Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-23T17:58:38.807Z Has data issue: false hasContentIssue false
  • English
  • Français

Evaluation of the chemical characteristics and rheological behavior of pitaya (Hylocereus undatus) peel

Published online by Cambridge University Press:  12 September 2014

Fernanda Robert De Mello ,
Cláudia Bernardo ,
Carolinne Odebrecht Dias ,
Luana Carolina Bosmuler Züge ,
Joana Léa Meira Silveira ,
Edna Regina Amante  and
Lys Mary Bileski Candido
Fernanda Robert De Mello*
Affiliation:
Technol. Sector-Fed. Univ. Paraná, PO Box 19011, Curitiba PR, Brazil,. [email protected], [email protected]
Cláudia Bernardo
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Carolinne Odebrecht Dias
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Luana Carolina Bosmuler Züge
Affiliation:
Technol. Sector-Fed. Univ. Paraná, PO Box 19011, Curitiba PR, Brazil,. [email protected], [email protected]
Joana Léa Meira Silveira
Affiliation:
Dep. Biochem. Mol. Biol., Fed. Univ. Paraná, PO Box 19031, Curitiba PR, Brazil
Edna Regina Amante
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Lys Mary Bileski Candido
Affiliation:
Dep. Chem. Biol., Fed. Technol. Univ. Paraná, Curitiba PR, Brazil
*
* Correspondence and reprints
Get access

Abstract

Introduction. Pitaya peel has been applied as a functional ingredient for food due to the presence of betacyanins. However its polysaccharides can also contribute as a texture agent for food. The aim of this work was to evaluate the chemical characteristics and rheological behavior of the pitaya peel. Materials and methods. The samples were analyzed with regard to moisture and mineral content, protein, lipids, sugar, fiber, vitamin C, titratable acidity, soluble solids content and pH. Rheological measurements were performed on rheometer through flow curve, stress sweep, frequency sweep and the variation of temperature. Results and discussion. The results showed that pitaya peel is rich in insoluble fibers and exhibits non-Newtonian behavior, characteristic of a strong gel with a predominance of solid character. Furthermore, samples showed thermal resistance at the conditions of frequency, tension and temperature analyzed. Conclusion. Considering our results, in addition to use as a natural colorant in food, pitaya peel can also contribute to the nutritional value and texture of the products.

Keywords

BrazilHylocereus undatusfruitsbyproductspeelchemical compositionfibersrheological propertiesBrésilHylocereus undatusfruitssous-produitpelurecomposition chimiquefibrepropriété rhéologiqueBrasilHylocereus undatusfrutassubproductospiel (vegetal)composición químicafibraspropiedades reológicas
Type
Original article
Information
Fruits , Volume 69 , Issue 5 , September 2014 , pp. 381 - 390
Copyright
© 2014 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Donadio C.D., Nachtgal J.C., Sacramento C.K., Exotic fruits, FUNEP, Jaboticabal, Brazil, 1998.
Junqueira K.P., Junqueira N.T.V., Ramos J.D., Pereira A.V., Preliminary information on a species of pitaya from Cerrado, Embrapa Cerrados Doc., Planaltina, Brazil, 2002.
Shetty, A.A., Rana, M.K., Preetham, S.P., Cactus: a medicinal food, J. Food Sci. Technol. 49 (2011) 530–536.CrossRefGoogle ScholarPubMed
Le Bellec, F., Vaillant, F., Imbert, E., Pitahaya (Hylocereus spp.): A new fruit crop, a market with a future, Fruits 61 (2006) 237–250.CrossRefGoogle Scholar
Zainoldin, K.H., Baba, A.S., The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt, World Acad. Sci. Eng. Technol. 60 (2009) 361–366. Google Scholar
Stintzing, F.C., Schieber, A., Carle, R., Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose, Food Chem. 77 (2002) 101–106.Google Scholar
Stintzing, F.C., Carle, R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition, Trends Food Sci. Technol. 15 (2004) 19–38.CrossRefGoogle Scholar
Wichienchot, S., Jatupornpipat, M., Rastall, R.A., Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties, Food Chem. 120 (2010) 850–857.CrossRefGoogle Scholar
Pedreno, M.A., Escribano, J., Correlation between antiradical activity and stability of betanine from Beta vulgaris L. roots under different pH, temperature and light conditions, J. Sci. Food Agric. 81 (2001) 627–631. CrossRefGoogle Scholar
Wybraniec, S., Mizrahi, Y., Fruit flesh betacyanin pigments in Hylocereus cacti, J. Agric. Food Chem. 50 (2002) 6086–6089.CrossRefGoogle ScholarPubMed
Li-Chen, W., Hsiu-Wen, H., Yun-Chen, C., Chih-Chung, C., Yu-In, L., Ja-An, A.H., Antioxidant and antiproliferative activities of red pitaya, Food Chem. 95 (2006) 319–327.Google Scholar
Ariffin, A.A., Bakar, J., Tan, C.P., Rahman, R.A., Karim, R., Loi, C.C., Essential fatty acids of pitaya (dragon fruit) seed oil, Food Chem. 114 (2009) 561–564.CrossRefGoogle Scholar
Rui, H., Zhang, L., Zuowei, L., Pan, Y., Extraction and characteristics of seed kernel oil from white pitaya, J. Food Eng. 93 (2009) 482–486.CrossRefGoogle Scholar
Jamilah, B., Shu, C.E., Kharidah, M., Dzulkifly, M.A., Noranizan, A., Physico-chemical characteristics of red pitaya ( Hylocereus polyrhizus) peel, Int. Food Res. J. 18 (2011) 279–286.Google Scholar
Tenore, G.C., Novellino, E., Basile, A., Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts, J. Funct. Foods 4 (2012) 129–136.CrossRefGoogle Scholar
Chet N.W., Total phenolic and total flavonoids content of pitaya peels by water extraction, Fac. Chem. Eng. Nat. Res., Univ. Malaysia, Pahang, Thesis, 2009, Pahang, Malaysia, 2009, 87 p.
Vaillant, F., Perez, A., Davila, I., Dornier, M., Reynes, M., Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.), Fruits 60 (2005) 1–10. CrossRefGoogle Scholar
Montoya-Arroyo, A., Schweiggert, R.M., Pineda-Castro, M., Sramek, M., Kohlus, R., Carle, R., Esquivel, P., Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp, Food Hydrocoll. 35 (2014) 557–564.CrossRefGoogle Scholar
Bourne M.C., Engineering and food for the 21st century, CRC Press, Boca Raton, U.S.A., 2002.
Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (AOAC), Wash., U.S.A., 2005.
Steffe J.F., Rheological methods in food process engineering, 2nd ed., Chapter 1, Freeman Press, East Lansing, U.S.A., 1996.
Züge, L.C.B., Haminiuk, C.W.I., Maciel, G.M., Silveira, J.L.M., Scheer, A.P., Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions, J. Food Eng. 116 (2013) 72–77.CrossRefGoogle Scholar
Steffe J.F., Rheological methods in food process engineering, 2nd ed., Freeman Press, East Lansing, U.S.A., 1996.
Stintzing, F.C., Schieber, A., Carle, R., Phytochemical and nutritional significance of cactus pear, Eur. Food Res. Technol. 212 (2001) 396–407. CrossRefGoogle Scholar
Stintzing, F.C., Schieber, A., Carle, R., Evaluation of colour properties and chemical quality parameters of cactus juices, Eur. Food Res. Technol. 216 (2003) 303–311.CrossRefGoogle Scholar
Horn, L.V., Fiber, lipids, and coronary heart disease. A statement for healthcare professionals from the nutrition committee, Am. Heart Assoc. Circ. 95 (1997) 2701–2704.Google ScholarPubMed
Zhuang, Y., Zhang, Y., Sun, L., Characteristics of fiber-rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels, Int. J. Food Sci. Technol. 47 (2012) 1279–1285.CrossRefGoogle Scholar
Mudgil, D., Barak, S., Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review, Int. J. Biol. Macromol. 61 (2013) 1–6.CrossRefGoogle ScholarPubMed
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fiber and fiber-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review, Food Chem. 124 (2011) 411–421.CrossRefGoogle Scholar
Luz-Fernandez, M., Lin, E.C.K., Trejo, A., Mcnamara, D.J., Prickly pear (Opuntia sp.) pectin alters hepatic cholesterol metabolism without affecting cholesterol absorption in guinea pigs fed a hypercholesterolemic diet, J. Nutr. 124 (1994) 817–824.Google Scholar
Hadi N.B.A., Chemical composition and activities of antioxidant compounds in red pitaya fruit (Hylocereus sp.), and effects on glucose and lipid profile level of hyperglycemia rats, Fac. Med. Hum. Sci., Univ. Malaya, Serdang, Thesis, Serdang, Malaysia, 2006, 209 p.
Nur‘ Aliaa, A.R., Siti Mazlina, M.K., Taip, F.S., Effects of commercial pectinases application on selected properties of red pitaya juice, J. Food Proc. Eng. 34 (2011) 1523–1534.CrossRefGoogle Scholar
Choo, W.S., Yong, W.K., Antioxidant properties of two species of Hylocereus fruits, Adv. Appl. Sci. Res. 2 (2001) 418–425.Google Scholar
Brunini, M.A., Cardoso, S.S., Quality of the white pulp pitayas stored at different temperatures, Caatinga Mag. 24 (2011) 78–84.Google Scholar
Chitarra M.I.F., Chitarra A.B., Post-harvest fruit and vegetables: physiology and handling, UFLA, Lavras, Brazil, 2005.
Fernandes, L.M.S., Vieites, R.L., Cerqueira, R.C., Braga, C.L., SirtolI, L.F., Amaral, J.L., Postharvest characteristics of organic pitaya fruit subjected to different irradiation doses, J. Biodivers. 9 (2010) 15–22.Google Scholar
Krokida, M.K., Maroulis, Z.B., Saravacos, G.D., Rheological properties of fluid fruit and vegetable puree products: compilation of literature data, Int. J. Food Prop. 4 (2001) 179–200.CrossRefGoogle Scholar
Rao M.A., Rheology of fluid and semi fluid foods: principles and applications, Aspen Publ., Gaithersburg, U.S.A., 1999.