Natural pigments of plant origin: Classification, extraction and application in foods

Food Chemistry, Journal Year: 2022, Volume and Issue: 398, P. 133908 - 133908

Published: Aug. 10, 2022

Language: Английский

---

Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds

Pharmaceutics, Journal Year: 2023, Volume and Issue: 15(1), P. 159 - 159

Published: Jan. 3, 2023

Dragon fruit (

Language: Английский

---

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Foods, Journal Year: 2021, Volume and Issue: 10(11), P. 2862 - 2862

Published: Nov. 18, 2021

Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations total polyphenols, beta-cyanins amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside pelargonidin 3-glucoside) were only detected in the extracts. Beta-cyanins, phenolics flavonoids found increase gradually during fruit maturation pigmentation appeared earlier peel. The phytochemicals extracted purified by various techniques broadly used natural, low-cost, beneficial healthy compounds foods, including bakery, wine, dairy, meat confectionery products. These bioactive components regulative influences on human gut microbiota, glycaemic response, lipid accumulation, inflammation, growth microbials mutagenicity, but mechanisms are yet be understood. objective this study was systematically summarise effect pitaya's process nutritional profile techno-functionality variety food findings review provide valuable suggestions for processing industry, leading novel formulations supported molecular research.

Language: Английский

---

Edible films of pectin extracted from dragon fruit peel: Effects of boiling water treatment on pectin and film properties

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 147, P. 109324 - 109324

Published: Sept. 25, 2023

Language: Английский

---

Pitaya Nutrition, Biology, and Biotechnology: A Review

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(18), P. 13986 - 13986

Published: Sept. 12, 2023

Pitaya (Hylocereus spp.) is a member of the cactus family that native to Central and South America but now cultivated throughout sub-tropical tropical regions world. It great importance due its nutritional, ornamental, coloring, medicinal, industrial, high consumption values. In order effectively utilize develop available genetic resources, it necessary appreciate understand studies pertaining usage, origin, nutrition, diversity, evaluation, characterization, conservation, taxonomy, systematics genus Hylocereus. Additionally, gain basic understanding biology plant, this review has also discussed how biotechnological tools, such as cell tissue culture, micropropagation (i.e., somatic embryogenesis, organogenesis, somaclonal variation, mutagenesis, androgenesis, gynogenesis, altered ploidy), virus-induced gene silencing, molecular marker technology, have been used enhance pitaya germplasm.

Language: Английский

---

Recent advances in light irradiation for improving the preservation of fruits and vegetables: A review

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103206 - 103206

Published: Sept. 26, 2023

Language: Английский

---

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Molecules, Journal Year: 2023, Volume and Issue: 28(10), P. 4005 - 4005

Published: May 10, 2023

Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such convenience ready-to-eat and easily storable food item, wide availability in different types, affordability. Especially recent years, there has been trend towards enriching with fruit additives, which increase the health-promoting properties of products. The aim this study was examine current trends fortifying cookies fruits byproducts, particular focus on changes chemical composition, antioxidant properties, sensory attributes. As indicated by results studies, incorporation powdered byproducts into helps fiber mineral content. Most importantly, it significantly enhances nutraceutical potential products adding phenolic compounds high capacity. Enriching shortbread is challenge for both researchers producers because type additive level substitution can diversely affect attributes color, texture, flavor, taste, an impact consumer acceptability.

Language: Английский

---

Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 138, P. 339 - 354

Published: June 17, 2023

Language: Английский

---

Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit

Molecules, Journal Year: 2021, Volume and Issue: 26(12), P. 3565 - 3565

Published: June 10, 2021

In this study, we investigated the antioxidant and anti-inflammatory phytochemicals paramagnetic species in dragon fruit using high-performance liquid chromatography (HPLC) electron resonance (EPR). HPLC analysis demonstrated that is enriched with bioactive phytochemicals, significant variations between each part of fruit. Anthocyanins namely, cyanidin 3-glucoside, delphinidin pelargonidin 3-glucoside were detected peel fresh red pulp. Epicatechin gallate, epigallocatechin, caffeine, gallic acid found seed. Additionally, 25–100 mg × L−1 pulp extracts containing enrichment to inhibit production reactive oxygen (ROS), nitrogen (RNS), inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) cell-based studies without exerted cytotoxicity. EPR primarily two samples. These different radical assigned as stable radicals Mn2+ (paramagnetic species) based on g-values hyperfine components. addition, broad line width white can be correlated a unique moiety Our results provide new insight regarding related intermediates various parts Thus, suggest here there potential use peel, which contains anthocyanins, natural active pharmaceutical ingredient.

Language: Английский

---

Betacyanins and Anthocyanins in Pulp and Peel of Red Pitaya (Hylocereus polyrhizus cv. Jindu), Inhibition of Oxidative Stress, Lipid Reducing, and Cytotoxic Effects

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: June 23, 2022

This study aimed to promote red pitaya fruit parts as alternate sources of nutraceuticals. The Chinese origin was determined for its in vitro efficacy, where the extracts were evaluated based on selected antioxidative properties, lipid-reducing capacity, and cytotoxicity. betanin, total betacyanins, anthocyanins, DPPH radical scavenging activity pulp peel by spectrophotometric analyses. Cell culture assays used examine efficacy cytotoxicity extracts. result showed that extract had a higher betacyanins anthocyanins content than extract, but lower effect extract. also protective reducing oxidative stress, especially All samples low anticancer potential except betanin anthocyanin standards. could be attributed anthocyanins. Both weak because these contained polysaccharides other phytochemicals not cytotoxic. As cytotoxic, it is potent source stress.

Language: Английский

---