Higher Sensory Scores Research Articles

Analysis of Gravity-Filtration Preparation Methods’ Antioxidant Content, Capacity, and Coffee Beverage Acceptance

Most gravity-filtration coffee preparation methods constitute good alternatives for obtaining coffee with varying acidity, bitterness, and bodies. The present study identifies the composition of compounds with antioxidant capacities and cup profiles for coffee beverages prepared using eight gravity-filtration methods. UV-visible spectrophotometry and high-performance liquid chromatography quantified antioxidants, hydroxycinnamic acids, and antioxidant activity. A qualitative descriptive analysis was performed using an expert panel to establish the sensory quality. The methods that yielded the highest total phenol and flavonoid concentrations were Chemex, Siphon, and Silvertone. The Silvertone, Siphon, and Neapolitan methods had the most condensed tannin content. The maximum hydroxycinnamic acid content was found with the Siphon and Neapolitan methods. Antioxidant capacity was evaluated by the ABTS (antioxidant capacity of the cationic radical 2,2-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid), ORAC (Oxygen Radical Absorption Capacity), and FRAP (Ferric Reducing Antioxidant Power) methods and found to be the highest with the Silvertone, Siphon, and Neapolitan methods. The preparation methods with the highest sensorial scores were Silvertone and Chemex, while the lowest sensorial acceptance level was found with the Cloth filter method. Beverages made with the Kalita and Drip methods showed the lowest antioxidant compound expressions. The most predominant hydroxycinnamic acid was chlorogenic acid in the eight preparations studied. We thus recommend that coffee be consumed following preparation with the Silvertone, Siphon, or Neapolitan methods to increase antioxidant consumption in the diet. Should the consumer prefer bitter notes, these may be found with the Silvertone preparation method; otherwise, one may enjoy acidic notes in coffee beverages with the Siphon and Neapolitan methods.

Family Accommodation Scale for Sensory Over-Responsivity: A Measure Development Study.

Family accommodation refers to the attempt of family members (most often parents) to prevent their child’s distress related to psychopathology. Family accommodation can limit meaningful participation in personal and social routines and activities. Accommodation has been studied extensively in the context of childhood anxiety and has been linked to greater impairment, and poor intervention outcomes. Like anxiety, sensory over-responsivity (SOR) symptoms are associated with heightened distress and thus, may also be accommodated by family members. The current study describes the validation of a new pediatric family accommodation scale for SOR. Parents of 301 children ages 3–13 years completed an online survey, of which 48 had medical or developmental conditions. The survey included the Child Sensory Profile 2 and the newly developed family accommodation scale for sensory over-responsivity (FASENS). Three Sensory Profile 2 scores were analyzed: SOR, sensory under-responsivity and sensory seeking. The FASENS consists of 18 items; 12 describing the frequency of accommodation behaviors and 6 describing the impact of the accommodation on the wellbeing of the family and the child. Results indicated that the FASENS has high internal consistency (α = 0.94) as well as a significant 3-factor confirmatory model fit: (1) accommodations (i.e., avoidance and changes), (2) family impact, and (3) child impact. FASENS scores significantly correlated with SOR symptoms (r = 0.52–0.60, p < 0.001). However, they also correlated with under-responsivity and seeking (r = 0.33–0.42, p < 0.001). Parents of children with health conditions reported significantly higher FASENS scores (p < 0.002), which corresponded with their child’s significantly higher sensory scores (p < 0.001). Family accommodations for SOR occur to some extent in the general population, but their prevalence and impact are significantly greater when the child has a health condition, in addition to SOR. Additional research is needed to explore whether these accommodations are adaptive and whether families and children would benefit from learning to reduce them, as with anxiety.

Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit.

In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.

Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product

Changes in consumers' lifestyle, coupled with a trend towards healthier low-sodium food, have led to a decline in salted fish consumption. Today, ready-to-use, high-quality food products are what the consumer demands. We evaluated the use of vacuum during the desalting of heavily salted hake, to develop a ready-to-use product. A partial vacuum pressure of 10,000 Pa was applied for 15 min (DV), and for 5 min followed by 5 min at atmospheric pressure in three pulses (DVP). Both were compared with the treatment at atmospheric pressure (DC). The application of vacuum during desalting hake fillets had significant effects on product yield and salt transfer kinetics. DV was more effective when considering the product yield, while DVP samples reached the lowest NaCl values. Vacuum pulses reduced the desalting time by at least 66%, resulting in lower aw values that would influence the product's microbiological stability. Vacuum did not modify the product texture significantly, though the effect of DVP was greater compared to DC. The developed desalted product had high sensory acceptability scores when evaluated by the consumer panel. The use of vacuum pulses would be a feasible and economical alternative to reduce desalting processing times of this ready-to-use fish product.

