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dc.contributor.authorGengatharan, A.
dc.contributor.authorDykes, Gary
dc.contributor.authorChoo, W.
dc.date.accessioned2017-01-30T12:19:31Z
dc.date.available2017-01-30T12:19:31Z
dc.date.created2016-01-18T20:00:38Z
dc.date.issued2016
dc.date.submitted2016-01-19
dc.identifier.citationGengatharan, A. and Dykes, G. and Choo, W. 2016. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology. 51 (2): pp. 427-434.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/20485
dc.identifier.doi10.1111/ijfs.12999
dc.description.abstract

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 (ΔE*) 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.

dc.titleStability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk
dc.typeJournal Article
dcterms.dateSubmitted2016-01-19
dcterms.source.volume51
dcterms.source.number2
dcterms.source.startPage427
dcterms.source.endPage434
dcterms.source.issn0950-5423
dcterms.source.titleInternational Journal of Food Science and Technology
curtin.digitool.pid236088
curtin.pubStatusIn Press
curtin.refereedTRUE
curtin.departmentSchool of Public Health
curtin.identifier.scriptidPUB-HEA-SPH-GD-28970
curtin.identifier.elementsidELEMENTS-116305
curtin.accessStatusFulltext not available


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