<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-4266</journal-id>
<journal-title><![CDATA[Cuadernos de Investigación UNED]]></journal-title>
<abbrev-journal-title><![CDATA[Cuadernos de Investigación UNED]]></abbrev-journal-title>
<issn>1659-4266</issn>
<publisher>
<publisher-name><![CDATA[Universidad Estatal a Distancia de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-42662024000100149</article-id>
<article-id pub-id-type="doi">10.22458/urj.v16i1.5308</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de un tratamiento enzimático sobre la viscosidad, contenido de betacianinas y color de una pulpa de pitahaya (Hylocereus polyrhizus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of an enzymatic treatment on the viscosity, betacyanin content and color of a pitahaya pulp (Hylocereus polyrhizus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Murillo-Rojas]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bustamante-Mora]]></surname>
<given-names><![CDATA[Marta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wong-González]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montero-Barrantes]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Sede Regional de Guanacaste, Escuela de Tecnología de Alimentos Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Sede Regional de Guanacaste, Escuela de Tecnología de Alimentos Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Escuela de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>149</fpage>
<lpage>162</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-42662024000100149&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-42662024000100149&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-42662024000100149&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción: La pitahaya es un fruto con gran potencial para el desarrollo de productos alimenticios funcionales e innovadores. Uno de los principales retos es producir una pulpa estable y con una viscosidad que facilite su manejo durante el procesamiento. Objetivo: Evaluar condiciones de maceración enzimática que permitan mejorar las propiedades reológicas de la pulpa de pitahaya al reducir su viscosidad, con la menor afectación posible de las betacianinas y el color. Metodología: Evaluamos las condiciones del tratamiento enzimático midiendo el cambio de la viscosidad de la pulpa de pitahaya, la concentración de betacianinas y el color instrumental mediante un diseño central compuesto rotable, considerando dos factores: concentración de enzima (Rapidase fiber de DSM) y tiempo de maceración. Para los puntos de diseño, la concentración de enzima estuvo entre 109,8 g/ton y 640,2g/ton y el tiempo entre 1,0h y 3,5h; para los puntos axiales, el nivel mínimo de concentración de la enzima fue de 0g/ton y el máximo de 750g/ton y con respecto al tiempo, el mínimo fue de 0,5h y el máximo de 4,0h, siendo el punto central de 375g/ton de enzima y 2,3h de maceración. Resultados: El tratamiento enzimático evaluado permitió una reducción significativa de la viscosidad de la pulpa con una baja afectación sobre las betacianinas (92% de retención promedio), mientras que los cambios en los parámetros de color instrumental que no se consideran negativos. Conclusión: El tratamiento enzimático permite la reducción de viscosidad de la pulpa de pitahaya con poca afectación en compuestos y características de importancia en este producto. Esto tiene potencial aplicación industrial para el manejo y estabilización de una pulpa, que puede utilizarse en la elaboración de diversos productos alimenticios, permitiendo la valorización y aprovechamiento de la fruta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction: Pitahaya is a fruit with an attractive composition for consumers whose pulp has great potential for the development of functional and innovative food products. One of the main challenges is to produce a stable pulp with a viscosity that facilitates its handling during processing. Objective: To evaluate enzymatic maceration conditions that allow improving the rheological properties of pitahaya pulp by reducing its viscosity, with the least possible effect on betacyanins and color. Methods We evaluated the conditions of the enzymatic treatment by measuring the change in the viscosity of the pitahaya pulp, the concentration of betacyanins and the instrumental color using a rotating composite central design, considering two factors: enzyme concentration and maceration time. For the design points, the enzyme concentration was between 109,8g/ton and 640,2g/ton and the time between 1,0h and 3,5h; For the axial points, the minimum level of enzyme concentration was 0g/ton and the maximum was 750g/ton and with respect to time, the minimum was 0,5h and the maximum was 4,0h, being the central point of 375g/ton of enzyme and 2,3h maceration time. Results: The enzyme treatment evaluated allows a significant reduction in pulp viscosity with a low impact on betacyanins (92% average retention), while changes in instrumental color parameters that are not considered negative. Conclusion: The enzymatic treatment allows the viscosity reduction of the pitahaya pulp with little impact on compounds and characteristics of importance in this product. This has potential industrial application for handling and stabilization of a pulp that can be used for the development of various food products, allowing the valorization and use of the fruit.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Rheological]]></kwd>
<kwd lng="en"><![CDATA[properties]]></kwd>
<kwd lng="en"><![CDATA[valorization]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[stabilization]]></kwd>
<kwd lng="en"><![CDATA[sensory characteristics and innovation]]></kwd>
<kwd lng="es"><![CDATA[Propiedades reológicas]]></kwd>
<kwd lng="es"><![CDATA[valorización]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[estabilización]]></kwd>
<kwd lng="es"><![CDATA[características sensoriales]]></kwd>
<kwd lng="es"><![CDATA[innovación]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<collab>The Association of Official Analytical Chemists (AOAC)</collab>
<source><![CDATA[Official methods of analysis]]></source>
<year>2000</year>
<edition>17</edition>
<publisher-name><![CDATA[Association of Offical Analytical Chemistry International.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="book">
<collab>The Association of Official Analytical Chemists (AOAC).</collab>
<source><![CDATA[Official methods of analysis]]></source>
<year>2005</year>
<edition>18</edition>
<publisher-name><![CDATA[Association of Offical Analytical Chemistry International.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barreto]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Postharvest biology and technology of pitahaya (Hylocereus spp.).]]></article-title>
<source><![CDATA[Postharvest Biology and Technology]]></source>
<year>2012</year>
<volume>63</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>128-35</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Belitz]]></surname>
<given-names><![CDATA[H.-D.]]></given-names>
</name>
<name>
