Results 61 to 70 of about 873 (158)

Color attributes, betacyanin, and carotenoid profiles, bioactive components, and radical quenching capacity in selected Amaranthus gangeticus leafy vegetables

Scientific Reports, 2021
Four selected A. gangeticus accessions were evaluated in terms of color attributes, phytopigments, including betaxanthin, betacyanin, and carotenoid profiles, proximate, minerals, and antioxidant capacity (AC). Color attributes, phytopigments, proximate,
Umakanta Sarker, Shinya Oba
doaj   +1 more source

Bioactive Compounds From Agri‐Food By‐Products: Advancements in Environmental Sustainability and Bioeconomic Progress

Engineering Reports, Volume 8, Issue 1, January 2026.
Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar, B. Jose Ravindra Raj, Amayappanallur Kannan Dasarathy, Priyadarshi Das, Sandeep Singhe, Eshanthini Palanivelu, Aashna Sinha, Ramya Puppala, Lema Abate   +8 more
wiley   +1 more source

Establishing betaxanthin pigment biosynthesis in cyanobacteria

Abstract Betalains are water-soluble pigments with two major classes: red-violet betacyanins and yellow-orange betaxanthins. These pigments are increasingly being sought after as natural replacements for synthetic pigments in the food industry.
Sayali S. Hanamghar, David A. Russo, Silas Busck Mellor, Julie A. Z. Zedler   +3 more
openaire   +1 more source

Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice

Journal of Food Quality and Hazards Control, 2020
Background: The xoconostle (Opuntia joconostle Web.) plant is produced mainly in the Central Highlands region of Mexico. The main aim of this research was to determine the effect of pasteurization on chemical and functional properties of xoconostle juice.
S.I. Gómez-Covarrubias, F. Rivera-Cabrera, J.I. Mendoza-Gastelum, V.H. Oidor-Chan, R.C. Aarland, F. Cruz-Sosa, F. Díaz de León-Sánchez, J.A. Mendoza-Espinoza   +7 more
doaj  

Valorization of Purple Prickly Pear Peel By‐Products: Antiproliferative and Pro‐Apoptotic Effects on Human Colorectal Cancer Cells HCT116

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Opuntia ficus-indica peel is known to possess antioxidant, anti‐inflammatory, and anticancer activities and currently is discarded or used for animal feeding. Within this context, the aim of this work was to evaluate the antiproliferative and pro‐apoptotic effect of purple prickly pear peel extract (PPE) on the human colon adenocarcinoma cancer cell ...
Yasmany Armas Diaz, Zexiu Qi, Bei Yang, Danila Cianciosi, Luca Mazzoni, Massimiliano Gasparrini, Tamara Y. Forbes Hernandez, José L. Quiles, Rubén Calderón Iglesias, Maurizio Battino, Francesca Giampieri, Prisca-Maryla Henheik   +11 more
wiley   +1 more source

Complex Biochemistry and Biotechnological Production of Betalains

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, Dubravko Pavoković   +1 more
doaj  

Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Revista Brasileira de Engenharia Agrícola e Ambiental
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, Rossana M. F. de Figueirêdo, Alexandre J. de M. Queiroz, Dyego da C. Santos   +3 more
doaj   +1 more source

Betalains in Some Species of the Amaranthaceae Family: A Review

Antioxidants, 2018
Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Maria Graça Miguel
doaj   +1 more source

Substitution of Wheat Flour With Quinoa Powder in Waffle Formulation: Effects on Physicochemical, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics.
Fakhreddin Salehi, Sepideh Vejdanivahid, Essam Hebishy   +2 more
wiley   +1 more source

Genetic Analysis of Betacyanine, Betaxanthine, and Sucrose Concentrations in Roots of Table Beet

Journal of the American Society for Horticultural Science, 1984
Abstract Genetic variation in pigment and sucrose concentrations of beet roots was investigated in a diallel cross among 9 inbred table beet lines. General combining ability (GCA) was significant for betacyanine, betaxanthine, and sucrose concentrations.
James F. Watson, W. H. Gabelman
openaire   +1 more source