Fruit has been targeted by consumers looking for a healthier way to eat. With the large
consumption of fruits and their processing to produce juices, ice creams, frozen pulp, jellies,
etc., a significant amount of agro-industrial waste is generated, among them peelings, stems
and fruit seeds. Irradiation is a non-thermal technological process, but it has a greater
versatility than processes that use heat, being adopted by more than 50 countries as a sanitary
and phytosanitary processing method, covering more than 60 foods and food products. In this
context, the objective of the present work was to characterize the irradiated flour of red pitaya
shell (Hylocereus costaricensis), from the physical, chemical, technological, nutritional,
antinutritional and antioxidant profile points of view. The flours were irradiated with 0, 1, 2
and 4 kGy. The highest values for humidity were found in samples submitted to 2 kGy
(6.46%). There was no significant difference for protein values. The sample submitted to 2
kGy obtained a 55.5% increase in lipid levels. The ash contents varied between 12.95% and
14.04%. The maximum value for the total energy value and pH were 328.15 kcal and 4.47,
respectively. No presence of anti-nutritional compounds and tannins were detected. The use
of irradiation increased the levels of vitamin C, phenolic compounds and antioxidant potential
(FRAP). The fiber content was maintained with an average of 56.54%. There was no
statistical difference in the color of pitayas bark flour. The carbohydrate profile revealed that
sucrose is the predominant sugar in flours with a 0.995% content. FTIR analysis showed that
irradiation did not change the sample spectra. The study revealed that the irradiation process
caused few changes in pitaya husk flours, making it a good alternative for flour preservation.
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