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Opuntia stricta var. dillenii, a member of the Cactaceae family, produces a fruit known as prickly pear. This fruit is rich in bioactive compounds, including betalains and phenolic compounds, which play an important role in health promotion due to their antioxidant and anti-inflammatory properties. This study aims to investigate the impact of prickly pear extracts obtained from the whole fruit, peel, pulp, and an industrial by-product (bagasse) on the differentiation of 3T3-L1 pre-adipocytes. During the differentiation process, 3T3-L1 pre-adipocytes were treated with prickly pear extracts at concentrations ranging from 10 to 100 μg/mL from day 0 to day 8 post-induction. Moreover, the potential mechanisms justifying the observed effects were assessed by RT-PCR. All extracts led to an increase in both triacylglycerol accumulation and cell number. In conclusion, the analysed extracts demonstrated adipogenic effects in 3T3-L1 maturing pre-adipocytes by increasing the expression of the c/ebp-β, srebf-1, and c/ebp-α genes. Additionally, a potential anti-inflammatory effect was observed through the upregulation of adiponectin. [ABSTRACT FROM AUTHOR]

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2–3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality. [ABSTRACT FROM AUTHOR]

As a globally cultivated and economic crop, beets are particularly important in the cane sugar and feed industries. Beet pigments are among the most important natural pigments, while various chemical components in beets display beneficial biological functions. Phenolic substances and betalains, as the main bioactive compounds, determine the functional characteristics of beets. This review categorizes the basic types of beets by the chemical composition of bioactive substances in their leaves, stems, and roots and emphatically summarizes the research progress made on the functions of two major substances in different types of beets: phenolic compounds and betalain pigments. This study provides useful insights for the comprehensive and effective application of beets in the health food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Allium wallichii is famous for its reddish-purple flowers, which can be utilized as cut flowers and garden landscaping. Flower color is mainly determined by flavonoids, betalains, carotenoids, as well as other pigments. However, there is no research on the color formation mechanism in A. wallichii, which restricts its genetic improvement and development of superior varieties. The flower of A. wallichii was collected for full-length transcriptome sequencing and metabolome analysis using PacBio SMART and UPLC-MS, respectively. A total of 45 anthocyanins were detected in its flower, and 75,778 transcripts of 107,208 non-redundant transcripts were annotated. Then, two AwDFRs were cloned and characterized using bioinformatics tools. Enzyme activity assays revealed that both AwDFR1 and AwDFR2 possessed DFR activity in vitro that only accepted DHQ and DHM as substrates, except for DHK. Finally, physiological results showed that AwDFR1 and AwDFR2 could restore the lacking phenotypes of Arabidopsis tt3 mutant and increase the content of anthoycanin in tobacco petals. The anthocyanins and transcriptome in A. wallichii were firstly reported, and AwDFR1 and AwDFR2 are key enzymes participating in the biosynthesis of anthocyanins. This research provides important guidance for future key gene mining, color improvement, and horticultural breeding in A. wallichii. [ABSTRACT FROM AUTHOR]

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status. [ABSTRACT FROM AUTHOR]

The demand for safe and eco-friendly natural colourants has risen, leading to a growing interest in colors present in different flowers and vegetables. Different biotic sources have different coloring moieties but colors like red and green are always in great demand. This factor led to study colors present in beetroot, which not only have a vibrant red hue but also possess medicinal properties too. In this study, the focus was on extracting natural color from Beetroot (Beta vulgaris) and then studies were carried out to enhancing its shelf life by complexation with inorganic salts along with stability study of red pigment i.e. betalains present in them. Spectroscopic techniques like UV VIS and IR were used to observe changes after metal chelation. The study offers valuable insights into the extraction of betalains and its subsequent complexation with inorganic salts to enhance stability that may open opportunities for the development of functional food and beverage having stable natural color replacing their synthetic counterparts. [ABSTRACT FROM AUTHOR]

Pigments are widely used in food supplements envisaging attractive colors along with health benefits. The desired advancements in the nutraceutical and antioxidant properties of pigments utilized in food products necessitate the search for novel additives. The present study is the first in the field to report the pigment‐producing endolichenic bacteria, Bacillus sp. LDAB‐1 from Dirinaria aegilita. Morphological, biochemical, and molecular characterization of the bacterium emphasizes that ideal pigment production occurs when utilizing sucrose and sodium nitrate. The pigment was salted out and dialyzed for further qualitative characterization using ultraviolet–visible, fluorescence, and Fourier transform infrared spectra and the results corroborated the presence of betalains. The antioxidant activity of betalain is closer to the efficiency of α‐tocopherol, which confers the pigment properties for antioxidant and nutraceutical significance. An optimal methodology for pigment affirmation is an issue when using an alternative methodology. Hence, the present assessment employs a comparative analysis of findings from both a spectrophotometric method and image processing technology encompassing RGB, CMYK, YCbCr, and L*a*b* color space models. Amongst these, the L*a*b* model potentially provides an effective modality for determining the pigment concentration. Bland–Altman plot analysis indicates similar consistency levels in betalain quantification by both methods at 95% confidence intervals, affirming the integrity and consistency of color image processing technology. Consequently, the present study represents novelty and innovativeness in reporting endolichenic Bacillus sp. LDAB‐1 from D. aegilita and a rational image optimization protocol for pigment elucidation characteristics. [ABSTRACT FROM AUTHOR]

