Nghiên cứu khả năng trích ly và bảo quản chất màu tự nhiên từ vỏ quả thanh long ruột đỏ

Abstract

This study compares the betacyanin extracted ability between red and white dragon fruit peels. The results show that the red outperforms the white. Thereby, Response surface methodology (RSM) is used to optimize the betacyanin extraction. Optimal extraction values such as solvent/material ratio, temperature and time are 14.06 v/w; 56.51⁰C and 29.48 minutes, respectively. Also, the pigment solution gets better at low pH, cold temperature and in dark glass packaging. Moreover, betacyanin extract added to yogurt makes an increase in vitamin C, betacyanin contents and high sensory scores.