EDP Sciences logo
Subscriber Authentication Point
Search
Menu
All issues Volume 69 / No 5 (September-October 2014) Fruits, 69 5 (2014) 381-390 References
Free Access
Review
Issue
Fruits
Volume 69, Number 5, September-October 2014
Page(s) 381 - 390
DOI https://doi.org/10.1051/fruits/2014028
Published online 12 September 2014
  1. Donadio C.D., Nachtgal J.C., Sacramento C.K., Exotic fruits, FUNEP, Jaboticabal, Brazil, 1998. [Google Scholar]
  2. Junqueira K.P., Junqueira N.T.V., Ramos J.D., Pereira A.V., Preliminary information on a species of pitaya from Cerrado, Embrapa Cerrados Doc., Planaltina, Brazil, 2002. [Google Scholar]
  3. Shetty A.A., Rana M.K., Preetham S.P., Cactus: a medicinal food, J. Food Sci. Technol. 49 (2011) 530–536. [CrossRef] [PubMed] [Google Scholar]
  4. Le Bellec F., Vaillant F., Imbert E., Pitahaya (Hylocereus spp.): A new fruit crop, a market with a future, Fruits 61 (2006) 237–250. [CrossRef] [EDP Sciences] [Google Scholar]
  5. Zainoldin K.H., Baba A.S., The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt, World Acad. Sci. Eng. Technol. 60 (2009) 361–366. [Google Scholar]
  6. Stintzing F.C., Schieber A., Carle R., Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose, Food Chem. 77 (2002) 101–106. [Google Scholar]
  7. Stintzing F.C., Carle R., Functional properties of anthocyanins and betalains in plants, food, and in human nutrition, Trends Food Sci. Technol. 15 (2004) 19–38. [Google Scholar]
  8. Wichienchot S., Jatupornpipat M., Rastall R.A., Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties, Food Chem. 120 (2010) 850–857. [CrossRef] [Google Scholar]
  9. Pedreno M.A., Escribano J., Correlation between antiradical activity and stability of betanine from Beta vulgaris L. roots under different pH, temperature and light conditions, J. Sci. Food Agric. 81 (2001) 627–631. [Google Scholar]
  10. Wybraniec S., Mizrahi Y., Fruit flesh betacyanin pigments in Hylocereus cacti, J. Agric. Food Chem. 50 (2002) 6086–6089. [CrossRef] [PubMed] [Google Scholar]
  11. Li-Chen W., Hsiu-Wen H., Yun-Chen C., Chih-Chung C., Yu-In L., Ja-An A.H., Antioxidant and antiproliferative activities of red pitaya, Food Chem. 95 (2006) 319–327. [CrossRef] [Google Scholar]
  12. Ariffin A.A., Bakar J., Tan C.P., Rahman R.A., Karim R., Loi C.C., Essential fatty acids of pitaya (dragon fruit) seed oil, Food Chem. 114 (2009) 561–564. [CrossRef] [Google Scholar]
  13. Rui H., Zhang L., Zuowei L., Pan Y., Extraction and characteristics of seed kernel oil from white pitaya, J. Food Eng. 93 (2009) 482–486. [CrossRef] [Google Scholar]
  14. Jamilah B., Shu C.E., Kharidah M., Dzulkifly M.A., Noranizan A., Physico-chemical characteristics of red pitaya ( Hylocereus polyrhizus) peel, Int. Food Res. J. 18 (2011) 279–286. [Google Scholar]
  15. Tenore G.C., Novellino E., Basile A., Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts, J. Funct. Foods 4 (2012) 129–136. [CrossRef] [Google Scholar]
  16. Chet N.W., Total phenolic and total flavonoids content of pitaya peels by water extraction, Fac. Chem. Eng. Nat. Res., Univ. Malaysia, Pahang, Thesis, 2009, Pahang, Malaysia, 2009, 87 p. [Google Scholar]
  17. Vaillant F., Perez A., Davila I., Dornier M., Reynes M., Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.), Fruits 60 (2005) 1–10. [CrossRef] [EDP Sciences] [Google Scholar]
  18. Montoya-Arroyo A., Schweiggert R.M., Pineda-Castro M., Sramek M., Kohlus R., Carle R., Esquivel P., Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp, Food Hydrocoll. 35 (2014) 557–564. [CrossRef] [Google Scholar]