A physiological mechanism of programmed cell death called eryptosis occurs in aged or damaged red blood cells (RBCs). Dysregulated eryptosis contributes to abnormal microcirculation and prothrombotic risk. Cigarette smoke extract (CSE) induces a p38 MAPK‐initiated, Fas‐mediated eryptosis, activating the death‐inducing signaling complex (DISC). Indicaxanthin (Ind) from cactus pear fruits, is a bioavailable dietary phytochemical in humans and it is able to incorporate into RBCs enhancing their defense against numerous stimuli. This in vitro work shows that Ind, at concentrations that mimic plasma concentrations after a fruit meal, protects erythrocytes from CSE‐induced eryptosis. CSE from commercial cigarettes was prepared in aqueous solution using an impinger air sampler and nicotine content was determined. RBCs were treated with CSE for 3 h in the absence or presence of increasing concentrations of Ind (from 1 to 5 μM). Cytofluorimetric measurements indicated that Ind reduced CSE‐induced phosphatidylserine externalization and ceramide formation in a concentration‐dependent manner. Confocal microscopy visualization and coimmunoprecipitation experiments revealed that Ind prevented both CSE‐triggered Fas aggregation and FasL/FADD/caspase 8 recruitment in the membrane, indicating inhibition of DISC assembly. Ind inhibited the phosphorylation of p38 MAPK, caspase‐8/caspase‐3 cleavage, and caspase‐3 activity induced by CSE. Finally, Ind reduced CSE‐induced ATP depletion and restored aminophospholipid translocase activity impaired by CSE treatment. In conclusion, Ind concentrations comparable to nutritionally relevant plasma concentrations, can prevent Fas‐mediated RBC death signaling induced by CSE, which suggests that dietary intake of cactus pear fruits may limit the deleterious effects of cigarette smoking. [ABSTRACT FROM AUTHOR]

Garambullo is a plant with little industrial application. However, garambullo contains betalains, photosensitive phytochemical compounds, which through microencapsulation can be used in chitosan–polyvinyl alcohol (PVOH) films for application in tomato coatings. These biopackages were characterized by physical tests, water vapor permeability, puncture tests, extension, color, differential scanning calorimetry (DCS), Fourier transform infrared (FTIR) spectroscopy, and antioxidant and antimicrobial activity analyses. The influence of the biopackages on the tomato coatings was measured using parameters such as minimum weight loss close to 2% at day 9, pH of 4.6, Brix of 5.5, titratable acidity of 1 g acid/100 mL sample, and shelf life of up to 18 days. The biopackages containing betalain microcapsules had a water vapor permeability of 2 × 10−14 g/h·m·Pa and an elongation of 5 ± 0.5%, indicating that the package did not stretch. The deformation at the breaking point for the package without and with microcapsules was 0.569 and 1.620, respectively. With respect to color, adding white microcapsules and betalains can cause the material to darken, resulting in a yellowish color. Furthermore, the phenolic content was greater for the biopackages with betalains, while there was no significant difference in the antioxidant activity since the active compounds were not released. According to the in vitro results, the inhibition of B. cinerea was achieved on the eighth day when the active compounds were released from the microcapsules. The tomato with betalains lost 2% of its weight, and B. cinerea was inhibited, extending its shelf life to 18 days. The proposed biopackages have good properties as biopolymers and inhibit the presence of B. cinerea. [ABSTRACT FROM AUTHOR]

Betalains are attractive natural pigments with potent antioxidant activity, mainly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They constitute a reliable alternative to synthetic dyes used in the food industry and are considered toxic for consumers. In addition, there is convincing evidence of their health benefits for consumers. However, betalains are highly unstable to environment factors, such as light, heat, oxygen, water activity, and pH change which can be degraded during food processing, handling, storage, or delivery. Therefore, newly developed extraction methods and micro/nano-encapsulation techniques are currently applied to enhance the extraction yield, solve their instability problems, and improve their application in the food industry. This article aims to summarize the new advanced extraction methods of betalains, discussing the recent encapsulation techniques concerning the different encapsulating materials utilization. Betalains, natural pigments with potent antioxidant activity, are increasingly extracted from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi as safe alternatives to synthetic food dyes used in the food industry. However, their susceptibility to degradation during food processing, storage, and delivery poses challenges. Recent developments in extraction methods (e.g., supercritical fluid, pressurized liquid, ultrasound- and microwave-assisted, and enzyme-assisted) enhance betalain recovery, minimizing degradation. Encapsulation techniques using biopolymers, proteins, lipids, and nanoparticles protect betalains from environmental factors, extending shelf life and enabling controlled release. These advancements offer improved extraction efficiency, reduced solvent use, shorter processing times, and enhanced stability. Integration of these techniques in the food industry presents opportunities for incorporating betalains into various products, including functional foods, beverages, and dietary supplements. By addressing stability challenges, these developments support the production of innovative, healthier food items enriched with betalains. This article provides an overview of recent advancements in betalain extraction and encapsulation, highlighting their potential applications in the food industry. [ABSTRACT FROM AUTHOR]

Scientists and food producers are studying the potential of utilizing different by-products as highly nutritious food components to meet consumers' growing demand for healthier and natural goods. Beetroot belongs to the Amaranthaceae family and is highly rich in antioxidants, specifically phenolics and betalains with excellent health properties. The peel of red beetroot, which is generally discarded, has a high concentration of bioactive phytochemicals (betalains, dietary fibers). These compounds are well-known for their strong antioxidant effects, improving cardiovascular health, reducing oxidative stress, and enhancing immunological function. Incorporating red beetroot peel (RBP) powder into whey-fruit-based beverages is a promising method to improve nutritional content and sensory attractiveness. This study investigated the influence of adding RBP to whey-fruit-based beverages, specifically examining its effects on physicochemical and phytochemical characteristics, antioxidant capacity, color, microbiological, and rheological attributes, and consumer preference. The RBP extract exhibited high amounts of total polyphenols (1239.35 ± 0.51 mg GAE/100 g dw) and antioxidant activity (90.02 ± 0.22%). The findings indicated that RBP had a notable impact on the antioxidant capacity (16.38 ± 0.37 μmol TE/g dw for BRBP1, 26.69 ± 0.10 μmol TE/g dw for BRBP3, 36.75 ± 0.31 μmol TE/g dw for BRBP6) of the beverages and enhanced their color without negatively impacting their sensory characteristics. The dynamic oscillatory rheological measurements revealed that beverage supplementation with increasing amounts of RBP obtained stronger networks with solid-like viscoelastic behavior. Using RBP powder as a natural food ingredient in whey-fruit-based beverages enhances their nutritional value and promotes sustainable food processing by making use of by-products from the food industry into innovative food options. [ABSTRACT FROM AUTHOR]

