Effect of glucose, sucrose, and lactose solution on the stability of betacyanin pigment from red dragon fruit (Hylocereus polyrhizus) peels

Abstract

People use peels, stems, leaves, and fruits of plants as a natural colorant. One part of fruit peel that has potentially used as a food colorant is red dragon fruit peels. The pigments found are betacyanin, but betacyanin compounds are easily degraded by heat, pH, and light. Degradation of betacyanin forms betalamic acid compounds (yellow) and cyclo-DOPA acids (cloroless). In this work, an attempt was made to increase the stability of betacyanin pigment against temperature by adding stabilizer such as glucose, sucrose, and lactose. Betacyanin extract was obtained from extraction using water solvent at pH 6 with a ratio of 1:4 (w/v). Extract was diluted and added stabilizer at concentration 0 ppm, 100 ppm, and 150 ppm. The solution was heated in a water bath at temperature of 60 °C for 1 hour. The content of betacyanin was examined by a UV-VIS spectrophotometer at a wavelength of 534.8 nm every 15 minutes. The retention value for 150 ppm of lactose was the greatest of all the stabilizer with the value of 61.95%. Pigment betacyanin was degraded more slowly in a lactose solution. The highest half-life time increased by 24.24% for dissolution in 150 ppm lactose. Thus, lactose has the potential to increase the stability of betacyanin.

Effects of foaming agent types and ratio with red flesh pitaya puree on physicochemical properties of foam-mat dried powder

“…When exposed with the hot air drying, the degradation of betacyanin pigment has occurred. It was reported by Pamungkas et al (2020) that upon heating, betacyanin was found to decompose into yellow degradation products, which led to decrease in red values (a*) while increase in the yellow (b*) colour. However, increasing the concentration of foaming agents of EA with decrease the ratio or RFP puree has caused increase in b* values for blueness.…”

Fortification of Yogurt with Red Dragon Fruit’s (Hylocereus Polyrhizus) Peel Powder: Effects on Comprehensive Quality Attributes and Sensory Properties

“…However, T1 treatment indicated the maximum sensory scores in taste, consistency, smell, and overall acceptability; while T3 treatment received the highest hedonic score for color attribute. RD fruit's peel contains betacyanin pigment, which contributes to the reddish coloration in yogurt and is thus favored by most of the panelists (Pamungkas et al, 2020). Similarly, addition of RD peel powder to a certain extent seemed to improve consumer expectations regarding taste and smell, since several volatile and nonvolatile bacterial metabolites, as well as carbonyl chemicals, contribute to the flavor of yogurt (Cheng, 2010).…”