  19. Bourne M.C., Engineering and food for the 21st century, CRC Press, Boca Raton, U.S.A., 2002. [Google Scholar]
  20. Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (AOAC), Wash., U.S.A., 2005. [Google Scholar]
  21. Steffe J.F., Rheological methods in food process engineering, 2nd ed., Chapter 1, Freeman Press, East Lansing, U.S.A., 1996. [Google Scholar]
  22. Züge L.C.B., Haminiuk C.W.I., Maciel G.M., Silveira J.L.M., Scheer A.P., Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions, J. Food Eng. 116 (2013) 72–77. [CrossRef] [Google Scholar]
  23. Steffe J.F., Rheological methods in food process engineering, 2nd ed., Freeman Press, East Lansing, U.S.A., 1996. [Google Scholar]
  24. Stintzing F.C., Schieber A., Carle R., Phytochemical and nutritional significance of cactus pear, Eur. Food Res. Technol. 212 (2001) 396–407. [CrossRef] [Google Scholar]
  25. Stintzing F.C., Schieber A., Carle R., Evaluation of colour properties and chemical quality parameters of cactus juices, Eur. Food Res. Technol. 216 (2003) 303–311. [Google Scholar]
  26. Horn L.V., Fiber, lipids, and coronary heart disease. A statement for healthcare professionals from the nutrition committee, Am. Heart Assoc. Circ. 95 (1997) 2701–2704. [Google Scholar]
  27. Zhuang Y., Zhang Y., Sun L., Characteristics of fiber-rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels, Int. J. Food Sci. Technol. 47 (2012) 1279–1285. [CrossRef] [Google Scholar]
  28. Mudgil D., Barak S., Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review, Int. J. Biol. Macromol. 61 (2013) 1–6. [CrossRef] [PubMed] [Google Scholar]
  29. Elleuch M., Bedigian D., Roiseux O., Besbes S., Blecker C., Attia H., Dietary fiber and fiber-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review, Food Chem. 124 (2011) 411–421. [CrossRef] [Google Scholar]
  30. Luz-Fernandez M., Lin E.C.K., Trejo A., Mcnamara D.J., Prickly pear (Opuntia sp.) pectin alters hepatic cholesterol metabolism without affecting cholesterol absorption in guinea pigs fed a hypercholesterolemic diet, J. Nutr. 124 (1994) 817–824. [Google Scholar]
  31. Hadi N.B.A., Chemical composition and activities of antioxidant compounds in red pitaya fruit (Hylocereus sp.), and effects on glucose and lipid profile level of hyperglycemia rats, Fac. Med. Hum. Sci., Univ. Malaya, Serdang, Thesis, Serdang, Malaysia, 2006, 209 p. [Google Scholar]
  32. Nur‘ Aliaa A.R., Siti Mazlina M.K., Taip F.S., Effects of commercial pectinases application on selected properties of red pitaya juice, J. Food Proc. Eng. 34 (2011) 1523–1534. [CrossRef] [Google Scholar]
  33. Choo W.S., Yong W.K., Antioxidant properties of two species of Hylocereus fruits, Adv. Appl. Sci. Res. 2 (2001) 418–425. [Google Scholar]
  34. Brunini M.A., Cardoso S.S., Quality of the white pulp pitayas stored at different temperatures, Caatinga Mag. 24 (2011) 78–84. [Google Scholar]
  35. Chitarra M.I.F., Chitarra A.B., Post-harvest fruit and vegetables: physiology and handling, UFLA, Lavras, Brazil, 2005. [Google Scholar]
  36. Fernandes L.M.S., Vieites R.L., Cerqueira R.C., Braga C.L., SirtolI L.F., Amaral J.L., Postharvest characteristics of organic pitaya fruit subjected to different irradiation doses, J. Biodivers. 9 (2010) 15–22. [Google Scholar]
  37. Krokida M.K., Maroulis Z.B., Saravacos G.D., Rheological properties of fluid fruit and vegetable puree products: compilation of literature data, Int. J. Food Prop. 4 (2001) 179–200. [CrossRef] [Google Scholar]
  38. Rao M.A., Rheology of fluid and semi fluid foods: principles and applications, Aspen Publ., Gaithersburg, U.S.A., 1999. [Google Scholar]