Total Betacyanin Research Articles

Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan

Bougainvillea flower is recognized as food coloring agent due to the presence of betacyanin compounds. The extraction of these compounds is followed by a subsequent process for encapsulation. Therefore, this research aimed to determine the effect of maltodextrin and carrageenan on encapsulation characteristics of bougainvillea flower dye extract and obtain the best ratio. Encapsulation was carried out with the ratio of maltodextrin and carrageenan, namely 10:0 (MC1), 9.5:0.5 (MC2), 9:1 (MC3), 8.5:1.5 (MC4), 8:2 (MC5) and 7.5:2.5 (MC6). The results showed that maltodextrin and carrageenan ratio significantly affected the amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency. Based on the test, the effectiveness index to produce the best treatment was MC3 with characteristics of amendment, moisture content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total betacyanin, surface betacyanin and encapsulation efficiency at 91.61 ± 0.34, 6.53 ± 0.22, 87.35 ± 1.90 %, 80.43 ± 1.37, 20.37 ± 0.49, 20.73 ± 0.40, 246.99 ± 2.70, 35.76 ± 0.46 mg/100 g and 85.52 ± 0.09 %, respectively. The encapsulated formulation of bougainvillea flower extract with maltodextrin and carrageenan in a balanced ratio can be used as an alternative to provide natural coloring in food processing. HIGHLIGHTS Bougainvillea flowers can be extracted to produce an extract containing betacyanin Bougainvillea extract is liquid and is easily damaged by oxidation Application of encapsulation in bougainvillea extract can protect betacyanin from damage due to oxidation and hydrolysis, evaporation or heat degradation The novelty in this research is the optimal treatment for producing encapsulated natural bougainvillea flower dye extract is a ratio of maltodextrin and carrageenan of 9:1. The formulation of bougainvillea flower extract with maltodextrin and carrageenan in an appropriate ratio can be used as a potential natural coloring alternative in functional food processing. GRAPHICAL ABSTRACT

Effect of Preharvest Treatment Using Jasmonic Acid and Methyl Jasmonate on the Physicochemical Properties and Antioxidant Activities of Red-fleshed Dragon Fruit (Hylocereus polyrhizus L.)

This study investigated the effect of exogenous plant growth regulators (PGR), namely jasmonic acid (JA) and methyl jasmonate (MeJA), on the physicochemical properties of flesh and peels of red-fleshed dragon fruit (Hylocereus polyrhizus). The fruit was sprayed with 100 and 1,000 ppm of JA and MeJA at 15 and 22 days of anthesis and harvested after 35 days. Then, the flesh and peels were analyzed for total soluble solids (TSS), total betacyanins, betanin, total phenolics (TP), total flavonoids (TF), and color characteristics. The fruit peels contained significantly higher (p<0.05) TP and antioxidant activities compared to flesh. No significant difference was detected between the variables in the peels, except for significantly higher (p<0.05) of total betacyanins (~295.6 and ~299.9 mg/100 g) and TP (~614.1 and 566.1 mg GAE/100 g) were recorded in control and 100 ppm MeJA, respectively. In the flesh, 1,000 ppm MeJA-treated fruit possessed the highest total betacyanins (~139.2 mg/100 g), betanin (~356.0 mg/g), TP (~244.9 mg GAE/100 g), TF (~329.0 mg CE/100 g), Trolox equivalent antioxidant capacity (TEAC) (63.2 µmol TE/g) and reducing power (~21.5 µmol TE/g). Overall, 1,000 ppm MeJA was more effective in enhancing the accumulation of bioactive compounds and antioxidant activities in the flesh of red-fleshed dragon fruit compared to other PGR treatments.

Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing

Red dragon fruit (RDF; Hylocereus polyrhizus L.) contains various polyphenols with potent antioxidant properties. Purée extracted from RDF has a vibrant red hue, making it a valuable natural food colouring agent suitable for a wide range of culinary applications. To preserve this valuable purée, non-thermal pasteurisation methods, such as high-pressure processing (HPP), have emerged as an alternative to thermal pasteurisation (TP), as they do not impart the adverse effects associated with heat treatment. Therefore, the primary objective of the present work was to compare the impact of HPP and TP on several key attributes of RDF purée during 60-d storage. These attributes included the total betacyanin content (TBC), total phenolic content, total flavonoid content (TFC), antioxidant activities, enzyme activities, microbial growth, and colour stability. The RDF purée samples were divided into three groups: TP-treated (65°C/20 min), HPP-treated (350 MPa/5 min), and an untreated control group. All samples were stored at a controlled temperature of 4 ± 1°C, and analysed at 15-d intervals. Results revealed that preservation method, storage duration, and their interactions, significantly influenced the various parameters studied in RDF purée. Notably, HPP demonstrated superior efficacy in extending the shelf life of RDF purée well beyond 60 d, outperforming both TP and Control. Specifically, TP was proven effective in maintaining the phenolic content, antioxidant activities, and colour stability of the purée. On the other hand, HPP was particularly efficient in suppressing microbial growth and reducing enzyme activities in RDF purée. The findings can potentially transform the way RDF purée is preserved and utilised in the food industry, benefiting both producers and consumers, and contributing to more sustainable and health-conscious food practices.

