Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products.
Food Res Int
; 173(Pt 1): 113332, 2023 11.
Article
em En
| MEDLINE
| ID: mdl-37803643
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Cactaceae
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Canadá