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The purpose of this paper is to evaluate the potential of betacyanin pigment extracted from Hylocereus polyrhizus fruit pulp and peel as a natural colorant and to observe the effects of pH and light on betacyanin contents.

In this study, pigment from the pulp and peel of H. polyrhizus fruits was extracted using 80 per cent methanol and 80 per cent acetone. Effects of pH and light exposure during storage on betacyanin content were evaluated. The betacyanin extract, mixed with 20 per cent poly(methyl methacrylate) and coated onto glass slides, was tested with different concentrations of sodium hydroxide (NaCl) to determine its durability. An ultraviolet (UV)–visible spectrophotometer was used for analyzing the betacyanin content.

Betacyanin pigment extracted from pulp using 80 per cent acetone as the solvent at pH 1.0 had the highest betacyanin content. Betacyanin content decreased when stored under exposure of light compared to storage in dark. In this study, increasing concentration of NaCl decreased the absorbance values at faster rates for betacyanin-coated glass slides.

Acetone is volatile and evaporates rapidly. Pigments extracted with acetone were stored in glass vials which were closed tightly to prevent evaporation.

The social implication is the use of natural pigments from cactus species as a valuable and eco-friendly source in a coating system without adverse effects for human health.

The method for detection of stability and effectiveness of betacyanin pigment used as a natural colorant for coating application was beneficial and recent for environment-friendly and natural plant-based product development.

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.

Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.

Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (10⁹ CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product.

The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C.

Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.

Physical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.

Thompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).

The physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.