Stabilization of betalains from the peel of red dragon fruit [Hylocereus polyrhizus (Weber) Britton & Rose] through biopolymeric encapsulation

Evelyn B. Rodriguez, Mark Louis P. Vidallon, David Joram R. Mendoza, Kevin Arbine M. Dalisay, Charisse T. Reyes

Research output: Contribution to journalArticleResearchpeer-review

8 Citations (Scopus)

Abstract

The betalain contents of red dragon fruit [Hylocereus polyrhizus (Weber) Britton & Rose], as determined by spectrophotometry, were 30.18 ± 3.01 mg per 100 g of fresh peel and 42.71 ± 2.48 mg per 100 g of fresh pulp. Thin-layer chromatographic analysis showed betacyanins as the only type of betalain component in the peel and pulp. Betalain extract was encapsulated, employing emulsification technique, in three matrices: maltodextrin (3:1 wall-to-core ratio); maltodextrin-gum Arabic and maltodextrin-dragon fruit peel pectin, both using a 4:1 wall-to-core ratio. Optical microscopy imaging showed that matrix-type and shard-like microparticles were obtained. Encapsulation of betalains promoted significantly higher stability (P < 0.05) at different storage conditions: 4 °C and room temperature (27 °C) with and without light. Furthermore, encapsulated betalains had greater percent retention at high temperatures (80 °C and 100 °C), under various pH levels (1.2, 3.6, 5.6 and 7.4) and water activity (0.089 and 0.898) compared with the non-encapsulated betalain extract. In a model drink system, maltodextrin-betalain (MB) microparticles had higher betalain retention (84.22 ± 1.24%) compared with the non-encapsulated betalain extract (70.28 ± 0.87%) after a 21-d storage period.

Original languageEnglish
Pages (from-to)276-286
Number of pages11
JournalThe Philippine Agricultural Scientist
Volume98
Issue number4
Publication statusPublished - Dec 2015
Externally publishedYes

Keywords

  • Betacyanins
  • Betalains
  • Dragon fruit
  • Encapsulation
  • Hylocereus polyrhizus (Weber) Britton & Rose
  • Natural food colorant

Cite this