Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing DOI Open Access

Nur Hidayatul Shima Ismail,

Nur Izzati Mohamed Nawawi,

Giroon Ijod

et al.

International Food Research Journal, Journal Year: 2024, Volume and Issue: 31(2), P. 514 - 529

Published: April 30, 2024

Red dragon fruit (RDF; Hylocereus polyrhizus L.) contains various polyphenols with potent antioxidant properties. Purée extracted from RDF has a vibrant red hue, making it valuable natural food colouring agent suitable for wide range of culinary applications. To preserve this purée, non-thermal pasteurisation methods, such as high-pressure processing (HPP), have emerged an alternative to thermal (TP), they do not impart the adverse effects associated heat treatment. Therefore, primary objective present work was compare impact HPP and TP on several key attributes purée during 60-d storage. These included total betacyanin content (TBC), phenolic content, flavonoid (TFC), activities, enzyme microbial growth, colour stability. The samples were divided into three groups: TP-treated (65°C/20 min), HPP-treated (350 MPa/5 untreated control group. All stored at controlled temperature 4 ± 1°C, analysed 15-d intervals. Results revealed that preservation method, storage duration, their interactions, significantly influenced parameters studied in purée. Notably, demonstrated superior efficacy extending shelf life well beyond 60 d, outperforming both Control. Specifically, proven effective maintaining stability On other hand, particularly efficient suppressing growth reducing activities findings can potentially transform way is preserved utilised industry, benefiting producers consumers, contributing more sustainable health-conscious practices.

Language: Английский

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

Daniela Franceschi Nishikito,

Ana Claudia Abdalla Borges,

Lucas Fornari Laurindo

et al.

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

Published: Jan. 3, 2023

Dragon fruit (

Language: Английский

Citations

63
Nutritional Analysis of Red-Purple and White-Fleshed Pitaya (Hylocereus) Species DOI Creative Commons
Şule Hilal Attar, Muhammet Ali GÜNDEŞLİ, Ipek Urün

et al.

Molecules, Journal Year: 2022, Volume and Issue: 27(3), P. 808 - 808

Published: Jan. 26, 2022

Pitaya is one of the most preferred and produced tropical fruit species recently introduced to Mediterrranean region in Turkey. Due its nutritional fruits with high economic value, popularity pitaya increases steadily Turkey as an alternative crop. No detailed analysis has been undertaken so far on species. In this study, we determined compared some parameters flesh two (dragon fruit) (Hylocereus polyrhizus: Siyam Hylocereus undatus: Vietnam Jaina) grown Adana province located eastern Mediterranean The individual sugars, antioxidant activity, total phenolic content, compounds volatiles were for first time results showed that phenol content capacity are notably higher red-fleshed than white-fleshed ones predominant compound both was quercetin. sugar similar. A 51 volatile detected by using Solid Phase Micro Extraction (SPME) fibers, coupled Gas Chromatography Mass Spectrometry (GC-MS) techniques, more presented Total (TPC) 16.66 17.11 mg GAE/100 g FW (fresh weight). This study provides a look at biochemical comparison cultivated also showed, time, potential health benefit different agroecological conditions, providing important information researchers application perspective.

Language: Английский

Citations

68
Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking DOI
Yanyi Huang, Lloyd Condict, Samantha J. Richardson

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 139, P. 108524 - 108524

Published: Jan. 27, 2023

Language: Английский

Citations

37
Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine DOI
Xueli Wang, Xueting Liu,

Junqiao Long

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103878 - 103878

Published: March 19, 2024

Language: Английский

Citations

10
Betacyanins and Anthocyanins in Pulp and Peel of Red Pitaya (Hylocereus polyrhizus cv. Jindu), Inhibition of Oxidative Stress, Lipid Reducing, and Cytotoxic Effects DOI Creative Commons
Hock Eng Khoo, Xuemei He, Yayuan Tang

et al.

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

Citations

33
An updated review of recent applications and future perspectives on the sustainable valorization of pitaya (Hylocereus spp.) by-products DOI
Vanessa Cosme Ferreira, Larissa Castro Ampese, William Gustavo Sganzerla

et al.

