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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1002/aic.690160504

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0975-8402

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Impact of pH and temperature on the colour and bet

Authors: María Jesús CejudoBastante Nelson Hurtado Angélica Delgado Francisco J Heredia
Publish Date: 2016/06/09
Volume: 53, Issue: 5, Pages: 2405-2413
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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 megalanthus have been investigated The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity Highlyacidic 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 highlyacidic foodstuffs with a tendency towards red hues h ab from 100° to 85° and remarkable changes on lightness L from 90 to 75 as temperature increased However lowacidic 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 resourceWe are indebted to Consejería de Economía Innovación y Ciencia Junta de Andalucía Spain Project P11AGR7843 for financial support We thank technical staff of Biology Service SGI Universidad de Sevilla for technical assistance and University of Nariño San Juan de Pasto Colombia

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