Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints
Publication date: Available online 27 June 2019Source: LWTAuthor(s): Junyi Wang, G.K. Jayaprakasha, Bhimanagouda S. PatilAbstractThe present study investigated the phenolic fingerprinting of untargeted metabolites using UPLC-QTOF-MS combined with chemometrics to identify potential metabolites in 30 commercial juices belongs to thermal and cold processed juices. A total of 47 compounds were tentatively identified using high resolution mass spectra. Kaempferol and quercetin glycosides were found in higher abundance in cold processed kale and melon juices respectivley whereas decarboxylated betalains were found to be high in ...
Source: LWT Food Science and Technology - June 28, 2019 Category: Food Science Source Type: research
Betalain- and betacyanin-rich supplements’ impacts on the PBMC SIRT1 and LOX1 genes expression and Sirtuin-1 protein levels in coronary artery disease patients: A pilot crossover clinical trial
In conclusion, it appears that betalains could be considered as the new candidates in studies about age-related diseases.Graphical abstract (Source: Journal of Functional Foods)
Source: Journal of Functional Foods - June 26, 2019 Category: Nutrition Source Type: research
Conical Intersections and the Weak Fluorescence of Betalains
Photochem. Photobiol. Sci., 2019, Accepted Manuscript DOI: 10.1039/C9PP00131J, PaperJuanjuan He, Farhan Siddique, Hans Lischka, Frank Quina, Adelia Aquino Betalains are natural plant pigments found in certain plants belonging to the order Caryophyllales. This work presents theoretical calculations on the excited state properties of three betalains: betanin, an almost... The content of this RSS Feed (c) The Royal Society of Chemistry (Source: RSC - Photochem. Photobiol. Sci. latest articles)
Source: RSC - Photochem. Photobiol. Sci. latest articles - June 25, 2019 Category: Chemistry Authors: Juanjuan He Source Type: research
Molecules, Vol. 24, Pages 1602: Red Beetroot and Betalains as Cancer Chemopreventative Agents
ner
Carcinogenesis is the process whereby a normal cell is transformed into a neoplastic cell. This action involves several steps starting with initiation and followed by promotion and progression. Driving these stages are oxidative stress and inflammation, which in turn encompasses a myriad of aberrant gene expressions, both within the transforming cell population and the cells within the surrounding lesion. Chemoprevention of cancer with bioreactive foods or their extracted/purified components occurs via normalizing these inappropriate gene activities. Various foods/agents have been shown to affect different gene exp...
Source: Molecules - April 22, 2019 Category: Chemistry Authors: John F. Lechner Gary D. Stoner Tags: Review Source Type: research
Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach
Publication date: Available online 9 April 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Andrea Gómez-Maqueo, Tomás García-Cayuela, Jorge Welti-Chanes, M. Pilar CanoAbstractPrickly pears were submitted to high hydrostatic pressure (HHP) (pressure: 100, 350 and 600 MPa; temperature: 17–34 °C; time: come-up time (CUT) and 5 min) to enhance their health potential by increasing the extractability of bioactive compounds. Phenolics, betalains and ascorbic acid were analyzed by high performance liquid chromatography (HPLC) and spectrophotometry in peels and in pulps to determine their contribut...
Source: Innovative Food Science and Emerging Technologies - April 10, 2019 Category: Food Science Source Type: research
Molecules, Vol. 24, Pages 1114: Metabolic Profiling of Pitaya (Hylocereus polyrhizus) during Fruit Development and Maturation
Xiaopeng Wen
Pitaya (Hylocereus polyrhizus) has attracted much interest from consumers as it is a novelty fruit with high nutrient content and a tolerance to drought stress. As a group of attractive pigment- and health-promoting natural compounds, betalains represent a visual feature for pitaya fruit quality. However, little information on the correlation between betalains and relevant metabolites exists so far. Currently, color (Commission International del’Eclairage, CIE) parameters, betalain contents, and untargeted metabolic profiling (gas chromatography-time-of-flight-mass spectrometry, GC&...
Source: Molecules - March 19, 2019 Category: Chemistry Authors: Yawei Wu Juan Xu Yizhong He Meiyan Shi Xiumei Han Wenyun Li Xingwu Zhang Xiaopeng Wen Tags: Article Source Type: research
Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet
This study investigated the effectiveness of cysteine in conservation of bioactive compounds and the antioxidant capacity of minimally processed red beet. After red beet minimal processing increasing cysteine concentrations were applied, corresponding to control, 2 mM, 4 mM, 8 mM and 16 mM. Assay was performed over 15 d to evaluate the polyphenols, betalains, antioxidant capacity and enzymatic activity of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL). Cysteine enhanced the gallic acid, caffeic acid, chlorogenic acid, kaempferol and betalain contents until 6 d of storage. Subsequently, dosages o...
