Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder

Abstract

Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g -1 DW) and carotenoids (217.11 and 135.76 mg.g -1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g -1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g -1 , 7.88 mg.g -1 and 192.79 mg EGA.g -1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

“…Moreover, even the lowest concentration of PPPF (5%) led to a significant (p < 0.05) increase in the antioxidant activity of the sample. A similar trend was obtained by Elhassaneen et al [49], whereby the addition of prickly pear peel flour at 5%, for biscuit preparation, improved the TPC content with respect to the control after cooking. The same was observed by Mahloko et al [32] with prickly pear and banana peel flours.…”

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

“… nr: nonreported. Mean values obtained from (1) Elhassaneen and Ragab [ 18 ], (2) Diaz‐Vela and Totosaus [ 12 ], and (3) USDA [ 21 ]. …”

“…Cactus pear peel is the major by-product that represents 38% of fruit weight, resulting from fresh consumption or juice production [ 17 ]. The cactus pear peels were used as fibre source; the fibre content of cactus pear peel powder varies from 39% [ 18 ] to 64% [ 12 ]. On the other hand, there is a growing interest in adding value to Andean crops, so amaranth was used, an Andean grain that presents more than 13% of protein [ 19 ].…”

Utlization of Fruit and Vegetable Waste Powders for Fortification of Some Food Products

“…The powder of prickly pear fruit is a good source of sugars, vitamins, minerals, DF and many bioactive compounds; all are valuable components to human health (Mashal, 2016). Prickly pear fruits peels were used successfully as a functional food in many therapeutic and technological applications (Elhassaneen et al, 2016). Cantaloupes are one of the most consumed worldwide because it is nutritive and it has a good flavour and health benefits (Ismail et al, 2010;Mohamed et al, 2013).…”