Abstract
SummaryBetalains (mainly betanin, isobetanin, and phyllocactin) extracted from red–purple pitaya were blended with Chinese bayberry juice (rich in anthocyanins) to explore variation trends of two natural pigments in one system. The mixture showed higher anthocyanin contents at pH 4, 4.5, and 5. In this process, redness and colour saturation were also maintained to a greater extent compared to the control. The coexisting betalains and anthocyanins increased colour acceptability of the juice matrix and expanded the pH tolerance range. Interestingly, colour change (ΔE) showed the opposite trend. Besides, betalains showed the function of improving the antioxidant activity of juice matrix at pH 3, 4, and 4.5, which confirmed their biological activity. Betalain‐added bayberry juice obtained a satisfactory ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) radical scavenging capacity for 62.52% at pH 5.
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