Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk
The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E-162) which was used as a contr...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/20485 |
| _version_ | 1848750317865271296 |
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| author | Gengatharan, A. Dykes, Gary Choo, W. |
| author_facet | Gengatharan, A. Dykes, Gary Choo, W. |
| author_sort | Gengatharan, A. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E-162) which was used as a control. Temperature treatment at 50 and 85 °C caused a greater reduction in betacyanin content (BC) in E-162 compared to red pitahaya by inducing changes in betacyanin profile. The 10 weeks of refrigerated storage at 4 °C induced colour changes in betacyanins from red pitahaya and E-162. In milk, betacyanins from red pitahaya presented a lower loss of BC and total colour changes (ΔE*) compared to E-162. The microbial onset in milk containing betacyanins from red pitahaya and E-162 was delayed up to day 5 of refrigerated storage at 4 °C compared to day 3 in plain milk. Milk containing betacyanins from red pitahaya showed better colour acceptability (3.89 ± 1.89) compared to E-162 (6.10 ± 1.71). Hence, betacyanins from red pitahaya may be a potential natural functional colourant to simulate strawberry colour in milk. |
| first_indexed | 2025-11-14T07:34:55Z |
| format | Journal Article |
| id | curtin-20.500.11937-20485 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:34:55Z |
| publishDate | 2016 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-204852017-09-13T13:48:14Z Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk Gengatharan, A. Dykes, Gary Choo, W. The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E-162) which was used as a control. Temperature treatment at 50 and 85 °C caused a greater reduction in betacyanin content (BC) in E-162 compared to red pitahaya by inducing changes in betacyanin profile. The 10 weeks of refrigerated storage at 4 °C induced colour changes in betacyanins from red pitahaya and E-162. In milk, betacyanins from red pitahaya presented a lower loss of BC and total colour changes (ΔE*) compared to E-162. The microbial onset in milk containing betacyanins from red pitahaya and E-162 was delayed up to day 5 of refrigerated storage at 4 °C compared to day 3 in plain milk. Milk containing betacyanins from red pitahaya showed better colour acceptability (3.89 ± 1.89) compared to E-162 (6.10 ± 1.71). Hence, betacyanins from red pitahaya may be a potential natural functional colourant to simulate strawberry colour in milk. 2016 Journal Article http://hdl.handle.net/20.500.11937/20485 10.1111/ijfs.12999 restricted |
| spellingShingle | Gengatharan, A. Dykes, Gary Choo, W. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title | Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title_full | Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title_fullStr | Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title_full_unstemmed | Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title_short | Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| title_sort | stability of betacyanin from red pitahaya (hylocereus polyrhizus) and its potential application as a natural colourant in milk |
| url | http://hdl.handle.net/20.500.11937/20485 |