Results 31 to 40 of about 1,070 (155)

A comparative study on process optimization of betalain pigment extraction from Beta vulgaris subsp. vulgaris: RSM, ANN, and hybrid RSM-GA methods [PDF]

, 2023
Beta vulgaris subsp. vulgaris (red Swiss chard) leaf stalks offer a rich source of betalains, natural pigments with promising applications in the food industry.
Sugumar Mohanasundaram, Jamal M. Khaled, Mukesh Goel, Sundramurthy Venkatesa Prabhu, Goel, Mukesh, Srihari, K, Mohanasundaram, Sugumar, Venkatramanan Varadharajan, Varadharajan, Venkatramanan, Manivannan, Subramanian, Prabhu, Sundramurthy Venkatesa, Subramanian Manivannan, K Srihari, Khaled, Jamal M   +13 more
core   +1 more source

Encapsulation of cactus ( Opuntia megacantha ) betaxanthins by ionic gelation and spray drying: A comparative study [PDF]

, 2018
The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabilisation strategy for these natural pigments. Betaxanthin-rich extract (BE) was encapsulated by two methodologies, spray drying (SD) and ionic gelation (IG ...
María Carolina Otálora, Mónica Azucena Nazareno, José G. Carriazo, Otalora Rodriguez, Maria Carolina, Osorio, Coralia, Carriazo, José G., Coralia Osorio, Nazareno, Mónica Azucena   +7 more
core   +1 more source

Biosynthesis of food constituents: Natural pigments: Part 1

Czech Journal of Food Sciences, 2007
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds.
Jan Velíšek, Jiří Davídek, Karel Cejpek   +2 more
doaj   +1 more source

The plasma bioavailability of nitrate and betanin from Beta vulgaris rubra in humans [PDF]

, 2016
Purpose To evaluate the plasma bioavailability of betanin and nitric oxide (NOx) after consuming beetroot juice (BTJ) and whole beetroot (BF). BTJ and BF were also analysed for antioxidant capacity, polyphenol content (TPC) and betalain content ...
Constantinou, Costas, Stevenson, Emma, Emma J Stevenson (7516535), Howatson, Glyn, Tom Clifford (7468394), West, Daniel J., Clifford, Tom, Keane, Karen, Keane, Karen M., Daniel J West (7516571), Karen M Keane (7516589), Costas M. Constantinou, Karen M. Keane, Constantinou, Costas M., Daniel J. West, Glyn Howatson (324877), Costas M Constantinou (7516586), Glyn Howatson, Emma J. Stevenson, West, Dan, Tom Clifford   +20 more
core   +1 more source

Combinatorial engineering of betalain biosynthesis pathway in yeast Saccharomyces cerevisiae

Biotechnology for Biofuels and Bioproducts, 2023
Background Betalains, comprising red–violet betacyanins and yellow–orange betaxanthins, are the hydrophilic vacuolar pigments that provide bright coloration to roots, fruits, and flowers of plants of the Caryophyllales order.
Mahsa Babaei, Philip Tinggaard Thomsen, Jane Dannow Dyekjær, Christiane Ursula Glitz, Marc Cernuda Pastor, Peter Gockel, Johann Dietmar Körner, Daniela Rago, Irina Borodina   +8 more
doaj   +1 more source

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation. [PDF]

J Sci Food Agric
Abstract BACKGROUND The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno‐functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the effect of their incorporation on the composition, physicochemical parameters, microbiology, antioxidant ...
Muñoz-Tebar N, Botella-Martínez C, Lucas-González R, Lorenzo JM, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M.   +6 more
europepmc   +2 more sources

Betacyanins and Betaxanthins in Cultivated Varieties of Beta vulgaris L. Compared to Weed Beets

, 2020
There are 11 different varieties of Beta vulgaris L. that are used in the food industry, including sugar beets, beetroots, Swiss chard, and fodder beets.
Milan Skalicky, Hajihashemi Shokoofeh, Jan Kubes, Pavla Vachova, Md. Tahjib-Ul-Arif, Vaclav Hejnak   +5 more
core   +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

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

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