Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides

Chen, Ruizhan; Luo, Shujun; Wang, Chao-Xue; Bai, Helong; Lü, Juan; Tian, Li; Gao, Ming; Wu, Jing; Bai, Chunlong; Sun, Hui

doi:10.1016/j.foodhyd.2021.107016

Cited by 70 publications

(18 citation statements)

References 75 publications

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“…This study indicated that membrane filtration coupled with chromatographic identification can be a potentially accurate option to identify and quantify the concentration leading to biological activity of the red pitaya fruit extracts. Protocatechuic acid C7H6O4 10.32 ± 4.8 mg/100 g [34] p-Coumaric acid C9H8O3 1.52 ± 1.4 mg/100 g [35] Sinapic acid C11H12O5 1.12 ± 0.8 mg/100 g [23] Vanillic acid C8H8O4 0.918 ± 0.4 mg/100 g [23] Gallic acid C7H6O5 159.7 ± 19.7 µg/100 g [36] o-Coumaric acid C9H8O3 199.4 ± 49.5 µg/100 g [23] t-Cinnamic acid C9H8O2 51.7 ± 44.1 µg/100 g [23] Salicylic acid C7H6O3 50.2 ± 20.3 µg/100 g [23] Syringic acid C9H10O5 65.10 ± 0.04 µg/100 g [37] Flavonoids Catechin C15H14O6 3.60 ± 2.33 mg/g [25] Quercetin C15H10O7 1.31 ± 0.45 mg/g [25] Epicatechin C15H14O6 30.77 ± 0.04 µg/100 g [37] Epigallocatechin gallate C22H18O11 58.99 ± 0.01 µg/100 g [38] C 10 H 10 O 4 14.37 ± 9.3 mg/100 g [33] Protocatechuic acid…”

Section: Phenolicsmentioning

confidence: 99%

“…This study indicated that membrane filtration coupled with chromatographic identification can be a potentially accurate option to identify and quantify the concentration leading to biological activity of the red pitaya fruit extracts. Ferulic acid C10H10O4 14.37 ± 9.3 mg/100 g [33] Protocatechuic acid C7H6O4 10.32 ± 4.8 mg/100 g [34] p-Coumaric acid C9H8O3 1.52 ± 1.4 mg/100 g [35] Sinapic acid C11H12O5 1.12 ± 0.8 mg/100 g [23] Vanillic acid C8H8O4 0.918 ± 0.4 mg/100 g [23] Gallic acid C7H6O5 159.7 ± 19.7 µg/100 g [36] o-Coumaric acid C9H8O3 199.4 ± 49.5 µg/100 g [23] t Extracts of red pitaya pulp and peel obtained with a hydroalcoholic solution at pH 2 were analysed by reversed-phase HPLC to identify six types of anthocyanins: cyanidin 3glucoside, delphinidin 3-glucoside, pelargonidin 3-glucoside, cyanidin 3-o-glucoside, cyanidin 3,5-o-glucoside, and pelargonidin 3,5-o-glucoside [25]. Cyanidin 3-glucoside (12.67 mg/100 g), delphinidin 3-glucoside (0.82 mg/100 g) and pelargonidin 3-glucoside (1.76 mg/100 g) were the main anthocyanins in red pitaya.…”

Section: Phenolicsmentioning

confidence: 99%

“…PolyphenolsChemical Structure Molecular Formula Concentrations (Dry Weight) References Phenolic compounds Caffeic acid C9H8O4 20.1 ± 19.6 mg/100 g[23,32] Ferulic acid C10H10O4 14.37 ± 9.3 mg/100 g[33] …”

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confidence: 99%

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

Huang

Brennan

Kasapis

et al. 2021

Foods

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

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Section: Phenolicsmentioning

confidence: 99%

“…This study indicated that membrane filtration coupled with chromatographic identification can be a potentially accurate option to identify and quantify the concentration leading to biological activity of the red pitaya fruit extracts. Ferulic acid C10H10O4 14.37 ± 9.3 mg/100 g [33] Protocatechuic acid C7H6O4 10.32 ± 4.8 mg/100 g [34] p-Coumaric acid C9H8O3 1.52 ± 1.4 mg/100 g [35] Sinapic acid C11H12O5 1.12 ± 0.8 mg/100 g [23] Vanillic acid C8H8O4 0.918 ± 0.4 mg/100 g [23] Gallic acid C7H6O5 159.7 ± 19.7 µg/100 g [36] o-Coumaric acid C9H8O3 199.4 ± 49.5 µg/100 g [23] t Extracts of red pitaya pulp and peel obtained with a hydroalcoholic solution at pH 2 were analysed by reversed-phase HPLC to identify six types of anthocyanins: cyanidin 3glucoside, delphinidin 3-glucoside, pelargonidin 3-glucoside, cyanidin 3-o-glucoside, cyanidin 3,5-o-glucoside, and pelargonidin 3,5-o-glucoside [25]. Cyanidin 3-glucoside (12.67 mg/100 g), delphinidin 3-glucoside (0.82 mg/100 g) and pelargonidin 3-glucoside (1.76 mg/100 g) were the main anthocyanins in red pitaya.…”

