红龙果皮（Hylocereus polyrhizus）作为强化饼干功能成分的价值：理化、营养和感官意义

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-09-23 DOI:10.1016/j.fufo.2025.100768

Mrityunjoy Biswas , Mahfujul Alam , Md. Akhtaruzzaman , Shafi Ahmed , M. Shalim Uddin , AHMM Rhaman Talukder , Asraful Alam , Bikramjit Biswas

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引用次数: 0

摘要

本研究验证了红龙果皮（农工副产品）在饼干中的应用价值。红龙果皮粉（RDFPP）具有较高的粗纤维（23.68%）、灰分（10.60%）和碳水化合物（43.32%）含量，以及总酚（0.34 mg GAE/g）、总黄酮（53.32 mg QE/g）和抗氧化活性（43.22%）等生物活性成分。傅里叶变换红外光谱鉴定了果皮和饼干中与多糖、酚类、类黄酮和脂类有关的官能团。对含有0 - 9% RDFPP的饼干的理化、生物活性、感官和微生物品质进行了评价。增加RDFPP取代量可提高灰分（0.71% ~ 2.27%）和纤维（0.08% ~ 0.74%），降低水分（5.58% ~ 4.21%）和pH(5.34 ~ 5.03)，提高货架稳定性。抗氧化活性和生物活性成分均以9%的RDFPP含量最高（总酚含量：0.50 mg GAE/g，总黄酮含量：1.99±0.02 mg QE/g， DPPH含量：38.79%）。感官评价表明，6%的RDFPP是理想的可接受水平，超过该水平后，由于β花青素色素和酸性显著性，颜色（较深，L*: 36.61）和味道下降。扫描电镜分析显示，较高RDFPP水平的结构孔隙率与织构变化有关。微生物保质期研究表明，RDFPP具有抗菌性能，15天后，9% RDFPP饼干（8.09 log10 CFU/g）的细菌生长比对照组（8.45 log10 CFU/g）减少。这些发现突出了RDFPP提高烘焙产品营养和功能特性的能力。6% RDFPP替代品优化了抗氧化剂富集、纤维强化和消费者接受度，为农业废弃物转化为增值食品提供了可持续的解决方案。

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Valorization of red dragon fruit peel (Hylocereus polyrhizus) as a functional ingredient for fortified biscuits: physicochemical, nutritional, and sensory implications

This study valorizes red dragon fruit peel (an agro-industrial byproduct) as a useful ingredient in biscuits. Proximate analysis of the Red dragon fruit peel powder (RDFPP) revealed a high crude fiber (23.68 %), ash (10.60 %), and carbohydrates (43.32 %), along with bioactive components such as total phenolic content (0.34 mg GAE/g), flavonoids (53.32 mg QE/g) and antioxidant activity: 43.22 %). Fourier transform infrared spectroscopy identified functional groups associated with polysaccharides, phenolic content, flavonoids, and lipids in both peel and biscuits. Biscuits containing 0–9 % RDFPP were evaluated for physicochemical, bioactive, sensory, and microbiological qualities. Increasing RDFPP substitution increased ash (0.71 % to 2.27 %) and fiber (0.08 % to 0.74 %), while decreasing moisture (5.58 % to 4.21 %) and pH (5.34 to 5.03), enhancing shelf stability. Antioxidant activity and bioactive compounds increased proportionally, with 9 % RDFPP showing the highest values (total phenolic content: 0.50 mg GAE/g; total flavonoids: 1.99 ± 0.02 mg QE/g; DPPH: 38.79 %). Sensory evaluation indicated that 6 % RDFPP was the ideal acceptability level, after which color (darker, L*: 36.61) and taste declined due to betacyanin pigments and acidic significance. Scanning electron microscopy analysis revealed structural porosity at higher RDFPP levels, correlating with texture changes. Microbial shelf-life studies showed that RDFPP has antimicrobial properties, reducing bacterial growth in 9 % RDFPP biscuits (8.09 log₁₀ CFU/g) compared to the control (8.45 log₁₀ CFU/g) after 15 days. These findings highlighted the ability of RDFPP to enhance nutritional and functional properties of baked products. A 6 % RDFPP substitution optimized antioxidant enrichment, fiber fortification, and consumer acceptance, providing a sustainable solution for repurposing agricultural waste into value-added foods.

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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