Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying

Ruíz-Gutiérrez, Martha Graciela; Amaya‐Guerra, Carlos A.; Quintero‐Ramos, Armando; Ruíz-Anchondo, Teresita; Gutiérrez-Uribe, Janeth Alejandra; González, Juan Gabriel Báez; Lardizábal-Gutiérrez, D.; Campos-Venegas, K.

doi:10.1007/s10068-014-0102-8

Cited by 31 publications

(30 citation statements)

References 30 publications

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“…The total phenolic content was determined by spectrophotometry, following the Folin-Ciocalteu method, with the same modifications of Ruiz-Gutiérrez et al (2014). Measurements were performed in triplicate using a gallic acid curve as a standard.…”

Section: Analysis Of Total Phenolic Compoundsmentioning

confidence: 99%

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

2017

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Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t 1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

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Section: Analysis Of Total Phenolic Compoundsmentioning

confidence: 99%

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

2017

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“…This decrease can be explained by a dilution of the yellow color of maize grits following an increase in the red coloration of the encapsulated powder. Alternatively, it could respond to a reduction of the yellow-orange components, such as betaxanthins and polyphenols, present in the encapsulated powder during the extrusion-cooking process [8,10]. This same effect was observed in extrudates obtained from maize flour and fruit powders [40].…”

Section: Physical Analysismentioning

confidence: 75%

“…Encapsulation is a technology that enables control over the release of bioactive components such as carotenoid pigments and can reduce their thermal degradation [7]. Encapsulation by the spray-drying method has been applied to obtain powder from the red cactus pear using either soluble fiber [8] or maltodextrin [9] as carriers. Ruiz-Gutiérrez et al [10] have used the encapsulated powder of the red cactus pear in extrusion cooking and were able to obtain a wide range of products.…”

Section: Introductionmentioning

confidence: 99%

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Ruíz-Gutiérrez

Amaya‐Guerra

Quintero‐Ramos

et al. 2017

Journal of Food Quality

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Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100 ∘ C, and screw speed 325 rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences ( < 0.05) in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly ( < 0.05) correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w), because this presented characteristics similar to extruded cereal lacking pigment.

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“…After thawing at 4 • C for 12 h, the WF (pooled) and FF (pooled) samples were homogenised individually (~1 kg) and juiced using four different commercially available juicer techniques; the stick-blender (Sunbeam Stickmaster SM7200, Florida, FL, USA); jug-blender (Kenwood Blend-X Classic BLP615WH, Sydney, NSW, Australia); commercial-juicer (Breville BJE200, Melbourne, Victoria, Australia) or a cold-press juicer (Oscar NeoDA100, Brisbane, Queensland, Australia) [35,39,40]. The individual fruit slurries were strained through wire mesh (0.8 mm) to separate the juice from pomace.…”

Section: Juicing Methods and Pomace Separationmentioning

confidence: 99%

“…Agriculturally accessible 'on-site' juice processing technologies are extensive, ranging from; blender-style processing [33][34][35][36][37][38], commercial and cold-press juicing [35,39,40], as well as various forms of manual pressing [41]. The effect of juicing technologies on nutritional content, is studied [35] with regard to; apple, pear, persimmon and mandarin fruits, where the effect of processing methods on phytochemical content and was demonstrated to be statistically significant (p < 0.05) between juice-style and blender-style techniques.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace

et al. 2019

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Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; µgGAE/mL), Flavonoid (TFC; µgCE/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (µMTE) and vitamin C (mgAAE/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; p = 0.022–0.025), TFC (FF; p = 0.034), Betacyanin (WF/FF; p = 0.029–0.026), FRAP (WF/FF; p = 0.016–0.024) and Vitamin C (WF/FF; p = 0.015–0.016); and pomace: TPC (WF/FF; p = 0.015), TBC (FF; p = 0.034), Betacyanin (FF; p = 0.047), Betaxanthin (FF; p = 0.017), DPPH (WF/FF; p = 0.016–0.024), FRAP (WF/FF; p = 0.015–0.023) and Vitamin C (WF/FF; p = 0.016–0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (p = 0.001; τ = −0.044); TBC and vitamin C (p = 0.001; τ = −0.637); pomace TPC and DPPH (p = 0.003; τ = 0.440), TPC and vitamin C (p = 0.011; τ = 0.440); and TFC and FRAP (p = 0.001; τ = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH).

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Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying

Cited by 31 publications

References 30 publications

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace

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