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential.

The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food.

Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness

High pressure homogenization (HPH) was used to physically modify red pitaya (Hylocereus polyrhizus) peel (RPP) dispersions to develop pH-sensing films for monitoring fish freshness. Effects of HPH treatment at various pressures of 0 (control), 10, 20, 30, 40, 60 and 80 MPa on microstructure and properties of RPP film-forming dispersions (FFDs) and their resultant films were systematically investigated. Results showed that due to the structure destructing effect of HPH, the mean particle size of RPP dispersion treated at 80 MPa decreased significantly from 129.17 to 37.41 μm and its total soluble solids content increased from 7.64 to 8.62 °Bx. Rheological analysis manifested that all FFDs exhibited a shear thinning behavior with higher apparent viscosities as well as storage modulus and loss modulus with increasing HPH pressure. Besides, the HPH treated FFDs had a higher total betacyanins content and showed an obvious color response to pH variation. Consequently, the resultant films had not only smoother surfaces and more transparent appearance, but also better water vapor barrier and mechanical properties than the control. Particularly, film obtained from RPP treated at 60 MPa showed a highest tensile strength of 21.87 MPa and elongation at break of 22.09%, together with a lowest water vapor permeability of 11.41 g⋅mm⋅m−2⋅d−1⋅kPa−1. Notably, this film also exhibited high sensitivity to volatile ammonia and showed a remarkable color variation when applied for monitoring fish spoilage at 25 °C. Thus, the pH-sensing films developed from HPH treated RPP had desirable properties to be potentially used in intelligent food packaging.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage.

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques.

The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.

Nitrogen Sources Take Roles on Different Growth Balance of Red Beet (Beta vulgaris)

One aim of productivity improvement on red beet was to restrain over-reducing the betacyanin as a secondary metabolite. Different nitrogen (N) sources were projected to affect growth, yield, and both primary and secondary plant metabolites. The research was carried out to find the effect of different sources and dosages of N on the production improvement and betacyanin. The N sources consisted of 5Ca(NO 3 ) 2 NH 4 NO 310 H 2 O, NH 4 NO 3 NH 4 H 2 P0 4 KCI, NO 3 H 2 P0 4 KCI, CO(NH 2 ) 2 , and (NH 4 ) 2 SO 4 with the N dosages of 75, 150, 225 kg N/ha and without N treatment as a control. The results showed that the enhancement of N dosages increased higher beet root fresh weight (BRFW) for about 42-50% than control. The 5Ca(NO 3 ) 2 NH 4 NO 3 10H 2 O and CO(NH 2 ) 2 increased BRFW and were higher than other N sources. The said N sources also contributed to 36% and 25% higher total betacyanin (BT) than those of (NH 4 ) 2 SO 4 and control, respectively. BRFW had the similar with BT, yet opposite patterns with betacyanin content (BC). The increase N dosages from any source diminish 20-33% BC, which was correlated with the increase of BRFW and BT following the sigmoidal pattern based on the logistics model during the growing period.

Amaranth as a natural food colorant source: Survey of germplasm and optimization of extraction methods for betalain pigments.

Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives. Anthocyanins currently comprise the bulk of the natural colorant market, but betalains offer advantages where anthocyanins have limits. Amaranthus species are appealing betalain sources given their extensive pigmentation patterns and recognized food status around the world. An advantage of amaranths as natural food colorants is that, when grown as leafy vegetables, water extracts would be compliant with U.S. Food and Drug Administration guidelines as “vegetable juice” colorants. Thus, we developed a methodology based on U.S. FDA guidelines to investigate betalain diversity among forty-eight amaranth accessions grown as leafy vegetables. Total betacyanin concentrations ranged from 4.7 to 478.8 mg/100 g dry weight, with amaranthin and isoamaranthin identified as major constituents. Our findings will guide future research on amaranths to determine economic viability and suitability for growing natural colorant markets.

