Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink

  • Kah Yee Choo
  • Caryn Kho
  • Yien Yien Ong
  • Yin Yin Thoo
  • Renee Lay Hong Lim
  • Chin Ping Tan
  • Chun Wai Ho
Article
  • 28 Downloads

Abstract

The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 × 103 CFU/mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 °C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 °C. At week eight, FRDFD stored at 4 °C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score > 80% using hedonic test) among consumers.

Keywords

Fermentation Betanin Betacyanins Antioxidant Bioactive phytochemicals 

Notes

Acknowledgements

Financial support given by the university: CERVIE research grant scheme (Proj-In-FAS 025) is gratefully acknowledged. The authors would like to thank UCSI University for the laboratory facilities.

Supplementary material

10068_2018_367_MOESM1_ESM.docx (261 kb)
Supplementary material 1 (DOCX 261 kb)

References

  1. 1.
    Granato D, Branco GF, Nazzaro F, Cruz AG, Faria JAF. Functional foods and non-dairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety 9: 292–302 (2010)CrossRefGoogle Scholar
  2. 2.
    Mohammad Nor NAA, Mohd Masdek NRN, Sulaiman NH. Functional food business potential analysis in Malaysia, Thailand, Indonesia and the Philippines. Economic and Technology Management Review 11b: 99–110 (2016)Google Scholar
  3. 3.
    Foong JH, Hon WM, Ho CW. Bioactive compounds determination in fermented liquid dragon fruit (Hylocereus polyrhizus). Borneo Science 31: 38–56 (2012)Google Scholar
  4. 4.
    Rebecca OPS, Boyce AN, Chandran S. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus). African Journal of Biotechnology 9: 1450–1454 (2010)CrossRefGoogle Scholar
  5. 5.
    Rebecca OPS, Zuliana R, Boyce AN, Chandran S. Determining pigment extraction efficiency and pigment stability of dragon fruit. Journal of Biological Sciences 8: 1174–1180 (2008)CrossRefGoogle Scholar
  6. 6.
    Esatbeyoglu T, Wagner AE, Motafakkerazad R, Nakajima Y, Matsugo S, Rimbach G. Free radical scavenging and antioxidant activity of betanin: Electron spin resonance spectroscopy studies and studies in cultured cells. Food and Chemical Toxicology 73: 119–126 (2014)CrossRefGoogle Scholar
  7. 7.
    Krajka-kuz V, Paluszczak J, Szaefer H, Baer-dubowska W. Betanin, a beetroot component, induces nuclear factor erythroid-2-related factor 2-mediated expression of detoxifying/antioxidant enzymes in human liver cell lines. British Journal of Nutrition 110: 2138–2149 (2013)CrossRefGoogle Scholar
  8. 8.
    Tsai P, Hsiao S, Chaung H, Hong C, Wang C. The LDL-cholesterol-lowering effects of nano-particled Djulis Grains. In: International Conference on Bioscience, Biochemistry and Bioinformatics. 26 February, Singapore. IACSIT Press, Singapore (2011)Google Scholar
  9. 9.
    Kanner J, Harel S, Granit R. Betalains: A new class of dietary cationized antioxidants. Journal of Agricultural and Food Chemistry 49: 5178–5185 (2001)CrossRefGoogle Scholar
  10. 10.
    Tesoriere L, Tesoriere L, Allegra M, Butera D, Livrea MA. Absorption, excretion, and distribution of dietary antioxidant betalains in LDLs: Potential health effects of betalains in humans. The American Journal of Clinical Nutrition 80: 941–945 (2004)CrossRefGoogle Scholar
  11. 11.
    Adetuyi FO, Ibrahim TA. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds. Nigerian Food Journal 32: 125–137 (2014)CrossRefGoogle Scholar
  12. 12.
    Wybraniec S, Platzner I, Geresh S, Gottlieb HE, Haimberg M, Mogilnitzki M, Mizrahi Y. Betacyanins from vine cactus Hylocereus polyrhizus. Phytochemistry 58: 1209–1212 (2001)CrossRefGoogle Scholar