BACKGROUND: The role of nitric oxide (NO) in plant stress tolerance, as well as in increasing post‐harvest quality, has been extensively demonstrated in several fruits and vegetable crops; however, the effects of its pre‐harvest application on post‐harvest quality are still poorly documented. Therefore, the pre‐harvest application of NO in red beet (Beta vulgaris subsp. vulgaris) plants cultivated under well‐watered and drought conditions was evaluated to assess whether it improves the post‐harvest quality of their storage roots. Red beet plants cultivated under well‐watered (80% of water holding capacity) or drought condition (15% of water holding capacity) were sprayed weekly with water (control) or 100 μmol L−1 sodium nitroprusside (SNP), an NO donor. Sixty‐six days after sowing, red beet roots were harvested, and root yield, total sugar yield, reducing sugars, non‐reducing sugars, proteins, lipids, root ashes, root moisture, soluble solids, titratable acidity, pH, vitamin C, total phenolics, total betalains, betacyanins, betaxanthins and antioxidant capacity were determined. RESULTS: While drought led to a reduction in root yield, sugars, lipids and titratable acidity, it increased phenolic compounds, betalains and the antioxidant capacity of beets. SNP reversed the negative effects of drought on sugar, lipid and organic acid contents and increased antioxidant capacity independent of stress. CONCLUSION: Pre‐harvest SNP treatment reversed drought‐induced yield reductions in beets, while boosting bioactive compounds and antioxidant capacity. It also enhanced vitamin C content independently, indicating its dual role in stress mitigation and beet quality improvement. Future research should explore other crops and stress conditions. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Featured Application: The use of low-temperature spray drying with dehumidified air made it possible to obtain 100% pure powders without the use of carriers. Moreover, powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The high content of betalains indicates the high coloring ability of the powders. Such high coloring power makes it possible to reduce the dosage of dyes to the product. Due to the current clean label trend, the industry needs natural pure dyes. Additionally, due to the high residue of active substances, low-temperature spray drying using dehumidified air seems to be valuable for the production of dietary supplements and medicines. The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose). [ABSTRACT FROM AUTHOR]

Betalains are nitrogen-containing natural pigments that are water soluble and they comprise of the red-violet betacyanin and the yellow betaxanthin which are abundant in plants such as red/yellow beet, amaranth, prickly pear, pitaya, and others. They are widely used as food coloring agents for many centuries. Betalains are used in pharmaceuticals, functional foods, and cosmeceuticals, since they have tremendous potential to scavenge free radicals and prevent diseases, such as hypertension, dyslipidemia, cancer, neurological disorders, and vascular stenosis. Betalains are proven to be toxicologically safe and have health benefits, they have been approved as food additives in the United States of America, and European countries. Although betalains can be found in natural resources, there are differences in their composition, amounts, and seasonality. For this reason, researchers have developed alternative methods of producing these valuable compounds using cell and organ culture techniques. In several plants, cell and organ cultures are established, and bioreactor technologies have been used to produce betalains on a wide scale. In this review, we discuss the varied biotechnological methods and approaches applied for the biosynthesis of betalains including metabolic engineering approaches.Key message: The primary objective of the present research was to present the progress that has been made in the production of betalains in plant cell and organ cultures. [ABSTRACT FROM AUTHOR]

Betanin (Bn), a natural dye in the Betalains family, predominantly takes on a cationic form known as Bn+. However, it exists in a neutral state as Bn_C2, Bn_C15, and Bn_C17 by losing an H+ from one of its carboxylic acids. Density functional theory (DFT) and Time‐dependent density functional theory (TD‐DFT) studies evaluate the efficiency of each betanin form and pinpoint the most probable anchoring point to TiO2. The Bn_C17 variant stands out as a highly promising candidate for DSSC cells, demonstrating a distinctive combination of electron injection efficiency, electrochemical performance, hole transport capabilities, and photovoltaic behavior. Considering factors like adsorption energy, binding mode, structural compatibility, electronic properties, and absorption characteristics, Bn_C17@TiO2 emerges as the most favorable dye@TiO2 complex among the studied betanin forms for DSSC applications. Contrastingly, the C2‐COOH anchoring point presents challenges with monodentate binding, a different orientation, and potential load distribution issues. This behavior, resembling that of a p‐type dye, differs from the n‐type behavior exhibited by the C15‐COOH and C17‐COOH forms, making the latter two more suitable as sensitizers. Consequently, C2‐COOH may not be the optimal anchoring point for TiO2 in the investigated betanin forms, especially when compared to the more favorable C17‐COOH anchoring point. [ABSTRACT FROM AUTHOR]

Although many drugs have been discovered to treat malaria infection, many of them face resistance from the host's body with long-term use. Therefore, this study aimed to evaluate the activity of betalains (from Beta vulgaris) and chloroquine (a reference drug) against brain oxidative stress induced by Plasmodium berghei in male mice. Two protocols were applied in this study: the therapeutic and prophylactic protocols. The results of the therapeutic protocol revealed a significant decrease in the level of parasitemia caused by P. berghei. Additionally, the histopathological changes in various brain regions were markedly improved after treatment with betalains. Regarding the prophylactic protocol, betalains were able to protect the brain tissues from oxidative stress, inflammation, and disrupted neurotransmitters expected to occur as a result of infection by P. berghei. This was demonstrated by modulating the activities of brain antioxidants (SOD and GSH), inflammatory cytokines (IL-6, IL-10, IL-12, TNF-α, and INF-γ), and neurotransmitters (serotonin, epinephrine, and norepinephrine). This study has proven that using betalains as a treatment or as a preventive has a vital and effective role in confronting the brain histopathological, oxidative stress, and inflammatory changes induced by P. berghei infection. [ABSTRACT FROM AUTHOR]

In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens. [ABSTRACT FROM AUTHOR]

