Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage.

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 µg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 µg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 µg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties.

Sorghum, a gluten-free carbohydrate source with high antioxidants and resistant starch, contains anti-nutrients like phytic acid, tannin, and kafirin. Interactions with starch and proteins result in polyphenol-starch, starch-kafirin, and tannin-protein complexes. These interactions yield responses such as V-type amylose inclusion complexes, increased hydrophobic residues, and enzyme resistance, reducing nutrient availability and elevating resistant starch levels. Factors influencing these interactions include starch composition, structure, and Chain Length Distribution (CLD). Starch structure is impacted by enzymes like ADP-glucose pyrophosphorylase, starch synthases, and debranching enzymes, leading to varied chain lengths and distributions. CLD differences significantly affect crystallinity and physicochemical properties of sorghum starch. Despite its potential, the minimal utilization of sorghum starch in food is attributed to anti-nutrient interactions. Various modification approaches, either direct or indirect, offer diverse physicochemical changes with distinct advantages and disadvantages, presenting opportunities to enhance sorghum starch applications in the food industry.