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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio of microwave-dried beetroots was the largest, which was 4.82. Meanwhile, running water thawing could better maintain the color of microwave-dried beetroots. There was no significant difference in microwave drying time among different thawing methods. It was found that the microwave-dried beetroots prepared by ultrasonic thawing showed the highest betacyanins content, and the microwave-dried beetroots obtained by microwave thawing displayed the highest betaxanthins content. Compared with other thawing methods, running water thawing resulted in higher total phenolic content and total flavonoids content of microwave-dried beetroots, which was 8.15 mg GAE/g and 16.50 mg RE/g, respectively. Conclusion: Running water thawing was a more suitable method for the thawing of frozen beetroots, which could provide better physicochemical properties of microwave-dried beetroots.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office 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.)

Flavonoids/anthocyanins, carotenoids and betalains are the main chemical substances for the coloration of flower petals. Among them, flavonoids/anthocyanins are the most widespread pigments determining the coloration of flower petals in most plants; whereas carotenoids play an important role in the color rendering of yellow to orange red petals in some specific plants. Betalains specially exists in some Caryophyllaceaes, including betaxanthins and betacyanins. At present, the molecular networks of their biosynthesis have been elucidated, and mainly controlled by a series of structural genes. Some regulators related to the pigment synthesis have been also identified in many plants. Moreover, the molecular breeding based on exogenous gene expression or endogenous gene editing have been successfully applied in the coloration improvements of some ornamental plants. In this review, the molecular basis, regulatory mechanism and molecular breeding application for the synthesis of three types of pigments in plants are systematically summarized. It is conducive for us to improve our understanding of the pigments synthesis-related regulatory network in plants, and expected to provide an theoretical support for future molecular breeding of flower colorations in ornamental plants. [ABSTRACT FROM AUTHOR]

The effects of red beetroot juice fermentation by Lactobacillus acidophilus LA-5 on the activity of angiotensin-converting enzyme (ACE), acetylcholinesterase (AChE), and antioxidants, and its relationship with active substances were studied. The number of viable bacteria at the end of fermentation was 6.29×108 CFU/mL. The contents of betacyanins and total acid increased by 13.63% and 302.21%, respectively. The contents of reducing sugar, betaxanthins, and flavones decreased by 63.87%, 43.09%, and 0.05%, respectively. After fermentation, the clearance rates of ·O2-, ·OH, and ABTS+· increased by 29.13%, 96.36%, and 77.49%, respectively, and the inhibition rates of AChE and ACE increased by 59.15% and 35.37%, respectively. Twelve betalains were identified by UHPLC-Q-TOF-MS/MS. Correlation analysis showed that the aforementioned functional indexes had a very significant positive correlation with the betacyanin content (p<0.01). Three principal components, with a total contribution rate of 90.63%, were extracted using principal component analysis. The main active components were betanin, betanidin, 17-decarboxy-betanidin, 2-decarboxy-neobotanin, 6'-O-ferroyl-betanin, vulgaxanthin I, and betalamic acid. Q-type cluster analysis classified the fermentation process into three categories: slow growth, significant change, and flat periods. R-type cluster analysis grouped the active components and functional indexes into three categories. In summary, red beetroot juice fermented by L. acidophilus LA-5 is a source of high-quality antioxidants, as well asAChE andACE inhibitors dominated by betacyanins, which prevent the development of Alzheimer's disease. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 Food & Machinery is the property of Food & Machinery Editorial Office 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.)