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Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)

Cejudo-Bastante, Maria Jesús Y Hurtado, Nelson Y Delgado, Angelica Y Heredia, Francisco (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). pp. 2405-2413. ISSN 0975-8402

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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.

Tipo de Elemento: Artículo
Palabras Clave: Yellow pitaya (Selenicereus megalanthus)Differential tristimulus colorimetryBetalainsStability
Asunto: Q Ciencias > QD Chemistry
Division: Facultad de Ciencias Exactas y Naturales > Programa de Química > Productividad
Fecha Deposito: 30 Jan 2017 22:12
Ultima Modificación: 30 Jan 2017 22:12

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