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Article Dans Une Revue Trends in Food Science and Technology Année : 2023

Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes

Résumé

Background: The increasing production of food and agricultural waste worldwide imposes a sever burden on the environment, depletion of finite landfill space and irreversible environmental problem like global warming. In order to lessen this on-going threat, recent studies focus on valorization of waste products and value-added trends. Bioactive compounds mining is one of the targeted applications. The extraction of high value molecules therefore requires the design of novel green processes that could generate high yields of target compounds with less waste of harmful and toxic solvents. Scope and approach:In this review three green technologies are highlighted based on the quality and amount of pitaya (Hylocereus spp.) extracted. The different bioactive compounds and nutritional content found in the fruit are summarized using the extraction techniques. The cultivation, maturation, and pigment formation are thoroughly discussed to understand the formation of the natural pigment betacyanin. Key findings and conclusion: Cultivation of high productivity pitaya fruit is becoming popular not only due to its exotic appearance but also as a promising super fruit attributed by the richness of bioactive compounds and nutritional content it poses including phytochemicals such as polyphenols, flavonoids, triterpenoids and organic dye betacyanin which promotes anti-oxidant activity and have demonstrated potent health-promoting effects including anti-microbial, anti-cancer, anti-obesogenic, anti-diabetic, anti-inflammation, anti-aging, and whitening properties. Moreover, the presence of sugar, polysaccharide, and pectin promotes its application in food industry. Future studies are recommended to explore the different parameters of green technologies to increase yield and get a better quality of extracts.
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hal-04279675 , version 1 (10-11-2023)

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Feby Carmen, Christine Frances, Laurie Barthe. Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes. Trends in Food Science and Technology, 2023, 138, pp.339 - 354. ⟨10.1016/j.tifs.2023.06.014⟩. ⟨hal-04279675⟩
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