Application of butterfly pea flower extract in processing some Vietnamese traditional foods

Abstract

Butterfly pea flower (BPF) extract was applied to the processing of traditional Vietnamese food products to bring attractiveness and safety. Different cooking techniques as steaming, boiling, frying, baking, and sterilization were used and controlled. All products were analyzed for total anthocyanin content remaining after processing conditions. The selected percentage of extract and treatment time (minutes) in different processing methods were obtained: Bloating fern-shaped cake/thin cakes (bánh bèo) (10% extract -steaming time 7 min); Rice ball sweet soup -chè ỉ) (15% extract -boiling time 6 min), fried Meat stuffed rice ball -viên thịt) (10% extract (v/w) -frying time 4 min), and bread (15% extract -baking temperature 160°C). Half-life values of anthocyanin degradation at different temperatures (through cooking methods) were observed. A case study was performed with BPF drink, this product had high quality when adding 5% BPF extract (v/v), sterilized at 125°C for 3 min with extended storage time (more than 4 months). The degradation of anthocyanin during storage was modeled according to the first-order kinetics. The half-life values were calculated as 38 and 46 weeks, respectively, at ambient (28 ± 2°C) and low temperature (6 ± 2°C) storage.

Impact of foaming conditions on quality for foam-mat drying of Butterfly pea flower by multiple regression analysis

“…Butterfly pea flowers are grown and harvested at the College of Agriculture, Can Tho University (10°01'49.1"N 105°46'06.0"E). Flowers were collected, dried, and extracted according to the described method selected conditions (9,17). After extraction, the extract was immediately used for the foaming process.…”

Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach

“…Anthocyanin pigments are a valuable natural food colorant but are susceptible to temperature-induced instability. A study of Thuy, Ben, Ngoc, and Tai (2022) found that the Vietnamese traditional rice ball had high sensory value and low constant rate of anthocyanin degradation when adding 10% BPF extract. It also reported that heat and processing lead to anthocyanin loss in the foods.…”

Evaluation of pancreatic lipase and angiotensin-converting enzyme inhibitors from ethanolic extract of butterfly pea (Clitoria ternatea L.) flowers

“…This demonstrates that the extract satisfies the heavy metal contamination safety requirements; consequently, it can be ingested because it is safe for the body. The study's findings could have direct ramifications for the food industry by allowing the use of EECT as a safe natural colorant [24].…”