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

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 we...

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Bibliographic Details
Main Authors: Elizabeth López-Solórzano, Claudia Muro, Yolanda Alvarado Perez, Andrea Y. Guadarrama-Lezama, Elsa Gutiérrez-Cortez, Juan Manuel Urrieta
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
betalains application
red beetroot
golden beetroot
purple prickly pear
stability
cottage cheese
Online Access:https://www.mdpi.com/2304-8158/14/2/228
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