Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review
Chakraborty, A., Jayaseelan, K., Mandal, S. (2024). Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review. EKB Journal Management System, 67(5), 607-640. doi: 10.21608/ejchem.2023.239032.8671
Atyurmila Chakraborty; Kavitha Jayaseelan; Sudip Kumar Mandal. "Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review". EKB Journal Management System, 67, 5, 2024, 607-640. doi: 10.21608/ejchem.2023.239032.8671
Chakraborty, A., Jayaseelan, K., Mandal, S. (2024). 'Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review', EKB Journal Management System, 67(5), pp. 607-640. doi: 10.21608/ejchem.2023.239032.8671
Chakraborty, A., Jayaseelan, K., Mandal, S. Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review. EKB Journal Management System, 2024; 67(5): 607-640. doi: 10.21608/ejchem.2023.239032.8671

Impact of Extraction, Processing, Storage and Packaging Conditions on the Antioxidant Activity of Dragon Fruit (Pithaya) – A Review

Egyptian Journal of Chemistry
Volume 67, Issue 5, May 2024, Page 607-640  XML PDF (920.62 K)
Document Type: Review Articles
DOI: 10.21608/ejchem.2023.239032.8671
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Authors
Atyurmila Chakraborty1; Kavitha Jayaseelan email 2; Sudip Kumar Mandalorcid 3
1Department of Pharmaceutical Analysis, SRM College of Pharmacy, SRM Institute of Science and Technology, Chengelpattu-603203
2Department of Pharmaceutical Analysis,SRM College of Pharmacy, SRM Institute of Science and Technology, Chengelpattu-603203
3Dr. B. C. Roy College of Pharmacy and A.H.S., Durgapur-713206, West Bengal, India
Abstract
The use of natural products as food is increasingly being used medicinally as a result of rising consumer demand. One such naturally occurring fruit from the Cactaceae family is called "Dragon fruit," and its exceptional antioxidant properties have helped it gain increasing notoriety in recent years. Antioxidants are compounds that can delay, slow down, or even completely prevent food from developing rancidity or other oxidative flavor deterioration. The dragon fruit possess significant nutritional value due to the abundance of antioxidants such as phenolic acids, flavonoids, and betalain, present in its pulp, peel, seeds, and leaves. Antioxidants become a significant component to retain preservation technology and modern therapeutic applications of dragon fruit. The objective of this study is to collect information on the antioxidant activity of dragon fruit during each stage of processing, including extraction, in vitro and in vivo models used to estimate antioxidants, drying, thermal treatment & color effect, storage, transportation, and packaging. It is evident that peels exhibit the maximum degree of antioxidant activity and the DPPH assay is the most popularly used in vitro model. The recommended storage temperature for maximizing shelf life is 5°C, whereas contemporary extraction techniques like UAE and MAE exhibit enhanced antioxidant activity.
Keywords
Dragon fruit; Antioxidant activity; Extraction; Thermal treatment; Storage; Transportation; Packaging
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