DEVELOPMENT OF FOOD SPOILAGE INDICATOR FOR DAIRY PRODUCTS USING ANTHOCYANIN EXTRACTED FROM HYLOCEREUS POLYRHIZUS

M. Tamilarasi; B. Murugan; I. Manikkavasagan; S. Meignanalakshmi; S.K. Mathanghi

doi:10.56093/ijvasr.v54i2.169413

Authors

M. Tamilarasi PG Scholar, College of Food and Dairy Technology, Koduvalli, TANUVAS, Chennai - 600 052
B. Murugan Professor and Head, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Koduvalli, Chennai - 52.
I. Manikkavasagan Assistant Professor, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Koduvalli, Chennai - 52.
S. Meignanalakshmi Professor, Department of Animal Biotechnology, Madras Veterinary College, Chennai
S.K. Mathanghi Assistant Professor, Department of Food Processing Technology, College of Food and Dairy Technology, Koduvalli, Chennai - 600 052.

https://doi.org/10.56093/ijvasr.v54i2.169413

Keywords:

anthocyanin, food spoilage indicator, dragon fruit peel, paneer, khoa

Abstract

Intelligent spoilage indicators are the emerging area of food packaging sector as it can provide information on quality of food during storage and transportation. The present research work was aimed to develop an anthocyanin based food spoilage indicator to detect spoilage in dairy products. Anthocyanin was extracted from the peels of dragon fruit, incorporated into filter paper and used as food spoilage sensing agent. Dragon fruit peel extract showed a characteristic peak of absorption at 537nm and was found to have 141.21±3.9 mg/g of total anthocyanin content and 46.8 ± 0.98 mg/g GAE of phenolic compounds. The pH sensitivity of the dragon fruit peel extract and indicator film were quite similar with the colour change from red to yellow as the pH increases. The indicator film was effective insignalling the quality deteriorations occurring in stored paneer and khoa.

Downloads

Download data is not yet available.

References

Azlim, N.A., Mohammadi Nafchi, A., Oladzadabbasabadi, N., Ariffin, F., Ghalambor, P., Jafarzadeh, S. and Al-Hassan, A.A. (2022). Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract. Food Science and Nutrition, 10(2): 597-608.

Badola, R., Prasad, W., Panjagari, N.R., Singh, R.R.B., Singh, A.K. and Hussain, S.A. (2023). Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. Journal of Food Science and Technology, 60(4): 209-1221.

Balbinot-Alfaro, E., Craveiro, D.V., Lima, K.O., Costa, H.L.G., Lopes, D.R. and Prentice, C. (2019). Intelligent packaging with pH indicator potential. Food Engineering Reviews, 11:235-244.

Barukčić, I., Ščetar, M., Lisak Jakopović, K., Kurek, M., Božanić, R. and Galić, K. (2021). Overview of packaging materials for dairy packaging. Croatian Journal of Food Technology, Biotechnology and Nutrition, 16(3-4):85-93.

Bhardwaj, S., Tarafdar, A., Baghel, M., Dutt, T. and Gaur, G.K. (2023). Determining point of economic cattle milk production through machine learning and evolutionary algorithm for enhancing food security. Journal of Food Quality, 2023(1) :7568139.

Chia, S.L. and Chong, G.H. (2015). Effect of drum drying on physico-chemical characteristics of dragon fruit peel (Hylocereus polyrhizus). International Journal of Food Engineering, 11(2): 285-293.

Ghorbani, M., Divsalar, E., Molaei, R., Ezati, P., Moradi, M., Tajik, H. and Abbaszadeh, M. (2021). A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe. Innovative Food Science and Emerging Technologies, 74:102864.

Herlina, E., Widiastuti, D. and Annissa, F.R. (2021). Addition of maltodextrin concentration to anthocyanin characteristics and levels in the manufacture of natural dyes from the skin of red dragon fruit (Hylocereus polyrhizus). Helium: Journal of Science and Applied Chemistry, 1(1): 6-10.

