Gengatharan Ashwini, Dykes Gary, Choo Wee Sim
School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor Malaysia.
School of Public Health, Curtin University, Bentley, WA 6102 Australia.
J Food Sci Technol. 2021 Apr;58(4):1401-1410. doi: 10.1007/s13197-020-04651-8. Epub 2020 Jul 22.
The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of betacyanins from the pulp of red pitahaya was evaluated with respect to yield, betacyanin content (BC) and total sugar content. The application of betacyanins from red pitahaya in ice cream was then evaluated by comparison to a commercial colourant, E-162. Without the use of pectinase, the highest yields (9.11 ± 0.35%) of betacyanins were obtained using 95% ethanol at a substrate-to-solvent ratio of 1:1. With the use of pectinase at a concentration of 1.5%, the highest yield (17.11-17.45%) of betacyanins were obtained using water as a solvent at a substrate-to-solvent ratio of 1:1 and 1:2. Pectinase treatment (1.5-2.5%) using water as a solvent yielded betacyanins with the highest BC (126.47-130.83 g kg) and lowest total sugar content (57.85-59.74 g kg). The BC and total colour changes were similar in ice cream containing betacyanins from red pitahaya and E-162 throughout the 21-days of frozen storage at -18 °C. Betacyanins from red pitahaya or E-162 enhanced the antioxidant properties of ice cream. The sensory evaluation of ice cream containing betacyanins from red pitahaya showed a better colour acceptability than E-162.
研究了溶剂、底物与溶剂的比例以及果胶酶浓度对从红火龙果果肉中提取甜菜色素的影响，考察了提取率、甜菜色素含量（BC）和总糖含量。然后将红火龙果中的甜菜色素与市售色素E-162进行比较，评估其在冰淇淋中的应用效果。在不使用果胶酶的情况下，以1:1的底物与溶剂比例使用95%乙醇时，甜菜色素的提取率最高（9.11±0.35%）。使用浓度为1.5%的果胶酶时，以1:1和1:2的底物与溶剂比例使用水作为溶剂，甜菜色素的提取率最高（17.11 - 17.45%）。以水作为溶剂，采用1.5 - 2.5%的果胶酶处理得到的甜菜色素BC最高（126.47 - 130.83 g/kg），总糖含量最低（57.85 - 59.74 g/kg）。在-18℃冷冻储存21天期间，含有红火龙果甜菜色素和E-162的冰淇淋中，BC和总颜色变化相似。红火龙果或E-162中的甜菜色素增强了冰淇淋的抗氧化性能。对含有红火龙果甜菜色素的冰淇淋进行感官评价，结果表明其颜色接受度优于E-162。
