Stability of Betacyanin in Red Dragon Fruit (Hylocereus Polyrhizus) Juice Obtained from Lap Thach, Vinh Phuc Province
Main Article Content
Abstract
The red dragon (Hylocereus polyrhizus) is a potential fruit for Vinh Phuc province. In order to develop red dragon fruit products, this study aimed to evaluate the nutritional value and determined the effects of heat treatment, pH and the antioxidant addition (ascorbic acid) as well as the storage condition (light exposure, room and dark conditions) on the stability of betacyanin - the main color compound in fruit juice. The results indicated that the Vinh Phuc red dragon fruit had 12.6 °Brix, pH = 4.72; contained high nutritional value with 15% dry matter, 9.60 g/100g in the total sugar content, 8.12 g/100g in reducing sugar content, 1.12 g/100g protein and 5.1 mg/100g in vitamin C content, and 32.70 mg/100g in total betacyanin content. The best heating condition for the stability of betacyanin in the fruit juice was less than 80oC. Betacyanin was stable in acidic conditions (pH 3 ÷ 6), especially in pH 4, but this stability rapidly decreased in neutral and alkaline pH (pH ≥7). The addition of ascorbic acid at a concentration of 0.2% increased the stability of betacyanin in the fruit juice even in light exposure. Betacyanin was more stable at 15 °C and in dark condition.
Keywords
Red dragon, betacyanin, heating condition, antioxidant, Lap Thach
Article Details
References
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[3] Y.M. Wong and L.F. Siow, Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models, J. Food Sci. Technol. 52(5) (2015) 3086–3092.
[4] Herbach, K.M., et al., (2007), Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice. European Food Research Technology. 224: 649-658.
[5] L.T. Mai, Các phương pháp phân tích ngành công nghệ lên men. NXB Khoa học và Kỹ thuật (2009).
[6] R.M. Rafael, C.A. Lucas, K.N. Rebac,et al., Potential application of four types of tropical fruits in lactic fermentation, Food Sci. Technol. 86 (2017) 254-260.
[7] C.S. Tang, M.H. Norziah, Stability of betacyanin pigments from red purple pitaya fruit (Hylocereus polyrhizus): Influence of pH, temperature, metal ions and ascorbic axit, Indo. J. Chem., 7 (3) (2007) 327-331.
[8] G. Ashwini, A. D. Gary and W. Choo, The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanin) from red pitahaya and their potential application in yoghurt, LWT - Food Sci. Technol. 80 (2017) 437-445.
[9] A.S. Huang, J.H. von Elbe, Effect of pH on the degradation and regeneration of betanine, J. Food Sci.. 52: (1987)1689-1693.
[10] P.T.T Quế, N.T.T. Thủy, T.T.A. Ngọc và L.D. Nghĩa, Ảnh hưởng của điều kiện chế biến và bảo quản đến sự ổn định màu của betacyanin trong nước ép quả Thanh long ruột đỏ, Tạp chí khoa học Trường Đại học Cần Thơ, 51 (2017) 16-23.
[11] R.I. Jackman, J.L. Smith, Anthocyanins and betalain.” In: Hendry CF, Houghton JD (eds) Natural food colorants. Blackie Academic and Professional, London, (1996) 244–309.