Ảnh hưởng của pectinase và chế độ cô đặc chân không đến hàm lượng betacyanin trong dịch quả thanh long ruột đỏ (Hylocereus polyrhizus)
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Abstract
This study aimed to evaluate the effects of pectinase enzyme treatment and vacuum concentration conditions on the betacyanin content and antioxidant activity of red dragon fruit (Hylocereus polyrhizus) juice. The samples were treated with pectinase at concentrations of 0.05 – 0.10% for 15 – 60 minutes at 30 – 40°C, followed by concentration under vacuum pressures of 560 – 680 mmHg to achieve total soluble solids of 18 – 24°Brix. The results showed that treatment with 0.075% pectinase for 45 – 60 minutes yielded approximately 80% juice recovery, betacyanin contents of 339 – 345 mg/L, and the highest antioxidant activity (IC₅₀ = 7.59%). During vacuum concentration, the betacyanin content increased due to pigment concentration, while variations in vacuum pressure had no significant effect. The combination of enzyme treatment at an appropriate concentration and vacuum concentration effectively enhanced juice yield, preserved natural pigments and bioactivity, and contributed to improving the value of red dragon fruit products.
Tóm tắt
Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của enzyme pectinase và điều kiện cô đặc chân không đến hàm lượng betacyanin, hoạt tính chống oxy hóa trong dịch quả thanh long ruột đỏ (Hylocereus polyrhizus). Mẫu được xử lý với các nồng độ pectinase 0,05 – 0,10% trong 15 – 60 phút ở 30 – 40°C, sau đó cô đặc ở áp suất chân không 560 – 680 mmHg đến mức chất khô 18 – 24°Brix. Kết quả cho thấy, điều kiện xử lý với 0,075% enzyme trong 45 – 60 phút, cho hiệu suất thu hồi khoảng 80%, hàm lượng betacyanin 339–345 mg/L và hoạt tính chống oxy hóa cao nhất (IC50 = 7,59%). Theo thời gian cô đặc, hàm lượng betacyanin có xu hướng tăng lên do hiện tượng tập trung chất màu, trong khi thay đổi áp suất chân không không ảnh hưởng đáng kể. Việc kết hợp xử lý enzyme ở nồng độ thích hợp với cô đặc chân không cho phép nâng cao hiệu suất thu hồi, bảo toàn sắc tố tự nhiên và hoạt tính sinh học, góp phần nâng cao giá trị sản phẩm từ thanh long ruột đỏ.
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