Search Results (100)

Opuntia ficus-indica L. (Mill) belongs to the Cactaceae family. The plant produces edible and juicy fruits called cactus pear, recognized for their pleasant flavor and functional properties. However, the fruits have a short shelf life, hard seeds, and the presence of glochidia in the pericarpel. Recently, by inducing parthenocarpy, seedless fruits of cactus pear have been obtained. They have attractive colors, soft and small seminal residues, with a similar flavor to their original seeded counterparts. Nevertheless, their postharvest physiological behavior has not yet been documented. The aim of this study was to compare the biochemical, anatomical, and physiological characteristics of pollinated fruits, CP30 red and CP40 yellow varieties, with their parthenocarpic counterparts (CP30-P and CP40-P), obtained by the application of growth regulators in preanthesis. Fruits of each type were harvested at horticultural maturity, and analyses were carried out on both pulp and pericarpel (peel), using a completely randomized design. Results showed that red fruits CP30 and CP30-P showed higher concentrations of betacyanins in pulp (13.4 and 18.4 mg 100 g⁻¹ FW) and in pericarpel (25.9 and 24.1 mg 100 g⁻¹ FW), respectively; flavonoid content was significantly higher in partenocarpic fruits compared with the pollinated ones. Parthenocarpy mainly affected the shelf life, in pollinated fruits, CP30 was 14 days but 32 days in CP30-P; for CP40, it was 16 days, and 30 days in CP40-P. Also, the partenocarpic fruits were smaller but with a thicker pericarpel, and lower stomatal frequency. Overall, parthenocarpic fruits represent a viable alternative for commercial production due to their extended shelf life, lower weight loss, and soft but edible pericarpel. Full article

Bract coloration in ornamental plants is a complex trait governed by diverse pigments (chlorophylls, anthocyanins, betalains, and carotenoids), their biosynthetic pathways, and regulatory networks. While previous research has primarily focused on floral pigmentation, studies on bract coloration—particularly in species where bracts serve as the primary ornamental feature—have received less attention until recent advances. This review synthesizes current understanding of bract color diversity, pigment biochemistry, and molecular regulation in key species including Bougainvillea, Euphorbia pulcherrima, Anthurium andraeanum, Curcuma alismatifolia, and Zantedeschia hybrida. Anthocyanins predominantly contribute to red-to-purple hues, while betalains generate red, purple, or yellow coloration through differential accumulation of betacyanins and betaxanthins. Developmental color transitions are mediated by chlorophyll degradation and carotenoid dynamics. The spatiotemporal regulation of pigment accumulation involves coordinated interactions between key structural genes (CHS, DFR, ANS for anthocyanins; DODA, CYP76AD1 for betalains), transcription factors (MYB, bHLH, WRKY), and plant growth regulators (BAP, GA, MeJA). Despite these advances, significant knowledge gaps remain in genetic inheritance patterns, epigenetic regulation, cross-pigment pathway crosstalk, and environmental modulation. Future research directions should integrate multi-omics approaches, wild germplasm resources, and gene-editing technologies to develop novel breeding strategies for bract color improvement. Full article

