Abstract

Pitaya is a perishable fruit with a high content of bioactive compounds. This study aimed to evaluate the influence of ethanol pretreatment (95% dripped on the surface of the foam at a rate of 0.05 mL.cm⁻²) and temperature (50 and 70 °C) on moisture content, water activity, solubility, color, ascorbic acid, antioxidant capacity (DPPH and FRAP) e betanin and betaxanthin retention of white and red pitaya powdered pulps and to determine an optimal process condition. Pretreatment and higher temperature resulted in increased solubility and antioxidant capacity of powdered pulps. The total color difference was influenced by pretreatment and drying temperature, but in different ways according to the variety. In the pretreated red pulp powders, 70 °C resulted in higher retention of ascorbic acid and 50 °C resulted in increased retention of betanins and betaxanthins. The optimal treatment for white and red pulps was the use of pretreatment and a temperature of 70 °C.

摘要

火龙果是一种易腐烂的水果，具有高含量的生物活性化合物。本研究旨在评估乙醇预处理的影响（95% 以 0.05 mL.cm ^{-2的速率滴在泡沫表面上）}) 和温度（50 和 70 °C）对水分含量、水分活度、溶解度、颜色、抗坏血酸、抗氧化能力（DPPH 和 FRAP）e 甜菜素和甜菜红素对白色和红色火龙果粉浆的保留，并确定最佳工艺条件. 预处理和更高的温度导致粉状纸浆的溶解度和抗氧化能力增加。总色差受预处理和干燥温度的影响，但因品种而异。在预处理的红果肉粉末中，70 °C 导致抗坏血酸的保留更高，而 50 °C 导致甜菜素和甜菜黄素的保留增加。白色和红色果肉的最佳处理是使用预处理和 70 °C 的温度。