KHẢO SÁT ẢNH HƯỞNG CỦA CÁC ĐIỀU KIỆN BẢO QUẢN ĐẾN CHẤT LƯỢNG VÀ ĐỘNG HỌC PHÂN HỦY CỦA DỊCH CHIẾT BETACYANIN TRÍCH LY TỪ VỎ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus)

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHĨA LUẬN TỐT NGHIỆP NGÀNH CÔNG NGHỆ THỰC PHẨM KHẢO SÁT ẢNH HƯỞNG CỦA CÁC ĐIỀU KIỆN BẢO QUẢN ĐẾN CHẤT LƯỢNG VÀ ĐỘNG HỌC PHÂN HỦY CỦA DỊCH CHIẾT BETACYANIN TRÍCH LY TỪ VỎ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus) GVHD: VŨ TRẦN KHÁNH LINH SVTH : NGUYỄN THỊ DIỄM HỒNG HỒ THỊ MỸ THẮM SKL 09142 Tp Hồ Chí Minh, tháng 08/2022 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116170 KHẢO SÁT ẢNH HƯỞNG CỦA CÁC ĐIỀU KIỆN BẢO QUẢN ĐẾN CHẤT LƯỢNG VÀ ĐỘNG HỌC PHÂN HỦY CỦA DỊCH CHIẾT BETACYANIN TRÍCH LY TỪ VỎ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus) SVTH: GVHD: NGUYỄN THỊ DIỂM HỒNG 18116170 HỒ THỊ MỸ THẮM 18116207 TS VŨ TRẦN KHÁNH LINH THÀNH PHỐ HỒ CHÍ MINH – 08/2022 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116170 KHẢO SÁT ẢNH HƯỞNG CỦA CÁC ĐIỀU KIỆN BẢO QUẢN ĐẾN CHẤT LƯỢNG VÀ ĐỘNG HỌC PHÂN HỦY CỦA DỊCH CHIẾT BETACYANIN TRÍCH LY TỪ VỎ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus) SVTH: GVHD: NGUYỄN THỊ DIỂM HỒNG 18116170 HỒ THỊ MỸ THẮM 18116207 TS VŨ TRẦN KHÁNH LINH THÀNH PHỐ HỒ CHÍ MINH – 08/2022 LỜI CẢM ƠN Lời đầu tiên, xin cảm ơn chân thành đến cô Vũ Trần Khánh Linh, giảng viên Bộ môn Công nghệ Thực phẩm, Khoa Cơng nghệ hóa học Thực phẩm, trường Đại học Sư Phạm Kỹ Thuật Tp HCM Trong suốt trình thực khóa luận tốt nghiệp nhóm, theo dõi, quan sát tận tâm hướng dẫn lỗi sai để nhóm khắc phục kịp thời Chúng xin gửi lời cảm ơn đến cô Lê Ngọc Liễu, giảng viên Trường ĐH Quốc Tế ĐHQG-HCM với giáo viên hướng dẫn tận tình giúp đỡ hướng dẫn cho giải khó khăn gặp phải q trình thực khóa luận Chúng xin gửi lời cảm ơn đến thầy cô Khoa Công nghệ hoa học Thực phẩm nhiệt tình giúp đỡ, tạo điều kiện thuận lợi để chúng tơi hồn thành tốt khóa luận tốt nghiệp Chúng tơi hy vọng nhận đóng góp q Thầy/Cơ bạn để nội dung khóa luận hồn thiện Xin chân thành cảm ơn! i ii iii iv v vi 15 Delgado-Vargas F, Paredes-López O (2003) Anthocyanins and betalains Natural colorants for food and nutraceutical uses Boca Raton, FL, USA: CRC Press, 167–219 16 Delgado-Vargas, F., Jiménez, A R., Paredes-López, O., Natural Pigments: Carotenoids, anthocyanins, and betalains — Characteristics, biosynthesis, processing, and stability Crit Rev Food Sci Nutr 2000, 40, 173–289 17 Dung, N T., – Venkatadri, U – Tri, N, Q – Diallo, C – Adams (2020) M.: Optimization model for fresh fruit supply chains: case-study of dragon fruit in Vietnam AgriEngineering, 2: 1–26 DOI: 10.3390/agriengineering2010001 18 Drda´k, M & Vallova´, M (1990) Kinetics of the thermal degradation of betanine Die Nahrung, 34, 307–310 19 E B P Agne, R Hastuti, and K Khabibi (2010) “Ekstraksi dan uji kestabilan zat warna betasianin dari kulit buah naga (Hylocereus polyrhizus) serta aplikasinya sebagai pewarna alami pangan,” Jurnal Kimia Sains and Aplikasi,13: 51–56 20 