Results 51 to 60 of about 875 (181)

Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

, 2020
An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out.
Mosquera, Natalia, Heredia Mira, Francisco José, Hurtado, Nelson, Cejudo Bastante, María Jesús   +3 more
core   +1 more source

Pulsed Electric Field Processing Enhances the Endothelial Bioefficacy of Red Beet (Beta vulgaris L.) Extracts by Restoring Endothelial Nitric Oxide Synthase–Nitric Oxide Signaling in High‐Fat Diet Rats

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, Tae‐Baek Lee, Lisa Tonini, Soobin Choi, YoonA Jeon, Taehyun Kim, Taeyoung Kang, Hyuk‐Joon Choi, Changhwan Ahn   +8 more
wiley   +1 more source

Betalains: A Narrative Review on Pharmacological Mechanisms Supporting the Nutraceutical Potential Towards Health Benefits

Foods
Betalains 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, Cristina P. B. Melo, Ingrid C. Pinto, Soraia Mendes-Pierotti, Josiane A. Vignoli, Waldiceu A. Verri, Rubia Casagrande   +6 more
doaj   +1 more source

Spray Drying of Prickly Pear (Opuntia ficus‐indica [L.] Mill) Juice: Effects of Different Carriers on Yield and Powder Properties

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, Athina Mourouti, Ioanna Mandala   +2 more
wiley   +1 more source

Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions [PDF]

, 2023
The extraction kinetics of betalains (betacyanin and betaxanthin) from freeze dried beetroot powder into aqueous ethanol solutions is modelled by considering the concentration of a given betalain at any given time to result from a balance between the ...
Kumar, Rahul, Niranjan, Keshavan, Methven, Lisa, Oruna-Concha, Maria Jose   +3 more
core   +1 more source

Arbuscular Mycorrhizal Fungi Inoculation Enhances Nutritional Quality of Prickly Pear (Opuntia ficus-indica) Fruits and Cladodes

Agriculture
The effects of arbuscular mycorrhizal fungi (AMF) inoculation on the chemical composition of the fruits and cladodes of two Opuntia ficus-indica cultivars, characterized by their red and yellow fruit color, were investigated under field conditions.
Sonia Labidi, Adrien Servent, Ghofran Bouzoumita, Tina Julien, Guillaume Cazals, Manel Ibrahim, Sofiène B. M. Hammami, Nawel Achir   +7 more
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

Stability of vacuolar betaxanthin pigments in juices from Moroccan yellow Opuntia ficus indica fruits

, 2008
International audiencePigment stability of yellow juices prepared from Moroccan cactus pear (Opuntia ficus indica) was determined as a function of temperature and pH.
Hasna El Gharras, Jaouad, Abderrahim, Hasib, Aziz, Aziz Hasib, Abderrahim Jaouad, Aziz El-bouadili, Schoefs, Benoît, Benoît Schoefs, El Gharras, Hasna, El-Bouadili, Aziz   +9 more
core   +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

Colorimetric and Fluorometric Paper-Based Assay for Cu²⁺ Detection Based on Green Synthesis of 2‑Aminoterephthalic Acid-Derived Pigments

, 2020
In this study, we developed a simple and economical method for the green synthesis of Cu2+ sensors based on betaxanthin pigments. Aminoisophthalic acid–betaxanthin was synthesized by coupling 2-aminoisophthalic acid and betalamic acid produced from DOPA ...
I-Hsiang Wang (8690775), Huei-Yu Chen (8690769), Chia-I Shih (8690763), Yi-Chun Yeh (146236), Yi-Chieh Chou (8690766), Kuan-Han Chen (8690772)   +5 more
core   +1 more source