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

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

Abstract

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