Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton &amp; Rose) betacyanins as affected by the juice matrix and selected additives

Herbach, Kirsten M.; Rohe, Michael; Stintzing, Florian C.; Carle, Reinhold

doi:10.1016/j.foodres.2006.01.004

Cited by 104 publications

(89 citation statements)

References 25 publications

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“…Thus, degradation of pectin during drum drying [36] facilitates the recovery of betacyanin, leading to a higher yield. There is also the possibility that an anisomer of betacyanin, isobetanin, was synthesized during drum drying [37]. Isobetanin has a different configuration, but all betacyanins emit light at 538 nm that can be detected spectrophotometrically [38]; this may have led to a higher percentage of betacyanin retention.…”

Section: Effect Of Drum Drying On Dragon Fruit Peelmentioning

confidence: 99%

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

Chia

Chong

2015

International Journal of Food Engineering

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Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physical, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties determined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be considered to contain potentially functional ingredients.

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Section: Effect Of Drum Drying On Dragon Fruit Peelmentioning

confidence: 99%

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

Chia

Chong

2015

International Journal of Food Engineering

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“…Pode ser consumido in natura ou na forma de vinho, suco, geléia, iogurte, doce, conserva e outras sobremesas (HERBACH et al, 2006;SHETTY;RANA;PREETHAM, 2012).…”

Section: Introductionunclassified

Características físicas e físico-químicas de pitaia vermelha durante a maturação

et al. 2015

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ResumoDevido ao aumento do consumo de frutos exóticos mundialmente, o cultivo da pitaia tem sido favorecido. Para incrementar o potencial agronômico da cultura, são necessários conhecimentos que visem o aumento da qualidade do fruto. Dessa forma, objetivou-se nesta pesquisa estudar características físicas e físico-químicas de pitaia vermelha durante a sua maturação, visando definir o estádio ótimo de colheita do fruto. Foram avaliados os seguintes parâmetros de qualidade: massa fresca do fruto, diâmetro longitudinal e transversal, cor de casca, firmeza da polpa, teores de sólidos solúveis, acidez titulável, ratio e pH. O delineamento experimental utilizado foi inteiramente casualizado, representado pelos períodos de coleta (dias após a antese). Em cada período de avaliação foram coletados sete frutos, representando as repetições, sendo um fruto em cada repetição. As médias dos períodos de avaliação foram submetidas à avaliação polinomial, sendo os modelos selecionados conforme a significância do teste F e do coeficiente de determinação. O ponto ideal para a colheita de pitaia vermelha ocorre aos 41 dias após a antese. Neste estádio, os frutos apresentaram maior massa e intensidade de coloração vermelha na casca, menor firmeza da polpa, maior teor de sólidos solúveis e menor acidez. Palavras-chave: Pós-colheita, qualidade de fruto, dias após a antese, Hylocereus undatus Haw AbstractDue to the increase of exotic fruit consumption worldwide, the cultivation of dragon fruit has been favored. To increase the agronomic potential of the culture, knowledge aiming the increase of fruit quality is necessary. The aim of this study was to evaluate the physical-chemical and pyhisical characteristics of dragon fruit during maturation, in order to define the best harvest point. Fresh weight, longitudinal and transverse diameter, skin color, flesh firmness, soluble solids content, titratable acidity, ratio and flesh pH were evaluated. A completely randomized design was carried out, represented by harvest time (days after anthesis). In each evaluation time, seven fruits were harvested, representing the replications, being one fruit per parcel. The averages of each evaluation time were subjected to polynomial evaluation, being selected according to the significance of F test and the coefficient of determination. The best dragon fruit harvest time was observed 41 days after anthesis. At this stage, fruits presented higher weight and higher red skin color intensity, lower flesh firmness, higher contents of total soluble solids and lower acidity.

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“…Recent studies have shown that several parts of pitaya plant (e.g., leaf, flower and fruit) have healthy functions (Chien et al, 2007;Li et al, 2003;Zhang, 2002). For example, red pitaya was reported to offer many health benefits including cancer chemoprevention, anti-inflammatory, anti-diabetic and cardiovascular mortality risk reducing properties (Cos et al, 2004;Herbach et al, 2006;Stintzing et al, 2002). Fatty oil has been obtained from the seed kernels of white pitaya (Pan et al, 2004a, b).…”

Section: Introductionmentioning

confidence: 99%

Extraction and characteristics of seed kernel oil from white pitaya

Rui

Zhang

et al. 2009

Journal of Food Engineering

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Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

Cited by 104 publications

References 25 publications

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

Características físicas e físico-químicas de pitaia vermelha durante a maturação

Extraction and characteristics of seed kernel oil from white pitaya

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