Abordagem metabolômica e quimiométrica para avaliação de rotas tecnológicas aplicadas na Pitaya Vermelha (Selenicereus monacanthus (LEM.) D.R.HUNT)

Abstract

The red pitaya (Selenicereus monacanthus (Lem.) D.R.Hunt, Cactaceae family) has gained prominence in the food market due to its ability to adapt to various climates and soils and its functional potential, positioning itself within the context of bioeconomy. The metabolic and chemometric effects of two technological routes applied to red pitaya were studied for the first time in tropical and microfiltered juices, aiming to add value to the raw material. For the tropical juice, ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry using elevated energy acquisition mode (UPLC-QTOF-MSE) and multivariate analyses were used to evaluate 64 relevant chemical compounds, including betalains and flavonoids. Sensory evaluation with Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), and affective tests revealed that, in red pitaya formulations with cashew juice, the juice samples obtained the best sensory perceptions from untrained consumers, confirming the influence of cashew juice on the sensory acceptance of the formulations. Additionally, the samples with cashew received the highest purchase intentions in consumer evaluations. On the other hand, microfiltration, non-enzymatic treatment, proved viable, as the pulp obtained from depulping with peel showed an interesting permeate flux (48.12 ± 1.61 L h-1 m-2), while manually peeled pulp showed higher membrane permeability (64.65 ± 5.5 L h-1 m-2). Consequently, the luminosity values of the permeate samples were higher than those of the pulp and retentate samples. Differences in the metabolic profiles of the microfiltered fractions, obtained by UPLC-QTOF-MSE and interpreted by multivariate modeling, identified 45 metabolites, including carbohydrates and betalain isomers. This study highlights the importance of red pitaya in the food industry, both in tropical pitaya juices combined with cashew and in pitaya juices clarified by membrane. Pasteurization and microfiltration are fundamental processes to add value to products through the sustainable use of red pitaya, contributing to more sustainable practices in the agro-food production system in a market eager for products with functional potential.