The effect of ascorbic acid supplementation on betacyanin stability in purple pitaya (Hylocereus polyrhizus) juice

• Autorzy: Skopińska A. , Szot D. , Starzak K. , Mizrahi Y. , Wybraniec S.
• Języki publikacji: EN

Abstrakty

EN

Current studies on betalains are focused on searching of new plant sources of these pigments. In this light, purple pitaya (Hylocereus polyrhizus) is a valuable batalain-containing fruit. Betalains are known to be sensitive at elevated temperatures conditions. Nevertheless, addition of specific food stabilizers (EDTA, ascorbic acid, citric acid) as well as natural matrix compounds may exert stabilizing effect on maintenance of pigments. Therefore, in presented study, the stability of betalains in Hylocereus polyrhizus juices with protective addition of ascorbic acid at 85 ̊C was examined. Spectrophotometric analyses enable monitoring of reaction during heating of solutions. The hypsochromic shift of λmax to 460 nm is observed in more acidic media without ascorbic acid, suggesting the generation of new reaction products. These absorption bands in solutions with ascorbic acid are not detected, indicating on retaining of the basic structure of betalain chromophore. Generally, pigment retention is diminishing with prolonged heating and depends on pH-values of tested solutions. The addition of ascorbic acid significantly affects the betalain stability. After 60 min of heating, more than 60% of the initial pigment is retained at pH 3-4 in samples of purple pitaya with ascorbic acid. In summary, betacyanins in purple pitaya juice are shown to exhibit proper heat stability, when are stabilized with ascorbic acid. However, a protective effect of natural juice matrix and ascorbic acid is more significant at acidic pH.

Słowa kluczowe

EN

betalains; betacyanins; Hylocereus polyrhizus; thermal treatment of natural pigments; ascorbic acid

PL

betalainy; betacyjaniny; Hylocereus polyrhizus; obróbka termiczna naturalnych pigmentów; kwas askorbinowy

• Wydawca: Foundation for Young Scientists
• Czasopismo: Challenges of Modern Technology
• Rocznik: 2015
• Tom: Vol. 6, no. 4
• Strony: 14--18
• Opis fizyczny: Bibliogr. 5 poz., wykr., tab.

Twórcy

autor

Skopińska A.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Szot D.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Starzak K.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

autor

Mizrahi Y.

• Ben Gurion University of the Negev Department of Life Sciences, The Institutes for Applied Research, Post Office Box 653, 84105 Beer-Sheva, Israel

autor

Wybraniec S.

• Cracow University of Technology, Faculty of Chemical Engineering and Technology Department of Analytical Chemistry, Warszawska 24, 31-155 Cracow, Poland

Bibliografia

• [1] Herbach K. M., Stintzing F. C., Carle R.: Betalain stability and degradation – structural and chromatic aspects, Journal of Food Science, 71, pp. R41-R50, 2006.
• [2] Strack D., Vogt T., Schliemann W.: Recent advances in betalain research, Phytochemistry, 62, pp. 247-269, 2003.
• [3] Herbach K. M., Stintzing F. C., Carle, R.: Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus] monitored by high-perfomance liquid chromatography- tandem mass spectrometric analyses, European Food Research and Technology, 219, pp. 377–385, 2004.
• [4] Herbach K. M., Maier C., Stintzing F. C., Carle, R.: Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice, European Food Research and Technology, 224, pp. 649–658, 2007.
• [5] Herbach K. M., Stintzing F. C., Carle R: Identification of heatinduced degradation products of betanin phyllocactin and hylocerenin, Rapid Communications in Mass Spectrometry, 19. pp. 2603–2616, 2005.