February 27, 2025 | Discover Food |
Researchers from the College of Horticulture and the Indian Institute of Horticultural Research (IIHR), India, conducted a study to optimize the process parameters for the vacuum concentration of pitahaya (Hylocereus polyrhizus) juice. The study focused on evaluating the effects of temperature and processing time on juice concentration using a rotary evaporator.
A systematic experimental design was employed, using Response Surface Methodology (RSM) and Central Composite Design (CCD), to assess key quality parameters. These included total soluble solids (TSS), water activity, total betalain content, and antioxidant activity. The results demonstrated that both temperature and time had significant effects on these parameters.
Optimal conditions were identified for different quality attributes. Maximum TSS (60 ˚C and 174.34 minutes), betalain content (60 ˚C and 175.40 minutes), and antioxidant activity (55 ˚C and 150 minutes) were achieved under specific processing conditions, while minimum water activity was observed at 60 ˚C and 180 minutes. Statistical modeling confirmed the accuracy and reliability of the optimized conditions.
This study provides practical insights into improving the vacuum concentration process of pitahaya juice, contributing to better product quality and handling efficiency. The findings can support the development of value-added products from pitahaya through optimized postharvest processing techniques.