Section: Phenolicsmentioning

confidence: 99%

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

Huang

Brennan

Kasapis

et al. 2021

Foods

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“…Pitaya ( Hylocereus polyrhizus ), belonging to the cactus family, is one of the tropical fruits, cultivated in Mexico, Central America, and Asian countries (Le Bellec et al, 2006). Pitaya peels, accounting up to 33% of the fruit weight, are often discarded from fruit consumption or processing as wastes or used as fertilizer and animal feed, which might lead to resource waste, environmental problems, and expensive cost of the resultant waste treatment (Chen et al, 2021). Pitaya peels are rich in bioactive compounds (including pectin, betalains, enzymes, vitamins, phytoalbumins, and minerals), which facilitated to enhance the human immunity system (Raj & Dash, 2020).…”

Section: Introductionmentioning

confidence: 99%

Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis

Jin

Liu

Liang

et al. 2022

Food Processing Preservation

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Interactions between components in film‐forming solution affected the physicochemical properties of active packaging. A series of soy protein isolate (SPI)‐based nanocomposite films reinforced with zinc oxide nanoparticles and different pitaya peel extract (PPE) levels were fabricated by photocatalysis. Results showed that the tensile strength, oxygen and water vapor barrier properties, thermal stability and DPPH scavenging activity were substantially improved, but the elongation at break and transmittance decreased with the proportion of PPE increased due to the formation of a more compact film structure caused by the crosslinking of PPE and SPI, particularly at the SPI/PPE ratio of 1:2. However, excessive PPE was not conducive to the integrity and continuity of film structures. The SPI/PPE films had more favorable anti‐bacterial activities against Staphylococcus aureus than Vibrio parahaemolyticus. Therefore, our finding suggested that photocatalytic SPI/PPE nanocomposite film is an interesting alternative to obtain materials with antimicrobial and antioxidant properties. Novelty impact statement Pitaya peel extract (PPE) was added into soy protein isolate (SPI)/ZnO film matrix through photocatalysis. Addition of PPE resulted in compact inner microstructures of the films. SPI‐PPE conjugate greatly improved the antibacterial and antioxidant properties of the films.

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“…In addition, betacyanins have purple color which can be considered as a good source of natural colorants. Therefore, fresh pitaya peel has been used as a potential material for extraction of phytochemicals in different studies (Chen et al, 2021;Jiang et al, 2021;Leong et al, 2019;Tang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

Anh

Tran

2022

Food Sci. Technol

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Pitaya peel is a by-product of the fruit processing, rich in phytochemicals and has great potential for application in food industry. In this study, blanching was applied to the pitaya peel treatment for inactivation of the polyphenoloxidase (PPO) and peroxidase (POD) which caused the antioxidant loss in the material during the processing and preservation. The effects of blanching temperature and time on the PPO and POD activities as well as the stability of betacyanins and phenolics of pitaya peel were investigated. At the blanching temperature of 98 ± 2 o C, the inactivation rate constants and half-life values of PPO and POD were 6.6 × 10 -3 .s -1 and 105 s and 16.6 × 10 -3 .s -1 and 42 s, respectively. During the blanching, betacyanins and phenolics were partially destroyed, their degradation rate constants and half-life values were 9.3 × 10 -4 .s -1 and 744 s and 3 × 10 -4 .s -1 and 2310 s, respectively. During the storage of dried pitaya peel powder (PPP), the degradation rate constants of betacyanins and phenolics of the blanched PPP were 1.4 and 1.8 times, respectively lower than those of the unblanched PPP. In addition, reduction in DPPH radical scavenging and ferric reducing antioxidant power of the blanched PPP was significantly lower than that of the unblanched PPP.

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Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides

Cited by 70 publications

References 75 publications

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

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

Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis

Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities

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