Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Barba, Francisco J.; Putnik, Predrag; Poojary, Mahesha M.; Roohinejad, Shahin; Lorenzo, José M.; Koubàa, Mohamed

doi:10.1016/j.tifs.2017.07.012

Cited by 138 publications

(79 citation statements)

References 92 publications

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“…The values of total fibre content found in the present work are higher when compared to the results obtained by other authors for the same species but different varieties(Barba et al, 2017;El- Kossori, Villaume, Boustani, Sauvaire, & Méjean, 1998; Jiménez-Aguilar, López-Martínez, Hernández-Brenes, Gutiérrez-Uribe, & Welti-Chanes, 2015;Medina et al, 2007), particularly for the pulp.Concerning the peel, the values found by some of these authors are similar to those found in the present work (40.8%-58.15%)(El- Kossori et al, 1998;Jiménez-Aguilar et al, 2015). These authors also found higher concentration of total fibre in the fruit peel than in the respective pulp, in contrast with the results obtained in the present work.…”

contrasting

confidence: 68%

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

et al. 2018

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Opuntia ficus‐indica fruits have an important nutritional value and show several biological properties. This work studied the fruit physicochemical characteristics of two wild ecotypes (“Green” and “Orange”) and two cultivars (“Rossa” and “Gialla”) from Portugal. The results showed that the largest and heaviest fruits were those from ecotype “Orange,”, whereas the wild ecotype “Green” had fruits with firmer flesh. The fruit peels of cultivars “Rossa” and “Gialla” presented the highest fibre content. Glucose was the major carbohydrate in the fruits, particularly in the peels. Malic acid was the sole organic acid in both peels and pulps of all samples. The betacyanins’ content was higher in fruits of the “Rossa” cultivar, and the higher betaxanthins’ content was present in the peel of the cultivar “Gialla.” Peels of all samples generally had higher amounts of betalains than the pulps. The peel was a better scavenger of DPPH and ABTS free radicals than the pulp. Practical application The wastes of diverse food industries have revealed the presence of bioactive compounds with added value. The fruits of Opuntia ficus‐indica are appreciated for possessing biological attributes, nevertheless the peel generally is not used. The present work shows that the pigments (betalains) are predominantly found in the peel. Moreover, the in vitro antioxidant activity was also higher in this part of the fruit, independent on the ecotype or cultivar studied. Such results might trigger the interest for these residues from which pigments and bioactive compounds can be extracted, and, as extracts, can be used in diverse domains particularly in food and pharmaceutical industries.

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confidence: 68%

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

et al. 2018

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“…Increased consumer health awareness has influenced interest in healthier and functional food consumption, (Barba and others ) including fruits and their products, such as citrus juice. Many compounds in citrus fruits promote human health, partially due to their antioxidant capacities (Bakarić ; Xu and others ; Levaj and others ).…”

Section: Nutritional Value and Health Benefits Of Mandarins And Derivmentioning

confidence: 99%

“…When fresh fruit is discussed, it is generally accepted that appealing fruit is of attractive size, shape, color and free from blemishes (Putnik and others ). The perceived flavor of mandarins derives from combinations of sensations of taste, aroma and mouth‐feel (Goldenberg and others ).…”

Section: Sensory Analysis Of Mandarins and Their Juicesmentioning

confidence: 99%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

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“…Opuntia is native to the Americas and currently grown in the Mediterranean basin, the Middle East and India (Farag, Maamoun, Ehrlich, Fahmy, & Wesjohann, 2017;Msaddak et al, 2017). Mexico is the major producer of the Opuntia genus, with 44% of the world´s production coming from Puebla, which is the largest producer state (Barba et al, 2017). The Opuntia genus is highly diverse, and the species includes O. ficus-indica, O. stricta, O. dellenii, and O. robusta Wendl var.…”

Section: Introductionmentioning

confidence: 99%

“…Opuntia fruits are nutritional and functional valuable plant material due to its antioxidant properties and health-related benefits. Thus, increasing the interest to use it into new products developing (Barba et al, 2017;Cejudo-Bastante et al, 2014). The current industrial use of Opuntia fruits is as food additive to obtain natural pigments (betacyanin, betaxanthin, and betalain).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the variation of the volatile compound composition and antioxidant activity inOpuntiafruits liquors during the maceration process

Márquez-Lemus

Valadez-Carmona

García-Zebadúa

et al. 2019

CyTA - Journal of Food

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Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia's phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers' acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, respectively). We could identify and quantify 29 volatile compounds, being ethyl acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.Evaluación de la variación de la composición de compuestos volátiles y la actividad antioxidante en licores de frutos de Opuntia durante el proceso de maceración RESUMEN El género Opuntia pertenece a la familia Cactaceae, México es el mayor productor del mundo. Debido al contenido fitoquímico de Opuntia y sus beneficios relacionados con la salud, se propuso la elaboración de un licor utilizando la fruta de Opuntia. El contenido fenólico, el perfil fenólico, el perfil aromático volátil, la actividad antioxidante y la evaluación sensorial se llevaron a cabo para caracterizar el licor. Los resultados de la evaluación sensorial mostraron que L-2D (licor de 2 días macerado) tuvo la mayor aceptación de los consumidores. Además, L-2D tuvo el mayor contenido de compuestos volátiles (348 mg/L) y la mayor actividad antioxidante (1.29, 1.63 y 2.05 mmol de Trolox/L, según los métodos ABTS, DPPH y FRAP, respectivamente). Con respecto a los compuestos volátiles aromáticos, pudimos identificar y cuantificar 29 de ellos, siendo el acetato de etilo y el D-limoneno los que tuvieron el mayor contenido. La quercitrina fue el compuesto fenólico más abundante en el licor. Los hallazgos de este estudio demuestran que el licor de Opuntia es una fuente rica de compuestos fenólicos y aromáticos, siendo una bebida con probabilidad de ser comercializada. ARTICLE HISTORY

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Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Cited by 138 publications

References 92 publications

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

Qualitative evaluation of fruits from different Opuntia ficus‐indica ecotypes/cultivars harvested in South Portugal

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Assessment of the variation of the volatile compound composition and antioxidant activity inOpuntiafruits liquors during the maceration process

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