Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes

Naderi, Nassim, Stintzing, F. C., Ghazali, H. M., Manap, Yazid A. and Jazayeri, S. D. (2010) Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes. Journal of the Professional Association for Cactus Development, 12 143-154.

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Author Naderi, Nassim
Stintzing, F. C.
Ghazali, H. M.
Manap, Yazid A.
Jazayeri, S. D.
Title Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes
Formatted title
 Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes
Journal name Journal of the Professional Association for Cactus Development
ISSN 1938-663X
1938-6648
Publication date 2010-01
Sub-type Article (original research)
Open Access Status File (Author Post-print)
Volume 12
Start page 143
End page 154
Total pages 12
Place of publication Lago Vista, United States
Publisher Professional Association for Cactus Development
Language eng
Formatted abstract
Coloring preparations from Hylocereus polyrhizus have recently received attention because peel and/or aril of the fruit exhibit a high content of betacyanins. These pigments are of special interest due to their potential as a red food colorants with a high stability at neutral pH. To improve production yield and to obtain a concentrated Hylocereus fruit extract, Pectinex Ultra SP-L in various dosages was applied to degrade the mucilage and make seed removal easier. Analytical methods were used to assess characteristic quality parameters of the treated samples against a control. Colour stability and overall betacyanin retention was assessed to monitor pigment retention. Moreover, individual betacyanin stability for each sample was monitored by comparing peak areas of the respective pigments. Betanin, phyllocactin, hylocerenin, and their respective C-15_isomers were identified as the major betacyanin components in treated samplesInterestingly, these isomers appeared to be indicative of enzymation, while the control showed rather little contents. In addition, betanin and isobetanin presented best stability in all treatments whereas phyllocactin degraded fastest as reflected in lower values for the phyllocactin isomerization index.
Keyword Hylocereus polyrhizus
Betacyanins
Natural red food colorant
Enzymatic treatment
Concentrated extract
Q-Index Code CX
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: UQ Diamantina Institute Publications
 
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