsan A. Zaitone, Sawsan A. Zaitone, Asmaa K. K. Abdelmaogood, Huda M. Atef, Mona F. M. Soliman, Mona F. M. Soliman, Alaa M. Badawy, Howaida S. Ali, Howaida S. Ali, AbdelNaser Zaid, AbdelNaser Zaid, Hatem I. Mokhtar, Lamiaa M. Elabbasy, Lamiaa M. Elabbasy, Emad Kandil, Asmaa Mokhtar Yosef, Rama I. Mahran   +18 more
doaj   +1 more source

Method Validation and Characterization of Red Pigment in Beta vulgaris Peels and Pomaces by HPLC-UV and UHPLC-MS/MS

Journal of Analytical Methods in Chemistry, 2022
Color pigments from plant, animal, or mineral sources can be identified, separated, and quantified for various purposes. It is expected that pigments from Beta vulgaris L. peels and pomaces could be used to develop natural dyes that can find applications
Vincent Rotich, Phanice Wangila, Jackson Cherutoi   +2 more
doaj   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himansu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source

Light-Dependent Betanin Production by Transformed Cells of Sugar Beet

Food Technology and Biotechnology, 2009
The objective of this work is to transform sugar beet (Beta vulgaris L. var. altissima) cells using Agrobacterium tumefaciens, a wild octopine strain B6S3, and to study metabolic changes associated with the transformation.
Višnja Besendorfer, Marijana Krsnik-Rasol, Gordana Rusak, Dubravko Pavoković   +3 more
doaj  

Correlation between pigment contents and FRAP values in beet root (Beta vulgaris ssp. esculents var. rubra)

International Journal of Horticultural Science, 2004
It is well known that beetroot quality is determined mainly by the red pigment content (betacyanins) and its uniformity of the root. The effect of the most important red pigment components (betanin).
M. Takácsné Hájos, I. Sz. Varga, A. Lugasi, M. Fehér, É. S. Bányai   +4 more
doaj   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source