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

  • Yingbin Shen
  • Luyao Zheng
  • Min Gou
  • Tianyu Xia
  • Wenhao Li
  • Xun Song
  • Hao JiangEmail author
Communication
  • 21 Downloads

Abstract

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.

Keywords

Radio frequency Pitaya Antioxidant activity Polyphenols 

Notes

Acknowledgments

We appreciated the kind assistance from Prof. Shaojin Wang in Northwest A & F University.

Funding Information

This research was supported by the National Key Research and Development Program of China (2017YFD0400900), the National Natural Science Foundation of China (under Grant No. 31601485), and the Fundamental Research Funds for the Central Universities (Z109021620).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Life SciencesGuangzhou UniversityGuangzhouChina
  2. 2.Department of Food Science and Engineering, School of Science and EngineeringJinan UniversityGuangzhouChina
  3. 3.College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
  4. 4.School of Pharmaceutical Sciences, Health Science CenterShenzhen UniversityShenzhenChina

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