ArticleJournal of food science and technology2021
Microencapsulation of betacyanin from red dragon fruit (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 23 citations in OpenAlex.
- In vitro fermentation characteristics, microbial changes and gas production of microencapsulated phytonutrient pellets at varying dietary crude protein levels.Scientific reports · 2025Article
- In vitro fermentation end-products and rumen microbiome as influenced by microencapsulated phytonutrient pellets (LEDRAGON) supplementation.Scientific reports · 2024Article
- Enhancing betacyanin stability: Comparison of dragon fruit (Food science & nutrition · 2024Article
- Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity.Plant foods for human nutrition (Dordrecht, Netherlands) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Betacyanin is a red natural dye pigment widely used in food products. However, the pigment is also unstable and easily degraded by temperature during storage and food processing. This research aims to increase the stability of betacyanin obtained from dragon fruit peels using pectin as a wall medium via the coacervation method. Due to the efficiency and shell integrity, the coacervation method was selected instead of spray drying to enhance betacyanin's stability. Coacervation was conducted in a three-necked round-bottomed flask fitted with a mercury-sealed stirrer and reflux condenser. An accelerated stability test was conducted at 80 °C and 100 °C for 30 min and considered completed after obtaining a stable absorbance. Two full factorials, three-level design, for 80 °C and 100 °C, were analyzed by Response Surface Methodology using Minitab® 19. The core/wall ratio, agitation speed, and pH were the continuous variables, with temperature as the categorical variables. The models were yielded high R-square and low coefficient of variance on the validation process. Simple coacervation is selected because of a superior method such as simplicity, low-cost, high efficiency, and high shell integrity.
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Registered trials
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