ArticleFrontiers in nutrition2022
Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Low-frequency ultrasound-assisted preparation of taurine-loaded nanoemulsion and its preservative effect on fresh-cut pitaya.Frontiers in nutrition · 2026Article
- Application of Gaseous Ozone to Enhance Quality and Microbiological Safety of Strawberries.Molecules (Basel, Switzerland) · 2025Article
- Ozone-Mediated Modulation of Green Tea Extract Enhances Bioactive Compounds and Therapeutic Potential Relevant to Human Health.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Ozone treatment improved the extractability, bioaccessibility, and hypoglycemic potential of fresh-cut pitaya polyphenols.Frontiers in nutrition · 2025Article
- The Profile of Phenolic Compounds Identified in Pitaya Fruits, Health Effects, and Food Applications: An Integrative Review.Plants (Basel, Switzerland) · 2024Review
- Ozone treatment regulated the anti-exercise fatigue effect of fresh-cut pitaya polyphenol extracts.Frontiers in nutrition · 2024Article
- Melatonin Treatment Maintains the Quality of Fresh-CutInternational journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pitaya is an important fresh-cut product in the global fruit market. The health benefits of fresh-cut red pitaya fruit are attributed to its unique phenolic content and other antioxidants, but the fruit is highly susceptible to spoilage which causes a decline in nutritional quality. In this study, we monitored changes in quality and phenolic compounds of pitaya fruit treated with gaseous ozone during storage at 8 ± 2
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