Summary: Betalains are coloring pigments produced in some families of the order Caryophyllales, where they replace anthocyanins as coloring pigments. While the betalain pathway itself is well studied, the tissue‐specific regulation of the pathway remains mostly unknown.We enhance the high‐quality Amaranthus hypochondriacus reference genome and produce a substantially more complete genome annotation, incorporating isoform details. We annotate betalain and anthocyanin pathway genes along with their regulators in amaranth and map the genetic control and tissue‐specific regulation of the betalain pathway.Our improved genome annotation allowed us to identify causal mutations that lead to a knock‐out of red betacyanins in natural accessions of amaranth. We reveal the tissue‐specific regulation of flower color via a previously uncharacterized MYB transcription factor, AhMYB2. Downregulation of AhMYB2 in the flower leads to reduced expression of key betalain enzyme genes and loss of red flower color.Our improved amaranth reference genome represents the most complete genome of amaranth to date and is a valuable resource for betalain and amaranth research. High similarity of the flower betalain regulator AhMYB2 to anthocyanin regulators and a partially conserved interaction motif support the co‐option of anthocyanin regulators for the betalain pathway as a possible reason for the mutual exclusiveness of the two pigments. [ABSTRACT FROM AUTHOR]

Plant extracts have received much attention according to the wide area of potential applications. In recent years, pH-sensitive colorimetric indicators as the part of intelligent packaging are developed on plant extracts basis. In this study, aqueous extracts of black chokeberry and red beetroot as pH-sensitive indicators were obtained. Extraction was carried out with a material-to-liquor ratio of 1:10. The total anthocyanins content of the black chokeberry extract was 175.43 ± 21.83 mg of cyanidin-3-glucoside equivalents/L. The beetroot extract showed the betacyanins content of 457.95 ± 0.66 mg betanin equivalents/L and the betaxanthins content of 238.12 ± 1.02 mg vulgaxanthin I equivalents/L. The effect of pH on color behavior of extracts was examined in the pH range of 2–12. The black chokeberry and beetroot extracts presented an obvious color change while the pH changed from neutral to slightly alkaline. The antiradical activity assay of extracts was carried out using the DPPH radical method. The black chokeberry extract was found to have the highest antiradical activity among the investigated extracts with the concentration needed to scavenge the 50% of radical (EC50) of 5.89 µL/mL. The extracts exhibited a distinguishable color response to ammonia exposure confirmed by ΔE values. The plant extracts have potential as colorimetric indicators in pH-sensitive intelligent packaging for meat products. [ABSTRACT FROM AUTHOR]

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BACKGROUND: Pitaya is a fruit with high consumer acceptance and health benefits. Pitaya peel is a waste product with potential in the food industry, as an antioxidant enrichment and natural colouring. Therefore, there is an interest in recovering its constituents and searching for pitaya species with greater potential. This work aimed to obtain bioactive extracts from the dried peel of pitaya fruits of the species Selenicereus monacanthus (Lem.), S. costaricensis W. and S. undatus H. using supercritical fluids at different pressures (100, 250 and 400 bar) and ethanol–water 15% v/v or ethanol 100% as co‐solvents. The extraction yield, antioxidant activity, colour and total betalain content were evaluated. RESULTS: The extract obtained from S. monacanthus showed the highest extraction yield (49.6 g kg−1), followed by S. costaricensis (27.5 g kg−1) and S. undatus (17.7 g kg−1) at 400 bar and 35 °C using ethanol 15%, v/v. The antioxidant capacity was strongly influenced by pressure, favouring the obtaining of betalain‐rich extracts at higher pressures, especially in the species S. costaricensis (0.6 g kg−1) and S. monacanthus (0.3 g kg−1). To improve the extraction of S. undatus (the most cultivated species), the procedure of subsequential extractions was applied. This procedure considerably increased the extraction yield, antioxidant activity and total content of betalains. The use of ethanol 100% provided more bioactive fractions and achieved a good separation of betalains. CONCLUSION: The supercritical extraction method can overcome the challenge of efficiently extracting compounds from pitaya peel, due to the presence of bioactive compounds of great polarity. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Preserving vegetable products through drying, which reduces the water concentration to levels inhibiting the growth of microorganisms, is a method to extend their shelf life. Consequently, dried products can be stored for extended periods, mitigating seasonality in some regions. Beetroot roots are a good source of minerals, vitamins, and bioactive compounds, as well as valuable betalain pigments, which consist of red-purple betacyanins and yellow-orange betaxanthins. During processing, the content of betalains decreases because they have insufficient resistance to high temperatures; therefore, color changes occur. Different drying methods were used for beetroot dehydration: conventional drying, vacuum freeze-drying, and spray-drying. The chemical content and physical properties were analyzed. The total phenolic content, as well as betalains, depended not only on the drying method applied but also on the cultivar of beetroots. The phenol content ranged from 2.30 mg GAE g−1 DM in vacuum freeze-dried 'Scarlet' beetroot powder to 1.85 mg GAE g−1 DM in conventionally dried 'Jolie', as well as 'Scarlet', beetroot powder. The predominant betalains in beetroot powder were betacyanins, with the highest content in spray-dried 'Scarlet' beetroot powder and the lowest in conventionally dried 'Kestrel' beetroot powder. The most significant color changes were observed in spray-dried beetroot powders. [ABSTRACT FROM AUTHOR]

Dragon fruit (Hylocereus spp.) is an exotic vine cactus, rich in vitamin C and antioxidants, commonly known as 'pitaya' is a weather resilient crop. In order to develop superior varieties, a large number of progenies obtained from open pollinated seedling of cvs. Hiryur red, Vietnam pink and Vietnam red were raised and evaluated. To broaden the genetic base with desired traits, seeds of Hirehalli red and Hirehalli white were irradiated with gamma rays (500, 600 and 700 Gy), EMS (2.25, 2.5 and 2.75%) and sodium azide (0.04, 0.05 and 0.06%) and evaluated for horticultural traits. Three elite progenies such as CHESH-D1, CHESH-D2, and CHESH-D3 were obtained from open pollinated seedlings of cvs. Hiryur red, Vietnam red and Vietnam pink, respectively, and one EMS (2.5%) treated mutant i.e. CHESH-DE were selected based on their morphological and yield traits. The selection CHESH-D1 performed superior with highest fruit weight (507.71 g) and yield (39.50 kg/pole) compared to CHESH-D2 and CHESH-D3. The biochemical characters namely, TSS (15.35 oB), total sugars (5.95 g), reducing sugars (4.91 g) and betalains (21.2 mg BCE) were recorded highest in CHESH-D2, and one EMS (2.5%) treated mutant from cv. Hirehalli red showed better adaptability and dwarfness. These elite progenies are at final stage of performance assessment to be released as variety in India. [ABSTRACT FROM AUTHOR]

Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed. [ABSTRACT FROM AUTHOR]

The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food. [ABSTRACT FROM AUTHOR]

Betalain is a water‐soluble pigment contained in Caryophyllales plants. It not only holds potential as a natural food colorant but also offers various health benefits, acting as an antioxidant. This study focused on analyzing the pH‐dependent stability of encapsulated betalain pigments extracted from red beetroot (Beta vulgaris L.) using methods such as absorption spectroscopy, HPLC, and LC–MS. The major pigments identified were vulgaxanthin I, betanin, isobetanin, and neobetanin, alongside minor components, including three betaxanthin species and a degradation product known as betalamic acid. Spectrophotometric analyses revealed that above pH 8, the betalain peak at 435 nm decreased and red‐shifted to a peak at 549 nm, a shift that could be reversed through neutral pH treatment. At pH 11, a new broad peak appeared at 410 nm and was identified as betalamic acid. To assess the pH‐dependency of each betalain, the targeted betalains were separated and quantified through HPLC after incubation across a wide pH range of 2–11 and during storage. After 3 days of storage in highly alkaline conditions (pH 10–11), major betalains, with the exception of neobetanin, underwent significant degradation. Conversely, these pigments displayed relative stability in acidic conditions. In contrast, neobetanin showed vulnerability to acidic conditions but exhibited tolerance to alkaline pH levels of 10–11. The degradation product, betalamic acid, demonstrated a similar susceptibility to alkaline pH as betanins. In conclusion, the significant stability decrease under highly alkaline conditions results not only from the hydrolytic reaction of betalains but also from the degradation of betalamic acid itself. Practical Application: Encapsulation methods are used to enhance the stability of betalains against temperature variations; however, the effects of pH, especially when considering individual betalain species, are not well understood. Despite betalains exhibiting similar features and being suitable for a wide pH range from acid to alkaline conditions, they are significantly affected by alkaline pH levels exceeding 10, as well as by storage duration. This study demonstrated the application of encapsulation to pH‐dependent stability, and the findings offer valuable insights and a fresh perspective on betalains as red biocolorants, extending their potential application to a wide range of pH‐controlled food products. [ABSTRACT FROM AUTHOR]

Antioxidant properties, betalain profiles and biochemical composition were studied in table beets with maroon and yellow root colors. Features of dynamic changes during the growing season were described. Significant differences in antioxidant activity were found in table beet accessions with differently colored roots. Negative dynamics of antioxidant activity were observed in all accessions. Statistically significant differences were registered among the accessions in the total amounts of phenolic compounds, chlorophylls, and betalains. The group of maroon accessions demonstrated strong positive correlations between their antioxidant activity and total phenolics (r = 0.91), antioxidant activity and betacyanins (r = 0.80), and between betacyanins and phenolics (r = 0.90). The antioxidant activity in the accessions with yellow roots was associated with chlorophyll b (r = 0.85), ascorbic acid (r = 0.83), and total phenolics (r = 0.83). The data are presented on the structure of betalains in two table beet groups contrasting in their root color. The results of the study made it possible to identify key components in the biochemical profile of differently colored beetroots, associated with their high antioxidant activity. Dynamic changes were shown for the antioxidant activity and fractional composition of betalains in table beet during its growing season, and a conclusion was made concerning the higher nutritional value of maroon cultivars. [ABSTRACT FROM AUTHOR]

Beetroot (Beta vulgaris) is a well-known dietary source of high nutritional and therapeutic value due to its high content of bioactive phenolic compounds, including phenolic acids and flavonoids. In addition to polyphenolic compounds, beetroot is the richest source of betalains. These compounds impart beetroot a broad spectrum of biological activities, including anti-oxidant, anti-hypertensive, anti-inflammatory, anti-microbial hypoglycemic, hepatoprotective, hypolipidemic, and anti-depressant activities. Suitable extraction techniques and proper supplementations can enhance the contents of these bioactive compounds and bioactivities, respectively. The objective of the present review is to comprehensively address the bioactive compounds and quantitative analysis of their involvement in the biological activities of beetroot, as reported in the literature (2003–2022). [ABSTRACT FROM AUTHOR]

Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential. [ABSTRACT FROM AUTHOR]

Deep eutectic solvents (DESs) are the next generation of green solvents that are considered for their stability and biocompatibility. This study used 10 different DESs synthesized from choline chloride, alcohols, organic acids and sugars. Red beet betalains were extracted using three conventional solvents and DESs. Characterization experiments of DESs suggested that the electrical conductivity, pH, viscosity, water activity, density and chemical structure were greatly affected by the composition of the hydrogen bond acceptors (HBA) and hydrogen bond donors (HBD). Betacyanin, betaxanthin and total betalain contents ranges were 23.68–702.17, 21.49–467.77, and 45.17–1169.94 mg kg−1, respectively, with choline chloride (ChCl): glucose (Glu) (1:2) giving the highest values. ChCl:Glu was chosen for the optimization process considering the molar ratio (ChC = 1:Glu = 0.75–1.75), water content (15–35%) and temperature (30–60 °C) factors for the central composite design. The optimum conditions were recorded as 1:0.75 molar, 30.83% water content, and 30 °C, respectively. Under optimum conditions, the yields of betalain, betacyanin and betaxanthin were found to be 1192.17 ± 23.63, 738.83 ± 17.87, and 453.34 ± 5.93 mg kg−1, respectively. Bioaccessibility analysis and stability tests were performed on the extracts obtained under optimum conditions. Stability tests revealed that the betalains of red beetroot are less stable in the light than in the dark. Bioaccessibility values for betacyanin, betaxanthin, and betalain were found to be 44.67 ± 1.40, 75.02 ± 1.20, and 56.21 ± 1.33%, respectively. Green extraction of betalains from red beetroot using DES, such as ChCl:Glu, is promising for a strong stabilization and high bioaccessibility of betalains. [ABSTRACT FROM AUTHOR]