Esatbeyoglu, Tuba; Wagner, Anika E.; Schini-Kerth, Valérie B.; Rimbach, Gerald (2015) Betanin-A food colorant with biological activity Molecular Nutrition & Food Research, 59(1), 36–47 21 Esquivel, P.; Stintzing, F.C.; Carle, R (2007) Phenolic compound profiles and their corresponding antioxidant capacity of purple pitaya (Hylocereus sp.) genotypes Z Naturforsch C 62: 636–644 22 Esquivel, P (2016) Handbook on Natural Pigments in Food and Beverages || Betalains :81–99 23 Fathordoobady, F., Mirhosseini, H., Selamat, J., & Manap, M Y A (2016) Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction Food Chemistry, 202, 70–80 24 Fabrice Vaillant, Ana Perez, Indiana Davila, Manuel Dornier, Max Reynes (2005) Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.) Fruits, EDP Sciences/CIRAD, 60 (1): 3-12 25 García-Cruz, L.; Dueñas, M.; Santos-Buelgas, C.; Valle-Guadarrama, S.; SalinasMoreno, Y (2017) Betalains and phenolic compounds profiling and antioxidant 71 capacity of pitaya (Stenocereus spp.) fruit from two species (S pruinosus and S stellatus) Food Chem, 234: 111–118 26 Gengatharan, Ashwini; Dykes, Gary A.; Choo, Wee Sim (2016) Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk International Journal of Food Science & Technology,51(2): 427–434 27 Halimoon, N.; Abdul Hasan, M.H (2010) Determination and evaluation of antioxidative activity in red dragon fruit (Hylocereus undatus) and green kiwi fruit (Actinidia deliciosa), Amer J Appl Sci, 7: 1432–1438 28 Han, D., Kim, S J., Kim, S H., & Kim, D M (1998) Repeated regeneration of degraded red beet juice pigments in the presence of antioxidants Journal of Food Science, 63: 69– 72 29 Harivaindaram, K V., Rebecca, O P S., & Chandran, S (2008) Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant Pakistan Journal of Biological Sciences, 11(18): 2259–2263 30 Havlı´kova´, L., Mı´kova´, K & Kyzlink, V (1983) Heat stability of betacyanins Zeitschrift fuăr Lebensmittel-Untersuchung und –Forschung, 177, 247–250 31 Herbach, K.M., Stintzing, F.C & Carle, R (2004) Thermal degradation of betacyanins in juices from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) monitored by high-performance liquid chromatography-tandem mass spectrometric analyses European Food Research and Technology, 219, 377–385 32 Herbach, K.M., Rohe, M., Stintzing, F.C and Carle, R (2006) Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives Food Res Intern 39: 667–677 33 Herbach K M., Stintzing F C., Carle R (2006) Betalain stability and degradation – structural and chromatic aspects, Journal of Food Science, 71: R41-R50 34 Hien P.T.T (2019): The Dragon fruit export challenge and experiences in Vietnam FFTC Agricultural Policy Platform 35 Hoat T.X., Quan V.M., Hien N.T.T., Ngoc N.T.B., Minh H., Thanh N.V.L (2018): Dragon Fruit production in Vietnam: Achievements and challenges FFTC Agricultural Policy Platform 72 36 Hsu, C T., Chang, Y H., & Shiau, S Y (2019) Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder Cereal Chemistry, 