Results 151 to 160 of about 875 (181)
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Production of yellow‐flowered gentian plants by genetic engineering of betaxanthin pigments
New Phytologist, 2023Summary Genetic engineering of flower color provides biotechnological products such as blue carnations or roses by accumulating delphinidin‐based anthocyanins not naturally existing in these plant species. Betalains are another class of pigments that in plants are only synthesized in the order Caryophyllales.
Masahiro Nishihara +2 more
exaly +3 more sources
Establishing heterologous betaxanthin pigment biosynthesis in cyanobacteria [PDF]
Metabolic EngineeringBetalains 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. Traditionally, betalains are extracted from cultivated plants.
David A Russo, Julie A Z Zedler
exaly +3 more sources
Biomass Conversion and Biorefinery, 2021
Betacyanin and betaxanthin are natural colouring compounds found in Amaranthus tricolour leaves. Microwave-assisted extraction was performed to extract betacyanin and betaxanthin from the unsalable leaves. A set of different process parameters like microwave power, temperature and time was applied in this study. The combination of 450-W microwave power,
Bidyut Mazumdar
exaly +2 more sources
Betacyanin and betaxanthin are natural colouring compounds found in Amaranthus tricolour leaves. Microwave-assisted extraction was performed to extract betacyanin and betaxanthin from the unsalable leaves. A set of different process parameters like microwave power, temperature and time was applied in this study. The combination of 450-W microwave power,
Bidyut Mazumdar
exaly +2 more sources
Photophysical properties of betaxanthins: Vulgaxanthin I in aqueous and alcoholic solutions
Journal of Luminescence, 2015Abstract Betaxanthins are yellow pigments present in Caryophyllales plants and some higher fungi. We characterize photophysical properties of vulgaxanthin I and extracts of Amanita muscaria L. Vulgaxanthin I photoexcitation at λexc=476 nm leads to the S1 excited state with the S1→Sn absorption bands at ca. 390 and 920 nm in both aqueous and alcoholic
Monika Wendel +9 more
+5 more sources
Development of a protocol for the semi‐synthesis and purification of betaxanthins
Phytochemical Analysis, 2006AbstractA method for the analytical and semi‐preparative chromatographic purification of betaxanthins is described together with an improved procedure for the semi‐synthesis of these compounds from betalamic acid. Standard conditions for obtaining preparative amounts of betaxanthins free of the precursor amino acids are provided.
Fernando, Gandía-Herrero +2 more
openaire +2 more sources
Photocontrol of betaxanthin synthesis in Celosia plumosa seedlings
Phytochemistry, 1973Abstract Light stimulates the betaxanthin accumulation in Celosia plumosa . The induction is partially reversed by far-red and inhibited by actinomycin D, puromycin, salicylaldoxime and 2,4-dinitrophenol, while 3-(3,4-dichlorophenyl)-1,1-dimethylurea has an inhibitory effect only when photosynthesis is operative.
Giudici de Nicola M +2 more
exaly +3 more sources
Betaxanthins as pigments responsible for visible fluorescence in flowers
Planta, 2005Betalains are water-soluble nitrogen-containing pigments present in flowers and fruits of plants of the order Caryophyllales, where they replace anthocyanins. This article describes how flowers containing yellow betaxanthins are fluorescent. Betaxanthins exhibit spectra with excitation maxima between 463 nm and 474 nm and emission maxima between 509 nm
Fernando, Gandía-Herrero +2 more
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Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food
Food Research International, 2017Betalains are important pigments for the food, pharmaceutical, and cosmetics industry. In the yellow Stenocereus pruinosus fruits (pitayas), total betalain concentration, Folin-Ciocalteu reduction capacity, and antiradical capacity per dry weight were 2345.9μgg-1, 7.3mg gallic acid equivalentsg-1, and 48.8μmol Trolox equivalentg-1, respectively.
Juan A, Rodríguez-Sánchez +2 more
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Decomposition of betacyanins and betaxanthins by heat and pH changes
Food / Nahrung, 1996AbstractAuthors investigated the decomposition of the main beetroot colourings betanin and vulgaxanthin I as a function of temperature and pH value in acetate and citrate buffer solutions, in a temperature‐range between 60 °C and 80 °C and pH range of 3.3–6.2.The temperature dependence of betain decomposition is characterized by a Q10 value of 2.23 ± 0.
G. Pátkai, J. Barta
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Metabolic Engineering of Escherichia coli for de Novo Production of Betaxanthins
Journal of Agricultural and Food Chemistry, 2020Betalains are emerging natural pigments with high tinctorial strength and stability, physiological activities, and fluorescent properties for potential application in food, cosmetic, and pharmaceutical industries. Betalains including yellow betaxanthins and red betacyanins are mainly restricted in the Caryophyllales plants.
Yanan Hou +5 more
openaire +2 more sources