{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T16:26:45Z","timestamp":1777998405601,"version":"3.51.4"},"reference-count":53,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2020,6,11]],"date-time":"2020-06-11T00:00:00Z","timestamp":1591833600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia (FCT Portugal)","award":["PTDC\/ASP-AGR\/30154\/2017 (POCI-01-0145-FEDER-030154); CQ-UM (UID\/QUI\/00686\/2019), CF-UM-UP (UID\/FIS\/04650\/2019) and REQUIMTE (UIDB\/50006\/2020)."],"award-info":[{"award-number":["PTDC\/ASP-AGR\/30154\/2017 (POCI-01-0145-FEDER-030154); CQ-UM (UID\/QUI\/00686\/2019), CF-UM-UP (UID\/FIS\/04650\/2019) and REQUIMTE (UIDB\/50006\/2020)."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u00b0C. Thus, the extracts of red beetroot, opuntia, hibiscus and red radish were integrated into the yogurt-like fermented soy in two different ways\u2014directly after lyophilization, and encapsulated in nanosystems based in soybean lecithin\u2014as 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.<\/jats:p>","DOI":"10.3390\/foods9060771","type":"journal-article","created":{"date-parts":[[2020,6,15]],"date-time":"2020-06-15T12:16:57Z","timestamp":1592223417000},"page":"771","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative"],"prefix":"10.3390","volume":"9","author":[{"given":"Sandra","family":"Dias","sequence":"first","affiliation":[{"name":"Centre of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5829-6081","authenticated-orcid":false,"given":"Elisabete M. S.","family":"Castanheira","sequence":"additional","affiliation":[{"name":"Centre of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8754-2472","authenticated-orcid":false,"given":"A. Gil","family":"Fortes","sequence":"additional","affiliation":[{"name":"Centre of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0384-7592","authenticated-orcid":false,"given":"David M.","family":"Pereira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2048-1190","authenticated-orcid":false,"given":"M. Sameiro T.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Centre of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2047","DOI":"10.1111\/1541-4337.12505","article-title":"Plant-based milks: A review of the science underpinning their design, fabrication, and performance","volume":"18","author":"McClements","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"McClements, D.J. (2020). Development of next-generation nutritionally fortified plant-based milk substitutes: Structural design principles. 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