ArticleFoods (Basel, Switzerland)2025
Evaluate the Effects of Different Processing Methods on Red Dragon Fruit (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Vibration frequency drives oxidative membrane damage and metabolic remodeling underlying muscle quality deterioration in yellow catfish (Food chemistry: X · 2026Article
- Processing of Red Dragon Fruit Juice by Membrane-Based Operations: A Key Factor in Obtaining Concentrated Fractions of Functional Interest.Foods (Basel, Switzerland) · 2026Article
- Effects of thermal and non-thermal sterilization methods on metabolites in flat peach juice: A comparative metabolomics analysis.Food chemistry: X · 2026Article
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Authors and funding
9 authors.
Funding
Abstract
Red dragon fruit juice (RDFJ) is a common fruit processing product on the market, and different processing methods can affect its quality. This study selected traditional thermal processing methods such as pasteurization and novel non-thermal processing methods like ultrasonication and cold plasma to treat red dragon fruit juice. The effects of different processing methods on the quality of red dragon fruit juice were comprehensively evaluated through physicochemical properties, in vitro activity, metabolomics and flavoromics. The results indicate that the cloud stability of cold plasma (CP) treatment increased by 16.64%, the total polyphenol content increased by 13.76%, and its antioxidant capacity was higher than that of other treatments. Cold plasma significantly increased the content of L-tyrosine and affected the amino acid metabolic pathways of RDFJ, which can contribute to the total phenolic content of RDFJ and antioxidant activity. CP treatment effectively preserved the aroma components of RDFJ and decreased the content of harmful furan volatile compounds. The results suggest that cold plasma is a promising innovative non-thermal processing technique in RDFJ.
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