Article
Food Science & Technology
Wenxian Zhu, Yana Ai, Fang Fang, Hongmei Liao
Summary: Thermosonication treatment ensures microbial safety and quality of red pitaya juice, with better color retention compared to thermal processing.
Article
Horticulture
Chin Xuan Tan, See Wen Lim, Seok Shin Tan, Seok Tyug Tan
Summary: This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The results showed that ultrasonic pretreatment increased the levels of organic acids, phenolics, and anthocyanins in the juice, and enhanced its antioxidant activity, thereby improving the quality of the juice.
Review
Food Science & Technology
Vashishtha B. Patel, Somak Chatterjee, Abhishek S. Dhoble
Summary: Pectinase enzymes are biological compounds that degrade pectic compounds in fruit juices, making them excellent biocatalysts for juice clarification. However, the poor stability and nonreusability of pectinases limit their effectiveness. Immobilization techniques, particularly using membranes, have been shown to enhance the performance of enzymes. This review highlights the importance of physicochemical properties and kinematic properties of pectinases in relation to juice processing parameters and discusses the potential of membrane immobilization as a support for pectinase.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Yayuan Tang, Xuemei He, Guoming Liu, Zhen Wei, Jinfeng Sheng, Jian Sun, Changbao Li, Ming Xin, Li Li, Ping Yi
Summary: Processing conditions can affect the properties of polysaccharides. This study compared the effects of different extraction methods on the structure, antioxidant, and hypoglycemic properties of pitaya stem polysaccharides. Results showed that hot water extraction yielded polysaccharides with the best antioxidant and hypoglycemic properties. The composition and molecular weight were identified as key factors influencing the bioactivity of pitaya stem polysaccharides.
Article
Environmental Sciences
Limei Chen, Xiaoying Li, Yutao Peng, Ping Xiang, Yuzhou Zhou, Bin Yao, Yaoyu Zhou, Chaoran Sun
Summary: This study evaluated the combined impact of biochar and organic fertilizer on the soil properties, yield, and quality of red pitaya. The results showed that the combined application of biochar and organic fertilizer was more effective than their sole application, with a medium dose of organic fertilizer combined with 3% biochar showing the best synergistic effect on red pitaya yield and economic benefits.
Article
Chemistry, Applied
Ruizhan Chen, Shujun Luo, Chaoxue Wang, Helong Bai, Juan Lu, Li Tian, Ming Gao, Jing Wu, Chunlong Bai, Hui Sun
Summary: The efficient ultra-high pressure compound enzyme extraction technology was used to extract and modify polysaccharides from red Pitaya peels, resulting in increased yield and antioxidant activity, as well as improved physicochemical and functional characteristics of the polysaccharides. The study demonstrated significant enhancement in antioxidant activities and improved functional properties of pectic polysaccharides extracted using UPEE method.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Yana Ai, Guoxiong Wang, Fang Fang, Fusheng Zhang, Hongmei Liao
Summary: This study developed a real-time intelligent film using red pitaya peel (RPP) to evaluate pork freshness. The film was composed of RPP and glycerol, and showed strong molecular interaction and dense structure. The film demonstrated good sensitivity to ammonia and could be used for monitoring the freshness of meat.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nutrition & Dietetics
Chen Li, Shan Wang, Jiayi Wang, Zhaohui Wu, Yaping Xu, Zhaoxia Wu
Summary: This study found that ozone treatment can effectively preserve the quality of fresh-cut pitaya fruit by controlling microbial growth, preventing weight loss and softening, and improving soluble solids and titratable acids content. Ozone also induces the accumulation of phenolic compounds, which are positively correlated with antioxidant activity.
FRONTIERS IN NUTRITION
(2022)
Article
Polymer Science
Nidia Casas-Forero, Igor Trujillo-Mayol, Rommy N. Zuniga, Guillermo Petzold, Patricio Orellana-Palma
Summary: This study focuses on the physicochemical and textural properties, as well as the stability of bioactive compounds and antioxidant activity of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ). The results show that CBJ enriches the hydrogel samples and protects the components during digestion process, enhancing their bioaccessibility.
