Valorization of natural resources - development of a functional plant-based beverage.

Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.

Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents.

Hylocereus costaricensis peel contains large amounts of betacyanins and can be exploited as a source of natural colorants. This work aimed the chemical characterization and evaluation of bioactive properties of this by-product and the optimization of the ultrasound-assisted extraction (UAE) of betacyanins using the response surface methodology (RSM). Oxalic and malic acids and traces of fumaric acid were detected, as well as the four tocopherol isoforms, predominantly γ-tocopherol.

Chemical and Bioactive Features of L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains.

The vibrant colours of many plants are due to secondary metabolites, such as nitrogen-containing compounds, where betacyanins are included. These compounds can be found in plants such as L. that, due to their high nutritional benefits, have been overproduced, which leads to the accumulation of large amounts of bio-residues.

Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential.

Grape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents.

A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential.

Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar.

The present work focusses on the chemical characterization and bioactive properties of Opuntia joconostle F.A.C.

Enhancing the antimicrobial and antifungal activities of a coloring extract agent rich in betacyanins obtained from Gomphrena globosa L. flowers.

Although less explored than beetroot (Beta vulgaris L.), the flowers of Gomphrena globosa L. are a very suitable source of betacyanins with strong pigmentation features, together with many other desirable bioactive properties.

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology.

The present study describes a novel mechanical process for the pigmented parts of Gomphrena globosa L. The effects of the variables of the maceration extraction of betacyanins have not been properly described. Therefore, this study also aims to optimize the conditions that maximize betacyanins extraction from G.

Coloring attributes of betalains: a key emphasis on stability and future applications.

Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption. Therefore, food colorants are extremely important in the food industry. However, based on the latest findings related to the side effects and toxicity issues of some synthetic colorants, consumers worldwide have shown increasing interest in natural alternatives.

Scientific validation of synergistic antioxidant effects in commercialised mixtures of Cymbopogon citratus and Pterospartum tridentatum or Gomphrena globosa for infusions preparation.

Pterospartum tridentatum (L.) Willk., Gomphrena globosa L.

HPLC-Profiles of Tocopherols, Sugars, and Organic Acids in Three Medicinal Plants Consumed as Infusions.

Pterospartum tridentatum (L.) Willk, Gomphrena globosa L., and Cymbopogon citratus (DC.