(Đồ án hcmute) 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 m TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MÔN CÔNG NGHỆ THỰC PHẨM KHÓA 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: NGUYỄN THỊ DIỂM HỒNG 18116170 HỒ THỊ MỸ THẮM 18116207 TS VŨ TRẦN KHÁNH LINH GVHD: THÀNH PHỐ HỒ CHÍ MINH – 08/2022 m TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MÔN CÔNG NGHỆ THỰC PHẨM KHÓA 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: NGUYỄN THỊ DIỂM HỒNG 18116170 HỒ THỊ MỸ THẮM 18116207 TS VŨ TRẦN KHÁNH LINH GVHD: THÀNH PHỐ HỒ CHÍ MINH – 08/2022 m m 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 q trình thực khóa luận tốt nghiệp nhóm, ln theo dõi, quan sát tận tâm hướng dẫn lỗi sai để nhóm khắc phục kịp thời Chúng tơi 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 chúng tơi giải khó khăn gặp phải q trình thực khóa luận Chúng tơi 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 hoàn thiện Xin chân thành cảm ơn! i m ii m iii m iv m v m vi m 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.) 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