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Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees

Wijitra Liaotrakoon UGent, Nathalie De Clercq UGent, Vera Van Hoed UGent, Davy Van de Walle UGent, Benny Lewille UGent and Koen Dewettinck UGent (2013) FOOD AND BIOPROCESS TECHNOLOGY. 6(2). p.416-430
abstract
White-flesh (Hylocereus undatus; WF) and red-flesh (Hylocereus polyrhizus; RF) dragon fruit purees were subjected to a heat treatment for 0 to 60 min at temperatures between 50 and 90 °C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content, microbial destruction, antioxidative properties and rheological parameters were investigated. The physicochemical values and antioxidative properties of the unheated RF were significantly higher than that of the unheated WF (p < 0.05). The betacyanins content of RF after 90 °C for 60 min decreased to 32.35%, based on the initial puree. Total colour change (TCC) and betacyanins degradation followed the second-order kinetic. The L^* and b^* values of the purees can be recommended as an on-line quality control (R2 > 0.7733) and TCC of RF can be used to predict the betacyanins content (R2 = 0.9442). The antioxidative properties of the heated WF and RF increased with heating treatment. The linear correlation among the antioxidative properties was strong (R2 > 0.8587). WF and RF showed shear thinning behaviour. After heating, the apparent viscosity of WF and RF increased and all cases fitted very well with the power law model (R2 > 0.9988). Thus, the heated dragon fruit purees, particularly the RF, offer possibilities to be applied in foodstuffs due to their interesting physicochemical properties and nutritional attributes after thermal treatment.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
PURPLE PITAYA, BETA-CAROTENE, TROPICAL FRUITS, POLYRHIZUS WEBER BRITTON, Betacyanins, Rheological, Dragon fruit puree, Antioxidant activities, COLOR DEGRADATION KINETICS, Thermal treatment, CANNED FRUITS, SEED OIL, QUALITY, FOOD, VEGETABLES
journal title
FOOD AND BIOPROCESS TECHNOLOGY
Food Bioprocess Technol.
volume
6
issue
2
pages
416 - 430
Web of Science type
Article
Web of Science id
000313656600008
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.126 (2013)
JCR rank
12/123 (2013)
JCR quartile
1 (2013)
ISSN
1935-5130
DOI
10.1007/s11947-011-0722-4
language
English
UGent publication?
yes
classification
A1
additional info
correction published in Food Bioprocess Technol. (2013) 6(5), 1365 ; DOI 10.1007/s11947-013-1064-1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2001252
handle
http://hdl.handle.net/1854/LU-2001252
date created
2012-01-24 11:50:02
date last changed
2015-05-26 09:54:17
@article{2001252,
  abstract     = {White-flesh (Hylocereus undatus; WF) and red-flesh (Hylocereus polyrhizus; RF) dragon fruit purees were subjected to a heat treatment for 0 to 60 min at temperatures between 50 and 90 {\textdegree}C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content, microbial destruction, antioxidative properties and rheological parameters were investigated. The physicochemical values and antioxidative properties of the unheated RF were significantly higher than that of the unheated WF (p {\textlangle} 0.05). The betacyanins content of RF after 90 {\textdegree}C for 60 min decreased to 32.35\%, based on the initial puree. Total colour change (TCC) and betacyanins degradation followed the second-order kinetic. The L\^{ }* and b\^{ }*  values of the purees can be recommended as an on-line quality control (R2 {\textrangle} 0.7733) and TCC of RF can be used to predict the betacyanins content (R2 = 0.9442). The antioxidative properties of the heated WF and RF increased with heating treatment. The linear correlation among the antioxidative properties was strong (R2 {\textrangle} 0.8587). WF and RF showed shear thinning behaviour. After heating, the apparent viscosity of WF and RF increased and all cases fitted very well with the power law model (R2 {\textrangle} 0.9988). Thus, the heated dragon fruit purees, particularly the RF, offer possibilities to be applied in foodstuffs due to their interesting physicochemical properties and nutritional attributes after thermal treatment.},
  author       = {Liaotrakoon, Wijitra and De Clercq, Nathalie and Van Hoed, Vera and Van de Walle, Davy and Lewille, Benny and Dewettinck, Koen},
  issn         = {1935-5130},
  journal      = {FOOD AND BIOPROCESS TECHNOLOGY},
  keyword      = {PURPLE PITAYA,BETA-CAROTENE,TROPICAL FRUITS,POLYRHIZUS WEBER BRITTON,Betacyanins,Rheological,Dragon fruit puree,Antioxidant activities,COLOR DEGRADATION KINETICS,Thermal treatment,CANNED FRUITS,SEED OIL,QUALITY,FOOD,VEGETABLES},
  language     = {eng},
  number       = {2},
  pages        = {416--430},
  title        = {Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees},
  url          = {http://dx.doi.org/10.1007/s11947-011-0722-4},
  volume       = {6},
  year         = {2013},
}

Chicago
Liaotrakoon, Wijitra, Nathalie De Clercq, Vera Van Hoed, Davy Van de Walle, Benny Lewille, and Koen Dewettinck. 2013. “Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-flesh and Red-flesh Dragon Fruit (Hylocereus Spp.) Purees.” Food and Bioprocess Technology 6 (2): 416–430.
APA
Liaotrakoon, W., De Clercq, N., Van Hoed, V., Van de Walle, D., Lewille, B., & Dewettinck, K. (2013). Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees. FOOD AND BIOPROCESS TECHNOLOGY, 6(2), 416–430.
Vancouver
1.
Liaotrakoon W, De Clercq N, Van Hoed V, Van de Walle D, Lewille B, Dewettinck K. Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees. FOOD AND BIOPROCESS TECHNOLOGY. 2013;6(2):416–30.
MLA
Liaotrakoon, Wijitra, Nathalie De Clercq, Vera Van Hoed, et al. “Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-flesh and Red-flesh Dragon Fruit (Hylocereus Spp.) Purees.” FOOD AND BIOPROCESS TECHNOLOGY 6.2 (2013): 416–430. Print.