Parametric, Optimization and Downstream Processing of Enzyme-Mediated Extraction of Betacyanin from Dragon Fruit (Hylocereus undatus) Peel for Use as Food Colorant
Author : Centeno, Abhelito Arendain
Major Adviser : Movillon, Jovita L.
Major Co-Adviser : Teresita J. Ramirez
Committee Members : Alfafara, Catalino G.; Arocena, Rhebner E.
Year : 2015
Month : December
Type : Thesis
Degree: BS
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Abstract
The parametric, optimization and downstream processing of enzyme-mediated extraction of dragon fruit peel was investigated using a response surface method – central composite design with process factors. Parametric study showed that betacyanin (BCN) is stable at a wide range of pH, from pH 4 to pH 8, and among α-amylase, xylanase, cellulase, pectinase, the α-amylase gave the highest BCN yield. For the optimization of BCN yield, the factors included the amount of enzyme, extraction time and pH level. The BCN concentration was the response. Significant quadratic model relating the factors was obtained with R2 equal to 0.9794 and also numerical optimization was done. The experimentally verified optimum conditions for maximum BCN yield were: pH 5, 15 minutes of extraction time and 18 mg of enzyme. The actual pigment yield, which is close to predicted, which is 23.19 mg/L. The liquid BCN extract was subjected to different drying process namely spray drying, freeze drying and vacuum drying yielding different type of powdered BCN extract. Sprayed-dried and freeze-dried pigment retained most of the BCN extract than vacuum-dried pigment. The spray-dried extracts were soluble to water, basic and acidic conditions while insoluble in organic conditions; stable to salt and sugar systems; prone to light effect and have an antioxidant property. Betanin was detected in the extract using HPLC.
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