Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia; Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.
Food Chem. 2022 Nov 1;393:133404. doi: 10.1016/j.foodchem.2022.133404. Epub 2022 Jun 6.
Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15-0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3-0.5%, w/v) to produce Improved-FRDFD-dHO. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. All the samples' pH, a, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. After four-week storage (25 °C), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. Meanwhile, all samples added with 0.3% XG and 0.3-0.5% CMC remained no significant change in viscosity, pH, a and TSS after storage. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25 °C over four-week storage.
火龙果富含对热不稳定的有益健康的甜菜红素。本研究通过添加黄原胶（XG，0.15-0.30%，w/v）和羧甲基纤维素（CMC，0.3-0.5%，w/v）的水溶胶来提高发酵火龙果饮料（FRDFD）中甜菜红素的稳定性，从而生产出改良型 FRDFD-dHO。结果表明，随着水溶胶浓度的增加，所有样品的粘度均显著增加。所有样品的 pH 值、色泽、总可溶性固形物（TSS）和甜菜红素含量均不受添加水溶胶的影响。在 25℃下储存 4 周后，添加 0.3% XG 和 0.5% CMC 的配方可使甜菜红素的降解率从 60.55%显著降低至 30.66%。同时，所有添加 0.3% XG 和 0.3-0.5% CMC 的样品在储存后，其粘度、pH 值、色泽和 TSS 均无明显变化。综上所述，在 25℃下储存 4 周时，0.3% XG 和 0.5% CMC 的水溶胶溶液可成功稳定 FRDFD 中的甜菜红素。
