Pitaya peel as a functional ingredient: Pectin, phenolics, pigments and applications

Romero D.A.C.; Siche R.; Rombaldi C.V. · Food and Humanity (2025) · DOI: 10.1016/j.foohum.2025.100744

Resumen

This critical review synthesizes recent advancements on pitaya peel (Hylocereus spp.) as a promising source of natural ingredients—such as pectin, phenolic compounds, and pigments—with potential applications in the food industry. The peel is particularly rich in pectin, phenolic compounds, and betacyanins, which exhibit antioxidant, anti-inflammatory, and antimicrobial properties. Advanced extraction techniques—such as ultrasound-assisted extraction, supercritical fluid extraction, and enzymatic methods—have improved the recovery of these bioactive compounds. Pectin extracted from the peel has shown potential for use in biodegradable packaging and edible films. Betacyanins, the main pigments in pitaya peel, are sensitive to pH and temperature but can be stabilized using encapsulation technologies such as spray drying, freeze-drying, and ionic gelation, thereby enhancing their applicability in food products. Pitaya peel has been successfully incorporated into various food matrices, including baked goods, beverages, and meat products, improving their nutritional profile, sensory attributes, and shelf life. Moreover, its application in active and intelligent packaging has shown promise for monitoring food freshness and reducing spoilage. Despite these advancements, challenges remain regarding the scalability of technologies, optimization of extraction processes, and management of by-products. Future research should focus on integrating biorefinery approaches, circular economy principles, and process improvement strategies. Additionally, long-term stability studies are needed to bridge the gap between laboratory findings and commercial applications. This review concludes by highlighting the growing scientific and technological maturity of pitaya peel valorization and its relevance for future innovations in the food sector.

Instituciones: Universidad Nacional de Trujillo