Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose
Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15–0.30%, w/v) and carboxymethyl cellulose (...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103338/ |
| _version_ | 1848863993542737920 |
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| author | Lim, Teck Wei Lim, Chiau Jinq Liow, Chun An Ong, Seok Teng Lim, Lay Hong Pui, Liew Phing Tan, Chin Ping Ho, Chun Wai |
| author_facet | Lim, Teck Wei Lim, Chiau Jinq Liow, Chun An Ong, Seok Teng Lim, Lay Hong Pui, Liew Phing Tan, Chin Ping Ho, Chun Wai |
| author_sort | Lim, Teck Wei |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15–0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3–0.5%, w/v) to produce Improved-FRDFD-dH2O. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. All the samples’ pH, aw, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. After four-week storage (25 °C), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. Meanwhile, all samples added with 0.3% XG and 0.3–0.5% CMC remained no significant change in viscosity, pH, aw and TSS after storage. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25 °C over four-week storage. |
| first_indexed | 2025-11-15T13:41:45Z |
| format | Article |
| id | upm-103338 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:41:45Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1033382023-06-14T03:17:40Z http://psasir.upm.edu.my/id/eprint/103338/ Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose Lim, Teck Wei Lim, Chiau Jinq Liow, Chun An Ong, Seok Teng Lim, Lay Hong Pui, Liew Phing Tan, Chin Ping Ho, Chun Wai Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15–0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3–0.5%, w/v) to produce Improved-FRDFD-dH2O. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. All the samples’ pH, aw, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. After four-week storage (25 °C), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. Meanwhile, all samples added with 0.3% XG and 0.3–0.5% CMC remained no significant change in viscosity, pH, aw and TSS after storage. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25 °C over four-week storage. Elsevier 2022 Article PeerReviewed Lim, Teck Wei and Lim, Chiau Jinq and Liow, Chun An and Ong, Seok Teng and Lim, Lay Hong and Pui, Liew Phing and Tan, Chin Ping and Ho, Chun Wai (2022) Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose. Food Chemistry, 393. art. no. 133404. pp. 1-2. ISSN 0308-8146 https://www.sciencedirect.com/science/article/pii/S0308814622013668 10.1016/j.foodchem.2022.133404 |
| spellingShingle | Lim, Teck Wei Lim, Chiau Jinq Liow, Chun An Ong, Seok Teng Lim, Lay Hong Pui, Liew Phing Tan, Chin Ping Ho, Chun Wai Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title | Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title_full | Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title_fullStr | Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title_full_unstemmed | Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title_short | Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| title_sort | studies on the storage stability of betacyanins from fermented red dragon fruit (hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose |
| url | http://psasir.upm.edu.my/id/eprint/103338/ http://psasir.upm.edu.my/id/eprint/103338/ http://psasir.upm.edu.my/id/eprint/103338/ |