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, Sma...

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Bibliographic Details
Published in:Food and bioprocess technology 2020, Vol.13 (1), p.180-186
Main Authors: Shen, Yingbin, Zheng, Luyao, Gou, Min, Xia, Tianyu, Li, Wenhao, Song, Xun, Jiang, Hao
Format: Article
Language:English
Subjects:
Agriculture
Antioxidants
Antiproliferatives
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Communication
Deactivation
Electrodes
Enzymes
Food Science
Heat treating
Heat treatment
Heat treatments
Heating
Inactivation
Phenolic compounds
Phenols
Plates
Radio frequency heating
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Summary: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.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-019-02349-0