Abstract
The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of betacyanins from the pulp of red pitahaya (Hylocereus polyrhizus) 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−1) and lowest total sugar content (57.85–59.74 g kg−1). 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.
Similar content being viewed by others
References
Bezerra RMF, Dias AA (2005) Enzymatic kinetic of cellulose hydrolysis inhibition by ethanol and cellobiose. Appl Biochem Biotechnol 126:49–59
Cacace JE, Mazza G (2002) Extraction of anthocyanins and other phenolics from black currants with sulfured water. J Agric Food Chem 50:5939–5946
Castellar MR, Obόn JM, Fernández-López JA (2006) The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. J Sci Food Agric 86:122–128
Chan SY, Choo WS, Young DJ, Loh XJ (2017) Pectin as a rheology modifier: origin, structure, commercial production and rheology. Carbohydr Polym 161:118–139
Chang TS, Siddiq M, Sinha NK, Cash JN (1994) Plum juice quality affected by enzyme treatment and fining. J Food Sci 59:1065–1069
Choo WS (2018) Betalains: application in functional foods. In: Merillon JMK, Ramawat G (eds) Bioactive molecules in food. Springer, Cham, pp 1–28
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356
Esquivel P, Stintzing FC, Carle R (2007) Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes. Innov Food Sci Emerg Technol 8:451–457
Francis FJ, Clydesdale FM (1975) Food colourimetry: theory and application. AVI Publishing Company, Westport
Gengatharan A, Dykes G, Choo WS (2015) Betalains: natural plant pigments with potential application in functional foods. LWT Food Sci Technol 64:645–649
Gengatharan A, Dykes G, Choo WS (2016) Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. Int J Food Sci Technol 51:427–434
Gengatharan A, Dykes G, Choo WS (2017) The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt. LWT Food Sci Technol 80:437–445
Herbach KM, Stintzing FC, Carle R (2006) Betalain stability and degradation- structural and chromatic aspects. J Food Sci 71:R41–R50
Hua Z, Yuesheng D, Ge X et al (2013) Extraction and purification of anthocyanins from the fruit residues of Vaccinium uliginosum linn. J Chromatogr Sep Tech 4:167
Ismail NSM, Ramli N, Hani NM, Meon Z (2012) Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Sains Malaysiana 41:41–45
Kaur D, Wani AA, Singh DP, Sogi DS (2011) Shelf life enhancement of butter, ice cream, and mayonnaise by addition of lycopene. Int J Food Prop 14:1217–1231
Koubaier HBH, Essaidi I, Snoussi A et al (2013) Effect of Saccharomyces cerevisiae fermentation on the colorants of heated red beet root extracts. Afr J Biotechnol 12:728–734
Kunnika S, Pranee A (2011) Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose. Int Food Res J 18:1437–1448
Lavecchia R, Zuorro A (2008) Improved lycopene extraction from tomato peels using cell-wall degrading enzymes. Eur Food Res Technol 228:153–158
Mullen W, McGinn J, Lean EJM et al (2002) Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties. J Agric Food Chem 50:5191–5196
Naderi N, Ghazali HM, Hussin ASM et al (2012) Characterization and quantification of dragon fruit (Hylocereus polyrhizus) betacyanin pigments extracted by two procedures. Pertanika J Trop Agric Sci 35:33–40
Narkprasom K, Su WL, Cheng MY et al (2012) Relative effects of alcohol and pH on betacyanin stability in aqueous Djulis extracts and their color qualities after organic acid addition. J Food Qual 35(283):291
Pardo F, Salinas MR, Alonso GL et al (1999) Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chem 67:135–142
Pinelo M, Arnous A, Meyer AS (2006) Upgrading of grape skins: significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci Technol 17:579–590
Puri M, Sharma D, Barrow CJ (2012) Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol 30:37–44
Sablani SS (2014) Freezing of fruits and impact on anthocyanins. Processing and impact on active components in food. Academic Press, UK
Sandri IG, Fontana RC, Barfknecht DM, da Silveira MM (2012) Clarification of fruit juices by fungal pectinases. Food Sci Technol 44:2217–2222
Shang HM, Zhou HZ, Li R et al (2017) Extraction optimization and influences of drying methods on antioxidant activities of polysaccharide from cup plant (Silphium perfoliatum L.). PLoS ONE 12:e0183001
Tapre AR, Jain RK (2014) Pectinases: enzymes for fruit processing industry. Int Food Res J 21:447–453
Wettasinghe M, Shahidi F (1999) Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds. Food Chem 67:399–414
Wichienchot S, Jatupornpipat M, Rastall RA (2010) Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem 120:850–857
Wu L, Hsu H, Chen Y et al (2006) Antioxidant and antiproliferative activities of red pitaya. Food Chem 2:319–327
Yang B, Jiang Y, Shi J, Chen F, Ashraf M (2011) Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit–a review. Food Res Int 44:1836–1842
Yong YY, Dykes G, Lee SM, Choo WS (2018) Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines. LWT Food Sci Technol 91:491–497
Acknowledgement
This work was funded by School of Science, Monash University Malaysia.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Gengatharan, A., Dykes, G. & Choo, W.S. Betacyanins from Hylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream. J Food Sci Technol 58, 1401–1410 (2021). https://doi.org/10.1007/s13197-020-04651-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04651-8