Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps

• Main Authors: Lim, S. D., Yusof, Yus Aniza, Chin, Nyuk Ling, A. Talib, Rosnita, Endan, Johari, Aziz, M. G.
• Format: Article
• Language: English
• Published: WFL Publisher 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/22991/1/Effect%20of%20extraction%20parameters%20on%20the%20yield%20of%20betacyanins%20from%20pitaya%20fruit%20%28Hylocereus%20polyrhizus%29%20pulps.pdf; http://psasir.upm.edu.my/id/eprint/22991/; http://world-food.net/effect-of-extraction-parameters-on-the-yield-of-betacyanins-from-pitaya-fruit-hylocereus-polyrhizus-pulps/

Red pitaya fruit is considered a potential source of betacyanins, a red-violet natural food colouring agents, but pitaya processing into colouring foodstuff still remained difficult due to its low yield of juice during extraction.The present study hence, was aimed at assessing the effect of extracti...