Cactus Pear Fruit and Cladodes

Yahia, Elhadi M.; Sáenz, Carmen

doi:10.1002/9781119158042.ch44

Cited by 9 publications

(7 citation statements)

References 92 publications

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“…Accordingly, introducing complete balanced diets alone as an animal requirement in this stage of production is not good enough, but also using supplemented diets with natural antioxidant is an important measure of animal husbandry, especially under controlled farming systems, to assimilate natural pasture-living animals [4,15]. PPCP is a waste material of the PPC processing industries and represents about 36-48% of the whole fruit [19]. It is considered an excellent source of bioactive compounds and pharmaceutical substances [23].…”

Section: Discussionmentioning

confidence: 99%

“…In Egypt, approximately 58,344 tons of PPC are produced annually [18]. The peel of PPC represents about 36-48% of the whole fruit and is considered as a waste byproduct of the PPC processing industries [19].…”

Section: Introductionmentioning

confidence: 99%

“…Prickly pear cactus peels (PPCP), as an agricultural byproduct, is rich in betalain pigments, which consist a the mixture of yellow betaxanthin and red betacyanin, which are excellent radical scavengers with an antioxidant activity higher than ascorbic acid, rutin, and catechin [ 20 ]. Additionally, PPCP contains phenolic compounds [ 21 ], flavonoids such as kaempferol, quercetin, isorhamnetin and isorhamnetin glucosides [ 22 ], total carotenoids such as β-carotene [ 19 ], vitamin E and other antioxidants such sterols, esters, saponins and alkaloids [ 23 ]; it also contains a mix of mucilage and pectin [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Prickly Pear Cactus Peel Supplementation on Milk Production, Nutrient Digestibility and Rumen Fermentation of Sheep and the Maternal Effects on Growth and Physiological Performance of Suckling Offspring

Morshedy

Mohsen

Basyony

et al. 2020

Animals

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Prickly pear cactus peels (Opuntia ficus-indica, PPCP) are sustainable byproducts available in arid regions and a rich source of antioxidants. Fifteen multiparous Barki ewes (2–3 years old, 46.94 ± 0.59 kg body weight, BW) at postpartum were individually distributed in three equal groups and fed diets supplemented with PPCP at doses of 0, 5 and 10 g/head/day. Lambs were individually distributed into three equal groups according to their mothers’ groups to investigate the maternal effect on lambs’ growth performance, hematology and serum metabolites. This trial lasted for 56 days from birth to weaning. Moreover, nine adult male Barki sheep with a live BW of 65.76 ± 0.54 kg were randomly allocated into three equal groups to determine the effect of PPCP on the nutrient digestibility of the experimental diets. The results indicate that supplementing PPCP at low levels (5 g/head/day) increased milk yield (p = 0.050), fat-corrected milk (p = 0.022), energy-corrected milk (p = 0.015) and the yield of milk constituents compared to 10 g PPCP and the control group. In addition, lambs suckling from ewes fed the diet supplemented with 5 g PPCP had a higher (p = 0.001) weaning BW compared to other groups. Serum total protein, globulin, superoxide dismutase, glutathione peroxidase enzyme activities and the triiodothyronine hormone improved significantly in lambs suckling from ewes fed diets supplemented with 5 g PPCP compared to the control group. Serum cholesterol profile and kidney activities were enhanced significantly in lambs suckling from ewes fed diets supplemented with 5 and 10 g of PPCP compared to the control group. The dietary supplementation of 5 g PPCP improved the crude protein digestibility, digestible crude protein value, nitrogen balance and rumen fermentation characteristics of male sheep compared to the control group. In conclusion, supplementation with 5 g PPCP improved ewes’ milk production, offspring growth and physiological status. Furthermore, it improved the crude protein digestibility and rumen fermentation characteristics of Barki sheep.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Prickly Pear Cactus Peel Supplementation on Milk Production, Nutrient Digestibility and Rumen Fermentation of Sheep and the Maternal Effects on Growth and Physiological Performance of Suckling Offspring

Morshedy

Mohsen

Basyony

et al. 2020

Animals

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“…Carrots are one of the ten most economically important vegetables crops grown throughout the world [ 65 ]. In 2012, almost 37 million tons of carrots were produced worldwide for human consumption.…”

Section: Effects Of Ozone Treatment On Carrot Qualitymentioning

confidence: 99%

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Sarron

Gadonna‐Widehem

Aussenac

2021

Foods

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Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

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“…Both the OFI fruits and the cladodes contain a number of phytochemicals of significant nutraceutical importance [3]. Rich in dietary fiber, carbohydrates, antioxidants, flavonoids, minerals and vitamins [4], the cladodes are a popular Mexican food consumed fresh (as young cladodes called nopalitos), cooked, dried or as juice [5]. Furthermore, cladode extracts have been used in the traditional medicine of many countries, from Mexico through Morocco, for treatment of diabetes mellitus, digestive system diseases, kidney and urinary infections [6].…”

mentioning

confidence: 99%

Solar air drying for innovative Opuntia ficus-indica cladode dehydration

Ciriminna

Morreale²,

Pecoraino

et al. 2019

4open

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Providing a case study of general applicability in all world's semi-arid regions where the plant is increasingly harvested, we describe the use and outcomes of solar air heating and ventilation coupled to a conventional kiln to dehydrate Opuntia ficus-indica cladodes. For the first time, the dried cladodes and the ground dehydrated ‘Nopal’ cladodes retain their natural green-yellow color. New applications to functionalize foodstuff and to formulate nutraceutical, personal care and cosmetic products of even higher efficacy and broader scope are anticipated.

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Cactus Pear Fruit and Cladodes

Cited by 9 publications

References 92 publications

Effect of Prickly Pear Cactus Peel Supplementation on Milk Production, Nutrient Digestibility and Rumen Fermentation of Sheep and the Maternal Effects on Growth and Physiological Performance of Suckling Offspring

Effect of Prickly Pear Cactus Peel Supplementation on Milk Production, Nutrient Digestibility and Rumen Fermentation of Sheep and the Maternal Effects on Growth and Physiological Performance of Suckling Offspring

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Solar air drying for innovative Opuntia ficus-indica cladode dehydration

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