96(1): 76-85 37 Huang, A.S & von Elbe, J.H (1985) Kinetics of the degradation and regeneration of betanine Journal of Food Science, 50: 1115–1120 38 Huang, A.S & von Elbe, J.H (1987) Effect of pH on the degradation and regeneration of betanine Journal of Food Science, 52: 1689– 1693 39 Ibrahim, S.R.M.; Mohamed, I.; Mohamed Khedr, G.A.; Khedr, A.I.M.; Zayed, M.F.; ElKholy, A.A.S (2018) Genus Hylocereus: Beneficial phytochemicals, nutritional importance, and biological relevance—A review J Food Biochem 42, e12491 40 Izabela Sadowska-Bartosz; Grzegorz Bartosz (2021) Biological Properties and Applications of Betalains Molecules, doi:10.3390/molecules26092520 41 Jackman, R and J Smith 1996 Anthocyanins and betalains In Natural food colorants, eds G Hendry, J Houghton, 245–309 Natural food colorants Glaslow, UK: Blackie Academic & Professional 42 Jamilah, B., Shu, C E., Kharidah, M., Dzulkifly, M A., & Noranizan, A (2011) Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel International Food Research Journal, 18, 279–286 43 Jerônimo M.C., Orsine J.V.C., Borges K.K., Novaes M.R.C.G (2015): Chemical and physical-chemical properties, antioxidant activity and fatty acids profile of red pitaya [Hylocereus undatus (Haw.) Britton & Rose] grown in Brazil Journal of Drug Metabolism and Toxicology, 6: 1–6 44 Joshi, M.; Prabhakar, (2020) B Phytoconstituents and pharmaco-therapeutic benefits of pitaya: A wonder fruit J Food Biochem 44, e13260 45 J., W Mo, P Zhang, Y Lai, X Li, D Zhang, (2020) Constituent diversity of ethanol extracts from pitaya, Asia-Pac J Chem Eng 15 (1) 46 Karangutkar, A V., & Ananthanarayan, L (2020) Evaluating the effect of additives on stability of betacyanin pigments from Basella rubra in a model beverage system during storage Journal of Food Science and Technology, 58(4), 1262–1273 73 47 Khan, M.I and Giridhar, P (2015) Plant betacyanins: chemistry and biochemistry Phytochemistry, 117, 267–295 48 Kirti Jalgaonkar, Manoj Kumar Mahawar, Bhushan Bibwe & Pankaj Kannaujia (2020): Postharvest Profile, Processing and Waste Utilization of Dragon Fruit (Hylocereus Spp.): A Review, Food Reviews International, DOI: 10.1080/87559129.2020.1742152) 49 Kirsten M Herbach; Christine Maier; Florian C Stintzing; Reinhold Carle (2007) Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice 224(5), 649–658 50 Knap, M., Nečemer, M., Kump, P., Potočnik, K., & Vidrih, R (2014) The content of minerals in Slovenian organic and conventional produced fruits, herbs and vegetables Acta Agriculturae Slovenica, 103, 271-279 51 Kunnika, S.; Pranee, A (2011) Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose International Food Research Journal 18(4): 14371448 52 Kumar SS, Manoj P, Shetty NP, Prakash M, Giridhar P 2015 Characterization of major betalain pigments—gomphrenin, betanin and isobetanin from Basella rubra L fruit and evaluation of efficacy as a natural colourant in product (ice cream) development J Food Sci Technol 52(8), 4994–5002 53 K M Herbach, F C