Development Of Betacyanin Pigment Extract And Microencapsulated Powder From Red Pitaya Fruit (Hylocereus Polyrhizus)

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dc.contributor.authorRuri, Aditya Sari
dc.date.accessioned2018-10-11T01:28:11Z
dc.date.available2018-10-11T01:28:11Z
dc.date.issued2011-06
dc.description.abstractBetacyanin pigments from red pitaya fruit (Hylocereus polyrhizus) could be an attractive source of natural red colourant for food application. The extraction of betacyanin pigment was extracted from the flesh and peels of red pitaya fruits grown locally in Malaysia by using acetone, methanol and water as the extracting solvents. Both the flesh and peels were investigated and it was found that the flesh had higher of pigment contents compared to the peels (10.14  0.57 and 6.69  0.21 mg of betanin equivalents, (BE)/100 g, respectively). Based on the betacyanin content, the pigment extract with water extraction obtained from red pitaya fruit flesh was selected for further study. The stability of aqueous pigments extract was investigated at different pH (2 -10), different temperatures (25 ˚C - 75 ˚C) and in presence of varying concentrations (0 - 150 ppm) of metal ions (Cu2+ and Fe2+) and ascorbic acid (0 - 1.6 %). The phenolic and flavonoid contents were effectively increased by further optimising of the clarification process on the pigment extracts. The HPLC and LC-MS studies confirmed the presence of betanin and phyllocactin and their isoforms including hylocerenin in the betacyanin pigment extract. In order to increase the stability of pitaya pigment extract, Spray-drying technique was also performed on the pigment extracts to increase the stability and shelf life of the pigment extracts obtained. Two types of maltodextrin with different DE’s (10 DE and 25 DE) and mixtures (10 DE + 25 DE) were used as coating agents in the spray drying technique to give a total soluble solid (TSS) ranging from 20 % - 30 %. The quality attributes of the pitaya pigment powders produced at drying temperatures (200 ˚C) in the spray drying technique were characterized by their betacyanin pigment content, pigment recovery, colour, moisture content, solubility and hygroscopicity. The stabilising effect of addition ascorbic acid (0.1 % and 1.0 % w/w, respectively) into feed pitaya pigment extract prior to spray drying was also investigated under the presence of light and moisture at room temperature.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6738
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectBetacyanin pigments from red pitaya fruiten_US
dc.subjectnatural red colourant for food applicationen_US
dc.titleDevelopment Of Betacyanin Pigment Extract And Microencapsulated Powder From Red Pitaya Fruit (Hylocereus Polyrhizus)en_US
dc.typeThesisen_US
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