The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth

In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market.

The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine

Effects of pre-maceration and pulp juice fermentation on physicochemical characteristics, organic acid composition, phenolic profiles, and sensory evaluation of raspberry cv. Qiufu wine obtained at the end of fermentation and 4 months of aging were investigated. Results showed hot pectinase maceration (50°C, 1.5 hr) significantly (p < .05) improved the extraction of the total flavanols, but it was intensified by pulp juice fermentation, which lead to continuous growth in turbidity during aging. However, cold pectinase maceration (10°C, 1.5 hr) significantly (p < .05) improved the extraction of ellagic acid, which was considered to be a good copigment factor for color intensity stability during aging. When the combination of cold pectinase maceration with pulp juice fermentation was used, the best result wine was observed with the highest total phenol content, highest sensory scores, and better stability. PCA analysis showed that a combination of pre-maceration and fermentation was the more determining factor in defining the wine aging ability, which closely related to the proportion and chemical fate of phenolic compounds in raspberry wine. Practical application As a deep processing product of the raspberry industry, raspberry wine possesses good development prospects. These results could conduce to the establishment of a proper way to produce raspberry wines with desirable quality.

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).

Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage

Sensory characteristics and microbiological quality of Nile tilapia cooked with various sous-vide (SV) conditions including 50 and 60°C, for 30, 45 and 60 min (S5-30, S5-45, S5-60, S6-30, S6-45 and S6-60) and their changes during storage (4°C) were investigated, compared with control (cooking with boiling water). The result found that increasing temperature and time of SV accelerated protein degradation, both myofibrillar protein and connective tissue. This affected to the lower water-holding capacity (WHC) and shear force of samples treated with severe SV conditions (S6-45 and S6-60) (P&lt;0.05). SV technique may less contribution to the flavor formation, particularly lipid oxidation products, since there were no differences in total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARS) value among all samples (P&gt;0.05). However, SV cooked samples had higher sensory scores than control, both at day 0 (before storage) or throughout the storage time. This suggested the potential to improve consumer acceptability by this technique. In this study, SV at 60°C, 60 min seem to be the optimal condition for tilapia fillet, which can preserve at 4℃ for at least 6 weeks without any spoilage.

The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango.

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.

The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice

ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.

Wine production from ripen pond apple (Annona glabra L.) fruit

Pond apple (Annona glabra L.) trees were widely distributed in swamp regions of Mekong Delta, Vietnam. Pond apple fruits turned from green to yellow when ripening. Ripen pond apple fruits contained numerous phenolic constituents with valuable phytochemical benefits. However, ripen pond apple fruits were not successfully utilized as other commercial fruits. This research examined the possibility of wine production utilized from ripen pond apple fruits. Different various technical variables of fermentation affecting to the quality of pond apple wine were thoroughly examined. Ripen pond apple fruits were naturally collected from Soc Trang province, Vietnam. Ripen pond apple fruits were peeled, blended, deseeded, crushed, enzyme-treated (pectinase 25 mg/L), added with sugar (5-13% w/w), pasteurized (sulphite 30 mg/L), inoculated with yeast Saccharomyces pastorianus ratio (0.1-0.5%), macerated temperature (14-22oC) in different time (6-14 days). Malolactic fermentation was performed in anaerobic condition at 12oC in different durations (4-20 weeks). At the end of malolactic fermentation, wine was racked and clarified with different fining agents (bentonite, polyvinylpyrrolidone, wheat gluten, gelatin, kaolin) at 0.03% (v/v). Results showed that must should be added with 9% sugar and 0.4% yeast inoculation, fermentation temperature of 16oC in 10 days. Malolactic fermentation could be terminated at 12 weeks. Gelatin revealed the best candidate among different clarifying agents to remove turbidity in pond apple wine while retaining the most total phenolic content and antioxidant capacity. Under above technical variable conditions, fermentation gave the high ethanol content (4.26±0.02 % v/v); the total phenolic content (32.79±0.00 mg GAE/100 ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging (11.84±0.01 %), overall acceptance (8.34±0.01 score) meanwhile low turbidity (24.41±0.00 NTU) was also noticed. High ethanol content and phytochemical retention contributed to the high sensory score of pond apple wine. These quality parameters were acceptable for an alcoholic drink. Ripen pond apple fruit would be a promising carbohydrate source to convert into a new fruit wine with a pleasant alcoholic flavor and attractive appearance.