Stintzing, and R Carle, (2016) “Betalain stability and degradation? Structural and chromatic aspects,” Journal of Food Science, vol 71, no 4, pp R41–R50 54 Leong, Hui Yi; Ooi, Chien Wei; Law, Chung Lim; Julkifle, Advina Lizah; Pan, GuanTing; Show, Pau Loke (2018) Investigation of betacyanins stability from peel and flesh of red-purple pitaya with food additives supplementation and pH treatments 55 Liaotrakoon, Wijitra; Clercq, Nathalie; Hoed, Vera; Walle, Davy; Lewille, Benny; Dewettinck, Koen (2013) Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereusspp.) Purees Food and Bioprocess Technology, 6(2): 416–430 74 56 Liaotrakoon Agnieszka Kumorkiewicz-Jamro, Tomasz Świergosz, Katarzyna Sutor, Aneta Spórna-Kucab and Sławomir Wybraniec (2021) Multi-colored shades of betalains: recent advances in betacyanin chemistry Nat Prod Rep 38, 2315-2346 57 Lichtenzveig, J.; Abbo, S.; Nerd, A.; Tel-Zur, N.; Mizrahi, Y (2000) Cytology and Mating Systems in the Climbing Cacti Hylocereus and Selenicereus Am J Bot., 87(7), 1058–1065 58 Liu, Bing; Ye, Cuizhu; Geng, Lijing; Zhou, Wei (2019) Betacyanins in dragon fruit peels: the kinetic models of their degradation under different treatment conditions International Journal of Food Science & Technology 59 López, Alicia; Fenoll, Jose; Hellín, Pilar; Flores, Pilar (2013) Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation Scientia Horticulturae, 150(), 259–266 60 Lu, Guiping; Edwards, Charles G.; Fellman, John K.; Mattinson, D Scott; Navazio, John (2003) Biosynthetic Origin of Geosmin in Red Beets Beta vulgaris Journal of Agricultural and Food Chemistry, 51(4), 1026–1029 61 Luu T.T.H., Le T.L., Huynh N., Quintela-Alonso P (2021): Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam Czech J Food Sci., 39: 71–94 62 Lucía Plaza; Concepción Sánchez-Moreno; Pedro Elez-Martínez; Bega de Ancos; Olga Martín-Belloso; M Pilar Cano (2006) Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization., 223(4), 487–493 doi:10.1007/s00217-0050228-2 63 Mabry TJ, Wyler H, Parikh I, Dreiding AS (1967) The conversion of betanidin and betanin to neobetanidin derivatives Tetrahedron 23:3111–3127 64 Madane, P., Das, A K., Nanda, P K., Bandyopadhyay, S., Jagtap, P., Shewalkar, A., & Maity, B (2020) Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets Journal of Food Science and Technology, 57(4), 1449- 1461 75 65 Madane, Pratap; Das, Arun K.; Nanda, P K.; Bandyopadhyay, Samiran; Jagtap, Prasant; Shewalkar, Akshay; Maity, B (2019) Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets Journal of Food Science and Technology 66 Markus R Moßhammer; Michael Rohe; Florian C Stintzing; Reinhold Carle (2007) Stability of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill cv ‘Gialla’) betalains as affected by the juice matrix and selected food additives., 225(1), 21–32 67 Mizrahi, Y.; Nerd, A New Crops as Possible Solution for the Troubled Israeli Export Market In Trends in New Crops and New Uses; Janick, J., Whipkey, A., Eds.; ASHS Press: Alexandria, 1996; pp 37–45 68 Moldovan, Bianca; David, Luminiţa; Chişbora, Cristian; Cimpoiu, Claudia (2012) Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts Effects of Temperature, pH and Storage Solvent Molecules, 17(12), 11655–11666 69 Moreno DA, García-Viguera C, Gil JI, Gil-Izquierdo A (2008) Betalains in the era of global agri-food science, technology and nutritional health Phytochem Rev 7:261–280 70 Narkprasom, K., Su, W.