The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt

LWT

Volumn 80, Issue , 2017, Pages 437-445

  Gengatharan, Ashwini ^a   Dykes, Gary A ^a   Choo, Wee Sim ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Antioxidant; Colour; Lactic acid bacteria; Red beet; Red dragon fruit

Indexed keywords

ANTIOXIDANTS; COLOR; FREE RADICALS; FRUITS; LACTIC ACID;

EFFECT OF PH; FREE RADICAL SCAVENGING ACTIVITY; LACTIC ACID BACTERIA; LACTOBACILLUS DELBRUECKII; MICROBIAL COUNT; RED BEET; REFRIGERATED STORAGES; STREPTOCOCCUS THERMOPHILUS;

PH EFFECTS;

EID: 85015636755     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.014     Document Type: Article

References (34)

1. Ahlström, L.H., Eskilsson, C.S., Björklund, E., Determination of banned azo dyes in consumer goods. Trends in Analytical Chemistry 24 (2005), 49–56.
2. Al-Kadamany, E., Khattar, M., Haddad, T., Toufeili, I., Estimation of shelf-life of concentrated yoghurt by monitoring selected microbiological and physiological changes during storage. LWT-Food Science and Technology, 36, 2003 497–414.
3. Balasundram, N., Sundram, K., Samman, S., Phenolic compounds in plant and agri-industrial byproducts: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99 (2006), 191–203.
4. Cai, Y., Sun, M., Corke, H., Antioxidant activity of betacyanins from plants of the Amaranthaceae. Journal of Agriculture and Food Chemistry 51 (2003), 2288–2294.
5. Castellar, M.R., Obón, J.M., Alacid, M., Fernández-López, J.A., Color properties and stability of betacyanins from Opuntia fruits. Journal of Agriculture and Food Chemistry 51 (2003), 2772–2776.
6. Chattopadhyay, P., Chatterjee, S., Sen, S.K., Biotechnological potential of natural food grade biocolourants. African Journal of Biotechnology 7 (2008), 2972–2985.
7. Clydesdale, F.M., Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33 (1993), 83–101.
8. Delgado-Vargas, F., Jiménez, A.R., Paredes-López, O., Natural pigments: Carotenoids, anthocyanins, and betalains — characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition 40 (2000), 173–289.
9. Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal 16 (2006), 1181–1189.
10. Esquivel, P., Stintzing, F.C., Carle, R., Pigment pattern and expression of color in fruits from different Hylocereus sp. genotypes. Innovative Food Science and Emerging Technologies 8 (2007), 451–457.
11. Gengatharan, A., Dykes, G.A., Choo, W.S., Betalains: Natural plant pigments with potential application in functional foods. LWT - Food Science and Technology 64 (2015), 645–649.
12. Gengatharan, A., Dykes, G.A., Choo, W.S., Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology 51 (2016), 427–434.
13. Georgiev, V.G., Weber, J., Kneschke, E.M., Denev, P., Bley, T., Pavlov, A.I., Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. detroit dark red. Plant Foods for Human Nutrition 65 (2010), 105–111.
14. Halah, M., Nayra, S.M., Use of natural plant antioxidant and probiotic in the production of novel yogurt. Journal of Evolutionary Biology Research 3 (2011), 12–18.
15. Harivaindran, K.V., Rebecca, O.P.S., Chandran, S., Study of optimal temperature. pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colourant. Pakistan Journal of Biological Sciences 11 (2008), 2259–2263.
16. Hassan, Z.M.R., Fakhr, H.M., Ali, A.A., Mehanna, N.S., El-Messery, T.M., Interaction of some low molecular weight phenolics with milk proteins. World Applied Sciences Journal 23 (2013), 182–187.
17. Herbach, K.M., Stintzing, F.C., Carle, R., Betalain stability and degradation – structural and chromatic aspects. Journal of Food Science 71 (2006), R41–R50.
18. Lee, W.J., Lucey, J.A., Formation and physical properties of yoghurt. Asian-Australian Journal of Animal Science 23 (2010), 1127–1136.
19. Mani-López, E., Palou, E., López-Malo, A., Probiotic viability and storage stability of yoghurts and fermented milks prepared with several mixtures of lactic acid bacteria. Journal of Dairy Science 97 (2014), 2578–2590.
20. Ravichandran, K., Saw, N.M.M.T., Mohdaly, A.A.A., Gabr, A.M.M., Kastel, A., Riedel, H., et al. Impact of processing of red beet on betalain content and antioxidant activity. Food Research International 50 (2013), 670–675.
21. Rebecca, O.P.S., Zuliana, R., Boyce, A.N., Chandran, S., Determining pigment extraction efficiency and pigment stability of dragon fruit (Hylocereus polyrhizus). Journal of Biological Science 8 (2008), 1174–1180.
22. Richmond, M.L., Harte, B.R., Gray, J.I., Stine, C.M., Physical damage of yoghurt. The role of secondary packaging on stability of yoghurt. Journal of Food Protection 48 (1985), 482–486.
23. Schmidt, K., Bouma, J., Estimating shelf-life of cottage cheese using hazard analysis. Journal of Dairy Science 75 (1992), 2922–2927.
24. Schwartz, S.J., von Elbe, J.H., Identification of betanin degradation products. European Food Research Technology 176 (1983), 448–453.
25. Scibisz, I., Ziarno, M., Mitek, M., Zareba, D., Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts. LWT - Food Science and Technology 49 (2012), 208–212.
26. Stintzing, F.C., Carle, R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology 15 (2004), 19–38.
27. Stintzing, F.C., Carle, R., Betacyanins – emerging prospects for food scientists. Trends in Food Science and Technology 18 (2007), 514–525.
28. Taira, J., Tsuchida, E., Katoh, M.C., Uehara, M., Ogi, T., Antioxidant capacity of betacyanins as radical scavengers for peroxyl radical and nitric oxide. Food Chemistry 166 (2015), 531–536.
29. Talwalkar, A., Kailasapathy, K., A review of oxygen toxicity in probiotic yoghurts: Influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety 3 (2004), 117–124.
30. Tseng, A., Zhao, Y., Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138 (2013), 356–365.
31. von Elbe, J.H., Maing, I., Amundson, C.H., Color stability of betanin. Journal of Food Science 39 (1974), 334–337.
32. von Elbe, J.H., Schwarz, S.J., Hildenbrand, B.E., Loss and regeneration of betacyanin pigments during processing of red beets. Journal of Food Science 46 (1981), 1713–1715.
33. Wybraniec, S., Mizrahi, Y., Fruit flesh betacyanin pigments in Hylocereus Cacti. Journal of Agriculture and Food Chemistry 50 (2002), 6086–6089.
34. Zainoldin, K.H., Baba, A.S., The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yoghurt. World Academy of Science, Engineering and Technology 60 (2009), 361–366.