The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica)

Cactus pear (Opuntia ficus-indica) juice with a total soluble solids content of 15.94 degrees 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 degreesC. 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 degreesC, respectively. The activation energy was calculated as 15.71 kcal mole(-1). The fermentation process did not affect the thermostability of the pigment extract.