Microencapsulation of betacyanin from red dragon fruit (Hylocereus polyrhizus) peels using pectin by simple coacervation to enhance stability

Abstract

Betacyanin is a red natural dye pigment widely used in food products. However, the pigment is also unstable and easily degraded by temperature during storage and food processing. This research aims to increase the stability of betacyanin obtained from dragon fruit peels using pectin as a wall medium via the coacervation method. Due to the efficiency and shell integrity, the coacervation method was selected instead of spray drying to enhance betacyanin's stability. Coacervation was conducted in a three-necked round-bottomed flask fitted with a mercury-sealed stirrer and reflux condenser. An accelerated stability test was conducted at 80°C and 100°C for 30 min and considered completed after obtaining a stable absorbance. Two full factorials, three-level design, for 80°C and 100°C, were analyzed by Response Surface Methodology using MinitabÒ 19. The core/wall ratio, agitation speed, and pH were the continuous variables, with temperature as the categorical variables. The models were yielded high R-square and low coefficient of variance on the validation process. Simple coacervation is selected because of a superior method such as simplicity, low-cost, high efficiency, and high shell integrity.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

“…Previously, many applications of encapsulation technology had been carried out on betacyanin from dragon fruit peels with various coating materials, such as in a study by Rahayuningsih et al. ( 2021 ) and Fathordoobady et al. ( 2021 ).…”

“…This technology has been widely used to increase the stability of core materials, which are sensitive either because they are volatile or prone to oxidation (Zabot et al, 2022). Previously, many applications of encapsulation technology had been carried out on betacyanin from dragon fruit peels with various coating materials, such as in a study by Rahayuningsih et al (2021) and Fathordoobady et al (2021). However, there is no comparison of stability properties between dragon fruit juice and peel with various encapsulating materials.…”

Dragon Fruit (Hylocereus polyrhizus): A Green Colorant for Cotton Fabric

“…containing betalains pigments are water-soluble. The primary sources of betalains can be red violet betacyanins (Figure 1) or yellow betaxanthins (Figure 2) [19,20], which are typically from the Amaranthaceae family (such as Beta vulgaris L. and Amaranthus sp.) and the Cactaceae family (such as Opuntia sp.…”

“…This fruit is highly sought after in the European and United States markets and is predominantly cultivated in Asia and Australia [20]. Plenty of dragon fruit peels are available as agricultural waste in various nations, such as Indonesia, where approximately 150,000 tons of dragon fruit are produced annually, which can meet the demand for natural dye production [19].…”

Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm

“…The temperature during food processing and storage signi cantly impacts betacyanin stability since heating induces the breakdown of this pigment (Gengatharan et al, 2015;Herbach et al, 2006). In addition to these factors that degrade the stability of betacyanin were light exposure, pH, water activity, soluble metals, and enzymatic reactions (Edia Rahayuningsih et al, 2021). Degradation and low stability of betacyanin can be the major issue in use as a food colorant in the food matrix.…”