Results 71 to 80 of about 1,972 (205)
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 +7 more
wiley +1 more source
Fabrication of Eco-Friendly Betanin Hybrid Materials Based on Palygorskite and Halloysite
, 2020 Eco-friendly betanin/clay minerals hybrid materials with good stability were synthesized by combining with adsorption, grinding, and heating treatment using natural betanin extracted from beetroot and natural 2:1 type palygorskite or 1:1 type halloysite.
Xiaowen Wang +4 more
core +1 more source
Antioxidants, 2015 Betacyanin (betanin), total phenolics, vitamin C and antioxidant capacity (by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays) were investigated in two differently colored cactus pear (Opuntia ficus ...
Clara Albano +7 more
doaj +1 more source
Investigating the Effect of Curcumin and Betanin Nanoparticles on Antioxidant and Inflammatory Response in Rats Suffering from Brain Ischemia/Reperfusion [PDF]
Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Shahīd Ṣadūqī Yazd, 2023 Introduction: Natural products can help in the treatment of many diseases due to their low side effects. In the present study the effect of pretreatment of nanobetanin and nanocurcumin in cerebral ischemia rats was investigated.
Yalda Saghari +3 more
doaj
Effect of heat degradation of betanin on the antioxidant capacity measured by FRAP assay.
, 2023 Antioxidant capacities of the indicated concentration of L-ascorbic acid (A, positive control), betanin (B), heat treated betanin (C), RBJ (D), and heat treated RBJ (E) were measured by a FRAP assay.
Hiroshi Kida (21628) +4 more
core +1 more source
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 +8 more
wiley +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 +4 more
wiley +1 more source
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 +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 +9 more
wiley +1 more source
Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Polish Journal of Food and Nutrition Sciences, 2020 Betalains are one of the most common groups of plant pigments found in nature, especially in red beetroot ( Beta vulgaris L.) which is the main commercially exploited source of betalains produced in the form of concentrates or powders.
Agnieszka Kumorkiewicz +4 more
doaj +1 more source