<surname><![CDATA[Grosch]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Schieberle]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2009</year>
<edition>4</edition>
<publisher-name><![CDATA[Springer Berlin Heidelberg]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coy-Barrera]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analysis of betalains (betacyanins and betaxanthins).]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Sanches]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Fazel]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Saeedi]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Mohammad]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Recent Advances in Natural Products Analysis]]></source>
<year>2020</year>
<page-range>593-619</page-range><publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dávila]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<source><![CDATA[Jugo clarificado de pitahaya obtenido por microfiltración tangencial.]]></source>
<year>2005</year>
<publisher-name><![CDATA[Universidad Nacional Autónoma de Nicaragua.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Araya]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características del fruto de la pitahaya (Hylocereus sp.) y su potencial de uso en la industria alimentaria.]]></article-title>
<source><![CDATA[Revista Venezolana de Ciencia y Tecnología de Alimentos]]></source>
<year>2012</year>
<volume>3</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>113-29</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Betalains]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Schweiggert]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color]]></source>
<year>2016</year>
<page-range>81-99</page-range><publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fruit characteristics during growth and ripening of different Hylocereus genotypes.]]></article-title>
<source><![CDATA[European Journal of Horticultural Science]]></source>
<year>2007</year>
<volume>72</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>231-8</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes.]]></article-title>
<source><![CDATA[Innovative Food Science and Emerging Technologies]]></source>
<year>2007</year>
<volume>8</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>451-7</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Quirós]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis del comportamiento de mercado de la pitahaya (Hylocereus undatus) en Costa Rica.]]></article-title>
<source><![CDATA[Revista Tecnología En Marcha]]></source>
<year>2010</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>14-24</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gengatharan]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dykes]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Choo]]></surname>
<given-names><![CDATA[W. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Betalains: Natural plant pigments with potential application in functional foods.]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>64</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>645-9</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Maier]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice.]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2007</year>
<volume>224</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>649-58</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal degradation of betacyanins in juices from purple pitaya (Hylocereus polyrhizus) monitored by high-performance liquid chromatography-tandem mass spectrometric analyses.]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2004</year>
<volume>219</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>377-85</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Betalain stability and degradation - Structural and chromatic aspects.]]></article-title>
<source><![CDATA[Journal of Food Scienc]]></source>
<year>2006</year>
<volume>71</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>41-50</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Stability and color changes of thermally treated betanin, phyllocactin and hylocerenin solutions.]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2006</year>
<volume>54</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>390-8</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Herbach]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Rohe]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus) betacyanins as affected by the juice matrix and selected additives.]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2006</year>
<volume>39</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>667-77</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Le Bellec]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Vaillant]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[12- Pitahaya (pitaya) (Hylocereus spp.).]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Yahia]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Postharvest Biology and Technology of Tropical and Subtropical Fruits. Volume 4: Mangosteen to white sapote]]></source>
<year>2011</year>
<page-range>247-73</page-range><publisher-name><![CDATA[Woodhead Publishing Limited.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liaotrakoon]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<source><![CDATA[Characterization of dragon fruit (Hylocereus spp.) components with valorization potential.]]></source>
<year>2013</year>
<publisher-name><![CDATA[Ghent University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liaotrakoon]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[de Clercq]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Van Hoed]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Van de Walle]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Lewille]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Dewettinck]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees.]]></article-title>
<source><![CDATA[Food and Bioprocess Technology]]></source>
<year>2013</year>
<volume>6</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>416-30</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jeronimo]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional pharmacological and toxicological characteristics of pitaya (Hylocereus undatus): A review of the literature.]]></article-title>
<source><![CDATA[African Journal of Pharmacy and Pharmacology]]></source>
<year>2017</year>
<volume>11</volume>
<numero>27</numero>
<issue>27</issue>
<page-range>300-4</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Shu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Cao]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review.]]></article-title>
<source><![CDATA[Trends in Food Science and Technology]]></source>
<year>2021</year>
<volume>116</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>199-217</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Joshi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Prabhakar]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phytoconstituents and pharmacotherapeutic benefits of pitaya: A wonder fruit.]]></article-title>
