Production of colorant powder from dragon fruit ( Hylocerecus polyrhizus ) peel: Bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects

Abstract

This study explores the bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects of a colorant powder (CP) derived from dragon fruit peels (DGFP) following a two‐step process: extraction and creation of colorant powder. Extraction with deionized water at pH 5.5, 40°C for 20 min provided betacyanin content in the crude extract at 15.21 ± 0.04 mg/g dry weight with betanin and phyllocactin as the main bioactive components. The extract antimutagenicity was found to be 0.522 mg GAE/mL. The extract was mixed with 6% maltodextrin and dried to produce CP using a spray dryer with a feed rate of 6 ml/min and a 160°C inlet temperature. The powder was red and no heavy metal was detected using ICP‐OES. The CP was proven to possess antioxidant activity as confirmed by DPPH, ABTS+, and FRAP assay. Thus, DGFPs should be recognized as a valuable by‐product with added value as a food colorant. Practical applications The crude extract from the dragon fruit peels contained betacyanin at 15.21 ± 0.04 mg/g dry weight. The extract possessing betanin and phyllocactin as the main bioactive compounds was found to be mutagenic safe. After the extract was spray‐dried with 6% maltodextrin to produce the colorant powder, the betacyanin content was reduced around twofold from the original content. However, the antioxidant activity still existed in the powder with no heavy metal contamination. Thus, the dragon fruit peels have a high potential for practical application as a safe food colorant.

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

“…Anti-mutagenicity of betacyanin extracts was studied by Thaiudom, Oonsivilai and Thaiwong [26] and Salmonella typhimurium TA98 was used as the test strain. The results revealed that the colony amounts of S. typhimurium TA98 decreased with the addition of betacyanin extracts and inhibited the mutation.…”

Optimum aquaculture and drying conditions for Wolffia arrhiza (L.) Wimn

“…Total phenolic content was determined using the Folin–Ciocalteu procedure previously described by Oonsivilai et al [ 12 , 13 ] and Thaiudom et al [ 14 ], and gallic acid (Sigma-Aldrich Co., MO, USA) was used as a standard. Aliquots (0.02 mL) of the gallic standard/sample/blank were transferred to test tubes.…”

Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

“…Higher addition of red dragon fruit puree also significantly affected the samples' color because the addition of RDP produce stronger color of purple. The stronger color was produced by the increasing betacyanin pigment content in the ice cream (Thaiudom et al 2021). The addition of red dragon fruit puree produce a slightly softer yogurt ice cream texture because red dragon fruit has a high moisture content, which can form ice crystals during freezing.…”