ArticleFoods (Basel, Switzerland)2020
Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Cyanidin and Cyanidin-3-Glucoside Alleviate Peptic Ulcer Disease: Insights from in vitro, and in vivo Studies.Drug design, development and therapy · 2025Review
- Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.Food science and biotechnology · 2024Review
- A Healthy Brazil Nut Beverage withFoods (Basel, Switzerland) · 2024Article
- Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins.Molecules (Basel, Switzerland) · 2023Article
- Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives.Molecules (Basel, Switzerland) · 2023Article
- Microencapsulation of Betaxanthin Pigments from Pitahaya (Foods (Basel, Switzerland) · 2023Article
- Nanoencapsulation of Cyanidin 3-Nanomaterials (Basel, Switzerland) · 2023Review
- Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential.Antioxidants (Basel, Switzerland) · 2022Review
- Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins.Antioxidants (Basel, Switzerland) · 2022Review
- Biological Properties and Applications of Betalains.Molecules (Basel, Switzerland) · 2021Review
- Technological Applications of Natural Colorants in Food Systems: A Review.Foods (Basel, Switzerland) · 2021Review
- Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The aim of this work was to evaluate the color stability of betalain- and anthocyanin-rich extracts in yogurt-like fermented soy, in order to develop a preliminary understanding of how these pigments behave in this type of food system during storage for 21 days at 4 °C. Thus, the extracts of red beetroot, opuntia, hibiscus and red radish were integrated into the yogurt-like fermented soy in two different ways-directly after lyophilization, and encapsulated in nanosystems based in soybean lecithin-as this approach has never been used to further increase the value and potential of the dairy-free alternatives of yogurt-like fermented soy. The results showed that non-encapsulated betalain-rich extracts from red radish are the most promising for coloring yogurt-like fermented soy. However, encapsulated opuntia extracts can also be an alternative to supplement the soy fermented beverages with betalains, without changing significantly the color of the system but giving all its health benefits, due to the protection of the pigments by nanoencapsulation.
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Registered trials
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