Results 61 to 70 of about 713 (160)

The efficacy of solvents, ascorbic acids, and pH on the yield of betacyanin and betaxanthin extraction compounds of Pablo beetroot

Discover Chemistry
Betalains are valuable natural pigments with growing demand in food, nutraceutical, and dye applications, yet their extraction efficiency varies widely according to solvent polarity, pH, and antioxidant environment. This study systematically investigates
Abubakar Sani Ali, Ahmad Alkhatib
doaj   +1 more source

Genomic and Transcriptomic Insights Into Salinity Tolerance in Dry Pea

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Salinity is a major crop production constraint in dry pea (Pisum sativum L.), making the development of salt‐tolerant varieties essential to improve crop productivity and land‐use efficiency. The genetic mechanisms of salt tolerance in dry pea are largely unknown, and research on salt‐tolerant genes is limited.
Shailesh Raj Acharya, Emmanuella Bredu, Harry Navasca, Hannah Worral, Lisa Piche, Rica Amor Saludares, Josephine Princy Johnson, Clarice Coyne, Kevin McPhee, Qi Zhang, Michael Ostlie, Nonoy Bandillo   +11 more
wiley   +1 more source

The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace

Beverages, 2019
Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation.
Caroline A. Gouws, Ekavi Georgouopoulou, Duane D. Mellor, Nenad Naumovski   +3 more
doaj   +1 more source

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

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Foods, 2020
Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants.
Rosa Palmeri, Lucia Parafati, Elena Arena, Emanuela Grassenio, Cristina Restuccia, Biagio Fallico   +5 more
doaj   +1 more source

Novel Functional Materials via 3D Printing by Vat Photopolymerization

Advanced Functional Materials, Volume 36, Issue 32, 20 April 2026.
This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov, Patrick Fesser, Boris A. Bulgakov, Ulrich S. Schubert   +3 more
wiley   +1 more source

Centesimal Composition, Bioactive Compounds, and Antimicrobial Properties of White (Hylocereus undulatus) and Red (Hylocereus polyrhizus) Pitayas

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study investigated the centesimal composition, physicochemical properties, bioactive compounds, antimicrobial activity, and anti‐quorum sensing (QS) potential of red pulp (RP; Hylocereus polyrhizus) and white pulp (WP; Hylocereus undulatus) pitayas.
Raíssa Soares Gomes, Alice Mendes de Carvalho, Emília Maria França Lima, Patrícia Aparecida Pimenta Pereira, Isabela Pereira Gouveia, Neuza Mariko Aymoto Hassimotto, Uelinton Manoel Pinto, Luciana Rodrigues da Cunha   +7 more
wiley   +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

Betalain production is possible in anthocyanin-producing plant species given the presence of DOPA-dioxygenase and L-DOPA

BMC Plant Biology, 2012
Background Carotenoids and anthocyanins are the predominant non-chlorophyll pigments in plants. However, certain families within the order Caryophyllales produce another class of pigments, the betalains, instead of anthocyanins.
Harris Nilangani N, Javellana John, Davies Kevin M, Lewis David H, Jameson Paula E, Deroles Simon C, Calcott Kate E, Gould Kevin S, Schwinn Kathy E   +8 more
doaj   +1 more source

Establishing betaxanthin pigment biosynthesis in cyanobacteria

Abstract Betalains are water-soluble pigments with two major classes: red-violet betacyanins and yellow-orange betaxanthins. These pigments are increasingly being sought after as natural replacements for synthetic pigments in the food industry.
Sayali S. Hanamghar, David A. Russo, Silas Busck Mellor, Julie A. Z. Zedler   +3 more
openaire   +1 more source