Drying of extracted betacyanin from red dragon fruit (Hylocereus Costaricensis) as natural colorant by using spray dryer in various operating condition

Abstract

One of the natural dyes that can be used in food is betacyanin from red dragon fruit. The betacyanin extracted from the red dragon fruit potentially be used for industrial ingredients such as a natural dye that is appropriate and can be applied further for food colouring. The drying process is one of the important stages in producing betacyanin extract from dragon fruit. The objective of this research was to study drying process of extract betacyanin from red dragon fruit using spray dryer in various operation condition. There materials from red dragon fruit: Whole fruit, fruit flesh and fruit skin were used for extraction process with water as a solvent. Maltodextrin (30 %) was added as filler to the extracts. The inlet temperature that used in spray dryer condition were: 140 °C, 160 °C, 180 °C. The results showed the highest betacyanin content was found in whole dragon fruit extracts used spray dryer with Inlet temperature 140°C (411.80 mg/kg).