Color Enhancement of Rambutan Peel Anthocyanins Extracts using Co-Pigmentation with Gallic Acid for pH-Sensitives Dye
DOI:
https://doi.org/10.48048/tis.2025.9518Keywords:
Anthocyanins, Rambutan peels, Intelligent packaging, Purification, Sephadex LH-20, Co-pigmentation, Gallic acidAbstract
Rambutan peels typically contain anthocyanins that can be utilized as pH-sensitive dye for intelligent food packaging. Therefore, this study aimed to isolate anthocyanins from rambutan peels and investigate their co-pigmentation with gallic acid (GA) to enhance color intensity while maintaining a pH sensitivity. Rambutan peel anthocyanins extracts (RPAE) were extracted using ultrasound-assisted extraction with 0.2 % citric acid in 96 % ethanol. The purification of RPAE was carried out using a chromatography column with Sephadex LH-20 as the stationary phase. Co-pigmentation was then performed using GA at various molar ratios of RPAE to GA (1:0, 1:100, 1:200, 1:300, 1:400 and 1:500). The results showed that the purification process with Sephadex LH-20 increased the anthocyanins content of RPAE to 157.50 mg CyE/100 g extract. After purification, RPAE was found to primarily consist of cyanidin 5-O-glucoside, delphinidin-3-O-glucoside, cyanidin 3-O-galactoside, delphinidin (aglycon), cyanidin-3-O-glucoside, pelargonidin 3-O-glucoside, and cyanidin (aglycon). Co-pigmentation with GA significantly reduced the degradation of total anthocyanin content compared to native RPAE during the 7-day observation period. Additionally, co-pigmentation with GA enhanced color intensity, as demonstrated by a decrease in the L* value across pH 1-10, an increase in the a* and b* values at low pH, and a decrease in the a* and b* values at high pH. However, compared to non-co-pigmentation, co-pigmentation with GA exhibited more pronounced color differences across varying pH levels, marked by higher a* at low pH and lower b* and L* at high pH. The interaction between GA and RPAE, presumably via hydrogen bonding comprising the carbonyl group of RPAE and GA, produced hyperchromic and bathochromic effects. These findings indicate that co-pigmentation with GA enhances the pH sensitivity of RPAE, making it a promising candidate for developing intelligent food packaging systems that can visually indicate changes in pH, such as monitoring food spoilage or freshness.
HIGHLIGHTS
- The purification of rambutan peel anthocyanins extracts using Sephadex LH-20 increased the yield to 157.50 mg CyE/100 g extract, identifying cyanidin, delphinidin, and pelargonidin derivatives.
- Co-pigmentation of rambutan peel anthocyanins extracts with gallic acid reduced the degradation of total anthocyanins, increased color intensity, and maintained pH sensitivity.
- The co-pigmentation mechanism of rambutan peel anthocyanin extracts with gallic acid involved molecular interactions with the carbonyl group of anthocyanins.
GRAPHICAL ABSTRACT
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