- Aberoumand, A. (2011). A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. World Journal Dairy Food Science, 6(1), 71-78.
- Bas, D., & Boyac, I. (2007). Modeling and optimization II: Comparison of estimation capabilities of response surface methodology with artificial neural networks in a biochemical reaction. Journal of Food Engineering, 78, 846-854. https://doi.org/10.1016/j.jfoodeng.2005.11.025
- Cardoso-Ugarte, G., Sosa-Morales, M., Ballard, T., Liceaga, A., & San Martín-González, M. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT-Food Science and Technology, 59(1), 276-282. https://doi.org/10.1016/j.lwt.2014.05.025
- Changizi-Ashtiyani S, Ramezani, M., Poorcheraghi, H., Afzali, S.M., Pirouzi, P., & Atashi, S. (2019). The effectiveness of Rosa canina plant in treatment of some diseases: A brief review. Journal Arak University Medicenal Science; 22(5), 6-17. https://doi.org/10.32598/JAMS.22.5.6
- De Sotillo, D.R., Hadley, M., & Holm, E. (1994). Phenolics in aqueous potato peel extract: extraction, identification and degradation. Journal of Food Science, 59(3), 649-651. https://doi.org/10.1111/j.1365-2621.1994.tb05584.x
- Delgado-Vargas, F., Jiménez, A., & Paredes-López, O. (2000). Natural pigments: carotenoids, anthocyanins, and betalains—characteristics, biosynthesis, processing, and stability. Critical reviews in Food Science and Nutrition, 40(3), 173-289. https://doi.org/10.1080/10408690091189257
- Downham, A., & Collins, P. (2000). Colouring our foods in the last and next millennium. International Journal of Food Science & Technology, 35(1), 5-22. https://doi.org/10.1046/j.1365-2621.2000.00373.x
- Escribano, J., Pedreño, M.A., García‐Carmona, F., & Muñoz, R. (1998). Characterization of the antiradical activity of betalains from Beta vulgaris roots. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 9(3), 124-127.
- Esmaeili, Y., Zamindar, N., Paidari, S., Ibrahim, S.A., & Mohammadi Nafchi, A. (2021). The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit. Journal of Food Processing and Preservation, 45(12), e16003. https://doi.org/10.1111/jfpp.16003
- Fakhari, A.R., & Baghipour, S. (2009). Extraction of a food colorant from red beet and evaluation of its stability. Journal of Color Science and Technology, 3(4), 243-250.
- Hendry, G.A.F., & Houghton, J. (1996). Natural food colorants: Springer Science & Business Media.
- Kooshesh, S., & Golmakani, M.T. (2015). Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluation the antioxidant activity of obtained. Electronic Journal of Food Processing and Preservation, 7(2), 39-60.
- Laqui-Vilca, C., Aguilar-Tuesta, S., Mamani-Navarro, W., Montaño-Bustamante, J., & Condezo-Hoyos, L. (2018). Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa (Chenopodium quinoa Willd) hulls. Industrial Crops and Products, 111, 606-614. https://doi.org/10.1016/j.indcrop.2017.11.034
- Lee, W., Yusof, S., Hamid, N., & Baharin, B. (2006). Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). Journal of Food Engineering, 75(4), 473-479. https://doi.org/10.1016/j.jfoodeng.2005.04.062
- Maran, J.P., Manikandan, S., & Mekala, V. (2013). Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box–Behnken design with desirability function. Industrial Crops and Products, 49, 304-311. https://doi.org/10.1016/j.indcrop.2013.05.012
- Pavlov, A., Georgiev, V., & Ilieva, M. (2005). Betalain biosynthesis by red beet (Beta vulgaris ) hairy root culture. Process Biochemistry, 40(5), 1531-1533. https://doi.org/10.1016/j.procbio.2004.01.001
- Ranjbar Nedamani, A. (2022). Stability enhancement of natural food colorants- A review. Research and Innovation in Food Science and Technology, 10(4), 369-388. https://doi.org/10.22101/JRIFST.2022.277772.1235
- Righi Pessoa da Silva, H., da Silva, C., & Bolanho, B.C. (2018). Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris ). Journal of Food Process Engineering, 41(6), p.e12833. https://doi.org/10.1111/jfpe.12833
- Stintzing, F.C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science & Technology, 15(1), 19-38. https://doi.org/10.1016/j.tifs.2003.07.004
- Zohuri, A., Tabatabai Yazdi, F., Mortazavi, S.A., & Shahidi, F. (2016). Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods. Journal of Food Science and Technology (Iran), 13(52), 47-54.
|