کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10130494 | 1645337 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Betacyanins are potential source of natural red dyes. Generally, natural plant pigments, such as betacyanins, are highly unstable and prone to degradation due to internal and external factors. Hence, this study investigated the stability of betacyanins extracted from peel and flesh of red-purple pitaya using alcohol/salt-based liquid biphasic partitioning system (LBPS) over a 10-days storage period. Various stability treatments, including addition of food additives, pH treatments and different storage conditions were conducted. Overall, the results reveal that the peel and flesh extract added with 0.5% (w/v) of ascorbic acid and without any pH adjustments showed an optimum betacyanins stability under all storage conditions. The betacyanins retentions of the peel and flesh extract at 4â¯Â°C dark storage (4â¯Â°C D) were the highest, as indicated at 114.98â¯Â±â¯1.11% and 105.90â¯Â±â¯1.59%, respectively. In addition, kinetic analysis of the degradation of betacyanins was studied, and the extracts at 4â¯Â°C D showed no degradation sign of betacyanins. Stabilised betacyanins with low degradation rate would be beneficial to be used in food science processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 98, December 2018, Pages 546-558
Journal: LWT - Volume 98, December 2018, Pages 546-558
نویسندگان
Hui Yi Leong, Chien Wei Ooi, Chung Lim Law, Advina Lizah Julkifle, Guan-Ting Pan, Pau Loke Show,