Opuntia ficus-indica var. Colorada fruit is an important source of indicaxanthin, a betalain with antioxidant, anti-inflammatory, and neuromodulatory potential, proven in both in vitro and in vivo models. Other betalains and phenolic compounds with bioactive activities have also been identified in Colorada fruit extracts. These compounds may degrade by their exposure to different environmental factors, so in the present research, two double emulsion systems (W1/O/W2) were elaborated using Tween 20 (TW) and sodium caseinate (SC) as surfactants to encapsulate Colorada fruit pulp extracts, with the aim of enhancing their stability during storage. Encapsulation efficiencies of up to 97.3 ± 2.7%, particle sizes between 236 ± 4 and 3373 ± 64 nm, and zeta potential values of up to ∣46.2∣ ± 0.3 mV were obtained. In addition, the evaluation of the in vitro gastro-intestinal stability and bioaccessibility of the main individual bioactives was carried out by standardized INFOGEST© protocol, obtaining the highest values for the encapsulated extract bioactives in comparison with the non-encapsulated extract (control). Especially, TW double emulsion showed bioaccessibility values of up to 82.8 ± 1.5% for the main bioactives (indicaxanthin, piscidic acid, and isorhamnetin glucoxyl-rhamnosyl-pentoside 2 (IG2)), indicating a promising potential for its use as a functional natural colorant ingredient. [ABSTRACT FROM AUTHOR]

Intestinal mobility disorders are either hypo or hypermotility conditions that affect the gastrointestinal tract due to smooth muscle or neuronal disorders. Betalains are good candidates to be evaluated for their intestinal modulating properties since they may have a higher safety index and pleiotropic efficacy. In this small sample, clinical trials (N = 26 cases of motility disorders), fasting, and betalains intake cases of motility disorders had been measured for their electro enterography EEnG at 8:00 am. Betalains intake cases were given oral doses of 12 mg/kg betalains extract 30 minutes before measurements. A biosignal interface was used (UNO, Italy) and the driver was installed within the Simulink R2021b block with the use of a lowpass filter to cancel ECG wave interference. The participant's privacy, autonomy, and information about the use of this habitually used beetroot extract were insured and verbally explained regarding the purpose of the study, the method, and the time of analysis. The results have clearly shown that the oral administration of the aqueous extract of betalains achieved mild antispasmodic effects in cases with intestinal hypermotility disorders by decreasing the maximum force of contraction as had been indicated by EEnG reduction in the mean amplitude difference from 1.25 micV to 1.07 micV. Moreover, betalains caused EEnG frequency to decline from 21.5 MHz to 18.5 MHz. These effects were mild although statistically significant (P = 0.04). The oral dose of 12 mg/kg of betalains aqueous extract showed mild but significant intestinal relaxing effects in patients with intestinal hypermotility disorders. [ABSTRACT FROM AUTHOR]

Plant pigments, including betalains, have drawn both scientific and economic interest. However, the molecular basis behind its synthesis and catabolism is not entirely understood. In this sense, transcription analysis largely improves our understanding, but it is essential to select optimal reference genes. Thus, the present study aimed (i) to investigate the stability of a set (10) of candidate reference genes, including ABCG18 (ABC-2 transporter), ACS (ACT domain), ACTIN (Actin), AUX1 (transmembrane protein), DDF2 (DNA interase), GAPCP-1 (glyceraldehyde-3-phosphate dehydrogenase), UBC4 (Ubiquitin 4), RP (Ribosomal protein), TH7 (Thioredoxin 7), and UBQ (Ubiquitin) genes in Alternanthera sessilis and Alternanthera philoxeroides and (ii) to evaluate the expression of key genes that code for enzymes involved in the biosynthesis pathway of betalamic pigments in plants elicited with methyl jasmonate (MeJA). For this, these plants were first established and multiplied in vitro and then transfer to the continuous flow hydroponic system with Hoagland solution (control plants) or Hoagland solution plus 100 µM MeJA. Comprehensive analysis showed that the most stable genes for RT-qPCR studies were GAPCP-1 and ACS for A. sessilis and TH7 and AUX1 for A. philoxeroides. Conversely, TH7 and DDF2 were not suitable reference genes in A. sessilis and UBC4 and RP for A. philoxeroides. Additionally, the regulation of genes involved in betalamic pigment biosynthesis pathway responds differently in the two congeneric species when treated with MeJA (100 µM) for 48 h, with a pronounced increase in the expression of the Corismate mutase, Cytochrome CYP76AD1, and DOPA 4,5- dioxygenase genes in A. phyloxeroids. [ABSTRACT FROM AUTHOR]

In the present study, the active and intelligent films based on PVOH/Methoxy-kaolin with betalains rich beetroot (Beta vulgaris) extract; extracted at low temperature from fresh beetroot. Betacyanin and betaxanthin were the main component of beetroot extract with an extraction yield of 11.74mg/100g and 7.9mg/100g of fresh beetroot, respectively. Beetroot extract showed that stability of betalains components was maintained from pH range 3–9, and degradation starts under highly alkaline environment i.e. above pH 9. Beetroot extract showed a total phenolic content of 1.4mg GAE/g of fresh beetroot and an antioxidant activity of 93.07%. The physical and functional properties of PVOH/methoxy-kaolin film containing 15%, 20%, 30% (v/v) beetroot extract was characterized using FTIR, XRD, and TGA. An increase in d-spacing of methoxy-kaolin was observed due to the addition of beetroot extract in the PVOH/Methoxy-Kaolin matrix. The addition of beetroot extract showed loss on both thermal and mechanical properties. Methoxy-Kaolin showed positive effects by reducing the water vapor permeability of the colorimetric films. Colorimetric films showed a response to 8mM ammonia solution with a change in color from pink to yellow. Colorimetric films with 30% beetroot extract showed a high response to ammonia solution and high antioxidant activity. [ABSTRACT FROM AUTHOR]

