Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill, (Cactaceae)] blend juice in comparison with traditional thermal processing

Abstract

Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim of this work was determined the extractwion yield, antioxidant capacity and bioavailability of a cactus pear (Opuntia ficus-indica) juice blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg betanain E·L-1 for pigment content. Which resulted in a greater antioxidant activity bioavailable (87% DPPH; 38% ABTS). The highest antioxidant activity was found in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a greater antioxidant compounds to be bioavailable

Cactaceae plants as sources of active bioavailable phytochemicals

“…The reduction in these bioactive constituents due to thermal processing markedly affected the anti-diabetic and anti-dyslipidemic activities evaluated in induced insulin resistance rats supplemented with fresh or cooked red dragon fruit. 71 Ayala-Niño et al 72 compared different thermal treatments for the preservation of prickly pear juice and found that thermoultrasonication achieved a higher bioaccessibility of antioxidant compounds than pasteurization, which may be explained by the effect that sonication exerts on the release of trapped polyphenols.…”