Betalains are nitrogen-containing, water-soluble, and non-toxic natural pigments found in various plant species. Among these, Celosia argentea (Amaranthaceae) has garnered attention as a significant source, accumulating substantial quantities of both red–purple betacyanins and yellow–orange betaxanthins. Impressively, betalain concentrations in C. argentea inflorescences can reach up to 14.91 mg/g dry weight (DW), a level comparable to that reported in red beetroot. Beyond harvesting from inflorescences, betalains can also be produced using cell culture systems, which can yield even higher amounts, up to 42.08 mg/g DW. Beyond their role as vibrant natural colorants, betalains exhibit impressive health-promoting properties, most notably potent antioxidant activities. For instance, C. argentea inflorescence extracts demonstrate approximately 84.07% 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 88.70% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging. Extracts derived from cell cultures show even higher scavenging capacities, reaching up to 99.28% for ABTS and 99.63% for DPPH, rivaling the antioxidant standard (ascorbic acid). Further research indicates additional potential benefits, including anti-inflammatory, antimicrobial, anticancer, antidiabetic, and hepatoprotective properties. This diverse bioactivity underpins their value across various industries. Betalains serve as natural colorants and functional ingredients in food and beverages, offer sustainable alternatives for textile dyeing, and hold therapeutic promise in cosmetics and pharmaceuticals. This review critically examines existing research on betalain production in C. argentea. Recognizing that research specific to C. argentea is less extensive compared with that on species such as Beta vulgaris and Hylocereus polyrhizus, this review analyzes its biosynthetic pathways, diverse biological properties, and wide-ranging applications. This is achieved by integrating available C. argentea-specific data with relevant insights drawn from these more broadly studied betalain sources. Furthermore, the review discusses perspectives on future research directions aimed at optimizing yield and exploring the full potential of betalains, specifically within C. argentea. Full article

Bougainvillea spp. possesses vibrantly pigmented bracts that exhibit high ornamental value. Zinc finger proteins (ZFPs), one of the most extensive transcription factor families in plants, are implicated in diverse biological functions, including plant morphogenesis, transcriptional regulation, and responses to abiotic stress. Nevertheless, their regulatory roles in bract pigmentation in Bougainvillea remain unexplored. In the present investigation, 105 BbZFP genes were identified from the Bougainvillea genome via bioinformatic analyses and subsequently categorized into five subgroups according to the quantity and arrangement of their structural domains. Analysis of physicochemical characteristics demonstrated that the BbZFP family encompasses both acidic and basic proteins, all of which are hydrophilic and predominantly classified as unstable proteins. Gene structure analysis revealed that the majority of BbZFP genes comprise between one and five– introns. Cis-regulatory element analysis suggested that BbZFP promoter regions harbor multiple elements associated with abiotic stress responses, hormonal regulation, and light responsiveness, implying their possible participation in these physiological processes. Transcriptomic data analysis revealed distinct expression patterns of BbZFP genes among bracts of different colors. A quantitative real-time polymerase chain reaction (RT-qPCR) further confirmed that Bou_68928, Bou_1096, Bou_4400, and Bou_17631 were markedly upregulated in yellow bracts relative to white bracts, suggesting their involvement in flavonoid biosynthesis regulation. Meanwhile, Bou_1096 and Bou_17631 exhibited markedly elevated expression in red-purple bracts compared to white bracts, potentially regulating betacyanin biosynthesis in Bougainvillea. These findings offer candidate genes for molecular breeding strategies aimed at enhancing floral coloration in Bougainvillea. The next step will involve elucidating the functions of these genes in bract coloration. Full article

Betalains are hydrophilic natural pigments commonly found in plants of the Caryophyllales order, as well as in specific species and genera of fungi, such as Hygrocybe, Hygrophorus, and Amanita muscaria. Betalains are sorted into two groups: betacyanins, which form red-violet pigments, and betaxanthins, which form yellow-orange pigments. These compounds can be employed as colorimetric sensors and biosensors. This paper provides a review of the isolation methods of betalains and the various applications of betalains as colorimetric sensors and biosensors. The review was conducted by collecting publications over the last decade. The results show that betalains can be used as a colorimetric sensor to identify metal compounds in water and nonmetal compounds that indicate the quality of food. In addition, betaxanthin has been used for developing cell-based biosensors from yeast and bacteria. Furthermore, betalain as a colorimetric sensor and biosensor is developed by using an innovative digital detector, such as a smartphone. Nevertheless, the fragile stability of betalains presents a significant barrier during the extraction. As a result, future studies could focus on adding innovative technologies for optimizing extraction and also developing betalain as novel bio-indicators for specific analytes. Full article

