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Date Published: 29/04/2024
Abstract Views: 576
Views PDF: 533
DOI: https://doi.org/10.56283/1859-0381/560
Issue
Vol. 20 No. 2 (2024)
Section
ORIGINAL RESEARCH
How to Cite
1.
Trần TNH, Lê TTL, Trần H Đông Q, Nguyễn BL, Nguyễn HT. EFFECT OF THE CONCENTRATION TECHNIQUES ON THE FLUCTUATION OF BIOLOGICAL ACTIVE COMPOUNDS IN FRUIT EXACT  OF HYLOCEREUS POLYRHIZUS. Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(2):10-22. doi:10.56283/1859-0381/560

EFFECT OF THE CONCENTRATION TECHNIQUES ON THE FLUCTUATION OF BIOLOGICAL ACTIVE COMPOUNDS IN FRUIT EXACT  OF HYLOCEREUS POLYRHIZUS

Thị Như Hà Trần1,, Thị Thùy Linh Lê, Hà Đông Quân Trần, Bảo Lộc Nguyễn, Hữu Thanh Nguyễn
1 Vườn ươm công nghệ công nghiệp Việt Nam - Hàn Quốc

Main Article Content

Abstract

Aims: To investigate the effect of the concentration techniques on the fluctuation of biological active compounds in red fleshed dragon fruit extract.


Methods: Prior to concentration, red fleshed dragon fruit juice was extracted from a variety of red fleshed dragon fruits (Hylocereus polyrhizus) collected from farming regions in Tra Vinh province. The effects of three concentration methods (high temperature, vacuum, and freeze) on the contents of betacyanin, vitamin C, and polyphenols were investigated. Standard analytical methods were used to compare the bioactive compound contents before and after concentration.


Results: All three concentration methods had a significant impact on the levels of bioactive compounds. The lowest depletion was observed when the concentrate reached a Brix degree of 30. Freeze concentration best preserved betacyanin (loss of 19.96%) and vitamin C (loss of 54.60%), while vacuum concentration best preserved polyphenol (loss of 43.94%).


Conclusion: The concentration technique, as well as the temperature and time of concentration, had a substantial impact on the bioactive compounds found in the juice and concentrated red dragon fruit solution. The freeze and vacuum concentration approach can be used to produce concentrated red fleshed fruit juice.

Article Details

Keywords

Thanh long ruột đỏ, cô đặc, chống oxy hóa, betacyanin, polyphenol, vitamin C

References

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