The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
MetadataShow full item record
© 2017 Elsevier Ltd The present study investigated the effects of pH (pH 3, 4, 5 and 6) treatment and refrigerated storage at 4 °C on the stability of colourant preparations from red pitahaya and compared to a commercial colourant preparations from red beet, E-162. The potential of using colourant preparations from red pitahaya in yoghurt and compared to E-162 was also investigated. Immediately after pH treatment, the highest percentage of reduction of betacyanin was observed at pH 3. The loss of betacyanin content in yoghurts containing colourant preparations from red pitahaya and E-162 over 14-days of refrigerated storage was 1.0± 0% and 1.6± 0.1%, respectively. Syneresis in yoghurt containing colourant preparations from red pitahaya and E-162 were lower than that of plain yoghurt. The addition of betacyanins from red pitahaya or E-162 increased the free radical scavenging activity in yoghurts. The total microbial counts of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yoghurts containing colourant preparations from red pitahaya and E-162 were in the 10 8 –10 9 CFU/mL range. The colour acceptability of yoghurt containing colourant preparation from red pitahaya was similar with E-162 and a commercial strawberry flavoured yoghurt suggesting its potential application as a natural functional colourant.
Showing items related by title, author, creator and subject.
Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milkGengatharan, A.; Dykes, Gary; Choo, W. (2016)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 ...
Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell linesYong, Y.; Dykes, Gary; Lee, S.; Choo, W. (2018)© 2018 Elsevier Ltd Red pitahaya fruit is rich in purplish-red color water-soluble betacyanins. The effect of refrigerated storage at 4 °C on the betacyanin composition of red pitahaya was monitored each day, for one week, ...
Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius)Yong, Y.; Dykes, Gary; Lee, S.; Choo, W. (2016)Betacyanins are reddish to violet pigments that can be found in red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius). This study investigated the impact of sub-fractionation (solvent partitioning) on ...