红火龙果是一种富含甜菜青素、具有保肝抗氧化作用的超级水果

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-02-04 DOI:10.1016/j.fufo.2025.100562

Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho

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引用次数: 0

摘要

红龙果（Red dragon fruit， RDF, Hylocereus polyrhizus）是betacyanins的重要来源（0.79-1.17%），但很少受到重视，缺乏以其为主的综述。本文首次对RDF的完整分类、常用名称、生产、市场和营养成分进行了详细的综述。此外，还介绍了RDF主要生物活性色素β蓝苷的生物利用度[抗氧化（保肝）活性，生物可及性和吸收性]，稳定性以及不同的传统和新的加工技术（如发酵和食品添加剂掺入），并与其他β蓝苷来源进行了讨论。检索截止到2024年12月的期刊、书籍、会议论文集和电子数据库，检索关键词为：红火龙果、红火龙果/火龙果、多根水仙、甜菜青素、甜菜青素、抗氧化剂和肝脏。与红甜菜根相比，RDF果肉的研究和开发相对不足。然而，RDF是甜菜青素的一个重要替代来源，可以开发成功能性食品，参与功能性食品安全，预防氧化应激引起的非传染性疾病，以实现《联合国2030年可持续发展议程》的目标。

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Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review

Red dragon fruit (RDF, Hylocereus polyrhizus) is an important source of betacyanins (0.79–1.17%) but seldom received attention, leading to a lack of review that mainly focuses on the RDF. This article is the first to provide a specific review on the complete taxonomy, common names, production, market and nutritional composition of RDF. In addition, the bioavailability [antioxidant (hepatoprotective) activity, bio-accessibility and absorption], stability and different conventional and new processing techniques (such as fermentation and food additive incorporation) of the RDF main bioactive pigments, betacyanins were also covered and discussed with other betacyanins sources. The journals, books, conference proceedings as well as electronic database were searched up to December 2024, using keywords, red dragon fruit, red pitaya/pitahaya, Hylocereus polyrhizus, betacyanins, betanin, antioxidant and liver. As compared to the red beetroot, the RDF pulp/flesh is relatively understudied and underexploited. Yet, RDF is a vital alternative source of betacyanins that can be developed into functional food products to take part in functional food security for the prevention of non-communicable diseases caused by oxidative stress to address the goals of the United Nations 2030 Agenda for Sustainable Development.

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP