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<p>In this study, a novel freshness indicator was developed utilizing both betalains and pectin recovered from red dragon fruit (<i>Hylocereus polyrhizus</i>) peel waste. Pectin was extracted from the solid residue left after betalain extraction rather than separately extracted from peels. Unlike previous studies that directly used betalains extract, this study encapsulated betalains within a microcrystalline cellulose matrix to enhance their storage stability. The indicator incorporated red dragon fruit peel pectin as a co-base with polyvinyl alcohol (PVA) and betalains as the active component. The effects of varying betalain concentrations (0.02, 0.04, 0.06, 0.08%) and different pectin:PVA ratios (5:5, 4:6, 3:7 (w/w)) on the properties of the films were investigated. The film containing 0.08% betalains exhibited excellent UV-blocking capabilities, while the tensile strength and water vapor transmission were improved at the 4:6 pectin:PVA ratio. The films were evaluated for their color alterations in response to pH variations and exposure to 1&#xa0;M ammonia over time. The film’s effectiveness as a real-time meat quality indicator was validated by monitoring its color change during the storage of beef topside at 2–4&#xa0;°C. The indicator’s color shifted from red-pink to brown-yellow as the total volatile basic nitrogen (TVB-N) of the meat piece increased after 6&#xa0;days. The indicator also showed potential for antioxidant and antimicrobial activity, suggesting its suitability for smart packaging applications.</p> Graphical Abstract <p></p>

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A Smart Indicator of Beef Spoilage Using Pectin and Betalains from Red Dragon Fruit (Hylocereus polyrhizus) Peels

  • 期刊论文

  • 发表日期：

    2025年1月25日

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  • Truc T. X. Mang,
  • Trung Dang-Bao,
  • Uyen P. N. Tran

摘要

In this study, a novel freshness indicator was developed utilizing both betalains and pectin recovered from red dragon fruit (Hylocereus polyrhizus) peel waste. Pectin was extracted from the solid residue left after betalain extraction rather than separately extracted from peels. Unlike previous studies that directly used betalains extract, this study encapsulated betalains within a microcrystalline cellulose matrix to enhance their storage stability. The indicator incorporated red dragon fruit peel pectin as a co-base with polyvinyl alcohol (PVA) and betalains as the active component. The effects of varying betalain concentrations (0.02, 0.04, 0.06, 0.08%) and different pectin:PVA ratios (5:5, 4:6, 3:7 (w/w)) on the properties of the films were investigated. The film containing 0.08% betalains exhibited excellent UV-blocking capabilities, while the tensile strength and water vapor transmission were improved at the 4:6 pectin:PVA ratio. The films were evaluated for their color alterations in response to pH variations and exposure to 1 M ammonia over time. The film’s effectiveness as a real-time meat quality indicator was validated by monitoring its color change during the storage of beef topside at 2–4 °C. The indicator’s color shifted from red-pink to brown-yellow as the total volatile basic nitrogen (TVB-N) of the meat piece increased after 6 days. The indicator also showed potential for antioxidant and antimicrobial activity, suggesting its suitability for smart packaging applications.

Graphical Abstract