Article
Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)
Author/s | Cejudo Bastante, María Jesús
![]() ![]() ![]() ![]() ![]() ![]() ![]() Hurtado, Nelson Delgado, Angélica Heredia Mira, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Department | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Publication Date | 2016 |
Deposit Date | 2024-03-18 |
Published in |
|
Abstract | The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus ... The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity. Highly-acidic extracts (pH 4) showed the lowest betalain content, chroma (C*ab = 60 against 70) and the yellow component of the colour (b*). Storage temperature manifested a great influence on CIELAB parameters when yellow pitaya peel was added to highly-acidic foodstuffs, with a tendency towards red hues (hab, from 100° to 85°) and remarkable changes on lightness (L*, from 90 to 75) as temperature increased. However, low-acidic extracts (pH 5 and 6) were superior from a colour stability standpoint, not being influential the temperature of storage. All colour changes according to pH and temperature were visually appreciable by human eyes (∆E*ab > 3). New opportunities for diversification of colorant market could be possible by employing yellow pitaya peel as natural resource. |
Funding agencies | Junta de Andalucía |
Project ID. | P11-AGR-7843
![]() |
Citation | Cejudo Bastante, M.J., Hurtado, N., Delgado, A. y Heredia Mira, F.J. (2016). Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus). Journal of Food Science and Technology, 53 (5), 2405-2413. https://doi.org/10.1007/s13197-016-2215-y. |
Files | Size | Format | View | Description |
---|---|---|---|---|
Impact of pH and temperature.pdf | 1.577Mb | ![]() | View/ | Versión aceptada |
This item appears in the following collection(s)
This document is protected by intellectual and industrial property rights. Without prejudice to existing legal exemptions, its reproduction, distribution, public communication or transformation is prohibited without the authorization of the rights holder, unless otherwise indicated.