The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica) |
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Authors: | N Turker Yalçin Coşkuner H Í Ekiz Salih Aksay Erşan Karababa |
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Affiliation: | University of Mersin, Mühendislik Fakültesi, · G?da Mühendisligi B?lümü, 33342 ?iftlikk?y-Mersin, Turkey e-mail: nuzhet@mersin.edu.tr Fax: +90-324-3610032, TR
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Abstract: | Cactus pear (Opuntia ficus-indica) juice with a total soluble solids content of 15.94 °Brix was fermented using the wine yeast Saccharomyces cerevisiae. A 94.54% conversion of fermentable sugar was achieved with an ethanol production of 55.3 ml/l. The pigment degradation was
found to be 17% at the end of the time allowed for fermentation. However, the fermentation had actually ceased due to depletion
of fermentable sugars after 12 h, a point at which only 9.4% pigment degradation was observed and there was no further total
soluble solids degradation. The thermal stability of the yellow-orange pigment of the fermented juice was determined as a
function of temperature at pH 5.0. The kinetic experiments were carried out at three different temperatures, 50, 70 and 90 °C.
For a pseudo-first order thermal degradation rate the reaction rate constants were determined to be 0.0066, 0.0206 and 0.1244 min–1 for temperatures of 50, 75 and 90 °C, respectively. The activation energy was calculated as 15.71 kcal mole–1. The fermentation process did not affect the thermostability of the pigment extract.
Received: 10 January 2000 / Revised version: 31 March 2000 |
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Keywords: | Cactus pear Betalain Pigment fermentation Thermostability |
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