-L., Cheng, M.-Y., Wang, S.-P., Hsiao, S.-M., & Tsai, P.-J (2012) Relative Effects of Alcohol and pH on Betacyanin Stability in Aqueous Djulis Extracts and Their Color Qualities after Organic Acid Addition Journal of Food Quality, 35(4), 283–291 71 Nobel P S., La Barrera E (2004): CO2 uptake by the cultivated hemiepiphytic cactus, Hylocereus undatus Annals of Applied Biology, 144: 1–8 72 Normala, H., & Mardhiah, H (2010) Determination and evaluation of antioxidative activity in red dragon fruit (Hylocereus indatus) and green kiwi fruit (Actinidia deliciosa) Amerian Journal of Applied Sciences, 7(11): 1432-1438 73 Pasch JH, Elbe JH (1979) Betanine stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequestrants J Food Sci 44(1):72–75 74 P Rahimi, S A Mesbah-Namin, A Ostadrahimi, A Separham and M Asghari Jafarabadi, J Funct Foods, 2019, 60, 103401 76 75 Priatni, Sri; Pradita, Aulia (2015) Stability Study of Betacyanin Extract from Red Dragon Fruit (Hylocereus Polyrhizus) Peels Procedia Chemistry, 16(), 438–444 76 Ravichandran, Kavitha; Saw, Nay Min Min Thaw; Mohdaly, Adel A.A.; Gabr, Ahmed M.M.; Kastell, Anja; Riedel, Heidi; Cai, Zhenzhen; Knorr, Dietrich; Smetanska, Iryna (2013) Impact of processing of red beet on betalain content and antioxidant activity Food Research International, 50(2), 670–675 77 Ruzainah, A.J.; Ahmad, R.; Nor, Z.; Vasudevan, R (2009) Proximate analysis of dragon fruit (Hylecereus polyhizus) Am J Appl Sci, 6, 1341–1346 78 Ruzlan, N.; Kamarudin, K.R.; Idid, S.O.; Idid, S.Z.; Mohamed Rehan, A.; Koya, M.S (2008) Antioxidant study of pulp and peel of dragon fruits: A comparative study In Proceedings of the 2nd International Conference on Advancement of Science and Technology (iCAST), Kuala Lumpur, Malaysia, pp 230–232 79 Shiau, S Y., Li, G H., Pan, W C., & Xiong, C (2020) Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles Journal of Food Processing and Preservation, 44(7), 80 Saguy, I., Kopelman, I.J & Mizrahi, S (1978) Thermal kinetic degradation of betanin and betalamic acid Journal of Agricultural and Food Chemistry, 26, 360–362 81 Savolainen, K & Kuusi, T (1978) The stability properties of golden beet and red beet pigments: influence of pH, temperature, and some stabilizers Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 166, 19–22 82 Schliemann, W., Kobayashi, N & Strack, D (1999) The decisive step in betaxanthin biosynthesis is a spontaneous reaction Plant Physiology, 119, 1217–1232 83 Song, H.; Chu, Q.; Yan, F.; Yang, Y.; Han, W.; Zheng, X (2016) Red pitaya betacyanins protects