Issue: Số 1 - Tháng 1 - 2024Hóa học - Công nghệ thực phẩm
Impacts of types of sugar and packaging on the red dragon fruit syrup's color stability
Published: July 27, 2026
Abstract
Dragon fruit, which is the fruit with the highest export turnover of Vietnam, has a high nutritional value. Dragon fruit is also rich in the natural colorant betacyanin. By using the UV-Vis analysis method, it was shown that adding sucrose to dragon fruit syrup will slow down the syrup’s color loss process. If adding 20% sucrose to dragon fruit syrup, the syrup’s remaining betacyanin percentage is 50.2 percent after one month of storage. Without added sucrose, the syrup’s remaining betacyanin percentage is only 29.6 percent after one month of storage. In addition, if the syrup is stored in a brown glass bottle, the syrup’s color change process will be slowed down. The remaining betacyanin percentage of the syrup that is stored in a brown glass bottle after three months of storage is equivalent to that preserved in clear glass bottles after one month of storage.
Keywords
sucrosepackagingcolor stabilityred dragon fruit syrup
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