The current study focuses on the study of phenolic compounds in methanol, dichloromethane, and chloroform extracts as solvents with increasing polarity, in order to quantify the secondary metabolites of Opuntia ficus indica pads collected from three Moroccan sites (Oulad Boubker, Imzouren, and Skoura). The findings showthat betalains and carotenoids were present, in varying amounts depending on the study area. The methanolic extracts had the concentrations of compounds. When analyzing the chemical composition using Gas Chromatography - Mass Spectrometry, it was found that linoleic acid was the unsaturated fatty acid accounting for 14.279%. Palmitic acid, fatty acid derivatives and alkanes were also detected in all regions. Among the extracts Imzouren had the concentration of fatty acids (24.874%) followed by Oulad Boubker (13.907%) and Skoura (13.319%). However, oleic acid was detected only in the extract of Skoura. Hence, we were able to confirm that the chemical differences among the various Opuntia extracts were primarily influenced by the selection of the extracting solvent and the prevailing climatic and geographical factors. [ABSTRACT FROM AUTHOR]

Opuntia ficus-indica fruits have been widely used due to their nutritional composition and beneficial effects on health, particularly against chronic diseases such as diabetes, obesity, cardiovascular diseases and cancer, among others. In recent years, prickly pear peel and pulp extracts have been characterised, and a high number of bioactive compounds have been identified. This study aimed to analyse the triglyceride-lowering effect of prickly pear peel and pulp extracts obtained from fruits of three varieties (Pelota, Sanguinos, and Colorada) in 3T3-L1 maturing and mature adipocytes. At a concentration of 50 µg/mL, peel extracts from Colorada reduced triglyceride accumulation in pre-adipocytes and mature adipocytes. Additionally, at 25 µg/mL, Pelota peel extract decreased triglyceride content in mature adipocytes. Moreover, maturing pre-adipocytes treated with 50 and 25 µg/mL of Sanguinos pulp extract showed a reduction of triglyceride accumulation. In addition, the lipid-lowering effect of the main individual betalain and phenolic compounds standards were assayed. Piscidic acid and isorhamnetin glycoside (IG2), found in Colorada peel extract, were identified as the bioactive compounds that could contribute more notably to the triglyceride-lowering effect of the extract. Thus, the betalain and phenolic-rich extracts from Opuntia ficus indica fruits may serve as an effective tool in obesity management. [ABSTRACT FROM AUTHOR]

Summary: Annually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods. [ABSTRACT FROM AUTHOR]

Copyright of Zagazig Journal of Agricultural Research is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas is the property of Universidad de Santiago de Chile and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Opuntia stricta var. dillenii fruit is a source of phytochemicals, such as betalains and phenolic compounds, which may play essential roles in health promotion. The aim of this research was to study the triglyceride-lowering effect of green extracts, obtained from Opuntia stricta var. dillenii fruit (whole fruit, pulp, peel, and industrial by-products (bagasse)) in 3T3-L1 mature adipocytes. The cells were treated on day 12, for 24 h, after the induction of differentiation with the extracts, at doses of 10, 25, 50, or 100 μg/mL. The expression of genes (PCR-RT) and proteins (Western blot) involved in fatty acid synthesis, fatty acid uptake, triglyceride assembly, and triglyceride mobilisation was determined. The fruit pulp extraction yielded the highest levels of betalains, whereas the peel displayed the greatest concentration of phenolic compounds. The extracts from whole fruit, peel and pulp were effective in reducing triglyceride accumulation at doses of 50 μg/mL or higher. Bagasse did not show this effect. The main mechanisms of action underpinning this outcome encompass a reduction in fatty acids synthesis (de novo lipogenesis), thus limiting their availability for triglyceride formation, alongside an increase in triglyceride mobilisation. However, their reliance is contingent upon the specific Opuntia extract. [ABSTRACT FROM AUTHOR]

Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted. [ABSTRACT FROM AUTHOR]

Beetroots are an excellent source of colourant (betalains) and antioxidants. Betalains are the most popular emerging food colourants but undergo degradation due to harsh processing and storage conditions. In this study, beetroot (cv. 'Crimson Globe') extract from four different maturity stages (60, 75, 90 and 105 days after sowing) were subjected to different thermal, pH, light and oxygen exposure conditions to see the impact of maturity stages and processing conditions on the stability of betalains and antioxidant activity. Exposure to different temperatures revealed that betalains showed minimum degradation (6.27%) at 10 °C while 90 °C showed the maximum (99.23%) degradation but with maximum retention of antioxidant activity after 4 h of incubation. Among the different pH, i.e., 2–7 studied at ambient temperature (~ 25–27 °C), pH 5 showed the minimum (21.93%) and pH 2 showed the maximum (40.85%) betalains degradation but with maximum antioxidant activity. After 8 days of incubation, betalains degraded up to 84.45%, 76.01%, 85.63% and 76.35% when exposed to natural light, dark, aerobic and anaerobic conditions, respectively. Temperature (> 60 °C), pH ~ 2, light and air exposure were the most deteriorative conditions for betalains stability for each maturity stage. Under all incubations, each maturity stage showed a similar trend of betalain and antioxidant degradation but at varied rate. Unlike for betalains stability, exposure to harsh conditions was conducive for antioxidant retention. In nutshell, beetroots harvested 90 days after sowing were found most suitable to harness their potential as most stable betalains (colourants) and antioxidants enriched source. [ABSTRACT FROM AUTHOR]

