2022
DOI: 10.1111/1750-3841.16421
|View full text |Cite
|
Sign up to set email alerts
|

Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains

Abstract: Betalains are plant pigments with biological properties and can be used instead of synthetic colorants to confer color and functional properties to foods. The objective of this work was to carry out the chemical characterization of two varieties of prickly pear of Opuntia ficus‐indica, one of yellow‐orange coloration (Mandarina) and the other of purple coloration (Vigor), through measurements of chemical parameters and color in pulp, antioxidant activity, total phenolic compounds, and betalain content. Conside… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
2
0
1

Year Published

2023
2023
2024
2024

Publication Types

Select...
5
1

Relationship

0
6

Authors

Journals

citations
Cited by 6 publications
(6 citation statements)
references
References 63 publications
0
2
0
1
Order By: Relevance
“…In the food industry, yellow-orange and purple prickly pear varieties are used as a source of red-violet and yellow-orange pigments, instead of synthetic colorants, for food coloring and functional properties. 51 In a recent study, 52 cladode mucilage, microparticles of yellow-orange prickly pear cactus pulp, and maltodextrin were utilized as an additional food coloring for yogurt. Furthermore, mucilage derived from the peel of OFI fruits is used as a byproduct with possible health advantages.…”
Section: Future Researchmentioning
confidence: 99%
“…In the food industry, yellow-orange and purple prickly pear varieties are used as a source of red-violet and yellow-orange pigments, instead of synthetic colorants, for food coloring and functional properties. 51 In a recent study, 52 cladode mucilage, microparticles of yellow-orange prickly pear cactus pulp, and maltodextrin were utilized as an additional food coloring for yogurt. Furthermore, mucilage derived from the peel of OFI fruits is used as a byproduct with possible health advantages.…”
Section: Future Researchmentioning
confidence: 99%
“…Beetroot is the primary source of betalains, but other sources include species from the genera Amaranthus, Hylocereus, and Celosia. Additionally, Opuntia species, commonly known as prickly pear, are rich in betalains as well as other nutrients such as flavonoids, ascorbate, phenolic acids, soluble fibers, niacin, and carotenoids [9] .…”
Section: Introductionmentioning
confidence: 99%
“…Betalains exist in only 15 families in Caryophyllales and the fungus Amanita muscaria ( Clement and Mabry, 1996 ; Polturak et al., 2018 ). The stability of betalains from different sources varies in the temperature range of 50–90°C; accordingly, botanists use the thermal stability of betacyanins as a chemical classification index ( Martins et al., 2017 ; Carreón-Hidalgo et al., 2022 ). Betalains are classified as betacyanins and betaxanthins.…”
Section: Introductionmentioning
confidence: 99%