<source><![CDATA[Journal of Food Biochemistry]]></source>
<year>2020</year>
<volume>44</volume>
<numero>7</numero>
<issue>7</issue>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Magalhães]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Mendes da Silva]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Salles]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Pasqual]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Barros]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Galvão]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Tadeu de Melo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development.]]></article-title>
<source><![CDATA[Scientia Horticulturae]]></source>
<year>2019</year>
<volume>253</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>180-6</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Montoya-Arroyo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Schweiggert]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pineda-Castro]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Sramek]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kohlus]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp.]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2014</year>
<volume>35</volume>
<page-range>557-64</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nielsen]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Analysis]]></source>
<year>2017</year>
<publisher-name><![CDATA[Springer Cham]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nur&#8217;Aliaa]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Siti Mazlina]]></surname>
<given-names><![CDATA[M. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Taip]]></surname>
<given-names><![CDATA[F. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Liew Abdullah]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Response surface optimization for clarification of white pitaya juice using a commercial enzyme.]]></article-title>
<source><![CDATA[Journal of Food Process Engineering]]></source>
<year>2010</year>
<volume>33</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>333-47</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Takahashi]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical and chemical characteristics of pitaya fruits at physiological maturity.]]></article-title>
<source><![CDATA[Genetics and Molecular Research]]></source>
<year>2015</year>
<volume>14</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>14422-39</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Phuong]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Tuan]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of hydrolytic enzymes for improvement of red dragon fruit juice processing.]]></article-title>
<source><![CDATA[Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE)]]></source>
<year>2016</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-4</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Efecto del procesamiento sobre la estabilidad de una pulpa pasteurizada de pitaya (Hylocereus sp.) durante el almacenamiento.]]></source>
<year>2009</year>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez-Truque]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Neutral sugar profile of cell wall polysaccharides of pitaya (Hylocereus sp.) fruits.]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2011</year>
<volume>83</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1134-8</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Schweiggert]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Villalobos-Gutierrez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Esquivel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. Weber Britton &amp; Rose).]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2009</year>
<volume>230</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>269-80</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Patel]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Sugandha]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzymatic added extraction and clarification of fruit juices-A review.]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2016</year>
<page-range>1549-7852</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Song]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Pei]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Research Progress of Pectinase.]]></article-title>
<source><![CDATA[Medical Plant]]></source>
<year>2019</year>
<volume>10</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>11-5</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Stintzing]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Schieber]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Carle]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of colour properties and chemical quality parameters of cactus juices.]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2003</year>
<volume>216</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>303-11</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Suzuki]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[How enzymes Work: From structure to function]]></source>
<year>2020</year>
<edition>2</edition>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[D. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Baião]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Perrone]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Del Aguila]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Flosi Paschoalin]]></surname>
<given-names><![CDATA[V. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Betanin, a natural food additive: Stability, bioavailability, antioxidant and preservative ability assessments.]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2019</year>
<volume>24</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>458</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="">
<collab>Thermo Fisher Scientific.</collab>
<source><![CDATA[HAAKE Viscotester C: Instruction Manual]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ulloa]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Oportunidades de comercialización de productos agrícolas incipientes.]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Verona-Ruiz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Urcia-Cerna]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Paucar-Menacho]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pitahaya (Hylocereus spp.): Culture, physicochemical characteristics, nutritional composition, and bioactive compounds.]]></article-title>
<source><![CDATA[Scientia Agropecuaria]]></source>
<year>2020</year>
<volume>11</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>439-53</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[He]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Wen]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Metabolic profiling of pitaya (Hylocereus polyrhizus) during fruit development and maturation.]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2019</year>
<volume>24</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-16</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