from diet-induced obesity, liver steatosis and insulin resistance in association with modulation of gut microbiota in mice J Gastroenterol Hepatol, 31, 1462–1469 84 Song, H.; Chu, Q.; Xu, D.; Xu, Y.; Zheng, X (2016) Purified betacyanins from Hylocereus undatus peel ameliorate obesity and insulin resistance in high-fat-diet-fed mice J Agric Food Chem, 64, 236–244 77 85 Source: Data provided by S.T Chew, Primary Production Department, Singapore for report to the third meeting of the “Quality Assurance Systems for ASEAN Fruits” project, Jakarta, Indonesia, 1–2 December 1997 86 Stintzing, F.C., Schieber, A., Carle, R., 2000 Cactus pear–a promising component to functional food Obst-, Gemüse-und Kartoffelverarbeitung 85, 12–19 87 Stintzing, F C., Schieber, A., & Carle, R (2003) Evaluation of colour properties and chemical quality parameters of cactus juices European Food Research and Technology, 216, 303–311 88 Stintzing FC, Carle R 2004 Functional properties of anthocyanins and betalains in plants, food, and in human nutrition Trends Food Sci Technol 15:19–38 89 Szaefer H, Krajka-Kuz´niak V, Ignatowicz E, Adamska T, BaerDubowska W (2014) Evaluation of the effect of beetroot juice on DMBA-induced damage in liver and mammary gland of female Sprague-Dawley rats Phytother Res 28(1):55–61 90 Tenore, G C., Novellino, E., & Basile, A (2012) Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts Journal of Functional Foods, 4(1), 129–136 91 Tsai, Pi-Jen; Sheu, Chih-Hung; Wu, Pei-Hua; Sun, Ying-Fang (2010) Thermal and pH Stability of Betacyanin Pigment of Djulis in Taiwan and Their Relation to Antioxidant Activity Journal of Agricultural and Food Chemistry, 58(2), 1020–1025 92 Utpott, M., Ramos de Araujo, R., & Galarza Vargas, C (2020) Characterization and application of red pitaya (Hylocereus polyrhizus) peel powder as a fat replacer in ice cream Journal of Food Processing and Preservation,44(5), e14420 93 Vaillant F, Perez A, Davila I, Dornier M, Reynes M (2005) Colourant and antioxidant properties of red-purple pitahaya (Hylocereus sp.) Fruits 60:1–10 94 Vasil Georgiev Georgiev; Jost Weber; Eva-Maria Kneschke; Petko Nedyalkov Denev; Thomas Bley; Atanas Ivanov Pavlov (2010) Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red BeetrootBeta vulgariscv Detroit Dark Red 65(2), 105–111 78 95 Woo, K.K., Ngou, F.H., Ngo, L.S., Soong, W.K & Tang, P.Y (2011) Stability of betalain pigment from red dragon fruit (Hylocereus polyrhizus) American Journal of Food Technology, 6, 140–147 96 Wroblewska, M., Juskiewicz, J & Wiczkowski, W 2011 Physio-logical properties of beetroot crisps applied in standard and dyslip-idaemic diets of rats Lipids in Health and Disease,10, 178–185 97 Wu, L.C.; Hsu, H.W.; Chen, Y.C.; Chiu, C.C.; Lin, Y.I.; Ho, J.A.A Antioxidant and antiproliferative activities of red pitaya Food Chem 2006, 95, 319–327 98 Wybraniec, S (2006) Effect of tetraalkylammonium salts on retention of betacyanins and decarboxylated betacyanins in ion-pair reversed-phase