{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T14:46:24Z","timestamp":1785249984476,"version":"3.55.0"},"reference-count":18,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T00:00:00Z","timestamp":1778716800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T00:00:00Z","timestamp":1778716800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/100030967","name":"Universidade De Caxias Do Sul","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100030967","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Plant Foods Hum Nutr"],"published-print":{"date-parts":[[2026,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Cacti by-products are rich in bioactive compounds, yet they remain largely underexplored in foods. This study investigated the nutritional and functional potential of red pitaya (\n                    <jats:italic>Selenicereus monacanthus)<\/jats:italic>\n                    peel flour in an innovative chocolate truffle composition. The phenolic composition, antioxidant activity, in vitro bioaccessibility, and intestinal permeability of flour were evaluated. It showed a significant content of bioactive flavonoids, with isorhamnetin, rutin, myricetin, quercetin, and luteolin as major identified compounds. In vitro passive permeability of polyphenol from flour was moderate (\n                    <jats:italic>P<\/jats:italic>\n                    <jats:sub>app<\/jats:sub>\n                    = 5.24\u2009\u00b1\u20090.85\u2009\u00d7\u200910\n                    <jats:sup>\u2212\u20096<\/jats:sup>\n                    cm\/s). Chocolate truffles made with pitaya peel flour (BPF) showed an 86% increase in fiber, a 23% increase in ash content, a 27% reduction in lipids, and a 30% decrease in carbohydrates compared to those without addition. Adding peel flour increased the food\u2019s antioxidant activity (3.5-fold) and phenolic composition (2.6-fold) compared to the control. Under simulated digestion, polyphenols\u2019 bioaccessibility in BPF was higher in the ileum, and antioxidant activity was higher in the duodenal stage, compared to the gastric stage. Data indicates that pitaya peel flour is a promising input for developing foods.\n                  <\/jats:p>","DOI":"10.1007\/s11130-026-01507-y","type":"journal-article","created":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T02:01:18Z","timestamp":1778724078000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation"],"prefix":"10.1007","volume":"81","author":[{"given":"Karina Zanella","family":"Lodi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana Clara Fernandes","family":"Lima Rotini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B\u00e1rbara","family":"Richetti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carina","family":"Cassini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raquel","family":"Bridi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3709-3004","authenticated-orcid":false,"given":"Catia Santos","family":"Branco","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,5,14]]},"reference":[{"key":"1507_CR1","doi-asserted-by":"publisher","unstructured":"Zulkifli SA, Gani SSA, Zaidan UH, Halmi MIE (2020) Optimization of total phenolic and flavonoid contents of defatted pitaya (Hylocereus polyrhizus) seed extract and its antioxidant properties. Molecules 25. https:\/\/doi.org\/10.3390\/molecules25040787","DOI":"10.3390\/molecules25040787"},{"key":"1507_CR2","doi-asserted-by":"publisher","unstructured":"Hua Q, Chen C, Zur NT et al (2018) Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables \/ Key. Plant Physiol Biochem. https:\/\/doi.org\/10.1016\/j.plaphy.2018.02.027","DOI":"10.1016\/j.plaphy.2018.02.027"},{"key":"1507_CR3","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/14786419.2022.2110091","volume":"0","author":"K Lodi","year":"2022","unstructured":"Lodi K, Cappelari M, Pilatti GC et al (2022) Pre-clinical evidence for the therapeutic effect of Pitaya (Hylocereus lemairei) on diabetic intestinal microenvironment. Nat Prod Res 0:1\u20137. https:\/\/doi.org\/10.1080\/14786419.2022.2110091","journal-title":"Nat Prod Res"},{"key":"1507_CR4","doi-asserted-by":"publisher","unstructured":"Krajewska A, Dziki D (2023) Enrichment of cookies with fruits and their by-products: chemical composition, antioxidant properties, and sensory changes. Molecules 28. https:\/\/doi.org\/10.3390\/molecules28104005","DOI":"10.3390\/molecules28104005"},{"key":"1507_CR5","doi-asserted-by":"publisher","first-page":"281","DOI":"10.3390\/molecules25020281","volume":"25","author":"DD Castro-Enr\u00edquez","year":"2020","unstructured":"Castro-Enr\u00edquez DD, Monta\u00f1o-Leyva B, Del Toro-S\u00e1nchez CL et al (2020) Efecto de la ultrafiltraci\u00f3n del extracto de pitaya (Stenocereus thurberi) en su contenido fitoqu\u00edmico, capacidad antioxidante y perfil UPLC-DAD-MS. 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