Invest India, 2024. Retrieved from https://www.investindia.gov.in/sector/animal-husbandry-and-dairying/dairy

Khoo, H.E., He, X., Tang, Y., Li, Z., Li, C., Zeng, Y., Tang, J. and Sun, J. (2022). Betacyanins and anthocyanins in pulp and peel of red pitaya (Hylocereus polyrhizus cv. Jindu), inhibition of oxidative stress, lipid reducing, and cytotoxic effects. Frontiers in Nutrition, 9: 894438.

Konika Minolta, Inc. (no date) precise color communication retrieved fromhttps://www.konicaminolta.com/instruments/knowledge/color/index.html (accessed 22 Novomber 2024)

Kupina, S., Fields, C., Roman, M.C. and Brunelle, S.L. (2018). Determination of total phenolic content using the Folin-C assay: single-laboratory validation, first action 2017.13. Journal of AOAC International, 101(5):1466-1472.

Li, S., Wang, X., Zhang, X., Zhang, H., Li, S., Zhou, J. and Fan, L. (2023). Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability. Food Research International, 166:112552.

Mello, F.R.D., Bernardo, C., Dias, C.O., Gonzaga, L., Amante, E.R., Fett, R. and Candido, L.M.B. (2014). Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel. Ciência Rural, 45:323-328.

Mushtaq, S., Yousaf, Z., Anjum, I., Arshad, S., Aftab, A., Maqbool, Z., Shahzadi, Z., Ullah, R. and Ali, E.A. (2024). Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L. Food Chemistry: X, 21:101157.

Nazri, F., Tawakkal, I.S.M.A., Basri, M.S.M., Basha, R.K. and Othman, S.H. (2022). Characterization of active and pH-sensitive poly (lactic acid) (PLA) / nanofibrillated cellulose (NFC) films containing essential oils and anthocyanin for food packaging application. International Journal of Biological Macromolecules, 212: 220-231.

Nisha, R.B., Narayanan, R., Dorai, R.P., Baskaran, D. and Valli, C. (2022). Effects of different extraction conditions on yield of anthocyanin content from Moringa oleifera leaves. Indian Journal of Veterinary and Animal Sciences Research, 49(6):17-26.

Prajapati, P., Garg, M., Singh, N., Chopra, R. and Mittal, A. (2023). Extension of shelf life of paneer- an Indian variety of soft cheese: a Review. Asian Journal of Dairy Food Research,1-9.

Rawdkuen, S. and Kaewprachu, P. (2019). Valorization of food processing by-products as smart food packaging materials and its application. Food Preservation and Waste Exploitation, p.107.

Santoso, V.R., Pramitasari, R. and Anugrah, D.S.B. (2023). Development of indicator film based on cassava starch–chitosan incorporated with red dragon fruit peel anthocyanins–gambier catechins to detect banana ripeness. Polymers, 15(17):3609.

Taghavi, T., Patel, H., Akande, O.E. and Galam, D.C.A. (2022). Total anthocyanin content of strawberry and the profile changes by extraction methods and sample processing. Foods, 11(8):1072.

Vergheese, M. and Vishal, S.K. (2018). Green synthesis of magnesium oxide nanoparticles using trigonella foenum-graecum leaf extract and its antibacterial activity. Journal of Pharmacognosy and Phytochemistry, 7(3):1193-1200.

Vijayakumar, R., Abd Gani, S.S., Zaidan, U.H. and Halmi, M.I.E. (2018). Optimization of the antioxidant potentials of red pitaya peels and its in vitro skin whitening properties. Applied Sciences, 8(9):1516.

Vo, T.V., Dang, T.H. and Chen, B.H. (2019). Synthesis of intelligent pH indicative films from chitosan/poly (vinyl alcohol)/anthocyanin extracted from red cabbage. Polymers, 11(7):1088.