Trends in dragon fruit peel compound extraction and technological applications

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-09-12 DOI:10.1016/j.tifs.2024.104721

Rhaissa Coelho Andrade , Camila Duarte Ferreira Ribeiro , Vitória Caroline de Souza Caetano , Sibele Santos Fernandes , Deborah Murowaniecki Otero

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引用次数: 0

Abstract

Background

The natural compounds extracted from the pulp of the dragon fruit have been extensively studied. However, dragon fruit peel is often discarded despite being a rich source of bioactive compounds, including antioxidants, antimicrobials, pectin, and mucilage, which have various potential applications.

Scope and approach

This review aims to provide a comprehensive analysis of methods for extracting bioactive compounds, pectin, and mucilage from dragon fruit peel, investigating their functional properties and exploring their possible applications in various sectors and industries, such as encapsulation and films or packaging. Furthermore, recent studies have examined the potential of these compounds for reducing environmental impacts, especially in terms of waste and water treatment.

Key findings and conclusions

The results highlight the effectiveness of advanced extraction methods, such as those using citric acid, ultrasound, and microwaves, in maximizing the yield of natural compounds. Additionally, these compounds can improve food properties, such as shelf life and antioxidant capacity. The analysis also emphasizes the role of dragon fruit peel in waste and water treatment due to its effectiveness in adsorbing organic and inorganic pollutants. Therefore, dragon fruit peel offers a wide field of scientific and technological exploration, but significant challenges must be addressed to optimize its utilization and promote further studies on extraction, application, and innovation methods.

Abstract Image

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火龙果果皮化合物提取和技术应用趋势

背景从火龙果果肉中提取的天然化合物已被广泛研究。本综述旨在全面分析从火龙果果皮中提取生物活性化合物、果胶和粘液的方法，研究其功能特性，并探讨其在封装、薄膜或包装等不同领域和行业中的可能应用。此外，最近的研究还探讨了这些化合物在减少环境影响方面的潜力，特别是在废物和水处理方面。主要发现和结论研究结果突出表明，先进的提取方法（如使用柠檬酸、超声波和微波的提取方法）在最大限度地提高天然化合物产量方面非常有效。此外，这些化合物还能改善食品的特性，如保质期和抗氧化能力。分析还强调了火龙果皮在废物和水处理方面的作用，因为它能有效吸附有机和无机污染物。因此，火龙果果皮为科学和技术探索提供了一个广阔的领域，但要优化火龙果果皮的利用并促进对提取、应用和创新方法的进一步研究，还必须应对重大挑战。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.