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Enhancing the quality and consumer satisfaction of dragon fruit beverage production: The effects of geological origin and processing conditions.
Sci Prog
December 2024
Center for High Technology Research and Development, Vietnam Academy of Science and Technology, Cau Giay, Hanoi, Vietnam.
Objectives: In this study, the impacts of various processing parameters on the quality and consumer satisfaction of dragon fruit beverages were investigated in order to establish an informative framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.
Methods: This study employed various analytical methods to quantify some important phytochemical compounds in dragon fruit juice such as total and reducing sugars, vitamin C, betacyanins, anthocyanins, polyphenol, and so forth. This study also employed the Box-Behnken response surface experimental design to optimize various processing parameters for quality and consumer satisfaction, which include enzymatic pectin hydrolysis parameters and formulation for dragon fruit energy drink.
In Silico Mass Spectrometric Fragmentation and Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Betalainic Fingerprinting: Identification of Betalains in Red Pitaya.
Molecules
November 2024
Unidad de Biología Integrativa, Centro de Investigación Científica de Yucatán, A.C., Mérida 97205, Yucatán, Mexico.
Betalains, which contain nitrogen and are water soluble, are the pigments responsible for many traits of plants and biological activities in different organisms that do not produce them. To better annotate and identify betalains using a spectral library and fingerprint, a database catalog of 140 known betalains (112 betacyanins and 28 betaxanthins) was made in this work to simplify betalain identification in mass spectrometry analysis. Fragmented peaks obtained using MassFrontier, along with chemical structures and protonated precursor ions for each betalain, were added to the database.
View Article and Find Full Text PDFMicrofiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant.
J Food Sci
October 2024
Embrapa Agroindústria Tropical, Fortaleza, Ceará, Brazil.
Article Synopsis
- Red pitaya fruit is gaining popularity as a natural colorant due to its high betalain content, which gives it a vibrant red-purple color sought after in food and cosmetic industries.
- The fruit is also nutritionally valuable, containing bioactive compounds that might help prevent chronic diseases like diabetes and can be used in pharmaceuticals and dietary supplements.
- The study focused on using microfiltration to create a concentrated red-purple pitaya extract, which showed promising results in terms of efficient processing and demonstrated non-toxic and blood sugar-lowering effects in zebrafish, indicating its potential value as both a colorant and a health supplement.
Pitaya (Hylocereus polyrhizus) extract rich in betanin encapsulated in electrospun sweet potato starch nanofibers.
J Sci Food Agric
January 2025
Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
Background: Pitaya fruit (Hylocereus spp.) is rich in bioactive compounds such as betanin. This study aimed to extract betanin-rich pitaya fruit and encapsulate it in electrospun nanofibers produced with sweet potato starch.
View Article and Find Full Text PDFPlant drugs: Transcending the mescaline biosynthesis.
Curr Biol
August 2024
Université Angers, Université Brest, IRF, SFR ICAT, F-49000 Angers, France.
Our knowledge of the biosynthesis of medicinal compounds from plants remains limited. A new study has deciphered the complete metabolic pathway leading to the biosynthesis of the psychedelic mescaline in the cactus peyote, suggesting the development of biotechnological strategies for a sustainable supply of this important plant drug.
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