A Comparative Study of Ethanol and Citric Acid Solutions for Extracting Betalains and Total Phenolic Content from Freeze-Dried Beetroot Powder [PDF]
Molecules, 2023 This research compares the extraction of betalains (betacyanin and betaxanthin) and total phenolic content using citric acid and aqueous–ethanol solutions.
Rahul Kumar +2 more
doaj +2 more sources
Metabolites, 2023 Beta vulgaris L. is an edible plant with health-beneficial activities. The profile of betaxanthins is more complex than previously described in beetroot cultivars. Twenty-four betaxanthins were detected in extracts of the peel and flesh of five cultivars
Aneta Spórna-Kucab +5 more
doaj +2 more sources
Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7 [PDF]
Food Technology and BiotechnologyResearch background. Dragon fruit (Hylocereus spp.) has been known to be a rich source of bioactive compounds, such as anthocyanins, betacyanin, betaxanthin and other phenolic substances, and it has a nutritional profile suitable to produce wine with ...
Tran Thanh Quynh Anh +2 more
doaj +2 more sources
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 +2 more sources
A Process of Recovery of a Natural Yellow Colourant from Opuntia Fruits [PDF]
Food Technology and Biotechnology, 2012 This paper focuses on the development of a processing scheme to obtain a water-soluble natural yellow colourant from Opuntia fruits for application in food, paying special attention to the extraction procedure.
José A. Fernández-López +3 more
doaj +2 more sources
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 [PDF]
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 +3 more
doaj +2 more sources
A stationary phase-specific bacterial green light sensor for enhancing metabolite production [PDF]
Nature CommunicationsGenetically-encoded sensors are used to control protein and metabolite production in bacterial fermentations. However, these sensors are generally optimized for exponential growth rather than stationary phase where production occurs.
John T. Lazar +8 more
doaj +2 more sources
Bioactive Compounds and Antioxidant Efficacy of Djulis (Chenopodium formosanum) Leaves: Implications for Sustainable Cosmeceutical Development [PDF]
AntioxidantsChenopodium formosanum (djulis), well known for its vivid color variation during diverse senescence stages, has attracted attention for its perceived health benefits and antioxidant capacity.
Chien-Shan Chiu +5 more
doaj +2 more sources
Food Production, Processing and NutritionDeep eutectic solvents (DESs) are the next generation of green solvents that are considered for their stability and biocompatibility. This study used 10 different DESs synthesized from choline chloride, alcohols, organic acids and sugars.
Beyza Kaba +3 more
doaj +2 more sources
Design, Synthesis and Gene Modulation Insights into Pigments Derived from Tryptophan-Betaxanthin, Which Act against Tumor Development in Caenorhabditis elegans. [PDF]
Int J Mol Sci, 2023 The use of betalains, which are nitrogenous plant pigments, by the food industry is widespread and reflects their safety after intake. The recent research showed outstanding results for L-tryptophan-betaxanthin, a phytochemical present in traditional ...
Henarejos-Escudero P +4 more
europepmc +2 more sources