naa a22 4500 510727018 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0722-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0722-4 Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit ( Hylocereus spp.) Purees [Elektronische Daten] [Wijitra Liaotrakoon, Nathalie De Clercq, Vera Van Hoed, Davy Van de Walle, Benny Lewille, Koen Dewettinck] White-flesh (Hylocereus undatus; WF) and red-flesh (Hylocereus polyrhizus; RF) dragon fruit purees were subjected to heat treatment for 0 to 60min at temperatures between 50 and 90°C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content, microbial destruction, antioxidative properties and rheological parameters were investigated. The physicochemical values and antioxidative properties of the unheated RF were significantly higher than that of the unheated WF (p < 0.05). The betacyanins content of RF after 90°C for 60min decreased to 32.35%, based on the initial puree. Total colour change (TCC) and betacyanins degradation followed the second-order kinetic. The L* and b* values of the purees can be recommended as an online quality control (R 2 ≥ 0.7733) and TCC of RF can be used to predict the betacyanins content (R 2 = 0.9442). The antioxidative properties of the heated WF and RF increased with heating treatment. The linear correlation among the antioxidative properties was strong (R 2 ≥ 0.8587). WF and RF showed shear thinning behaviour. After heating, the apparent viscosity of WF and RF increased and all cases fitted very well with the power law model (R 2 ≥ 0.9988). Thus, the heated dragon fruit purees, particularly the RF, offer possibilities to be applied in foodstuffs due to their interesting physicochemical properties and nutritional attributes after thermal treatment. Springer Science+Business Media, LLC, 2011 Dragon fruit puree nationallicence Thermal treatment nationallicence Betacyanins nationallicence Antioxidant activities nationallicence Rheological nationallicence Liaotrakoon Wijitra Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut De Clercq Nathalie Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut Van Hoed Vera Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut Van de Walle Davy Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut Lewille Benny Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut Dewettinck Koen Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 416-430 1935-5130 6:2<416 2013 6 11947 https://doi.org/10.1007/s11947-011-0722-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0722-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Liaotrakoon Wijitra Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 700 1- De Clercq Nathalie Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 700 1- Van Hoed Vera Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 700 1- Van de Walle Davy Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 700 1- Lewille Benny Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 700 1- Dewettinck Koen Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 416-430 1935-5130 6:2<416 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer