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

Red pitaya (<i>Hylocereus polyrhizus</i>, 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 anthocyan...

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Autores principales:	Yanyi Huang, Margaret Anne Brennan, Stefan Kasapis, Samantha J. Richardson, Charles Stephen Brennan
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	red pitaya fruits polyphenols betanin polysaccharides pectin Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0875cc30e777486daa539e13c3edcbb2
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spelling	oai:doaj.org-article:0875cc30e777486daa539e13c3edcbb22021-11-25T17:36:34ZMaturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review10.3390/foods101128622304-8158https://doaj.org/article/0875cc30e777486daa539e13c3edcbb22021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2862https://doaj.org/toc/2304-8158Red pitaya (<i>Hylocereus polyrhizus</i>, 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.Yanyi HuangMargaret Anne BrennanStefan KasapisSamantha J. RichardsonCharles Stephen BrennanMDPI AGarticlered pitaya fruitspolyphenolsbetaninpolysaccharidespectinChemical technologyTP1-1185ENFoods, Vol 10, Iss 2862, p 2862 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	red pitaya fruits polyphenols betanin polysaccharides pectin Chemical technology TP1-1185
spellingShingle	red pitaya fruits polyphenols betanin polysaccharides pectin Chemical technology TP1-1185 Yanyi Huang Margaret Anne Brennan Stefan Kasapis Samantha J. Richardson Charles Stephen Brennan Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
description	Red pitaya (<i>Hylocereus polyrhizus</i>, 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.
format	article
author	Yanyi Huang Margaret Anne Brennan Stefan Kasapis Samantha J. Richardson Charles Stephen Brennan
author_facet	Yanyi Huang Margaret Anne Brennan Stefan Kasapis Samantha J. Richardson Charles Stephen Brennan
author_sort	Yanyi Huang
title	Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
title_short	Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
title_full	Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
title_fullStr	Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
title_full_unstemmed	Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
title_sort	maturation process, nutritional profile, bioactivities and utilisation in food products of red pitaya fruits: a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0875cc30e777486daa539e13c3edcbb2
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Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

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