Results 31 to 40 of about 873 (158)

Dynamics of changes in the content of betalain pigments in red beet roots during the growing season and storage

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
doaj   +1 more source

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

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, Magdalena Buniowska-Olejnik, Krystian Marszałek   +2 more
doaj   +1 more source

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice

Molecules, 2023
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and ...
Bartosz Kruszewski, Ewa Domian, Małgorzata Nowacka   +2 more
doaj   +1 more source

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, Martha G. Ruíz-Gutiérrez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, América Chávez-Martínez   +4 more
doaj   +1 more source

Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System

Applied Sciences, 2022
The effects of pH (3.6 and 7.0) and irradiation UV-C dose irradiation (0, 9.81, 15.13, and 31.87 mJ/cm2) on the physicochemical properties and natural microbiota of red prickly pear juice were evaluated during processing and storage.
Gabriela Mesta-Vicuña, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Tomás Galicia-García, Miguel Ángel Sánchez-Madrigal, Efrén Delgado, Martha Graciela Ruiz-Gutiérrez   +6 more
doaj   +1 more source

Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot

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, Sevda Rastgou-Oskuei, Saeed Dadashi   +2 more
doaj   +1 more source

Anti-inflammatory activity of betalains: A comprehensive review

Human Nutrition & Metabolism, 2021
Betalains are nitrogen-based natural pigments present in some species of Caryophyllales plants and some higher-order fungi. Betalains are divided into betacyanins (red-colored) and betaxanthins (yellow-colored).
Cristina Montserrat Moreno-Ley, phD, Guillermo Osorio-Revilla, phD, Diana Maylet Hernández-Martínez, phD, Oswaldo Arturo Ramos-Monroy, phD, Tzayhrí Gallardo-Velázquez, phD   +4 more
doaj   +1 more source

The effect of light supplementation on the changes in outer and inner fruit quality of different Selenicereus spp. cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenicereus spp., belonging to the Cactaceae family, produces pitaya, a fruit recognized for its exotic appearance and rich phytochemical composition. In regions with shorter photoperiods, flowering and fruit development are limited, making light supplementation a promising strategy.
Luíz Guilherme Malaquias da Silva, Carlos Alexandre Rocha da Costa, Giovanni Aleixo Batista, Estela Corrêa de Azevedo, Fabrício Teixeira de Lima Gomes, Laryssa Ribeiro Calcagnoto, Gabriel Luis Castiglioni, Marcelo Ângelo Cirillo, Danilo José Machado de Abreu, Flávia Matias Oliveira da Silva, Katiúcia Alves Amorim, Leila Aparecida Salles Pio, Eduardo Valério de Barros Vilas Boas, Elisângela Elena Nunes Carvalho   +13 more
wiley   +1 more source

Studies on Betaxanthin Profiles of Vegetables and Fruits from the Chenopodiaceae and Cactaceae

Zeitschrift für Naturforschung C, 2007
The present study provides an update on the betaxanthin (bx) compositions of red and yellow beetroots, yellow-coloured Swiss chard petioles, and yellow-orange cactus pear. Applying RP-HPLC coupled with positive ion electrospray mass spectrometry and by comparison with UV-vis and mass spectrometric characteristics as well as retention times of ...
Florian, Kugler, Stephan, Graneis, Florian C, Stintzing, Reinhold, Carle   +3 more
openaire   +2 more sources

Anthocyanins and betalains in evolution: Why mutual exclusion remains the best‐supported model

Plant Biology, EarlyView.
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.
B. Pucker, M. I. Khan
wiley   +1 more source