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The effects of temperature (30, 50, 85 and 100°C) treatment and 10 weeks of refrigerated storage (4°C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E-162) which was used as a control. Temperature treatment at 50 and 85°C caused a greater reduction in betacyanin content (BC) in E-162 compared to red pitahaya by inducing changes in betacyanin profile. The 10 weeks of refrigerated storage at 4°C induced colour changes in betacyanins from red pitahaya and E-162. In milk, betacyanins from red pitahaya presented a lower loss of BC and total colour changes (DE*) compared to E-162. The microbial onset in milk containing betacyanins from red pitahaya and E-162 was delayed up to day 5 of refrigerated storage at 4°C compared to day 3 in plain milk. Milk containing betacyanins from red pitahaya showed better colour acceptability (3.89 AE 1.89) compared to E-162 (6.10 AE 1.71). Hence, betacyanins from red pitahaya may be a potential natural functional colourant to simulate strawberry colour in milk.

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Honey is a sweet and sticky biological liquid that is produced by bees following the collection from plant nectars. Honey is enjoyed as a popular food product across the globe for its sweetness, flavor and texture. The benefits offered by honey as food and medicine to mankind is immense with its virtues being documented in ancient religious, medical and secular texts. The source and composition of honey greatly influences its biochemical properties while the therapeutic value of honey has been relatively associated with its antioxidant properties. Tualang honey is a Malaysian multi-floral jungle honey produced by the rock bee (Apis dorsata). Although there are various types of honey being marketed globally such as the Manuka honey, less attention was given to the Tualang honey as a commercially available food product. Also, Tualang honey is less extensively studied and characterized unlike the Manuka honey. At present, there is a growing interest in the use of honey as a nutraceutical and therapeutic lead to develop new methods of treatment. Therefore, this paper reviews the functional and therapeutic properties, such as antioxidant, anticancer, antimicrobial, antinociceptive and hepatoprotective activity of the Tualang honey suggesting its use as a potential functional food or functional food ingredient.

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