  13. 13.
    Stintzing FC, Schieber A, Carle R. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Briton & Rose. Food Chemistry 77: 101–106 (2002)CrossRefGoogle Scholar
  14. 14.
    Nestora S, Merlier F, Prost E, Haupt K, Rossi C, Tse BSB. Solid-phase extraction of betanin and isobetanin from beetroot extracts using a dipicolinic acid molecularly imprinted polymer. Journal of Chromatography A 1465: 47–54 (2016)CrossRefGoogle Scholar
  15. 15.
    Zamora MC, Chirife J. Determination of water activity change due to crystallization in honeys from Argentina. Food Control 17: 59–64 (2006)CrossRefGoogle Scholar
  16. 16.
    Abbo ES, Olurin TO, Odeyemi G. Studies on the storage stability of soursop (Annona muricata L.) juice. African Journal of Biotechnology. 5: 1808–1812 (2006)Google Scholar
  17. 17.
    Castro WF, Cruz AG, Bisinotto MS, Guerreiro LMR, Faria JAF, Bolini HMA, Cunha RL, Deliza R. Development of probiotic dairy beverages: Rheological properties and application of mathematical model in sensory evaluation. Journal of Dairy Science 96: 16–25 (2013)CrossRefGoogle Scholar
  18. 18.
    Woo KK, Ngou FH, Ngo LS, Soong WK, Tang PY. Stability of betalain pigment from red dragon fruit (Hylocereus polyrhizus). American Journal of Food Technology 6: 140–148 (2011)CrossRefGoogle Scholar
  19. 19.
    Azeredo HMC. Betalains: properties, sources, applications, and stability - a review. International Journal of Food Science and Technology 44: 2365–2376 (2009)CrossRefGoogle Scholar
  20. 20.
    Siow LF, Wong YM. Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice. International Journal of Food Properties, 20: 623–632 (2017)CrossRefGoogle Scholar
  21. 21.
    Wong YM, Siow LF. Effects on heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models. Journal of Food Science and Technology 52: 3086–3092 (2015)CrossRefGoogle Scholar
  22. 22.
    Herbach KM, Stintzing FC, Carle R. Betalain stability and degradation – structural and chromatic aspects. Journal of Food Science 71: 41–50 (2006)CrossRefGoogle Scholar
  23. 23.
    Slimen IB, Najar T, Abderrabba M. Chemical and antioxidant properties of betalains. Journal of Agricultural and Food Chemistry, 65: 675–689 (2017)CrossRefGoogle Scholar
  24. 24.
    Khan MI. Plant betalains: Safety, antioxidant activity, clinical efficacy and bioavailability. Comprehensive Reviews in Food Science and Food Safety 15: 316–330 (2016)CrossRefGoogle Scholar
  25. 25.
    Tuwalska D, Starzak K, Szot D, Wybraniec S, Winterhalter P, Jerz G. Semi-synthesis of red beet betacyanin ethyl-esters by esterification. Challenges of Modern Technology 5(3): 27–31 (2014)Google Scholar
  26. 26.
    Boekel MAJS. Kinetic modelling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety 7: 144–158 (2008)CrossRefGoogle Scholar
  27. 27.
    Centre for Food Safety. Microbiological Guidelines for Food (2014). Available from: http://www.cfs.gov.hk/english/food_leg/files/food_leg_Microbiological_Guidelines_for_Food_e.pdf. Accessed April 27 2017
  28. 28.
    Heredia N, Wesley I, Garcia JS. Microbiologically safe foods. Wiley, New Jersey. pp. 291–294 (2009)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and Nutrition, Faculty of Applied SciencesUCSI UniversityCheras, Kuala LumpurMalaysia
  2. 2.Department of Bioscience and Sport Science, Faculty of Applied Sciences and ComputingUniversity College Tunku Abdul RahmanSetapak, Kuala LumpurMalaysia
  3. 3.School of ScienceMonash University MalaysiaSubang JayaMalaysia
  4. 4.Department of Food Technology, Faculty of Food Science TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia

Personalised recommendations