Article
Food Science & Technology
Brenda Bezus, Juan Carlos Contreras Esquivel, Sebastian Cavalitto, Ivana Cavello
Summary: The present study aimed to investigate the production and biochemical characterization of a cold-active enzymatic extract with polygalacturonase activity, as well as its potential application in fruit juice obtention and food product preparation. The enzymatic extract was produced by an Antarctic yeast in a bioreactor using citric pectin as substrate. The study showed that the polygalacturonase activity had optimal reaction conditions at 45 degrees C and pH 5.0, and was stable up to 40 degrees C. The extract also contained accessory enzymes and demonstrated potential for fruit maceration and food product production.
Article
Biochemistry & Molecular Biology
Sule Hilal Attar, Muhammet Ali Guendesli, Ipek Uruen, Salih Kafkas, Nesibe Ebru Kafkas, Sezai Ercisli, Chunfeng Ge, Jiri Mlcek, Anna Adamkova
Summary: This study compared the nutritional parameters of two pitaya species grown in Turkey and found that red-fleshed fruits have higher total phenol content and antioxidant capacity compared to white-fleshed ones. However, the total sugar content and most of the phenolic compounds were similar between the two species. The study also provided important information about the biochemical content and potential health benefits of Hylocereus grown in different agroecological conditions.
Article
Horticulture
Pai-Tsang Chang
Summary: The study showed that the combination of preharvest CPPU application and perforated packaging is the best way to maintain the postharvest quality of red-fleshed pitaya fruit at 5 degrees Celsius for a longer period of time. This treatment resulted in greener bracts, reduced decay, and improved overall appearance of the fruit.
Article
Agronomy
Nur Azlin Razali, Steven A. Sargent, Charles A. Sims, Jeffrey K. Brecht, Adrian D. Berry, Guiwen Cheng
Summary: Application of two commercial coatings (vegetable oil-based coating and carnauba-based coating) on pitaya fruit during storage at 7 degrees C with 85% RH can prolong the storage period for up to 15 days. The coatings showed different effects on weight loss and quality, but maintained good appearance and flavor within 15 days.
Article
Chemistry, Physical
Andre Leonardo dos Santos, Romulo Alves Morais, Camila Mariane da Silva Soares, Patricia Oliveira Vellano, Glendara Aparecida de Souza Martins, Clarissa Damiani, Adriana Regia Marques de Souza
Summary: The present study characterized irradiated flour of red pitaya shell from various perspectives and found that irradiation increased lipid levels, vitamin C and antioxidant potential. However, other nutritional components and physical properties were minimally affected.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Food Science & Technology
Tsung-Ming Hu, Mohsen Gavahian, Rojina Pradhan, Si-Yu Lu, Yung-Lin Chu
Summary: This study compared the quality of single-fruit wine and mixed-fruit wine, and found that the physicochemical properties and antioxidant activities of the two types of wines differed. Pitaya wine showed better levels in terms of total phenolic content, reducing antioxidant power, and DPPH scavenging ability compared to the mixed wine.
FOOD SCIENCE & NUTRITION
(2023)
Article
Energy & Fuels
Nur Hidayah Zainan, Mohd Azan Mohammed Sapardi, Bernard Chon Han Ho, Shamsul Izhar Siajam, Siti Mazlina Mustapa Karnal, Michael K. Danquah, Razif Harun
Summary: The emerging applications of amino acids in various industries have sparked interest in developing commercially-viable technologies for amino acid production. Among these technologies, subcritical water reaction shows potential as an environmentally friendly and scalable approach. This study investigates the kinetic and thermodynamic behavior of amino acid synthesis from Nannochloropsis sp. biomass using subcritical water. The results show that amino acids can be rapidly produced and decomposed in the subcritical water process.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Biochemistry & Molecular Biology
Nour Zghaibi, Rozita Omar, Siti Mazlina Mustapa Kamal, Dayang Radiah Awang Biak, Razif Harun
Article
Energy & Fuels
Saleem Ethaib, Rozita Omar, Siti Mazlina Mustapa Kamal, Dayang Radiah Awang Biak
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS
(2020)
Article
Food Science & Technology
Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar, Shamsul Izhar Siajam
