An updated review of recent applications and future perspectives on the sustainable valorization of pitaya (Hylocereus spp.) by- products

Pitaya (Hylocereus spp.) is a fruit with high potential to produce jams, jelly, yogurt, and wine. However, the by-products generated during agro-industrial processing of pitaya can represent approximately 33% of the fruit. This comprehensive review and bibliometric analysis elucidated the research progress, updates, trends, and perspectives in the application of pitaya by-products to the recovery of value-added products with sustainable processes. In total, 770 documents investigated the application of pitaya over the last 21 years. The bibliometric analysis revealed that the main research field is associated with the extraction of bioactive compounds. Betacyanin is the major phytochemical extracted from pitaya, followed by anthocyanins, flavonoids, and flavones. The pitaya by-product can be incorporated as natural colorants in food products to increase the bioavailability of bioactive compounds while reducing the use of synthetic food colorants. There is a trend in using sustainable extraction techniques (microwave, ultrasound, pressurized liquids, and supercritical fluids) for the valorization of pitaya peel. The extracts and powder of pitaya peel can be incorporated into food packaging to reduce oxidative reactions during storage, monitor freshness by changes in pH, and increase the shelf life of perishable food products. The valorization of pitaya peel has been studied to recover bioactive compounds, food packaging, enzymes, and pectin. These value-added products can be produced from the peel, which acts as a strategy to promote the circular economy transition of this agro-industrial sector. In conclusion, the findings support the application of pitaya by-products in the sustainable production of value-added products.