Abstract
A study was conducted to concentrate the betacyanin in red pitahaya extracts by removing the coexisting sugars by fermentation. Four lactic acid bacteria (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) and a yeast species (Saccharomyces cerevisiae) were screened to determine their efficiency to reduce sugar content in red pitahaya extracts for concentration of their betacyanin content. A reduction of sugar content (19.8–56.4%) and increase in the yield of betacyanins were observed in all extracts as compared to the control, which was not innoculated with any microorganisms after 1 day of fermentation. The lowest total sugar content (26.40 g/L) was observed in extracts fermented by S. cerevisiae. Extracts fermented by S. cerevisiae also showed greater numbers of microbial cells (10.75 log CFU/mL) and a lower pH value (3.54) compared to those (6.89–8.48 log CFU/mL and pH 4.64–5.42) of the Lactobacillus spp. after 1 day of fermentation. An optimization step using response surface methodology (RSM) was then conducted using S. cerevisiae. Temperature, time and agitation speed were found to have a significant effect on the total sugar content and BC of concentrated betacyanins from red pitahaya, while the yield of betacyanins was significantly influenced by temperature and agitation speed.
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(Information that explains whether and by whom the research was supported). This work was funded by School of Science, Monash University Malaysia.
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AG—original draft, writing, performed the analysis and data collection. GAD—supervision, editing and writing. WSC—conceptualization, project management, supervision, editing and writing.
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Gengatharan, A., Dykes, G.A. & Choo, W.S. Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content. J Food Sci Technol 58, 3611–3621 (2021). https://doi.org/10.1007/s13197-021-05116-2
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DOI: https://doi.org/10.1007/s13197-021-05116-2