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Engineering, Chemical
Siti BaizuraBinti Mahat, Rozita Omar, Jing Ling Lee, Aida Isma Mohd Idris, Hasfalina Che Man, Siti Mazlina Mustapa Kamal, Azni Idris
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING
(2020)
Article
Engineering, Chemical
Saleem Ethaib, Rozita Omar, Mustapa Kamal Siti Mazlina, Awang Biak Dayang Radiah
Article
Food Science & Technology
Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal, Ribhan Zafira Abdul Rahman
Summary: This study found that a low concentration of SC emulsifier can improve the stability and fineness of spray-dried coconut milk, but high temperature treatment may result in a decrease in powder quality, with fat coalescence and particle rupture observed.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Engineering, Chemical
Saleem Ethaib, Rozita Omar, Siti Mazlina Mustapa Kamal, Dayang Radiah Awang Biak, Salah L. Zubaidi
Article
Energy & Fuels
Siti Maisurah Zakaria, Siti Mazlina Mustapa Kamal, Mohd Razif Harun, Rozita Omar, Shamsul Izhar Siajam
Summary: Chlorella species are highly cultivated microalgae with valuable health benefits, and an effective method using pressurized hot water extraction (PHWE) has been developed to extract phenolic compounds from Chlorella microalgae. The extraction process follows first-order kinetics and is strongly dependent on temperature, with increasing temperature leading to higher mass transfer coefficient values. The activation energy for the extraction treatment is calculated as 11.146 kJ/mol.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal, Ribhan Zafira Abdul Rahman
Article
Energy & Fuels
Nurfatimah Mohd Thani, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar
Summary: This study conducted kinetic and thermodynamic analysis of subcritical water hydrolysis of bakery leftovers. The hydrolysis of leftover croissants and doughnuts into monosaccharides was studied at temperatures ranging from 100 to 240 degrees C, with varying reaction times and solid loading. The results showed that the monosaccharide yield increased up to 200 degrees C, but decreased at higher temperatures due to degradation. The activation energy for monosaccharides degradation was higher than its formation. The study also found that the subcritical water hydrolysis for sugar recovery from bakery leftovers is an endergonic reaction.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Muhammad Faiz Razali, Sangitha Narayanan, Nurul Ashikin Md. Hazmi, Nor Nadiah Abdul Karim Shah, Siti Mazlina Mustapa Kamal, Noor Akhmazillah Mohd Fauzi, Alifdalino Sulaiman
Summary: The study demonstrated that HPP is a gentler method of preserving goat milk, reducing microbial contamination and improving quality. Goat milk treated at 600 MPa/10 min showed safe shelf life up to 10 days with minimal microbial load detection during storage at 4 degrees C.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Jesse Lee Kar Ming, Mohd Shamsul Anuar, Muhammad Syahmeer How, Samsul Bahari Mohd Noor, Zalizawati Abdullah, Farah Saleena Taip
Summary: The study utilized a PSO-ANN model to predict the coconut milk spray drying process, which outperformed ANN but was less effective than GA-ANN. Sensitivity analysis revealed that the inlet temperature had the most significant influence on the model performance.
Article
Food Science & Technology
Siti Mazlina Mustapa Kamal, Nurfatimah Mohd Thani, Farah Saleena Taip, Alifdalino Sulaiman, Rozita Omar
Summary: This study demonstrated the potential of subcritical water hydrolysis for sugar recovery from cake leftovers. The optimal process parameters were found to be 200 degrees C, 15 minutes, and 50% solid loading, yielding a total sugar yield of 0.895 mg/ml and a reducing sugar yield of 0.700 mg/ml. Carbohydrate hydrolysis resulted in the formation of sucrose, glucose, fructose, galactose, xylose, and mannose.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Nur Lailatul Rahmah, Siti Mazlina Mustapa Kamal, Alifdalino Sulaiman, Farah Saleena Taip, Shamsul Izhar Siajam
Summary: Subcritical water extraction (SWE) is an effective method to recover phenolic compounds from Piper betle L. leaves. The optimal conditions were found to be 200℃ for 5 minutes, resulting in the highest total phenolic content and antioxidant activity. SWE also led to the formation of pores in the residue of PBL leaves, and the best extract showed inhibitory effects on SW-480 cell proliferation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)