综述与专题评论

火龙果来源甜菜红素的研究及应用进展

  • 吕亚文 ,
  • 朱文娴 ,
  • 廖红梅
展开
  • (江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士研究生(廖红梅教授为通信作者,E-mail:hmeiliao@jiangnan.edu.cn)

收稿日期: 2022-12-12

  修回日期: 2023-02-08

  网络出版日期: 2024-03-15

基金资助

贵州省教育厅金刺梨研究与开发工程研究中心(黔教合KY字[2018]008)

Review on progress of research and application of betacyanins from pitaya

  • LYU Yawen ,
  • ZHU Wenxian ,
  • LIAO Hongmei
Expand
  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-12-12

  Revised date: 2023-02-08

  Online published: 2024-03-15

摘要

火龙果尤其是红皮红肉火龙果是甜菜红素的重要来源之一。作为一种水溶性可食用色素,甜菜红素具有较好的抗氧化活性与自由基清除能力,在食品、药品及化妆品等多个领域具有广泛应用;但其稳定性较差,因此应用潜能受到限制。该文首先概述火龙果源甜菜红素的含量、结构、提取方法,然后阐述温度、光照、pH和金属离子等因素对其稳定性的影响以及提高稳定性的方法,最后综述了甜菜红素作为天然抗氧化剂、抑菌剂和酸碱指示剂等方面的应用进展,为深入研究甜菜红素及其应用提供参考。

本文引用格式

吕亚文 , 朱文娴 , 廖红梅 . 火龙果来源甜菜红素的研究及应用进展[J]. 食品与发酵工业, 2024 , 50(4) : 356 -364 . DOI: 10.13995/j.cnki.11-1802/ts.034586

Abstract

Pitaya, especially red pitaya, is a major resource of betacyanins. As a water-soluble edible pigment, betacyanin has good antioxidant activity and free radical scavenging ability, wherein it has been widely used in food, medicine, cosmetics, and other fields. However, the poor stability of betacyanins limits their application potential. In this review, the general content, structure, and extraction methods of betacyanins from pitaya were summarized. Then, the influence of temperature, light, pH, and metal ions on its stability, and the methods to improve its stability were summarized. Finally, the application progress of betacyanins as a natural antioxidant, antibacterial agent, and acid-base indicator was reviewed. This review would provide a reference for further research on betacyanins and the expansion of their application range.