Effect of conventional and ultrasonic-assisted extracts on betacyanin content of red dragon fruit (Hylocereus polyrhizus)

The red dragon fruit (Hylocereus polyrhizus), an available and popular agricultural source in Vietnam, is potential material for food colourants because of the presence of betacyanin. For the purpose of using dragon fruit extract to add colour to processed foods, the study on the effects of extraction methods (conventional and ultrasound-assisted) on the flesh and peel of the fruit was carried out using water as an extraction solvent. The obtained results showed that using ultrasonic waves in extraction enhanced the total betacyanin content in red dragon flesh and peel extract. Multiple regression analysis for betacyanin and the independent variable was obtained with a high coefficient determination (R2 >0.8). The highest total betacyanin content predicted by the models were 27.49 mg/100 mL and 22.28 mg/100 mL corresponding to extracted at a ratio of 83.74% red dragon flesh for 13.15 mins and the ratio of peel to the water of 90.63:9.37 for 12.91 mins. The obtained result could be applied to the food industry to use the achieved as a natural food colour for further processing.

Betacyanins and Anthocyanins in Pulp and Peel of Red Pitaya (Hylocereus polyrhizus cv. Jindu), Inhibition of Oxidative Stress, Lipid Reducing, and Cytotoxic Effects.

This study aimed to promote red pitaya fruit parts as alternate sources of nutraceuticals. The red pitaya of Chinese origin was determined for its in vitro efficacy, where the fruit extracts were evaluated based on the selected antioxidative properties, lipid-reducing capacity, and cytotoxicity. The betanin, total betacyanins, total anthocyanins, and DPPH radical scavenging activity of the red pitaya pulp and peel extracts were determined by spectrophotometric analyses. Cell culture assays were used to examine in vitro efficacy and cytotoxicity of the pitaya extracts. The result showed that red pitaya peel extract had a higher total betacyanins and total anthocyanins content than the pulp extract, but the peel extract had a lower DPPH radical scavenging effect than the pulp extract. The red pitaya extracts also had a protective effect in reducing oxidative stress, especially the peel extract. All fruit samples had a low anticancer potential except for betanin and anthocyanin standards. The protective effect of pitaya peel could be attributed to betacyanins and anthocyanins. Both pulp and peel extracts had a weak anticancer effect because these extracts contained polysaccharides and other phytochemicals that were not cytotoxic. As the peel extract of red pitaya was not cytotoxic, it is a potent source of betacyanins for reducing oxidative stress.

Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Perbandingan Gum Arab dan Karagenan

Globe amaranth flowers can be used as food coloring because they contain betacyanin. Betacyanin compounds obtained by extraction and stored in the form of encapsulated powder. The aims of this study were (i) to determine the effect of the comparison of gum arabic and carrageenan as an encapsulation material on the characteristics of the encapsulated extract of globe amaranth flower dye extract, and (ii) to know the best comparative treatment of gum arabic and carrageenan to produce globe amaranth flower dye encapsulates. The experiment in this study used a randomized block design with a comparison of gum arabic and carrageenan consisting of 7 levels, namely (1:0), (0:1), (1:1), (1:1,5), (1: 2), (1:2,5) and (1:3). The results showed that the comparison of gum arabic and carrageenan had an effect on yield, water content, solubility, total betacyanin content, surface betacyanin content, encapsulation efficiency, brightness level (L), redness level (a*), yellowness level (b*), and antioxidant capacity. The best treatment in producing the encapsulated extract of the globe amaranth flower dye was the ratio of gum arabic and carrageenan (1:2) with the characteristics of yield 93,51%, water content 10,35%, solubility 41,75%, total betacyanin content of 233,75 mg/100g, surface betacyanin content 47,361 mg/100g, encapsulation efficiency 79,72%, brightness level (L*) 27,66, level of redness (a*) 17,37, level of yellowness (b*) 14,43, and antioxidant capacity 80,13 mg GAEAC/g. 
 Keywords: betacyanin, carageenan, comparison, encapsulation, gum arabic.

