Food and Bioprocess Technology | 2019

Characteristics of Pitaya After Radio Frequency Treating: Structure, Phenolic Compounds, Antioxidant, and Antiproliferative Activity



The performances of radio frequency (RF) heating treatment of pitaya fruits, with varying distances between the electrode plates, were investigated. The data indicated that a large gap between the electrode plates would reduce the highest temperature and the temperature rising rates. Contrarily, Smaller gap between the electrode plates always resulted in non-uniform heating. However, the RF heating treatment method was effective for enzyme inactivation. The results of the antiproliferative activity and cellular antioxidant activity (CAA) assay indicated that the RF heat treatment had limited effects on the functional features of the samples. However, the functional features of the pitaya samples obtained from the 100-mm and 120-mm gap RF heat treatments were better than those of the 140-mm and 160-mm gap RF heat-treated pitaya samples. The results suggested that RF heat treatment is an efficient method for enzyme inactivation.

Volume 13
Pages 180 - 186
DOI 10.1007/s11947-019-02349-0
Language English
Journal Food and Bioprocess Technology

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