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Stability of betacyanin from red pitahaya ( Hylocereus polyrhizus ) and its potential application as a natural colourant in milk
Author(s) -
Gengatharan Ashwini,
Dykes Gary A.,
Choo Wee Sim
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12999
Subject(s) - betanin , food science , betalain , chemistry , rouge , pigment , organic chemistry , natural language processing , computer science
Summary The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya ( Hylocereus polyrhizus ) were investigated and compared to red beet ( Beta vulgaris ; E‐162) which was used as a control. Temperature treatment at 50 and 85 °C caused a greater reduction in betacyanin content ( BC ) in E‐162 compared to red pitahaya by inducing changes in betacyanin profile. The 10 weeks of refrigerated storage at 4 °C induced colour changes in betacyanins from red pitahaya and E‐162. In milk, betacyanins from red pitahaya presented a lower loss of BC and total colour changes (Δ E *) compared to E‐162. The microbial onset in milk containing betacyanins from red pitahaya and E‐162 was delayed up to day 5 of refrigerated storage at 4 °C compared to day 3 in plain milk. Milk containing betacyanins from red pitahaya showed better colour acceptability (3.89 ± 1.89) compared to E‐162 (6.10 ± 1.71). Hence, betacyanins from red pitahaya may be a potential natural functional colourant to simulate strawberry colour in milk.