Publications by authors named "Neyder Checa"
Article Synopsis
- The study addresses the challenge of obtaining pure individual betalains in sufficient quantities by investigating a high-yield semisynthesis of betaxanthins using betalamic acid and amino acids.
- The color stability of the synthesized betaxanthins (ʟ-ProBX, ʟ-AlaBX, ʟ-LeuBX, and ʟ-PheBX) was tested across different pH levels, revealing that ʟ-ProBX showed the highest resistance to color change.
- Notably, ʟ-AlaBX and ʟ-LeuBX exhibited significantly higher antioxidant activity, indicating potential for their application as natural food colorants in food technology.