Modern pharmacology shows that beetroot extracts exhibit antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. The promising results of the phytochemicals contained in the extracts suggest the opportunity for their use in functional foods. This study aimed to evaluate the biochemical profile (total ash and crude protein content, total polyphenols and betalains content) and sensory properties (5 points hedonic scale) of beetroot varieties from bio-B (B Taunus, B Boro, B Gesche) and traditional production-TP (TP Taunus, TP Boro, TP Rocket). The beetroots were obtained from a private producer from Austria. The crude protein content in evaluated red beetroots ranged from 1.54 % (B Taunus) to 5.32 % of fresh weight (TP Boro). The ash content range was 0.53 % (TP Rocket and TP Boro) to 0.63 % of fresh weight (TP Taunus). The total polyphenol content was the highest in sample of B Taunus - 3.29 mg GAE kg-1 of fresh weight (GAE - gallic acid equivalent). Betalains were determined separately as the red - violet betacyanins and the yellow betaxanthins. The concentration of betacyanins ranged from 5.7 mg.kg-1 (TP Boro) to 8.07 mg.kg-1 of fresh weight (B Gesche), while that of betaxanthins - from 2.77 mg.kg-1 (TP Boro) to 5.39 mg.kg-1 of fresh weight (B Gesche). Sensory properties (appearance, color, consistency, aroma, taste) of all the beetroot varieties were evaluated overall as good with the best score in a taste and overall appearance noted for TP Boro. The results improve our knowledge on beetroot as a valuable vegetable and indicate that further studies on the properties of different varieties of red beet are justified. [ABSTRACT FROM AUTHOR]

The demand for natural dyes of plant origin has increased in recent years. The peel of pitaya (dragon fruit—Hylocereus polyrhizus) is a food by-product that has high concentrations of betalains and, therefore, can be a source of extraction of this pigment. Because they are very unstable, the association of betalains with protective materials tends to be interesting. The aim of this study was to produce microparticles of betalains extracted from the pitaya peel via freeze-drying, characterize the particles and apply the best formulation in a soy-based drink. Different formulations containing an extract rich in betalains and different carrier agents (maltodextrin, soy protein and xanthan gum) were produced, subjected to rheological analysis and subsequently freeze-drying. The microparticles containing 30% w/w of maltodextrin showed better physical–chemical, thermal, morphological properties and high reconstitution capacity. This treatment showed high thermal stability by thermogravimetric analysis and low moisture contents (2.31 ± 0.07%), water activity (0.29 ± 0.01), bulk density (0.35 ± 0.03 g/cm3) and hygroscopicity (5.26 ± 0.03%), a very attractive reddish color was also seen. A high reconstitution capacity of this treatment was also verified, since the wettability and solubility were high (9.00 ± 0.60 s and 84.34 ± 0.03%, respectively). These microparticles were applied in soy beverages stored at different temperatures, refrigeration and mainly freezing delayed the degradation of this pigment. In this way, it was observed that the powdered microparticles of the residue help in the stability of the betalains are a good alternative to dyes of animal origin. [ABSTRACT FROM AUTHOR]

The demand for functional foods is increasing, particularly concerning plant-based probiotic products. These products are becoming a popular alternative to dairy-based options. However, fermented vegetables have a high salt content, which can have negative effects on health if consumed excessively. There has been difficulty in finding the right balance in terms of the salt concentration for the high-quality fermentation of vegetables. To preserve its valuable nutrients and ensure maximum quality, as a vegetable, yellow beetroot was used. The aim of this study was to increase the lactic acid bacteria and preserve the active compounds in fermented yellow beetroot. The research used varying salt levels in brine (0–6%) to examine their impact on the physical, chemical, and microbiological properties, as well as the degradation temperatures and thermal analysis. Moreover, to create a new product, fermented beetroot was freeze-dried. This study found that stable products were obtained after 4 and 8 days due to the development of lactic acid bacteria. The addition of salt did not affect the stability of the products, but it did affect the active ingredients. Higher salt additions resulted in more salt penetrating into the beetroot tissue, impacting the amount of salt consumed. Our study found that a 1% addition of salt led to higher levels of active ingredients and satisfactory amounts of bacteria. Yellow beetroot, with its high content of polyphenols, pigments and lactic acid bacteria, can be used as a healthy ingredient in a diet after undergoing a freeze-drying process. These research findings provide valuable insights into optimizing the salt content to preserve the lactic acid bacteria, nutrients, and desirable color characteristics of fermented yellow beetroot. [ABSTRACT FROM AUTHOR]

The use of betalains, which are nitrogenous plant pigments, by the food industry is widespread and reflects their safety after intake. The recent research showed outstanding results for L-tryptophan-betaxanthin, a phytochemical present in traditional Chinese medicine, as an antitumoral agent when the activity was evaluated in the animal model Caenorhabditis elegans. Thus, L-tryptophan-betaxanthin is now presented as a lead compound, from which eleven novel structurally related betaxanthins have been designed, biotechnologically produced, purified, and characterized. The antitumoral effect of the derived compounds was evaluated on the JK1466 tumoral strain of C. elegans. All the tested molecules significantly reduced the tumoral gonad sizes in a range between 31.4% and 43.0%. Among the novel compounds synthesized, tryptophan methyl ester-betaxanthin and tryptophan benzyl ester-betaxanthin, which are the first betalains to contain an ester group in their structures, caused tumor size reductions of 43.0% and 42.6%, respectively, after administration to the model animal. Since these were the two most effective molecules, their mechanism of action was investigated by microarray analysis. Differential gene expression analysis showed that tryptophan methyl ester-betaxanthin and tryptophan benzyl ester-betaxanthin were able to down-regulate the key genes of the mTOR pathway, such as daf-15 and rict-1. [ABSTRACT FROM AUTHOR]

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Color is one of the main sensory properties in the food industry. Currently, there is a global interest to replace synthetic colorants with natural compounds. In line with this, many plants have been shown to serve as sources of natural pigments. Elucidation of their chemical structures has allowed the identification of several compounds such as carotenoids, chlorophyll, betalains, anthocyanins, and flavonoids, whose popularity has increased due to the health benefits associated with their consumption. One of the most important steps in the production and extraction of plant-derived pigments is extraction. Soxhlet extraction, maceration, and carbon dioxide extraction are conventional methods that have been widely used at the laboratory, pilot, and industrial scales for this purpose. However, in the last years, several nonconventional methods, such as ultrasound- and microwave-assisted extraction, high pressure, supercritical fluid extraction, and electric and pulsed electric field extraction, have emerged as alternatives to conventional methods aimed to reduce the use of organic solvents and extraction time, without being harmful to the environment. In this study, the classification and extraction of plant-derived pigments, their economic importance, trends, and challenges for their use and extraction in the food industry are reviewed. [ABSTRACT FROM AUTHOR]

In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts. [ABSTRACT FROM AUTHOR]