Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese.

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products.

Functionalized Polymers for Enhance Oral Bioavailability of Sensitive Molecules.

Currently, many sensitive molecules have been studied for effective oral administration. These substances are biologically active compounds that mainly suffer early degradation in the gastrointestinal tract (GIT) and physicochemical instability, inactivation and poor solubility and permeability. The sensibility of the biomolecules has limited their oral administration in the body and today is an important research topic to achieve desired effects in medicine field.