Unfolding the potential of dragon fruit (Hylocereus spp.) for value addition: A review

被引：13
作者：
Tarte, Indrayani [1 ]
Singh, Anurag [2 ,7 ]
Dar, Aamir Hussain [3 ,8 ]
Sharma, Arun [4 ]
Altaf, Aayeena [5 ]
Sharma, Poonam [6 ]
机构：
[1] Natl Inst Food Technol Entrepreneurship & Manageme, Dept Food Sci & Technol, Sonipat, Haryana, India
[2] Harcourt Butler Tech Univ, Dept Food Technol, Kanpur, Uttar Pradesh, India
[3] Islamic Univ Sci & Technol, Dept Food Technol, Awantipora, Kashmir, India
[4] Natl Inst Food Technol Entrepreneurship & Manageme, Dept Food Engn, Sonipat, Haryana, India
[5] Jamia Hamdard Deemed Univ, Dept Food Technol, New Delhi, Delhi, India
[6] Integral Univ, Dept Bioengn, Lucknow, Uttar Pradesh, India
[7] Harcourt Butler Tech Univ, Dept Food Technol, Kanpur 208002, Uttar Pradesh, India
[8] Islamic Univ Sci & Technol, Dept Food Technol, Awantipora 192122, Kashmir, India
来源：
EFOOD | 2023年 / 4卷 / 02期
关键词：
dragon fruit; Hylocereus; medicinal properties; physico-chemical properties; processing; value addition; POLYRHIZUS WEBER BRITTON; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; STABILITY; POWDER; FIBER; SEED; DEGRADATION; BETACYANINS; OIL;
D O I：
10.1002/efd2.76
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dragon fruit (DF) or Pitaya (Hylocereus spp.) a member of Cactaceae family is gaining popularity in the market for consumption of fresh fruit due to its highly attractive fruit color with nutritional and immense bioactive potential that reduces blood sugar level, cholesterol, prevention of liver injuries, cancer, and so forth. In commercial market valorized products of DFs are available. The processing of edible and nonedible parts of DF is of immense significance to prepare nutritionally rich value-added products and concurrently reducing the challenges occurring due to waste generation and spoilage. This review paper provides detailed insights of DF processing into different value-added products, its medicinal benefits, bioactive potential, and the physico-chemical changes occurring in DF during processing such as drying, fermentation, extraction, and so forth.
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页数：19
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