Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments

Hui Yi Leong, Chien Wei Ooi, Chung Lim Law, Advina Lizah Julkifle, Guan Ting Pan, Pau Loke Show

    Research output: Contribution to journalArticleResearchpeer-review

    10 Citations (Scopus)

    Abstract

    Betacyanins are potential source of natural red dyes. Generally, natural plant pigments, such as betacyanins, are highly unstable and prone to degradation due to internal and external factors. Hence, this study investigated the stability of betacyanins extracted from peel and flesh of red-purple pitaya using alcohol/salt-based liquid biphasic partitioning system (LBPS) over a 10-days storage period. Various stability treatments, including addition of food additives, pH treatments and different storage conditions were conducted. Overall, the results reveal that the peel and flesh extract added with 0.5% (w/v) of ascorbic acid and without any pH adjustments showed an optimum betacyanins stability under all storage conditions. The betacyanins retentions of the peel and flesh extract at 4 °C dark storage (4 °C D) were the highest, as indicated at 114.98 ± 1.11% and 105.90 ± 1.59%, respectively. In addition, kinetic analysis of the degradation of betacyanins was studied, and the extracts at 4 °C D showed no degradation sign of betacyanins. Stabilised betacyanins with low degradation rate would be beneficial to be used in food science processing.

    Original languageEnglish
    Pages (from-to)546-558
    Number of pages13
    JournalLWT - Food Science and Technology
    Volume98
    DOIs
    Publication statusPublished - Dec 2018

    Keywords

    • Betacyanins
    • Food additives
    • pH treatments
    • Red-purple pitaya
    • Stability

    Cite this