The irradiation is a non-thermal technological process, but it has a greater versatility than processes that use heat, being adopted by more than 50 countries as a sanitary and phytosanitary processing method, covering more than 60 foods and food products. In this context, the objective of the present work was to characterize the irradiated flour of red pitaya shell (Hylocereus costaricensis), from the physical, chemical, technological, nutritional, antinutritional and antioxidant profile points of view. The flours were irradiated with 0, 1, 2 and 4 kGy. The highest values for humidity were found in samples submitted to 2 kGy (6.46%). There was no significant difference for protein values. The sample submitted to 2 kGy obtained a 55.5% increase in lipid levels. The ash contents varied between 12.95% and 14.04%. The maximum value for the total energy value and pH were 328.15 kcal and 4.47, respectively. No presence of anti-nutritional compounds and tannins were detected. The use of irradiation increased the levels of vitamin C, phenolic compounds and antioxidant potential (FRAP). The fiber content was maintained with an average of 56.54%. There was no statistical difference in the color of pitay as bark flour. The carbohydrate profile revealed that sucrose is the predominant sugar in flours with a 0.995% content. FTIR analysis showed that irradiation did not significantly change the sample spectra. The study revealed that the irradiation process caused few changes in pitaya husk flours, making it a good alternative for flour preservation.

辐照是一种非热能工艺过程，但它比热能工艺具有更大的通用性，被50多个国家采用作为卫生和植物检疫加工方法，涵盖60多种食品和食品。在此背景下，本工作的目的是表征红火龙果壳 ( Hylocereus costaricensis ) 的辐照面粉)，从物理、化学、技术、营养、抗营养和抗氧化剂的角度来看。用 0、1、2 和 4 kGy 辐照面粉。在提交给 2 kGy (6.46%) 的样品中发现了最高的湿度值。蛋白质值没有显着差异。提交给 2 kGy 的样本获得了 55.5% 的脂质水平增加。灰分含量在 12.95% 和 14.04% 之间变化。总能量值和 pH 值的最大值分别为 328.15 kcal 和 4.47。未检测到抗营养化合物和单宁的存在。辐照的使用增加了维生素 C、酚类化合物和抗氧化潜力 (FRAP) 的水平。纤维含量平均保持在 56.54%。与树皮粉相比，火龙果的颜色没有统计学差异。碳水化合物概况显示，蔗糖是面粉中的主要糖分，含量为 0.995%。FTIR 分析表明辐照并没有显着改变样品光谱。研究表明，辐照过程对火龙果壳粉的影响很小，使其成为面粉保存的良好替代品。