Sustainable Chemistry and Pharmacy, Journal Year: 2023, Volume and Issue: 33, P. 101070 - 101070

Published: March 20, 2023

Language: Английский

Citations

20
Improving red pitaya fruit quality by nano-selenium biofortification to enhance phenylpropanoid and betalain biosynthesis DOI Creative Commons
Huan Yu,

Peijuan Miao,

Dong Li

et al.

Ecotoxicology and Environmental Safety, Journal Year: 2023, Volume and Issue: 267, P. 115653 - 115653

Published: Nov. 1, 2023

Red pitaya, the representative tropical and subtropical fruit, is vulnerable to quality deterioration due climate or agronomic measures. Nano-selenium (Nano-Se) has shown positive effects on crop biofortification in favour of reversing this situation. In study, Se could be enriched efficiently red pitayas via root foliar application by Nano-Se, which induced higher phenolic acids (16.9-94.2%), total phenols (15.7%), flavonoids (29.5%) betacyanins (34.1%) accumulation flesh. Richer antioxidative features including activities SOD (25.2%), CAT (33.8%), POD (77.2%), levels AsA (25.7%) DPPH (14.7%) were obtained Nano-Se-treated as well their 4-8 days shelf-life. The non-targeted metabolomics indicated a boost amino acids, resulting stimulation phenylpropanoid betalain biosynthesis. conclusion, mechanism Nano-Se for pitaya might fortifying pigment, enzymatic non-enzymatic antioxidant substances formation regulating primary secondary metabolism facilitated accumulation.

Language: Английский

Citations

16
HPLC-ESI/MS-MS metabolic profiling of white pitaya fruit and cytotoxic potential against cervical cancer: Comparative studies, synergistic effects, and molecular mechanistic approaches DOI
Heba A. S. El‐Nashar, Mahmood A. Al-Azzawi,

Hassan Hadi Al-Kazzaz

et al.

Journal of Pharmaceutical and Biomedical Analysis, Journal Year: 2024, Volume and Issue: 244, P. 116121 - 116121

Published: March 19, 2024

Language: Английский

Citations

6
Pitaya as a New Alternative Crop for Iberian Peninsula: Biology and Edaphoclimatic Requirements DOI Creative Commons
Ana Rita Trindade, Paulo Eduardo Branco Paiva, Vander Rocha Lacerda

et al.

Plants, Journal Year: 2023, Volume and Issue: 12(18), P. 3212 - 3212

Published: Sept. 8, 2023

Pitaya is one of the fruit species whose demand has increased in recent years due to numerous health benefits and lucrative price its by-products. In Europe, Iberian Peninsula other Mediterranean countries are ones with favorable climatic conditions for cultivation. This document describes much history pitaya difficulties related A bibliographical survey was carried out on culture world, focusing edaphoclimatic requirements, possibility this becoming a consolidated crop Peninsula. The relatively low water requirement makes sustainable among crops that require irrigation. addition, we provide perspective use research emerging crop. There been an exponential growth scientific publications last decade; however, more needs be researched know how increase productivity as well sensory quality fruits different regions. good option diversify production

Language: Английский

Citations

14
Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques DOI Open Access

Huimin Du,

Ibukunoluwa Fola Olawuyi, Nurul Saadah Said

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(8), P. 1097 - 1097

Published: April 15, 2024

Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme (xylanase: EZX), to extract pectins from dragon peel compare their characteristics. The pectin yield ranged 10.93% 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that did not alter the primary structural configuration pectins. However, molecular weights (Mws) varied significantly, 0.84 1.21 × 103 kDa, degree esterification 46.82% 51.79% Monosaccharide identified both homogalacturonan (HG) rhamnogalacturonan-I (RG-I) pectic configurations all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These significantly influenced functionalities. In aqueous state, higher Mw impacted viscosity emulsification performance, while lower enhanced antioxidant activities promoted prebiotic function (Lactis brevies growth). highlights impact on functionalities structure-function relationship, providing insights into predicting peel's potential as food-grade ingredient various products.

Language: Английский

Citations

5