Binary ethanol-water solvents affect betalain contents and health-promoting properties of red Celosia argentea inflorescence extracts

The present work aimed to compare the betalain profiles and contents in the red inflorescence of Celosia argentea extract obtained using different ethanol-water ratios. The impact of betalain content on the health-promoting properties was also evaluated. Freeze-dried inflorescence powder was extracted three times with aqueous-ethanol (0, 20, 40, 60, and 80% (v/v) ethanol). The highest total betacyanin content was found in the 40 and 60% aqueous-ethanolic extracts. Total phenolic content and antioxidant activities of the extracts increased with increasing ethanol concentration. The antioxidant activities measured by oxygen radical absorbance capacity (ORAC) assay of the 60 and 80% aqueous-ethanolic extracts were significantly higher than that of ascorbic acid. The IC50 of α-glucosidase inhibitory activities of all extracts were comparable to that of acarbose. Phenolics were the major responsible compounds for antioxidant (r = 0.975, p < 0.01 by ORAC assay), α-amylase (r = -0.725, p < 0.01), and lipase (r = 0.607, p < 0.05) inhibitory activities, whilst betacyanins corresponded to α-glucosidase inhibitory activities (r = 0.627, p < 0.05). The 60% aqueous-ethanolic extract was superior to the others in terms of colour, phytochemical contents, and health-promoting activities. These extracts can be utilised as natural food colorant, functional ingredients, and nutraceuticals.

Stabilitas Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) selama Penyimpanan pada Perlakuan Intensitas Cahaya

The betacyanin content of the globe amaranth extract is unstable on storage due to temperature, pH, light intensity and oxidizing factors. The objectives of this study were (1) to know the effect light intensity on the stability of the globe amaranth extract during storage, and (2) to determine the light intensity treatment that can maintain the best stability of the globe amaranth extract during storage. This study used a simple completely randomized design with light intensity treatment consisting of 5 levels, namely 200 lumens, 350 lumens, 540 lumens. 720 lumens and 1055 lumens. Each treatment was carried out 3 times so that there were 15 experimental units. The results showed that the light intensity treatment had an effect on the stability of the betacyanin content of the globe amaranth extract during storage. Light intensity treatment of 200 lumens is a treatment that can maintain the stability of the globe amaranth extract with the smallest percentage reduction in total betacyanin content of 46.07% for 4 weeks of storage.
 Keywords: globe amaranth extract, betacyanin, light intensity, stability

Comparative evaluation of different methods for determining phytochemicals and antioxidant activity in products containing betalains – Verification of beetroot samples

This study presents methods that can be used to assess the health quality of products containing betalains. The paper compares and verifies data on the phytochemical composition of three different pigmented beetroot cultivars using spectrophotometric, HPLC-DAD, HPTLC and LC-Q-Orbitrap-HRMS techniques. Additionally, we compared the total antioxidant activity in both the cell-free and cellular systems. Betalain contribution to antioxidant activity was also determined using post-column derivatization and it was found that in the case of red beetroot it is about 50%. Photometric measurements are recommended for a simple and inexpensive analysis of the total betacyanin and betaxanthin content. Liquid chromatography techniques produced more precise information on phytochemical composition in the tested samples. The combination of liquid chromatography with high-resolution mass spectrometry produced the largest amount of quantitative and qualitative data; in beetroot samples sixty-four phytochemicals have been identified therefore, this approach is recommended for more detailed metabolomics studies.

Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads

Red dragon fruit (Hylocereus polyrhizus L.) is a rich source of betalains compounds, natural pigments with desirable bioactive and antioxidant properties. In this paper, we focused on the use of mathematical models for prediction the properties of alginate microspheres loaded with betacyanins from the peel of red dragon fruit. Besides to assess their storage and heat stability, the prepared alginate-loaded microspheres were characterized by encapsulation efficiency (EE%), particle size, uniformity and morphology. Antioxidant properties, thermal degradation kinetics of betacyanins (half-life: T1/2) loaded in alginate and simulated gastro-intestinal (SGI) release behavior were mentioned as indices for microspheres stability. Based on the mathematical optimization, betacyanins extract was efficiently entrapped in alginate (EE% = 78. 62; mean particle size: 106.32 ± 6.77 μm and uniformity: 0.279 ± 0.05) in a ratio of 1:8.97 alginate: betacyanins. The investigation of SGI release behavior of alginate-loaded betacyanins extract showed the good potential of micro-capsules as a carrier for delivery of antioxidants. The half-life (T1/2), and total betacyanins retention (%) in microspheres during storage were also improved in comparison with non-capsulated extract and commercial betanin solution (control). Alginate microspheres loaded with betacyanins are effective models for food colourant additives and oral delivery purposes.