Source: Food Chemistry - February 26, 2019 Category: Food Science Source Type: research
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products
Publication date: April 2019Source: Journal of Functional Foods, Volume 55Author(s): Tomasz Sawicki, Cristina Martinez-Villaluenga, Juana Frias, Wiesław Wiczkowski, Elena Peñas, Natalia Bączek, Henryk ZielińskiAbstractThe aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, consti...
Source: Journal of Functional Foods - February 26, 2019 Category: Nutrition Source Type: research
Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides
Publication date: Available online 8 February 2019Source: Food HydrocolloidsAuthor(s): Meghan Marchuk, Michael J. Selig, Giovana B. Celli, Peter Lawrence, Detlef M. Smilgies, Alireza AbbaspourradAbstractThe known ability of select anionic polysaccharides (gum arabic, beet pectin, xanthan gum, and sodium alginate) to improve shelf and thermal color stabilities of beet betalains at mild (pH 5) and typical beverage acidity (pH 3.2) is highlighted and studied herein. Mechanisms imparting stability are investigated by in-solution particle size, zeta-potential, and auto-fluorescence measurements coupled with quartz crystal micro...
Source: Food Hydrocolloids - February 9, 2019 Category: Food Science Source Type: research
Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
Publication date: Available online 31 January 2019Source: LWTAuthor(s): Hassiba Chahdoura, João C.M. Barreira, Lillian Barros, Maria Inês Dias, Ricardo C. Calhelha, Guido Flamini, Marina Soković, Lotfi Achour, Isabel C.F.R. FerreiraAbstractOpuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and...
Source: LWT Food Science and Technology - February 2, 2019 Category: Food Science Source Type: research
Enhanced production and identification of antioxidants in in vitro cultures of the cacti Mammillaria candida and Turbinicarpus laui.
Abstract
Cacti are an important source of metabolites but present limitations for their commercial exploitation, like slow growth and a decrease of wild populations. An alternative to obtain their biocompounds without affecting the natural environment are the in vitro culture techniques. We established in vitro cultures from Mammillaria candida Scheidweiler and Turbinicarpus laui Glass and Foster and used different stresses to increase metabolites and antioxidant activity. The cultures were exposed to 1.25% polyethylene glycol to induce a moderate drought stress, 50 g L-1 sucrose to generate an osmotic s...
Source: Applied Microbiology and Biotechnology - February 1, 2019 Category: Microbiology Authors: Reyes-Martínez A, Antunes-Ricardo M, Gutiérrez-Uribe J, Santos-Díaz MDS Tags: Appl Microbiol Biotechnol Source Type: research
Molecules, Vol. 24, Pages 458: Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments
Paschoalin
Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to −30 °C and mild stability at chilling temperature. The stability and antio...
Source: Molecules - January 28, 2019 Category: Chemistry Authors: Davi Vieira Teixeira da Silva Diego dos Santos Bai ão Fabr ício de Oliveira Silva Genilton Alves Daniel Perrone Eduardo Mere Del Aguila Vania M. Flosi Paschoalin Tags: Article Source Type: research
Molecules, Vol. 24, Pages 445: Transcriptome Analysis Clarified Genes Involved in Betalain Biosynthesis in the Fruit of Red Pitayas (Hylocereus costaricensis)
Sun
Liu
The red flesh trait gives red pitayas more healthful components and a higher price, while the genetic mechanism behind this trait is unknown. In this manuscript, transcriptome analysis was employed to discover the genetic differences between white and red flesh in pitayas. A total of 27.99 Gb clean data were obtained for four samples. Unigenes, 79,049 in number, were generated with an average length of 1333 bp, and 52,618 Unigenes were annotated. Compared with white flesh, the expression of 10,215 Unigenes was up-regulated, and 4853 Unigenes were down-regulated in red flesh. The metabolic pathways accounte...
Source: Molecules - January 27, 2019 Category: Chemistry Authors: Xi Zong Li Cao Sun Liu Tags: Article Source Type: research
The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties.
Authors: Koss-Mikołajczyk I, Kusznierewicz B, Wiczkowski W, Sawicki T, Bartoszek A
Abstract
Betalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties of the same plant species would exhibit generally similar chemical composition d...
Source: International Journal of Food Sciences and Nutrition - January 12, 2019 Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research
Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
Publication date: Available online 31 December 2018Source: LWTAuthor(s): María Carolina Otálora, Helber de Jesús Barbosa, Jairo Ernesto Perilla, Coralia Osorio, Mónica Azucena NazarenoAbstractGummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all...
Source: LWT Food Science and Technology - January 4, 2019 Category: Food Science Source Type: research