参考文献

[1] 蒋边. 火龙果色素研究进展[J]. 食品工程, 2015(4):6-10.
JIANG B. Research progress of pitaya pigment[J]. Food Engineering, 2015(4):6-10.
[2] 苗璇. 食用天然色素研究应用现状及其发展前景展望[J]. 化工管理, 2013(10):5-7; 9.
MIAO X. Research and application status and development prospect of edible natural pigment[J]. Chemical Enterprise Management, 2013(10):5-7; 9.
[3] CELLI G B, BROOKS M S L. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins—a current review[J]. Food Research International, 2017, 100:501-509.
[4] 张玉霜, 许庆轩, 李红侠, 等. 甜菜色素种类分布和应用研究进展[J]. 中国农学通报, 2015, 31(24):149-156.
ZHANG Y S, XU Q X, LI H X, et al. Progress of application and distribution of betalains[J]. Chinese Agricultural Science Bulletin, 2015, 31(24):149-156.
[5] YAO X Y, QIN Y, ZHANG M, et al. Development of active and smart packaging films based on starch, polyvinyl alcohol and betacyanins from different plant sources[J]. International Journal of Biological Macromolecules, 2021, 183:358-368.
[6] FATHORDOOBADY F, MIRHOSSEINI H, SELAMAT J, et al. Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction[J]. Food Chemistry, 2016, 202:70-80.
[7] 陈冠林. 红肉火龙果色素提取、纯化及其抗氧化、降血脂作用的研究[D]. 广州: 广东药学院, 2013.
CHEN G L. Studies on extraction, purification, antioxidant and lipid-regulating effects of pigments from red pitaya[D].Guangzhou: Guangdong Pharmaceutical University, 2013.
[8] 朱文娴, 夏必帮, 廖红梅, 等. 四种红肉火龙果品种制汁适宜性评价研究[J]. 食品与发酵工业, 2020, 46(3):167-173.
ZHU W X, XIA B B, LIAO H M, et al. Evaluation of suitability of four red pitahaya varieties for juice pressing[J]. Food and Fermentation Industries, 2020, 46(3):167-173.
[9] HERBACH K M, ROHE M, STINTZING F C, et al. Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus[Weber]Britton & Rose) betacyanins as affected by the juice matrix and selected additives[J]. Food Research International, 2006, 39(6):667-677.
[10] PRIATNI S, PRADITA A. Stability study of betacyanin extract from red dragon fruit (Hylocereus polyrhizus) peels[J]. Procedia Chemistry, 2015, 16:438-444.
[11] TANG C S, NORZIAH M H. Stability of betacyanin pigments from red purple pitaya fruit (Hylocereus polyrhizus): Influence of pH, temperature, metal ions and ascorbic acid[J]. Indonesian Journal of Chemistry, 2010, 7(3): 327-331.
[12] RAMLI N S, ISMAIL P, RAHMAT A. Influence of conventional and ultrasonic-assisted extraction on phenolic contents, betacyanin contents, and antioxidant capacity of red dragon fruit (Hylocereus polyrhizus)[J]. The Scientific World Journal, 2014, 2014:964731.
[13] NUNES A N, SALDANHA DO CARMO C, DUARTE C M M. Production of a natural red pigment derived from Opuntia spp. using a novel high pressure CO2 assisted-process[J]. RSC Advances, 2015, 5(101):83106-83114.
[14] STINTZING F C, CARLE R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition[J]. Trends in Food Science & Technology, 2004, 15(1):19-38.
[15] SIOW L F, WONG Y M. Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice[J]. International Journal of Food Properties, 2017, 20(3):623-632.
[16] 郑舒文. 基于红肉火龙果色素的鱼鲜度检测智能包装的研究与制作[D]. 北京: 中国农业科学院, 2019.
ZHENG S W. Research and preparation of intelligent packaging for fish freshness detection based on red dragon fruit pigment[D].Beijing: Chinese Academy of Agricultural Sciences, 2019.
[17] SHAARUDDIN S, GHAZALI H M, HAMED MIRHOSSEINI S, et al. Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin[J]. LWT, 2017, 84:129-134.
[18] KUMORKIEWICZ A, SZMYR N, POPENDA Ł, et al. Alternative mechanisms of betacyanin oxidation by complexation and radical generation[J]. Journal of Agricultural and Food Chemistry, 2019, 67(26):7455-7465.
[19] HERBACH K M, STINTZING F C, CARLE R. Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography-tandem mass spectometric analyses[J]. European Food Research and Technology, 2004, 219(4): 377-385.
[20] GOKHALE S V, LELE S S. Betalain content and antioxidant activity of Beta vulgaris: Effect of hot air convective drying and storage[J]. Journal of Food Processing and Preservation, 2014, 38(1):585-590.
[21] ZHU W X, AI Y N, FANG F, et al. Application of thermosonication in red pitaya juice processing: Impacts on native microbiota and quality properties during storage[J]. Foods, 2021, 10(5):1041.
