Extraction of betacyanins from Hylocereus polyrhizus (dragon fruit) peel and further enrichment by adsorption
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Abstract
Mixtures of water and ethanol were tested for the extraction of betacyanins from Hylocereus polyrhizus peel to obtain natural colorants. In order to obtain betacyanins in a purified form, adsorption was carried out with two types of multi-walled carbon nanotubes (MWCNTs; pristine MWCNTs and carboxylated MWCNTs) and two macroporous resins (X-5 and AB-8). Carboxylated MWCNTs showed the highest adsorption capacity. On the basis of static adsorption test, carboxylated MWCNTs were selected for kinetic and isotherm studies. Langmuir and pseudo-first-order models could describe the process well. According to the Langmuir model, the maximum monolayer adsorption amount of carboxylated MWCNTs was 84.6 mg/g. After purification on a chromatographic column packed with carboxylated MWCNTs, the content of H. polyrhizus peel betacyanins in the pigment product was 4.62%.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 51772031
Acknowledgments
The authors are thankful for the financial support given by the National Science Foundation of China (Project 51772031).
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This study was supported by National Science Foundation of China (Project 51772031).
Conflict of interest statement: The authors declare that they have no conflicts of interest.
References
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Articles in the same Issue
- Articles
- Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method
- Extraction of betacyanins from Hylocereus polyrhizus (dragon fruit) peel and further enrichment by adsorption
- High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads
- Evaluation of the physicochemical content and solid-state fermentation stage of Zhenjiang aromatic vinegar using near-infrared spectroscopy
- Prediction of neutral detergent fiber content in corn stover using near-infrared spectroscopy technique
- Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol
- Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water
- Hass avocado ripeness classification by mobile devices using digital image processing and ANN methods
