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1 Technol. Sector-Fed. Univ. Evaluation of the chemical characteristics and rheological behavior of pitaya
Paraná, PO Box 19011, (Hylocereus undatus) peel.
Curitiba PR, Brazil,
nandarobert@hotmail.com, Abstract – Introduction. Pitaya peel has been applied as a functional ingredient for food
nandarobert@gmail.com due to the presence of betacyanins. However its polysaccharides can also contribute as a tex-
2 Dep. Chem. Biol., ture agent for food. The aim of this work was to evaluate the chemical characteristics and
Fed. Technol. Univ. Paraná, rheological behavior of the pitaya peel. Materials and methods. The samples were analyzed
Curitiba PR, Brazil with regard to moisture and mineral content, protein, lipids, sugar, fiber, vitamin C, titratable
3
Dep. Food Sci. Technol., acidity, soluble solids content and pH. Rheological measurements were performed on rheo-
Cent. Agric. Sci., meter through flow curve, stress sweep, frequency sweep and the variation of temperature.
Fed. Univ. Santa Catarina, Results and discussion. The results showed that pitaya peel is rich in insoluble fibers and
Florianópolis SC, Brazil exhibits non-Newtonian behavior, characteristic of a strong gel with a predominance of solid
4 Dep. Biochem. Mol. Biol., character. Furthermore, samples showed thermal resistance at the conditions of frequency,
Fed. Univ. Paraná, tension and temperature analyzed. Conclusion. Considering our results, in addition to use as
PO Box 19031, Curitiba PR, a natural colorant in food, pitaya peel can also contribute to the nutritional value and texture
Brazil of the products.
2.2. Methods
Brazil) to constant weight. The protein was The frequency sweep was then conducted
analyzed by the Kjeldahl method, based on applying the preselected strain, increasing
nitrogen determination by digestion of the oscillatory frequency over time from (0.1
organic matter. Lipids were extracted with to 100) Hz at 25 °C.
ethylic ether by the Soxhlet method.
The rheological behavior of the sample was
The soluble and insoluble fibers were also evaluated with variation of temperature,
determined through enzymatic-gravimetric using a heating program of 3 °C⋅min–1,
methods. The non-reducing and reducing increasing the temperature from (5 to
sugars were determined by acid hydrolysis 95) °C, at a frequency of 1 Hz. In order to
and the results expressed in reducing car- prevent solvent evaporation, a layer of min-
bohydrates into glucose and non-reducing eral oil was applied around the rheometer
carbohydrates as sucrose. The vitamin C plate. This temperature range was chosen
content was quantified by the Tillmans due to the storage temperature in the refrig-
method based on reducing sodium erator, approximately 5 °C, and the pasteur-
2,6-dichlorophenolindophenol (DCFI) and ization temperature of fruit juices, approxi-
expressed as mg of ascorbic acid.100 g–1 of mately 95 °C.
the product.
Stintzing et al. who reported that the pitaya blood sugar in people with type II diabetes
juice is devoid of sucrose [25]. [5]. Moreover, pitaya peel presents mucilage
Physicochemical properties of dietary that can have a positive influence on cho-
fiber include solubility, viscosity, water and lesterol metabolism [30].
oil holding capacity, stabilizing, gel-forming Hadi administered pitaya extracts to
and fermentation. Compared with insoluble hyperglycemic rats and observed that, after
dietary fiber, in food processing, the soluble seven weeks of supplementation, the mice
fraction demonstrates greater capacity to showed reduced levels of glucose in the
provide viscosity, ability to form gels and/ blood, triglycerides and LDL cholesterol,
or act as emulsifiers. Insoluble fiber usually and increased levels of HDL cholesterol and
has high water-holding capacity. antioxidants in the plasma [31].
Insoluble fiber (IF) was present in greater Pitaya is a fruit with low levels of
quantity than soluble fiber (SF) in all sam- vitamin C [4]. Pitaya peel presented (7.62
ples. The [IF/SF] ratio was [2.90/2.14] in the and 7.04) mg⋅100 g–1 of vitamin C in
2011 harvest and [5.70/1.30] in the 2012 har- the 2011 and 2012 harvests, respectively
vest. Jamilah et al. reported that pitaya peel (table I). Although low, these levels of
presents a relation of [IF/SF] of [3.8/1.0] [14]. vitamin C are in the same range of other
According to Horn, the recommended ratio fruits, such as apple (6.0 mg⋅100 g–1) and
of [IF/SF] in food is [3/1] [26]. Therefore, the plum (3.0 mg⋅100 g–1) [32]. Choo and Yong
pitaya peel from the 2012 crop presented a reported that the pitaya pulp with seeds pre-
good [IF/SF] ratio, indicating the presence of sented 31.1 mg⋅100 g–1 of vitamin C while
dietary fiber with good physiological effect. pitaya fruit (pulp + seeds + peel) presented
11.6 mg⋅100 g–1 of vitamin C [33].
Different values were obtained by
Zhuang et al. that determined the contents Pitaya peel has low acidity: (0.22 and
of total fiber (TF), soluble fiber (SF), insol- 0.25) mg of malic acid⋅100 g–1 of sample
uble fiber (IF) of fiber rich powders (FRP) for the 2011 and 2012 harvests, respectively
from pitaya peels with different particle (table I). The acidity and soluble solids
size [27]. Dried peels were milled and content of the fruits are considered as
meshed through the 80 (FRP 80), 140 (FRP important quality criteria for the flavor clas-
140) and 250 (FRP 250) meshes. Results sification. The total acidity decreases with
showed that FRP 140 had the highest total fruit ripening due to the respiration process
fiber (79.37%) and soluble fiber (33.07%) and use of organic acids as substrates in
with a balanced ratio of [SF/IF] [1.00/1.32]. metabolic reactions [34].
The [SF/IF] ratios of FRP 80, and FRP 250 Pitaya peel presented (7.15 and
were [1.00/1.99], and [1.00/1.41], respec- 12.77) °Brix for the 2011 and 2012 harvests,
tively. The particle size of milled peels respectively (table I). Chitarra and Chitarra
affected the fiber compositions. reported that the fruits in general have a
From the physiological viewpoint, die- mean soluble solid between (8.0 and
tary fiber generally has properties such as 14.0) °Brix [35]. Junqueira et al. found that
decreased intestinal transit time and values of soluble solids of pitaya pulp
increased stool bulk; it is fermentable by ranged between 13.0–15.0 °Brix [2].
colonic micro flora; it reduces total blood The pH values for pitaya peel were high
and/or LDL cholesterol levels; it reduces (2011 harvest: 5.48; 2012 harvest: 4.83).
postprandial blood glucose and/or insulin These results are in agreement with Stintz-
levels, contributing to reduction in the risk ing et al. [25] and Fernandes et al. [36] who
of chronic disorders, e.g., coronary heart reported that pitaya pulp has a pH of 4.82
disease, diabetes, obesity and some forms and 4.6, respectively.
of cancer [28, 29].
The soluble fibers present in pitaya peel 3.2. Rheological analysis
can help in the digestive process, neutralize
toxic substances such as heavy metals and Our results regarding ground pitaya peel
may be associated with the regulation of in water showed that the flow curve
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