highperformance liqud chromatography Journal of Chromatography A 1127: 70-75 99 Wybraniec, S & Mizrahi, Y (2002) Fruit flesh betacyanin pigments in Hylocereus cacti Journal of Agricultural and Food Chemistry, 50, 6086–6089 100 W Schliemann, N Kobayashi, and D Strack, “The decisive step in betaxanthin biosynthesis is a spontaneous reaction,” Plant Physiology, vol 119, no 4, pp 1217– 1232, 1999 101 Y Cai and H Corke, "Production and Properties of Spray‐ dried Amaranthus Betacyanin Pigments," Journal of food science and, vol 65, pp 1248-1252, 2000 102 Zou D.Mi., Brewer M., Garcia F., Feugang J.M., Wang J., Zang R and Zou C., 2005 Cactus Pear - a Natural Product in Cancer Chemoprevention Nutrition Journal, 4, 25 79 PHỤ LỤC Bảng phụ lục 1: Phần trăm betacyanin giữ lại nhiệt độ khác theo thời gian bảo quản với (a) Acid citric pH = 4; (b) Acid citric pH = 5; (c) Acid ascorbic pH = (d) Acid ascorbic pH = (a) Acid citric pH = Acid citric Acid citric Acid citric pH = (10oC) pH = (20oC) pH = (35oc) 100.0 ± 0.0c 100.0 ± 0.0c 100.0 ± 0.0c 107.9 ± 4.9b 101.4 ± 2.3c 70.7 ± 0.6h 113.5 ± 1.4a 102.4 ± 2.8c 57.2 ± 0.9j 101.6 ± 1.2c 86.6 ± 3.2e 37.3 ± 1.7m 12 96.5 ± 2.5d 74.4 ± 0.2g 28.6 ± 0.8n 15 109.4 ± 0.6b 65.2 ± 0.9i 23.3 ± 1.3o 18 102.3 ± 1.7c 58.9 ± 1.9j 14.3 ± 0.6p 21 85.8 ± 2.5e 48.3 ± 1.2k 14.4 ± 0.7p 26 80.9 ± 1.3f 43.5 ± 1.7l - Ngày (b) Acid citric pH = Acid citric Acid citric Acid citric pH = (10oC) pH = (20oC) pH = (35oC) 100.0 ± 0.0bc 100.0 ± 0.0bc 100.0 ± 0.0bc 102.3 ± 0.9ab 97.9 ± 2.8c 69.7 ±2.7j 105.3 ± 0.7a 85.7 ± 2.9f 48.1 ± 1.6l 97.4 ± 0.3c 77.2 ± 2.9h 32.0 ± 1.1m 12 89.8 ± 0.7de 66.7 ± 2.5j 21.7 ± 0.3o 15 91.6 ± 2.7d 56.6 ± 3.1k 17.2 ± 0.4p 18 87.5 ± 1.3ef 49.4 ± 2.4l 10.4 ± 0.4q 21 80.6 ± 5.1g 41.3 ± 0.8m 8.6 ± 0.3q 26 73.9 ± 1.2i 34.4 ± 0.4m - Ngày 80 (c) Acid ascorbic pH = Acid ascorbic Acid ascorbic Acid ascorbic pH =4 (10oC) pH = (20oC) pH = (35oC) 100.0 ± 0.0a 100.0 ± 0.0a 100.0 ± 0.0a 95.6 ± 2.4b 102.3 ± 2.4a 85.4 ± 2.3cd 88.6 ± 8.9c 93.4 ± 2.9b 73.1 ± 2.8ef 81.7 ± 2.8d 76.2 ± 1.8e 60.6 ± 2.8h 12 73.6 ± 1.3ef 70.5 ± 0.6f 51.1 ± 1.9i 15 65.2 ± 2.2g 54.8 ± 1.4i 45.4 ± 1.6j 18 53.0 ± 1.4i 45.7 ± 1.3j 31.1 ± 0.4l 21 38.0 ± 1.1k 38.1 ± 0.6k 26.7 ± 0.8m 26 29.2 ± 0.8lm 30.4 ± 1.9lm - Ngày (d) Acid ascorbic pH = Acid ascorbic Acid ascorbic Acid ascorbic pH = (10oC) pH = (20oC) pH = (35oC) 100.0 ± 0.0a 100.0 ± 0.0a 100.0 ± 0.0a 86.4 ± 2.1b 84.3 ± 4.5b 72.6 ± 0.6d 77.1 ± 4.2c 64.4 ± 2.5e 61.2 ± 2.7f 59.8 ± 1.1f 56.6 ±1.5g 36.7 ± 1.3j 12 50.4 ± 2.3h 45.2 ± 0.1i 22.6 ± 0.9l 15 45.2 ± 2.0i 36.2 ± 1.6j 17.1 ± 0.4m 18 37.7 ± 1.8j 28.4 ± 1.3k 10.3 ± 0.2o 21 31.1 ± 0.8k 18.4 ± 1.6m 8.1 ± 0.4o 26 25.2 ± 1.0l 13.3 ± 1.6n - Ngày Chú thích:  AC4: mẫu bổ sung acid citric bảo quản pH = 4; AC5: mẫu bổ sung acid citric bảo quản pH = 5; AA4: mẫu bổ sung acid ascorbic bảo quản pH = 4; AA5: mẫu bổ sung acid ascorbic bảo quản pH = 81  Các giá trị bảng biểu thị giá trị trung bình ± độ lệch chuẩn Các chữ khác (a-n) bảng biểu diễn khác biệt ý nghĩa mặt thống kê mẫu (p