Nurhadi Bambang, Qonit Muhammad Abdillah Hasan, Mubarok Syariful, Saputra Rudy Adi
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology Universitas Padjadjaran Sumedang West Java Indonesia.
Department of Agribusiness Darul Ma'arif University Indramayu West Java Indonesia.
Food Sci Nutr. 2024 Feb 20;12(5):3251-3264. doi: 10.1002/fsn3.3992. eCollection 2024 May.
Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.
甜菜色素可存在于火龙果的果皮或果肉中。作为一种天然色素，甜菜色素不稳定，因此需要采用包封技术来保持其品质。与火龙果果肉相比，来自火龙果果皮的包封甜菜色素的稳定性尚未被发现。本研究旨在比较用真空干燥法干燥的火龙果果皮和果肉中包封甜菜色素（与麦芽糊精和阿拉伯胶）的稳定性。火龙果果皮提取采用50%的乙醇水溶液溶剂，同时进行果肉汁提取。火龙果提取物与包衣材料的比例设定为1:3（固/固）。研究表明，在储存30天期间，火龙果果汁粉比火龙果果皮粉的乙醇提取物具有更高的稳定性和植物化学物质浓度。尽管颜色稳定性相似（ΔE的范围值相似），但火龙果果汁粉的颜色更接近天然水果，尽管其抗氧化活性比果皮粉弱。果汁粉中的甜菜色素浓度（82.56 - 156.82μg/g）明显高于火龙果果皮粉的乙醇提取物（52.51 - 75.12μg/g）。在储存期间，以麦芽糊精和阿拉伯胶（1:1）作为包衣材料的组合显示出总酚和总甜菜色素的最高浓度（分别为81.15 - 95.87mg/g和121.91 - 156.82μg/g）。这些发现有助于我们理解甜菜色素的稳定性和功能，便于根据其来源属性在工业加工环境中进行精确应用。
