Characterization of Juice Extracted from Ultrasonic-Treated Red Pitaya Flesh

Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The fruit is savored either through its processed products or raw consumption. This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The red pitaya flesh was cut into cubes and subjected to different durations (20, 40, and 60 min) of ultrasonic treatment. The total soluble solids, pH, and titratable acidity of the juice were unaffected by pretreatment durations. Compared with the non-ultrasonic pretreated sample, the levels of organic acids, phenolics, and anthocyanins in red pitaya juice increased (p < 0.05) following 60 min of ultrasonic pretreatment. The duration of sonication pretreatment influenced the antioxidant activity of red pitaya juice. This pilot study shows that pretreatment of the red pitaya flesh using ultrasound enhances the quality of its juice.

Automated summary

This study aimed to assess the physicochemical properties of red pitaya juice extracted from ultrasonic-pretreated flesh. The results showed that ultrasonic pretreatment increased the levels of organic acids, phenolics, and anthocyanins in the juice, and enhanced its antioxidant activity, thereby improving the quality of the juice.