scholarly journals Factors affecting betacyanin stability in juice of LD5 Red-fleshed dragon fruit (Hylocereus polyrhizus)

2018 ◽  
Vol 17 (06) ◽  
pp. 72-76
Author(s):  
Ngan N. T. Trinh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Light Exposure ◽  
Plastic Material ◽  
Heating Time ◽  
Packaging Materials ◽  
Factors Affecting ◽  
Acid Addition ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

In Binh Thuan province (Vietnam), the red-fleshed dragon fruit (Hylocereus polyrhizus), concretely LD5 variety majorly grows and contains a large amount of betacyanin, a natural colourant that potentially applied to many products in the food industry. In this study, the processing factors possibly influencing the betacyanin stability in the red-fleshed dragon fruit juice were in turn investigated. The heating treatment included 2 factors: temperature (65, 75 and 85oC) and heating time (10, 20 and 30 minutes); while the pH values ranged between 3.0 to 7.0 and the ascorbic acid addition varied in concentrations (0.1, 0.2, 0.3, 0.4 and 0.5% w/w). The processed fruit juice was stored in different packaging materials (plastic and glass) with and without light exposure for 5 weeks to monitor the retained betacyanin. The results showed that the betacyanin was remained with the highest proportion (0.84 ± 0.02) at 0.3% ascorbic acid addition, pH 4.0 and heat treatment at 65oC for 10 minutes. In storage without light exposure, both plastic and glass packaging materials kept efficiently betacyanin in fruit juice. However, the glass material represented better efficiency in the betacyanin remaining than the plastic material did.

scholarly journals PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris)

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Dewi Citra Laksmi Agung Putri ◽  
I Nengah Kencana Putra ◽  
I Putu Suparthana
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Fruit Juice ◽  
Total Acid ◽  
Dragon Fruit ◽  
Bean Research ◽  
Red Bean ◽  
Hylocereus Polyrhizus

The aim of this research was to know the effect of adding red dragon fruit juice (RDFJ) for the characteristics of yoghurt mixed milk and red bean. Research design used a randomized complete design (RAL) with the concentration 0 %, 5 %, 10 %, 15 %, 20 %, and 25 % of RDFJ. Each treatment repeated three times to obtain 18 units of sample. The data was analyzed by ANOVA and if it had effect on variabel then continued by Duncan Test. Sensory was analyzed by hedonic and scoring test for color, flavor, taste, texture and overall acceptance of the resulting product using 15 trained panelists. The result showed that adding RDFJ had very significant effects (P < 0,01) for total acid, Vitamin C, antioxidant activity, total lactic acid bacteria (BAL) and had significant effect (P < 0,05) for pH. The best treatment was on 15 % of RDFJ with value 1.22 % of total lactic acid, 4.41 of pH, 1.11 mg/100g of Vitamin C, 48.40 % of antioxidant activity, 1.87 x 108 CFU/ml of total lactic acid bacteria (BAL), color (red and liked), flavor (pleasant and liked), taste (sour and liked), texture (aqueous) and overall acceptance (liked).

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

Maturation, iron deficiency, and ligands in enteric radioiron transport in vitro

1963 ◽  
Vol 204 (1) ◽  
pp. 171-175 ◽  
Author(s):  
W. S. Ruliffson ◽  
J. M. Hopping
Keyword(s):  
Ascorbic Acid ◽  
Iron Deficiency ◽  
Iron Absorption ◽  
Deficiency Anemia ◽  
Anaerobic Incubation ◽  
Reverse Effect ◽  
Factors Affecting ◽  
Everted Gut Sac

The effects in rats, of age, iron-deficiency anemia, and ascorbic acid, citrate, fluoride, and ethylenediaminetetraacetate (EDTA) on enteric radioiron transport were studied in vitro by an everted gut-sac technique. Sacs from young animals transported more than those from older ones. Proximal jejunal sacs from anemic animals transported more than similar sacs from nonanemic rats, but the reverse effect appeared in sacs formed from proximal duodenum. When added to media containing ascorbic acid or citrate, fluoride depressed transport as did anaerobic incubation in the presence of ascorbic acid. Anaerobic incubation in the presence of EDTA appeared to permit elevated transport. Ascorbic acid, citrate, and EDTA all enhanced the level of Fe59 appearing in serosal media. These results appear to agree with previously established in vivo phenomena and tend to validate the in vitro method as one of promise for further studies of factors affecting iron absorption and of the mechanism of iron absorption.

Light Effects on Food

1990 ◽  
Vol 53 (5) ◽  
pp. 430-440 ◽  
Author(s):  
MIRAY BEKBÖLET
Keyword(s):  
Dairy Products ◽  
Light Exposure ◽  
Meat Products ◽  
Fats And Oils ◽  
Food Groups ◽  
Visual Appearance ◽  
Factors Affecting ◽  
Off Flavors ◽  
Interval Type ◽  
Induced Changes

Current research studies carried out on light-induced changes in dairy products, fats and oils, and meat products are reviewed. General factors affecting thus formed off-flavors in these food groups are the intensity of light, exposure interval, type of packaging, and some specific nutritive constituents. In dairy products, riboflavin degradation, losses of vitamin A and C are the major effects, whereas in fats and oils the effective constituents are ß-carotene, tocopherols, the undesirable flavors being related mainly to photosensitized oxidation. In case of meat products, the visual appearance seems to be the most important effect due to the formation of oxidized pigment metmyoglobin from oxymyoglobin upon light exposure. The effects of packaging materials and types on photooxidation are also being discussed for each of the above three food commodity groups.

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