Natural pigments like betacyanins are highly unstable under heat, light, acid, and alkaline conditions. Yeast protein (YP) is a promising substitute protein, while chitooligosaccharides (COS) are water-soluble alkaline polysaccharides. Water-in-oil-in-water (W₁/O/W₂) emulsions, with two-membrane, three-phase structure, can serve as effective carriers for stabilizing pigments. In this study, YP-COS complexes formed through electrostatic interactions were used as hydrophilic emulsifiers to create betacyanin-coated W₁/O/W₂ emulsions. The W₁/O colostrum was designed to make up 30%, 70%, and 90% of the emulsion (v/v)and the W₂ was designed by the complexes with three concentrations of YP (2%, 1.25% and 0.5%, w/v)-COS (6%, 3.75% and 1.5%, w/v). The optimal formulation was determined through comprehensive evaluation of micromorphological characteristics, particle size, zeta potential and creaming index, ultimately yielding a system comprising YP (2%)-COS (6%) and 90% W₁/O colostrum. Moreover, the W₁/O/W₂ emulsion system significantly improved the betacyanins retention under thermal treatment, photolytic exposure, pH gradients, and extended storage compared to the betacyanin aqueous solution (p < 0.05). In vitro digestion tests showed the emulsion retained 58.39% of betacyanins, while the betacyanin aqueous solution retained only 41.42%, demonstrating the emulsion’s ability to delay the betacyanins release, offering new insights for using YP-COS complexes in food production and other fields. Full article

Metabolic dysfunction and hepatic abnormalities, such as those associated with high-fat, high-fructose (HFHFr) diets, are major contributors to obesity-related health issues. The growing interest in sustainable dietary interventions has highlighted the potential of plant-based byproducts. Dragon fruit (Hylocereus undatus) peel waste, rich in bioactive compounds such as dietary fibers, phenolics, and betacyanins, represents a promising functional ingredient for managing these disorders. This study investigated the effects of dragon fruit peel powder (DFP) on metabolic dysfunction and hepatic abnormalities induced by a HFHFr diet in rats. Over 12 weeks, the rats were fed a standard AIN-93M diet (control or C), C with 5% (w/w) DFP (C + DFP), a HFHFr diet, or a HFHFr diet with 5% (w/w) DFP (HFHFr + DFP). DFP supplementation significantly reduced HFHFr-induced body weight gain, visceral adiposity, insulin resistance, and dyslipidemia while also lowering systolic blood pressure and systemic oxidative stress markers. In the liver, DFP supplementation attenuated fat accumulation and lipid peroxidation, reduced glycogen storage abnormalities, and modulated the expression of lipid metabolism and inflammatory genes. These findings suggest that DFP may serve as a functional dietary supplement for preventing and managing metabolic disorders and liver abnormalities associated with excessive fat and fructose consumption. Full article

This review provides a comprehensive overview of recent advancements in biodegradable active and smart packaging utilizing pectin from various origins for food applications. It critically examines the challenges and limitations associated with these developments, initially focusing on the structural influences of pectin on the properties of packaging films. Methods such as spray drying, casting, and extrusion are detailed for manufacturing pectin films, highlighting their impact on film characteristics. In discussing active pectin films, the review emphasizes the effectiveness of incorporating essential oils, plant extracts, and nanoparticles to enhance mechanical strength, moisture barrier properties, and resistance to oxidation and microbial growth. Smart biodegradable packaging is a significant research area, particularly in monitoring food freshness. The integration of natural colorants such as anthocyanins, betacyanins, and curcumin into these systems is discussed for their ability to detect spoilage in meat and seafood products. The review details the specific mechanisms through which these colorants interact with food components and environmental factors to provide visible freshness indicators for consumers. It underscores the potential of these technologies to fulfill sustainability goals by providing eco-friendly substitutes for traditional plastic packaging. Full article

