Abstract
In order to address the poor stability of the betacyanins from red pitaya (Hylocereus polyrhizus, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was employed to prepare HP betacyacnin liposomes (HPBL). The formulation parameters for HPBL were optimized, and the characteristics, stability, and release profile of HPBL in in vitro gastrointestinal systems were evaluated.Results showed that an HP betacyanin encapsulation efficiency of 93.43 ± 0.11% was obtained after formulation optimization. The HPBL exhibited a narrow size distribution of particle within a nanometer range and a strong electronegative ζ-potential. By liposomal encapsulation, storage stability of HP betacyanin was significantly enhanced in different storage temperatures. When the environmental pH ranged from 4.3–7.0, around 80% of HP betacyanins were preserved on Day 21 with the liposomal protection. The loss of 2,2′-Diphenyl-picrylhydrazyl (DPPH) scavenging activity and color deterioration of HPBL were developed in accordance with the degradation of HP betacyanins during storage. In in vitro gastrointestinal digestion study, with the protection of liposome, the retention rates of HP betacyanins in vitro were enhanced by 14% and 40% for gastric and intestinal digestion, respectively.This study suggested that liposomal encapsulation was an effective approach to stabilize HP betacyanins during storage and gastrointestinal digestion, but further investigations were needed to better optimize the liposomal formulation and understand the complex liposomal system.
Highlights
Hylocereus pecies, commonly known as pitaya or dragon fruit, belong to the order Caryophyllales
Results suggested that the model was significant (p < 0.05) with a non-significant lack of fit (p > 0.05), indicating it was adequate for predicting the EE of Hylocereus polyrhizus (HP) betacyanins under any combination of values of the variables
Liposomes technology was applied for encapsulation of HP betacyanins
Summary
Hylocereus pecies, commonly known as pitaya or dragon fruit, belong to the order Caryophyllales. They originate from the American continent and are cultivated on a large scale in South China, Malaysia, Vietnam, Thailand, and some other parts of the world. Hylocereus polyrhizus (HP) is a kind of Hylocereus species with attractive red color in peel and flesh. HP has been identified as a potential source of betacyanins that can be used as natural pigments in the food industry. Betacyanins are considered as significant phytochemicals with potential health benefit effects for human beings. The application of HP as a source of betacyanins pigments could have great potential on the natural colorant market
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
