Results 51 to 60 of about 713 (160)
Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract
Foods, 2020 Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and ...
Maruf Ahmed +3 more
doaj +1 more source
Anthocyanins and betalains in evolution: Why mutual exclusion remains the best‐supported model
Plant Biology, Volume 28, Issue 6, Page 1763-1766, October 2026.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.
B. Pucker, M. I. Khan
wiley +1 more source
Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice
Molecules, 2017 The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison ...
Isidro Reyes-Hernández +9 more
doaj +1 more source
Advanced Science, Volume 13, Issue 54, 28 September 2026.A multi‐omics framework combining multitissue genome‐wide association studies, metabolomics, transcriptomics, proteomics, and functional validation uncovers the genetic basis of specialized metabolism in quinoa. The study identifies hundreds of metabolite‐associated loci, prioritizes candidate genes for saponin, betalain, and flavonoid biosynthesis ...
Julia von Steimker +11 more
wiley +1 more source
FoodsBetalains are naturally occurring pigments sourced mainly from Beta vulgaris (beetroot), Hylocereus spp. (dragon fruit), Amaranthus spp., and Opuntia spp. Betalains are widely used for their vibrant colors and health-promoting properties.
Renata M. Martinez +6 more
doaj +1 more source
Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.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 ...
Chiara Pippolini +3 more
wiley +1 more source
Molecular Nutrition & Food Research, 2023 AbstractScope: Betalain pigments are increasingly highlighted for their bioactive and anti‐inflammatory properties, although research is lacking to demonstrate contributions of individual betalains. The work herein aimed to compare effects of four main betalains on inflammatory and cell‐protective markers and to highlight potential structure‐related ...
Fernando, Ganwarige Sumali N. +5 more
openaire +4 more sources
Journal of Food Science, Volume 91, Issue 9, September 2026.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 ...
Matheus de Souza Cruz +7 more
wiley +1 more source
eFood, Volume 7, Issue 4, August 2026.Pulsed electric field (PEF) processing qualitatively reshapes the phytochemical profile of red beet extracts, resulting in enhanced endothelial bioefficacy. Compared with conventional extraction, PEF‐treated extracts more effectively restore nitric oxide signaling, suppress endothelial inflammation, and normalize vascular structure in high‐fat diet ...
Eunju Jang +8 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Prickly pear juice (Opuntia ficus‐indica [L.] Mill, orange variety) was spray dried with maltodextrin (MD), MD and whey protein isolate in a ratio 199:1 (WPI1), MD and whey protein isolate in a ratio 100:100 (WPI100) (1:1), MD and casein in a ratio 199:1 (Cas) and MD and gum arabic in a ratio 175:25 (GA) (7:1).
Panagiotis Chaloulos +2 more
wiley +1 more source