In this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp. cicla var. flavescens) were evaluated in terms of their chemical profile and bioactive properties. Roots were characterized by high carbohydrate content, which also contributed to greater energy values. In contrast, fibers were the predominant macronutrient in leaves, followed by carbohydrates. In both leaves and roots, the most abundant organic acids were quinic and oxalic, while the major free sugar was sucrose. The profile of fatty acid varied between the studied plant parts, with saturated fatty acids prevailing in root samples, while leaves exhibited higher levels of polyunsaturated fatty acids. Regarding phenolic composition, a total of 19 compounds were tentatively identified in leaves (including derivatives of vitexin, isorhamnetin, quercetin, and ferulic, sinapic, and p-coumaric acids), while the roots exhibited a less diverse composition, with a total of eight compounds identified (e.g., derivatives of ferulic, sinapic, p-coumaric and caffeic acids). A total of eight betalains were also identified, out of which seven were classified as betacyanins and one as betaxanthin. The leaves of Swiss chard presented compounds from both classes, while the roots and leaves of cv. Pablo F1 were characterized only by the presence of betacyanins, and those of cv. Burpee’s Golden only by betaxanthin. All samples exhibited relevant activity against Y. enterocolitica, L. monocytogenes, and S. aureus, although leaf samples demonstrated better antioxidant capacity. In conclusion, beetroot leaves outperformed their corresponding roots in terms of chemical composition, antioxidant, and antimicrobial activity, suggesting their high potential as nutrient-rich and functional ingredients in a diverse and well-balanced diet. Full article

Chenopodium formosanum (djulis), well known for its vivid color variation during diverse senescence stages, has attracted attention for its perceived health benefits and antioxidant capacity. Djulis leaves, often discarded as biowaste after harvesting, were evaluated for their potential as a source of antioxidant compounds. The current study analyzes the physicochemical and antioxidant activities of red, green, and yellow djulis leaf extracts across various senescence stages to probe their prospective utility in cosmeceuticals. Various plant compounds including total carbohydrates, phenolics and flavonoids, chlorophyll a and b, and betaxanthins and betacyanins were measured using spectrophotometric techniques. Antioxidant potential was assessed using DPPH, FRAP, CUPRAC, TEAC, and DMPD assays. Green djulis leaves displayed elevated total carbohydrate and chlorophyll levels, whereas red djulis leaves exhibited heightened phenolic, flavonoid, betaxanthin, and betacyanin content, indicating its suitability for cosmeceutical applications. Antioxidant evaluations revealed substantial disparities among the extracts, with red djulis leaf extract demonstrating superior antioxidant activity in most assays. These findings revealed the distinct antioxidant profiles of djulis leaf extracts influenced by color and senescence stage. These findings advance our understanding of the bioactive attributes of djulis leaves and their potential for incorporation into functional products. Full article

Betalains differ from anthocyanins, and they cannot coexist in the same plant under natural conditions. The L-DOPA 4,5-dioxygenase encoded by the DODA gene is a key step in the pathway of betalain biosynthesis in Caryophyllales plants. Amaranth is an important resource for the study and extraction of betalains. In order to clarify the function of AtrDODA family genes in betalain biosynthesis, we screened out three AtrDODA family gene members associated with betalains based on a genome database and RNA-seq databases of Amaranthus tricolor. Their characterization and expression pattern were further analyzed. The result of subcellular localization showed that all three AtrDODA members were located in the nucleus. Betacyanin and betaxanthin were promoted by paclobutrazol treatment in the leaves and stems of ‘Suxian No.1’ (red), while they were inhibited by gibberellin and darkness, which were consistent with the gene expression pattern of AtrDODAs. After heterologous transformation of the AtrDODA1-1 promoter into tobacco with GUS staining analysis, the promoter activity of AtrDODA1-1 of ‘Suxian No.1’ (red) amaranth was significantly higher than that of ‘Suxian No.2’ (green) amaranth. Furthermore, we analyzed the promoter activity of AtrDODA1-1 by GUS staining and qRT-PCR after sprayed exogenous MeJA and GA₃ on the AtrDODA1-1 promoter transformed tobacco plants. The results showed that AtrDODA1-1 responded to plant hormones. This study could lay a foundation for revealing the biological functions of the amaranth DODA gene family, and provide new clues for the molecular mechanism of betalain synthesis. Full article

Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could be stabilized and delivered in a shelf-stable format. Freeze-dried (CB-FD) and spray-dried (CB-SD) protein–betalain particles encapsulated in chickpea protein isolate (6% w/v) were prepared. The encapsulation method affected particles’ morphology, water activity, hygroscopicity, solubility, and color. Particles captured total betalains of 9.30 ± 0.61 and 4.40 ± 0.92 mg/g for CB-SD and CB-FD, respectively. LC-MS identified 12 betacyanins and 6 betaxanthins. The stability of betalains revealed that encapsulation efficiently preserved betalain integrity of over 6 weeks of storage at 4, 22, and 40 °C compared to dry beetroot extract. CB-SD particles were stable with no significant changes, while CB-FD showed slight degradation after 4 weeks due to increased A_w. Antioxidant activity correlated well with betalain concentration. In vitro digestion resulted in only 25% bioaccessibility of betacyanins, while betaxanthins were more stable with 100% recovery. Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry. Full article

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. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization. Full article

In response to consumer demand for more sustainable and health-conscious products, the food sector is increasingly shifting towards the use of natural additives. Pokeweed (Phytolacca americana L.) is a medicinal plant that contains valuable biologically active compounds, including betacyanins, which serve as its red pigments, along with phenolic acids, flavonoids, polyphenolic compounds, and others. Phytolacca americana (P. americana) is a plant renowned for its bioactive compounds, which exhibit anti-inflammatory, anti-mutagenic, antioxidant, anticancer, and antibacterial properties. This study investigates the potential of betalain pigments extracted from the berries of P. americana as a natural colorant for cheese formulation. The impact of these pigments on the color attributes, sensory qualities, and physicochemical and phytochemical composition of the cheeses was systematically evaluated. The Phytolacca americana (PA) powder demonstrated significant levels of total polyphenols (111.95 ± 1.60 mg GAE/g dw) and antioxidant activity (21.67 ± 0.19 µmol TE/g dw). The incorporation of PA powder increased the physicochemical and phytochemical contents and antioxidant activity in the final product (4.40 ± 0.22 µmol TE/g dw for CPAP1 and 6.11 ± 0.22 µmol TE/g dw for CPAP2). The sensory study revealed that the PA-supplemented cheeses were acceptable. The enhanced cheeses present a distinctive color profile, attracting health-conscious consumers looking for innovative dairy products. The study concludes that PA powder can effectively enhance cheese, producing a phytochemical-enriched product that appeals to health-conscious consumers. Full article

Background/Objectives: Basella alba L. (Malabar spinach, Basellaceae), widely consumed as a leafy vegetable, produces dark-colored fruits rich in betacyanins, including rare 6-glycosylated derivatives called gomphrenins. Comprehensive studies on the anti-inflammatory potential of its gomphrenin fraction (A) and crude extract (B) employed various analytical and biological methods. Methods: Cytotoxicity and anti-inflammatory effects were tested on human and animal cell models using SRB, DCF-DA, Griess, MDA, and ELISA assays. Results: Both the crude extract and enriched gomphrenin fraction exhibited significant anti-inflammatory and antioxidant effects in vitro. They inhibited pro-inflammatory cytokines IL-1β and IL-6, reduced oxidative stress markers (ROS, NO), and decreased lipid peroxidation. The enriched gomphrenin fraction (A) showed stronger antioxidant and anti-inflammatory effects, particularly in reducing ROS and NO levels, though not always concentration-dependent. Both A and B inhibited NF-κB and COX activity. Conclusions: These findings highlight the therapeutic potential of B. alba f. rubra fruit extract and betalain fraction for inflammation-related conditions, encouraging further exploration of their mechanisms and application. Full article