Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

Abstract

Summary Stenocereus griseus pitaya has been evaluated as potential natural colourant on the basis of tristimulus colorimetry, differential colorimetry, and individual betalains, not previously conducted in conjunction with this raw material. Different technological treatment conditions were reproduced based on different pHs, temperatures and storage time. According to the results, cold temperatures (4 °C) maintained for longer the initial colour characteristics (L*, Cnormalab∗ and hab) of the extracts, whereas hab modifications began from the commencement of treatment at room temperature. Highly acidic extracts (pH 4) were the most stable samples in the light of the lower hab and Cnormalab∗ changes over time, even at room temperature. Betanin, isobetanin, betanidin and 2‐decarboxy‐neobetanin were more affected by temperature, whereas the content of the minor betalains significantly (P < 0.05) varied when pH was modified. Moreover, visually appreciable and quantitative colour changes (ΔEnormalab∗ > 3) were observed among all pH values and temperatures.

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

“…Red pitaya fruit is one of the Hylocereus species in the Cactaceae family, with violet‐red flesh and red peel (Cejudo‐Bastante et al ., 2019; Huang et al ., 2021). Pitaya fruit is a rich source of antioxidants (i.e.…”

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

“…Previously, total phenols (11.31 mg gallic acid equivalent·g −1 dry weight), total flavonoids (13.70 mg quercetin equivalent·g −1 dry weight), ascorbic acid (12.45 mg·100 g −1 fresh weight), and traces of carotenes were detected [ 27 ]. In addition, flavonol-type compounds such as quercetin, catechin, isorhamnetin, and kaempferol were detected in S. thurberi , S. stellatus , and S. pruinosus species [ 25 , 32 ].…”

“…The genus Stenocereus includes plant species that grow in arid and semiarid climates from the southern United States to Central America [ 23 ]. Pitayas, a common name employed for Stenocereus fruits, are attracting great attention as a source of natural colorants and have been employed to increase the attractiveness to consumers of food in general [ 24 , 25 , 26 ]. Based on the high content of betalains and phenolic compounds in Stenocereus fruits, a growing interest has been addressed to the identification of these compounds and their bioactivity [ 27 , 28 ].…”

Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis)

“…Table 1 shows a significant influence of the extraction solvent and wavelength, both in isolated form and interactively, with consideration that the extraction solvent is closely related to the result. The pH values are not significant for the extraction process; this can be explained by the presence of betalain-rich compounds, which may not be affected by the medium's pH level (Cejudo-Bastante et al, 2019). Furthermore, there is no significant difference between the ethanol and acetone solvents (Table 2); however, the 50% methanolic extract has the highest absorbance in the pigment extract from red pitaya peel flour.…”