[22] LIAO H M, ZHU W X, ZHONG K, et al. Evaluation of colour stability of clear red pitaya juice treated by thermosonication[J]. LWT, 2020, 121:108997.
[23] SANDATE-FLORES L, DE J ROSTRO-ALANIS M, MANCERA-ANDRADE E I, et al. Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (Stenocereus sp.-Fragaria ananassa) beverage[J]. Journal of Food Science and Technology, 2017, 54(3):611-619.
[24] JIMÉNEZ-AGUILAR D M, ESCOBEDO-AVELLANEDA Z, MARTÍN-BELLOSO O, et al. Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages[J]. Food Engineering Reviews, 2015, 7(2):198-208.
[25] BAKAR J, EE S C, MUHAMMAD K, et al. Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus)[J]. Food and Bioprocess Technology, 2013, 6(5):1332-1342.
[26] LEONG H Y, OOI C W, LAW C L, et al. Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments[J]. LWT, 2018, 98:546-558.
[27] ATTOE E L, VON ELBE J H. Degradation kinetics of betanin in solutions as influenced by oxygen[J]. Journal of Agricultural and Food Chemistry, 1982, 30(4):708-712.
[28] 徐馨, 李霞, 丁金龙. 食品添加剂对火龙果皮红色素稳定性的影响[J]. 中国食品添加剂, 2018(4):141-147.
XU X, LI X, DING J L. Effect of food-additives on the stability of red pigment from pitaya peel[J]. China Food Additives, 2018(4):141-147.
[29] HERBACH K M, MAIER C, STINTZING F C, et al. Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice[J]. European Food Research and Technology, 2007, 224(5):649-658.
[30] 王春丽. 红甜菜甜菜红素的稳定性及降血脂作用研究[D]. 哈尔滨: 东北林业大学, 2011.
WANG C L. Study on the stability and hypolipidemic effect of betacyanin from red beet[D].Harbin: Northeast Forestry University, 2011.
[31] MAZZA G, BROUILLARD R. The mechanism of co-pigmentation of anthocyanins in aqueous solutions[J]. Phytochemistry, 1990, 29(4):1097-1102.
[32] KHAN M I, GIRIDHAR P. Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice[J]. LWT-Food Science and Technology, 2014, 58(2):649-657.
[33] LIMA E, BOSCH P, LOERA S, et al. Non-toxic hybrid pigments: Sequestering betanidin chromophores on inorganic matrices[J]. Applied Clay Science, 2009, 42(3-4):478-482.
[34] GANDÍA-HERRERO F, CABANES J, ESCRIBANO J, et al. Encapsulation of the most potent antioxidant betalains in edible matrixes as powders of different colors[J]. Journal of Agricultural and Food Chemistry, 2013, 61(18):4294-4302.
[35] SELIG M J, CELLI G B, TAN C, et al. High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH[J]. Food Hydrocolloids, 2018, 80:292-297.
[36] GENGATHARAN A, DYKES G A, CHOO W S. The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt[J]. LWT, 2017, 80:437-445.
[37] 贺江, 刘蕊, 韩淯欣, 等. 火龙果果皮色素提取及其性质与应用[J]. 江苏农业科学, 2017, 45(21):213-215.
HE J, LIU R, HAN Y X, et al. Extraction, properties and application of pigment from pitaya peel[J]. Jiangsu Agricultural Sciences, 2017, 45(21):213-215.
[38] 陈艳红, 陈慧蓉, 李爱贞, 等. 火龙果果皮红色素的微波提取工艺及其应用[J]. 激光生物学报, 2013, 22(2): 185-192.
CHEN Y H, CHEN H R, LI A Z, et al. Microwave extraction of red pigment from the peel of pitaya fruit and its application[J]. Journal of Laser Biology, 2013, 22(2): 185-192.
[39] GUESMI A, LADHARI N, BEN HAMADI N, et al. First application of chlorophyll-a as biomordant: Sonicator dyeing of wool with betanin dye[J]. Journal of Cleaner Production, 2013, 39:97-104.
[40] 黎海利, 刘锴栋, 袁长春, 等. 红肉火龙果果皮色素提取工艺优化及其抗氧化活性[J]. 食品与发酵工业, 2014, 40(12):203-209.
LI H L, LIU K D, YUAN C C, et al. Extraction and antioxidant activity of pigment from red pitaya peel[J]. Food and Fermentation Industries, 2014, 40(12):203-209.
[41] CUNHA L C M, MONTEIRO M L G, COSTA-LIMA B R C, et al. Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing[J]. Innovative Food Science & Emerging Technologies, 2018, 49:136-145.
[42] TENORE G C, NOVELLINO E, BASILE A. Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts[J]. Journal of Functional Foods, 2012, 4(1):129-136.
[43] PALMERI R, PARAFATI L, RESTUCCIA C, et al. Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef[J]. Food and Chemical Toxicology, 2018, 118:355-360.
[44] AI Y N, WANG G X, FANG F, et al. Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork[J]. Journal of the Science of Food and Agriculture, 2022, 102(12):5512-5522.
[45] NAGHDI S, REZAEI M, ABDOLLAHI M. A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish[J]. International Journal of Biological Macromolecules, 2021, 191:161-170.
文章导航

/