254 related articles for article (PubMed ID: 26920307)
1. Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads.
Otálora MC; Carriazo JG; Iturriaga L; Osorio C; Nazareno MA
Food Chem; 2016 Jul; 202():373-82. PubMed ID: 26920307
[TBL] [Abstract][Full Text] [Related]
2. Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents.
Otálora MC; Carriazo JG; Iturriaga L; Nazareno MA; Osorio C
Food Chem; 2015 Nov; 187():174-81. PubMed ID: 25977013
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin.
Butera D; Tesoriere L; Di Gaudio F; Bongiorno A; Allegra M; Pintaudi AM; Kohen R; Livrea MA
J Agric Food Chem; 2002 Nov; 50(23):6895-901. PubMed ID: 12405794
[TBL] [Abstract][Full Text] [Related]
4. Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.
Robert P; Vergara C; Silva-Weiss A; Osorio FA; Santander R; Sáenz C; Giménez B
PLoS One; 2020; 15(1):e0227866. PubMed ID: 31945132
[TBL] [Abstract][Full Text] [Related]
5. Color properties and stability of betacyanins from Opuntia fruits.
Castellar R; Obón JM; Alacid M; Fernández-López JA
J Agric Food Chem; 2003 Apr; 51(9):2772-6. PubMed ID: 12696971
[TBL] [Abstract][Full Text] [Related]
6. Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.
Stintzing FC; Herbach KM; Mosshammer MR; Carle R; Yi W; Sellappan S; Akoh CC; Bunch R; Felker P
J Agric Food Chem; 2005 Jan; 53(2):442-51. PubMed ID: 15656686
[TBL] [Abstract][Full Text] [Related]
7. Chemical characterization of yellow-orange and purple varieties of Opuntia ficus-indica fruits and thermal stability of their betalains.
Carreón-Hidalgo JP; Román-Guerrero A; Navarro-Ocaña A; Gómez-Linton DR; Franco-Vásquez DC; Franco-Vásquez AM; Arreguín-Espinosa R; Pérez-Flores LJ
J Food Sci; 2023 Jan; 88(1):161-174. PubMed ID: 36524774
[TBL] [Abstract][Full Text] [Related]
8. Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage.
Vergara C; Saavedra J; Sáenz C; García P; Robert P
Food Chem; 2014 Aug; 157():246-51. PubMed ID: 24679777
[TBL] [Abstract][Full Text] [Related]
9. Contribution to the characterization of Opuntia spp. juices by LC-DAD-ESI-MS/MS.
Mata A; Ferreira JP; Semedo C; Serra T; Duarte CM; Bronze MR
Food Chem; 2016 Nov; 210():558-65. PubMed ID: 27211682
[TBL] [Abstract][Full Text] [Related]
10. Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear [Opuntia ficus-indica (L.) Mill.] by high-performance liquid chromatography-electrospray ionization mass spectrometry.
Stintzing FC; Schieber A; Carle R
J Agric Food Chem; 2002 Apr; 50(8):2302-7. PubMed ID: 11929288
[TBL] [Abstract][Full Text] [Related]
11. Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation.
Gandía-Herrero F; Jiménez-Atiénzar M; Cabanes J; García-Carmona F; Escribano J
J Agric Food Chem; 2010 Oct; 58(19):10646-52. PubMed ID: 20812722
[TBL] [Abstract][Full Text] [Related]
12. In vitro digestion of betalainic foods. Stability and bioaccessibility of betaxanthins and betacyanins and antioxidative potential of food digesta.
Tesoriere L; Fazzari M; Angileri F; Gentile C; Livrea MA
J Agric Food Chem; 2008 Nov; 56(22):10487-92. PubMed ID: 18959410
[TBL] [Abstract][Full Text] [Related]
13. Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods.
Fernández-López JA; Roca MJ; Angosto JM; Obón JM
Plant Foods Hum Nutr; 2018 Jun; 73(2):146-153. PubMed ID: 29666973
[TBL] [Abstract][Full Text] [Related]
14. Extraction, stability, and separation of betalains from Opuntia joconostle cv. using response surface methodology.
Sanchez-Gonzalez N; Jaime-Fonseca MR; San Martin-Martinez E; Zepeda LG
J Agric Food Chem; 2013 Dec; 61(49):11995-2004. PubMed ID: 24168389
[TBL] [Abstract][Full Text] [Related]
15. Opuntia ficus-indica (L.) Mill. fruit as source of betalains with antioxidant, cytoprotective, and anti-angiogenic properties.
Smeriglio A; Bonasera S; Germanò MP; D'Angelo V; Barreca D; Denaro M; Monforte MT; Galati EM; Trombetta D
Phytother Res; 2019 May; 33(5):1526-1537. PubMed ID: 30907039
[TBL] [Abstract][Full Text] [Related]
16. Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study.
Otálora MC; Carriazo JG; Osorio C; Nazareno MA
Food Res Int; 2018 Sep; 111():423-430. PubMed ID: 30007705
[TBL] [Abstract][Full Text] [Related]
17. The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties.
Koss-Mikołajczyk I; Kusznierewicz B; Wiczkowski W; Sawicki T; Bartoszek A
Int J Food Sci Nutr; 2019 Jun; 70(4):442-452. PubMed ID: 30632828
[TBL] [Abstract][Full Text] [Related]
18. Stabilisation of betalains and phenolic compounds extracted from red cactus pear (
Morales NXC; Gómez KYV; Schweiggert RM; Delgado GTC
Food Sci Technol Int; 2021 Jul; 27(5):456-469. PubMed ID: 33040591
[TBL] [Abstract][Full Text] [Related]
19. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits.
Fernández-López JA; Almela L
J Chromatogr A; 2001 Apr; 913(1-2):415-20. PubMed ID: 11355839
[TBL] [Abstract][Full Text] [Related]
20. Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.
Cejudo-Bastante MJ; Chaalal M; Louaileche H; Parrado J; Heredia FJ
J Agric Food Chem; 2014 Aug; 62(33):8491-9. PubMed ID: 25075631
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
