Structural Effects on the Antioxidant Properties of Amino Acid Betaxanthins
Antioxidants, 2022 Betaxanthins are natural products with high antioxidant and anti-inflammatory properties. Here, we describe the semisynthesis of twenty-one betaxanthins derived from proteinogenic amino acids, including the elusive betaxanthin of l-cysteine and two ...
Larissa Cerrato Esteves +2 more
exaly +5 more sources
Anticancer and Anti-Inflammatory Potential of Betalains: A Systematic Review on Preclinical Studies. [PDF]
Food Sci NutrBetalains derived from diverse natural sources, including beetroot (Beta vulgaris), Opuntia ficus‐indica, yellow prickly pear, and Atriplex hortensis “rubra” leaf and seed extracts, as well as purified betalains (amaranthin, celosianin, betanin, betaxanthins, and related derivatives), exhibit significant anticancer and anti‐inflammatory activities in ...
Fatima A +7 more
europepmc +2 more sources
Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product [PDF]
MoleculesBeetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile.
Carmen Molina-Montero +3 more
doaj +2 more sources
Effects of Different Pretreatments With Vacuum Drying on Drying Kinetics, Bioactive Properties and Physicochemical Characterization of Red Beetroot Snacks. [PDF]
Food Sci NutrDifferent pretreatments significantly affected the drying kinetics and quality attributes of vacuum‐dried red beetroot snacks. Microwave pretreatment markedly shortened the drying time and enhanced effective moisture diffusivity, while ultrasound pretreatment preserved the highest betalain content.
İnan-Çınkır N.
europepmc +2 more sources
Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis. [PDF]
Food Sci NutrRO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Avellaneda E, Moraru CI.
europepmc +2 more sources
Anthocyanins and betalains in evolution: Why mutual exclusion remains the best-supported model. [PDF]
Plant Biol (Stuttg)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.
Pucker B, Khan MI.
europepmc +2 more sources
In Silico Mass Spectrometric Fragmentation and Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Betalainic Fingerprinting: Identification of Betalains in Red Pitaya [PDF]
MoleculesBetalains, which contain nitrogen and are water soluble, are the pigments responsible for many traits of plants and biological activities in different organisms that do not produce them.
Jesús Alfredo Araujo-León +5 more
doaj +2 more sources
Betalain Pigments: Isolation and Application as Reagents for Colorimetric Methods and Biosensors [PDF]
BiosensorsBetalains are hydrophilic natural pigments commonly found in plants of the Caryophyllales order, as well as in specific species and genera of fungi, such as Hygrocybe, Hygrophorus, and Amanita muscaria.
Rimadani Pratiwi +2 more
doaj +2 more sources
Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity [PDF]
MoleculesThe availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (Opuntia ...
Silvia Cruz +5 more
doaj +2 more sources
Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]
Food Sci NutrThis 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 ...
de Oliveira ZB +7 more
europepmc +2 more sources