Results 11 to 20 of about 1,070 (155)
Polish Journal of Food and Nutrition Sciences, 2023 This study was focused on the identification and quantification of betaxanthins using high-performance liquid chromatography with a diode array detector coupled to electrospray ionisation mass spectrometry (HPLC-DAD-ESI-MS) in leaves of various cultivars
Aneta Spórna-Kucab +4 more
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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
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Antioxidants, 2022 The aim of the study was to evaluate the possible correlation between the bioactivity and the phytochemical profile of four betalain-rich extracts from Portulaca grandiflora Hook. The HPLC-DAD-ESI-MS analysis indicated the presence of 19 betaxanthins and
Aneta Spórna-Kucab +9 more
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Applied Food Research, 2023 This study aimed to investigate the effect of pulse ratio and microwave power during drying of red beetroot using combined intermittent microwave – hot air at low temperature (40˚C).
Jalal Dehghannya +2 more
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Foods, 2023 The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material ...
María Carolina Otálora +2 more
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Engineering Betalain Biosynthesis in Tomato for High Level Betanin Production in Fruits [PDF]
Frontiers in Plant Science, 2021 Betalains are pigments found in plants of the Caryophyllales order, and include the red-purple betacyanins and the yellow-orange betaxanthins. The red pigment from red beets, betanin, is made from tyrosine by a biosynthetic pathway that consists of a ...
Ramona Grützner +5 more
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Molecules, 2022 The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated.
Urszula Trych +2 more
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Овощи России, 2023 Purpose. Betalains, plant pigments of red beet roots, exhibit antioxidant activity and reduce the risks of many pathological conditions. However, the widespread introduction of betalains is hampered by insufficient knowledge of their transformations ...
V. M. Koldaev
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Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin
Molecules, 2020 Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and
Martha A. Flores-Mancha +4 more
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Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2017 The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters.
Francislaine S. dos Santos +3 more
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