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Betacyanins in dragon fruit peels: the kinetic models of their degradation under different treatment conditions
Author(s) -
Liu Bing,
Ye Cuizhu,
Geng Lijing,
Zhou Wei
Publication year - 2019
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.14206
Subject(s) - chemistry , stabiliser , lactose , maltose , potassium , chloride , aqueous solution , fructose , salt (chemistry) , potassium bromate , nuclear chemistry , sucrose , chromatography , food science , organic chemistry , detection limit
Summary In this study, after purification, the content of betacyanins in dragon fruit peels was 9.22 mg g −1 dry sample. The stability of betacyanins under the effect of different concentration of metal cation (K + , Na + , Cu 2+ , Fe 2+ , Fe 3+ , Mg 2+ , Al 3+ ) solutions and sugars (glucose, sucrose, fructose, maltose and lactose) solutions was observed. The results showed that 10% lactose and 0.08 mol L −1 potassium chloride solution increased the stability of betacyanins and could be used as stabiliser agents. The degradation reaction under different temperatures (20, 30, 40, 50, 60, 70, 80 °C), pH (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0) and light conditions (light and dark) of mixed solution (betacyanins and stabiliser), including aqueous pigments solution (APS), lactose pigments solution (LPS) and potassium chloride pigments solution (PCPS), accorded with the first‐order reaction kinetics. The t 1/2 values (the hours needed for 50.0% degradation of betacyanins) of LPS even up to 330.0 h at 20 °C and dark condition.