Karakteristik Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Ukuran Partikel dan Lama Maserasi serta Korelasi Antar Variabel

Natural dyes from globe amaranth contain betacyanin obtained through the extraction process. This study aims to know the characteristics of natural dye extract globe amaranth on the treatment of particle size and maceration time as well as determine the correlation between total betacyanin with the yield and color intensity of natural dyes extract globe amaranth. This research used two factors namely, particle size (40, 60, and 80 mesh) and maceration time (24, 36, and 48 hours). The data analysis used a bivariate correlation test. The results showed the characteristics of the natural dyes extract globe amaranth on the treatment of particle size and maceration time were as follows: yield 10.61–13.64 percent, total betacyanin 92.42–166.62 mg/100g, brightness level (L*) 18.03–13.09, redness level (a*) 8.29–10.62, and yellowish level (b*) 3.85-7.66. Total betacyanin and yield have a strong but not significant correlation, with a coefficient correlation (r) 0.6631 and coefficient determination (R2) 0.4397. The correlation between total betacyanin with color intensity namely, brightness (L*), redness (a*), and yellowish (b*) has a very strong and correlation with the coefficient correlation (r) respectively -0.872; 0.877; and -8.836 and coefficient determination (R2) respectively 0.7701; 0.7608; 0.7004.
 Keywords : Gomphrena globosa L., betacyanin, corelation, nature dyes, extraction

Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro

The nutritional and bioactive content of banana and red beetroot peels was investigated. The basic macrocomponent composition was determined using standard AOAC (Association of Official Analytical Chemists) methods, while the recovery efficiency of bioactive compounds was investigated using conventional and innovative extraction techniques (subcritical water extraction, ultrasound- and microwave-assisted extraction). Extracts were analyzed for biological effects in vitro on human hepatic, tongue and colon cancer cell lines. A macrocomponent analysis revealed a notable amount of dietary fiber in banana and beetroot peels (39.0 and 33.6% dmb) and a relatively high content of protein in beetroot peel (18.3% dmb). Regarding the micronutrients-minerals, banana and beetroot peels were shown to be a very good source of potassium (75.06 and 41.86 mg g−1 dmb). Both extracts of banana and beetroot peels obtained by conventional extraction - decoction (100 °C, 20 min) exhibited the highest total phenolic content and antioxidant capacity. Additionally, in banana peel, these extracts were the richest in dopamine content (12.63 mg g−1 dmb). Extraction by infusion (80 °C, 30 min) yielded a beetroot peel extract with the highest total betacyanin content (9.80 mg g−1 dmb). Biological effects in vitro were dose- and time-dependent, as well as influenced by the presence of polysaccharides.

Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles

Pitaya peel, a by-product during processing, contains many phytochemicals. To make good use of it, an approach of adding pitaya peel powder (PPP) to noodle as a bioactive ingredient was applied. The objective of this study was to investigate the effect of PPP level (0%-9%) on phytochemical, textural, and sensory properties of noodle. With an increase in the PPP level, 2, 2-diphenyl-1-picrylhydrazyl radical radical scavenging capacity, free polyphenols, and total betacyanins of noodle were enhanced. PPP-enriched noodle had a redder and darker color. The color of dried noodle was relatively stable during storage, while cooking led to an obvious decrease in betacyanin content and redness of noodle. A higher PPP level significantly reduced extensibility and elasticity of the noodle, but increased tensile strength, cutting force, and cooking loss. Noodle with 0%-6% PPP had similar sensory scores in overall preference. Healthy and colorful noodle enriched with 3%-6% PPP had acceptable sensory quality and higher bioactive components. Practical applications Consumption of food products made with natural ingredients having more phytochemicals is beneficial to health and fits the current trend in food market. After juice processing, pitaya peels are generally discarded as a waste. Since the peels contain lots of phytochemicals including dietary fibers, betacyanins, and polyphenols, pitaya peels were utilized and prepared into pitaya peel powder (PPP) in this study. Increased consumption of PPP-enriched noodle is proposed for health reasons. The study demonstrated PPP as a bioactive ingredient can be utilized in noodle products. Healthy noodle having good nutritional and sensory quality could be manufactured using PPP.

Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storage.

Natural colorants are important alternatives to synthetic colorants. They are considered harmless and positively affect biological activities owing to their antioxidant potential. The present study deals with the assessment of the extraction processes and the effects of pH (1.0, 3.0, and 5.0), extraction media (water and 50% ethanol) and storage condition (ambient and refrigeration) on betacyanin content, color values, as well as degradation kinetics of total betacyanins in red amaranth. Betacyanin content was more stable at higher than at lower pH. The degradation rate constant (K) was higher and the half-life (t1/2) was lower at ambient temperature compared to refrigeration temperature. Betacyanin degradation was higher at ambient temperature (30 ± 2°C) than at refrigeration temperature (4°C). The pH, storage time, and temperature affected the stability of the color attributes. Therefore, this work suggests that water and lower temperature (4°C) could be applied to extract more betacyanins from red amaranth and betacyanins might be used as an alternative to synthetic color.