Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

Teck Wei Lim; Chiau Jinq Lim; Chun An Liow; Seok Teng Ong; Lay Hong Lim; Liew Phing Pui; Chin Ping Tan; Chun Wai Ho

doi:10.1016/j.foodchem.2022.133404

Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose

Food Chem. 2022 Nov 1:393:133404. doi: 10.1016/j.foodchem.2022.133404. Epub 2022 Jun 6.

Authors

Teck Wei Lim¹, Chiau Jinq Lim², Chun An Liow², Seok Teng Ong², Lay Hong Lim³, Liew Phing Pui², Chin Ping Tan⁴, Chun Wai Ho⁵

Affiliations

¹ Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia; Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.
² Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.
³ Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.
⁴ Department of Food Technology, Faculty of Food Science Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.
⁵ Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia. Electronic address: cwho@ucsiuniversity.edu.my.

PMID: 35696947
DOI: 10.1016/j.foodchem.2022.133404

Abstract

Red dragon fruit is rich in health-benefited betacyanins that are susceptible to degradation. The present study was to improve the fermented red dragon fruit drink (FRDFD) betacyanins stability by incorporating hydrocolloids solution of xanthan gum (XG, 0.15-0.30%, w/v) and carboxymethyl cellulose (CMC, 0.3-0.5%, w/v) to produce Improved-FRDFD-dH₂O. Results revealed the viscosities of all samples were significantly increased as the hydrocolloids concentration increased. All the samples' pH, a_w, total soluble solids (TSS) and betacyanins content were not significantly affected by the hydrocolloids solution added. After four-week storage (25 °C), the formulation of 0.3% XG and 0.5% CMC had significantly reduced the betacyanins degradation from 60.55% to 30.66%. Meanwhile, all samples added with 0.3% XG and 0.3-0.5% CMC remained no significant change in viscosity, pH, a_w and TSS after storage. These conclude the hydrocolloids solution of 0.3% XG and 0.5% CMC successfully stabilise the betacyanins in the FRDFD at 25 °C over four-week storage.

Keywords: Betacyanins; Bioactive compounds; Carboxymethyl cellulose; Red dragon fruit; Stability; Xanthan gum.

MeSH terms

Betacyanins* / analysis
Cactaceae* / chemistry
Carboxymethylcellulose Sodium
Fruit / chemistry
Polysaccharides, Bacterial

Substances

Betacyanins
Polysaccharides, Bacterial
Carboxymethylcellulose Sodium
xanthan gum