Citation
Iffah Nadhira Madzuki and Nuradila Jin Samsudin and Rumaisa Nordin and Zahirrah Begam Mohamed Rasheed and Aliah Zannierah Mohsin (2024) Thermal and photostability of betacyanin from dragon fruit (Hylocereus polyrhizus). Journal of Agrobiotechnology (Malaysia), 15. pp. 88-97. ISSN 2180-1983
Abstract
Betacyanin derived from red beetroot is a permitted natural colourant, which has been widely used in food systems. However, a high dosage of betacyanin will give an undesirable odour and unfavourable earthy flavour due to the presence of geosmin. An alternative source to replace betacyanin in beetroot is to extract betacyanin from red purple pitaya (Hylocereus polyrhizus). However, this natural pigmentis easily degraded under high temperature and sunlight. This research aims to determine the photostability and heat stability of the betacyanin using Response Surface Methdology at different pH, temperature, light exposure, and ascorbic acid concentrations. The parameters involved were temperature, light, pH, and ascorbic acid at different ranges 65-95°C, 10-70 h, pH 3-7 and 0.1 g/mL-1.5 g/mL, respectively. The optimal betacyanin thermal stability was obtained at 77.428°C, pH 3 and 1.000 g/mL of ascorbic acid while the optimal photostability was obtained at 44.726 h, pH 5.391 and 0.629 g/mL of ascorbic acid. Betacyanin also have high total phenolic content of 13.607 –18.071mg GAE/mL and antioxidant activity based on DPPH scavenging activities of 546.549 μg/mL and 519.05 μg/mL. To conclude, this study proposed the optimum condition to retain the highest amount of betacyanin were temperature lower than 77.428°C, pH lower than pH 5.5 with 0.5 –1.000 g/mL of ascorbic acid. This information offers a useful guideline for food manufacturers to create the best storage condition for their products containing betacyanin.
Download File
Full text available from:
Official URL: https://journal.unisza.edu.my/agrobiotechnology/in...
|
Abstract
Betacyanin derived from red beetroot is a permitted natural colourant, which has been widely used in food systems. However, a high dosage of betacyanin will give an undesirable odour and unfavourable earthy flavour due to the presence of geosmin. An alternative source to replace betacyanin in beetroot is to extract betacyanin from red purple pitaya (Hylocereus polyrhizus). However, this natural pigmentis easily degraded under high temperature and sunlight. This research aims to determine the photostability and heat stability of the betacyanin using Response Surface Methdology at different pH, temperature, light exposure, and ascorbic acid concentrations. The parameters involved were temperature, light, pH, and ascorbic acid at different ranges 65-95°C, 10-70 h, pH 3-7 and 0.1 g/mL-1.5 g/mL, respectively. The optimal betacyanin thermal stability was obtained at 77.428°C, pH 3 and 1.000 g/mL of ascorbic acid while the optimal photostability was obtained at 44.726 h, pH 5.391 and 0.629 g/mL of ascorbic acid. Betacyanin also have high total phenolic content of 13.607 –18.071mg GAE/mL and antioxidant activity based on DPPH scavenging activities of 546.549 μg/mL and 519.05 μg/mL. To conclude, this study proposed the optimum condition to retain the highest amount of betacyanin were temperature lower than 77.428°C, pH lower than pH 5.5 with 0.5 –1.000 g/mL of ascorbic acid. This information offers a useful guideline for food manufacturers to create the best storage condition for their products containing betacyanin.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | dragon fruits |
| AGROVOC Term: | Caryophyllales |
| AGROVOC Term: | thermal analysis |
| AGROVOC Term: | research |
| AGROVOC Term: | experimentation |
| AGROVOC Term: | pigments |
| AGROVOC Term: | phenolic content |
| AGROVOC Term: | antioxidants |
| AGROVOC Term: | stability |
| AGROVOC Term: | storage conditions |
| Geographical Term: | Malaysia |
| Uncontrolled Keywords: | Betacyanin, Response surface methodology, Thermal stability, Photostability |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 28 Mar 2025 01:20 |
| Last Modified: | 28 Mar 2025 01:20 |
| URI: | http://webagris.upm.edu.my/id/eprint/1703 |
Actions (login required)
 |
View Item |
