{"title":"Trends in dragon fruit peel compound extraction and technological applications","authors":"Rhaissa Coelho Andrade , Camila Duarte Ferreira Ribeiro , Vitória Caroline de Souza Caetano , Sibele Santos Fernandes , Deborah Murowaniecki Otero","doi":"10.1016/j.tifs.2024.104721","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>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.</p></div><div><h3>Scope and approach</h3><p>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.</p></div><div><h3>Key findings and conclusions</h3><p>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.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"153 ","pages":"Article 104721"},"PeriodicalIF":15.1000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424003972","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
