Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion [PDF]
FoodsBeetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications.
Mary H. Grace +4 more
doaj +2 more sources
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
doaj +2 more sources
Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese [PDF]
FoodsThe maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of ...
Elizabeth López-Solórzano +5 more
doaj +2 more sources
Betalains: A Narrative Review on Pharmacological Mechanisms Supporting the Nutraceutical Potential Towards Health Benefits [PDF]
FoodsBetalains 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 +6 more
doaj +2 more sources
Complex Biochemistry and Biotechnological Production of Betalains [PDF]
Food Technology and Biotechnology, 2011 The demand for natural food colourants is increasing because of public awareness of their health benefits. Betalains are nitrogen-containing plant pigments whose colours range from red-violet betacyanins to yellow betaxanthins.
Marijana Krsnik-Rasol +1 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
Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot [PDF]
MoleculesThis study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products.
Emilia Janiszewska-Turak +8 more
doaj +2 more sources
Amino Acid Betaxanthins: Absorption, Fluorescence, And Stability. [PDF]
J Nat ProdEsteves LC +7 more
europepmc +3 more sources
Ameliorative Effect of Beetroot Against Folic Acid Deficiency: A Review. [PDF]
Food Sci NutrBeets, as well as folic acid supplements, provide a possible nutritional intervention for nutritional insufficiency, and this is especially true in functional foods. Offering a holistic explanation of beetroot's medicinal properties, this paper explores the means by which its bioactive constituents can counteract the adverse effects of folic acid ...
Rasheed A +7 more
europepmc +2 more sources
Identification of <i>CqCYP76AD5v1</i>, a gene involved in betaxanthin biosynthesis in <i>Chenopodium quinoa</i>, and its product, betaxanthin, which inhibits amyloid-β aggregation. [PDF]
Plant Biotechnol (Tokyo)Betalain pigments, primarily produced by the order Caryophyllales, are categorized into betacyanins (red/purple) and betaxanthins (yellow/orange). While the biosynthetic pathways of these pigments are well-studied, the genes responsible for betaxanthin biosynthesis in quinoa were previously unknown.
Imamura T +6 more
europepmc +2 more sources