The impact of lemon seeds oil microcapsules based on a bilayer macromolecule carrier on the storage of the beef jerky

A bilayer microcapsule (BM) was prepared by layer self-assembly method with lemon seeds oil (LSO) as the core material, and yeast cell walls (YCW) and esterified starch as the wall materials to examine its effect on the preservation of beef jerky (BJ). The bilayer structure significantly improved the oil load capacity (193.00 mg/g), thermal stability, and moisture adsorption (up to 2.3 g/10 g) of BM compared to a single-layer structure (P < 0.05). The release mechanism followed Fick's law of diffusion. After 300 d of storage, BM significantly inhibited the increase in thiobarbituric acid (0.84 mg MDA/kg) and volatile salt nitrogen (10.32 mg/100 g) content and growth of microorganisms (4.82 lg CFU/g) compared with conventional desiccants (P < 0.05). Meanwhile, BM maintained high sensory scores (odor, color, overall acceptability) including that it can replace traditional desiccants to extend the shelf life of BJ products.

Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles

Frozen cooked noodles (FCNs) were prepared with different levels (0, 1%, 3% and 5%) of gluten addition, and the effect of gluten on quality of FCNs was investigated. Cooking properties analysis showed that water absorption ratio and cooking loss of FCNs decreased at first and then increased with the increase of gluten addition. Compared to FCNs with 1% and 5% gluten additions, recooked FCNs with 3% gluten addition had a similar texture property to control sample, and they had the highest tensile force and distance, and the lowest surface tackiness. Meanwhile, the recooked FCNs (3% gluten addition) had smaller pores, denser and more complex gluten network, and their force and elasticity during chewing were the best in sensory evaluation. Low-field 1H nuclear magnetic resonance showed that the lowest T21 (0.11 ms) and T23 (51.11 ms) were found in the recooked FCNs (3% gluten addition). Furthermore, the α-helix of samples increased while the β-sheet and random coil decreased, the glutenin macropolymer content of recooked FCNs increased at first and then decreased with adding gluten. These results indicated that the recooked FCNs (3% gluten addition) had a lower surface tackiness, higher sensory scores, and better quality.

Evaluation of Solar Drying on Drying Behaviour and Drying Kinetics of Penaeus vannamei

ABSTRACT This work aimed to evaluate the effects of solar drying (SD) on physico-chemical properties, drying kinetics, and energy consumption to dry Penaeus vannamei, considering natural drying (ND) and hot-air drying (HD) as references. Compared with ND and HD, SD exhibited the shortest time when the moisture content (MC) was reduced from 73% to 18%, and the effective moisture diffusivity was in the range of 151.26 × 10-10 to 9.26 × 10-10 m2s-1. The two-term model was the most suitable for fitting of the drying curves by analyzing six theoretical models. Additionally, the superior texture, brighter color, and higher sensory scores were obtained by SD. SD application brought about changes in shrinkage and rehydration. And the different drying methods presented significant effects on energy consumption; of which, SD saved the most energy (3.00 kWh). Impact analysis showed that SD is a suitable solution for preserving Penaeus vannamei with environmental sustainability.

Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium)

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 °C) up to 90 days. The results indicated the α-tomatine content in green tomato juice and in RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores)stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days indicated within the permissible limit.

Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

The postharvest decay of durian (Durio zibethinus Murr.) increases rapidly when the storage time is extended, which seriously limits the commercial value. In this research, the effects of appropriate periodical SO2 fumigation and different CO2-enriched atmospheres (3% O2 + 10%–13%, 14%–17%, or 18%–21% CO2) on the storage quality of durian stored at 14°C were investigated. Results showed that SO2 fumigation in combination with enriched CO2 atmosphere (14%–17%) could maintain firmness (16.37 N), retard weight loss (10.24%), reduce decay rate (11%), and inhibit the production of ethylene (9.2 μl kg−1 h−1) and malondialdehyde (12.10 μmol/g). Moreover, the treatment consolidated the disease resistance of durian by, first, enhancing peroxidase (POD) and catalase (CAT) activities, and, second, by restraining polyphenol oxidase (PPO) activity, which helped to maintain the cell integrity structures. More importantly, this treatment retained a high sensory score (41.35) and extended the storage life up to 60 days. Therefore, a combination of 1,500 mg/L SO2 fumigation and controlled atmosphere storage (3% O2 + 14%–17% CO2) was the more effective method to delay maturation and senescence and improve the storage quality of durian. Novelty impact statement Durian (Durio zibethinus Murr.) is susceptible to rapid water loss, softening, browning, and chemical deterioration after harvest, which greatly limits the storage quality and commercial value of fruits. Automatic periodical SO2 fumigation of 1,500 mg/L in conjunction with CO2-enriched controlled atmosphere storage (3% O2 + 14%–17% CO2) will be a promising postharvest strategy to reduce decay and extend the storage life of fresh durian.

Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X1, 140°C–160°C) and screw speed (X2, 158–315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X1 = 148.5°C and X2 = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations

Total lactic acid bacteria, Lactococcus spp., yeast, and mold counts in white cheese were determined during 55 days of storage in brine solutions with 4%, 6%, 8%, 10%, 12%, 14%, and 16% (w/v) salt concentrations at 4°C. In addition to salt content, dry matter, acidity, protein, fat contents, and sensory evaluations of cheese were also determined. Lactococcus spp. numbers in cheese salted with 4% and 14% brines (w/v salt concentrations) were 9.32 and 8.48 log cfu/g at the 55 days of storage, respectively. The lowest total lactic acid number was 7.24 for cheese in brine with 16% (w/v) salt concentration after 55 days of storage. Yeast numbers were 7.01 and 6.71 log cfu/g for cheese in brines with 4% and 16% (w/v) salt concentrations. Cheese samples salted in 12% and 14% (w/v) concentrations of brines have the highest sensory scores. Analysis results were interpreted mathematically by “fuzzy soft set” modeling. Novelty impact statement This research is a novel study detailing mathematical modeling related to optimizing the salt concentration to preserve the viability of lactic acid starter culture bacteria in the white cheese. Also, it covers the first optimizing method for process control in the cheese industry with the application of “fuzzy soft set theory.”

Designed colostrum cake: Innovative process to prepare traditional indigenousmilk product

Colostrum is a traditional food having its health benefits to the human. The limited availability of natural colostrum, designed colostrum cake was prepared by blending egg-white, whey protein powder, Alphonso mango pulp, and other ingredients. In phase-I, six different mixes were prepared to optimize the level of egg-white and whey protein powder to be used for the preparation of the designed colostrum cake based on sensory evaluation. The treatment T3 having the combination of cow milk, egg-white, whey protein powder, and skim milk powder 50%, 15%, 10%, and 25% respectively were found to have the highest sensory score. In phase-II, Mango pulp was used @ 05, 10, 15, and 20 per cent of the colostral mix. It was found that among all the treatments addition of 15% alphonso mango pulp (T3) used with the most acceptable treatment T3 found in phase-I was recorded highest overall acceptability score of 8.07. This is followed by treatment T2 (7.84) while the lowest score was recorded of treatment T4 (7.50). The addition of Mango pulp in the designed colostrum cake improved sensory quality and overall acceptability. The most acceptable designed colostrum of 15% mango pulp recorded on an average total solid, fat, protein, ash, and acidity as 40.62, 2.55, 14.22, 2.31, and 0.38 per cent respectively. The cost of production of designed colostrum cake at T1, T2, T3, and T4 was 42.80, 43.10, 42.66, and 43.66 per 100 gm. The designed colostrum cake was successfully prepared with a high protein and low-fat content which further provides the scope to the food industries.

Extraction, biological activities and stability of Hylocereus polyrhizus peel extract as a functional food colorant and nutraceutical

Purpose: To study the biological effects and the stability of H.polyrhizus peel extract as a natural colorant and nutraceutical in foods&#x0D; Methods: Distilled water, 90 % alcohol mixed with citric acid (2 and 4 %) were used for pigment extraction. Betalain content and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were determined. Cytotoxic effect against human breast adenocarcinoma (MCF-7), human cervical adenocarcinoma (Hela), human colon adenocarcinoma (HT-29), murine leukemia (P388) and human oral cavity carcinoma (KB) were measured with MTT assay. Then, the effectiveness of different carriers for coating the pigment i.e., lactose, starch and maltodextrin were measured. The thermal and pH stabilities of pigments were determined in samples at temperatures of 50, 70 and 90°C, and at pH values of 2, 7 and 12. Finally, consumer acceptance of cooled jelly containing synthetic dye and betalain pigment was assessed.&#x0D; Results: Distilled water was the best solvent for extraction, producing 59.9 mg/g of betalain, and 42.39 % DPPH radical scavenging activity. The betalain pigment had high antiproliferative effect against P388 cancer, with 77.50 %, cytotoxicity. The best for carriers were 10 % lactose and 10 % matodextrin (p &gt; 0.05). The samples were unstable when adjusted pH 2 and 12 at all temperatures. Cooled jelly containing 1 % artificial dye had the highest sensory score, followed by 2.5 % natural colorant.&#x0D; Conclusion: H. polyrhizus pigment has promising potential for application in food products as a functional food colorant and nutraceutical. However, further studies are required the shelf life of pigment.