Color Properties and Stability of Betacyanins from Opuntia Fruits

Abstract

The colorant properties of pigments from Opuntia stricta, Opuntia undulata, and Opuntia ficus-indicafruits were studied. The pigments were extracted with different solvents and identified by high-performance liquid chromatography. On the basis of their visible light spectra, the pigments were identified as betalains. In O. undulata and O. ficus-indica fruits, both betacyanins and betaxantins were identified, while in O. stricta fruits only betacyanins (betanin and isobetanin) were detected. O. stricta fruits showed the highest betacyanin content (80 mg/100 g fresh fruit). The thermal stability of the pigment extracts was dependent on the pH, with the maximum stability being at pH 5, as expected for betacyanins. At this value and a storage temperature of 4 degrees C, a deactivation half-life time of more than 1 year, with no added stabilizers, was determined. According to these studies, cactus pears from O. stricta may well be considered as a potential source of natural red colorants.

Physical and chemical characteristics of pitaya fruits at physiological maturity

“…Synthesis of these pigments is activated by the high availability of sugar and light, among other factors (Castellar et al, 2003). As the fruit maturation process advances, there is an increase in the amount of soluble sugars leading to increase in betacyanin production and a reduction in the color angle values in the fruit.…”

Cactus: a medicinal food

“…In Opuntia undulata and Opuntia ficus-indica both betacyanins and betaxanthins were identified, while in Opuntia stricta fruits only betacyanins (betanin and isobetanin) were detected. Opuntia stricta fruits showed the highest betacyanin content i.e., 80 mg/100 g fresh fruit (Casteller et al 2003) (Table 2).…”

“…Cactus pears from Opuntia stricta are considered as a potential source natural red colourants (Casteller et al 2003). A study about the use of prickly pear cactus mucilage as an edible coating to extend the shelf life of strawberries revealed that use of mucilage coatings leads to increased strawberry shelf life (Del-Valle et al 2005).…”

Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal

“…The most common, narrow definition of wine relates to the product of fermented grape juice, though it is sometimes broadened to include any beverage with a fermentation based on the conversion of a sugar solution into alcohol (fermented beverages based on hydrolyzed barley such as beer are often excluded). Some drinks such as cider, mead and perry are also excluded from this broad definition of wine for historical reasons (Castellar et al 2003). There were no scientific studies found regarding microbial, physicochemical and sensory analysis of those beverages.…”