Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage

Messina, Concetta María; Arena, Rosaria; Morghese, Maria; Santulli, Andrea; Liguori, G.; Inglese, Paolo

doi:10.1016/j.foodhyd.2020.106398

Cited by 35 publications

(20 citation statements)

References 39 publications

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“…In this context, we have recently microencapsulated the pulp of pink guava (a rich source of lycopene with high antioxidant capacity) using mucilage from the cladodes of Opuntia ficus-indica and aloe vera leaves as encapsulating material [ 7 ]. The selection of these biopolymers as wall materials in the microcapsules was made due to their antioxidant functional properties and high content of dietary fiber [ 8 , 9 ], which was used to replace maltodextrin, a conventional encapsulating material based on polysaccharides that does not provide a nutritional value added to the final product [ 10 ]. The findings of our study revealed that red guava pulp microcapsules can be promising sources of biofunctional natural ingredients (colorant with antiradical power) with the ability to be incorporated into food matrices that lead to the generation of new food products with high nutritional value, natural color, and antioxidant capacity [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Otálora

Wilches-Torres

Castaño

2022

Foods

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The substitution of artificial colorants for pigments extracted from fruits is a highly desirable strategy in the food industry for the manufacture of natural, functional, and safe products. In this work, a 100% natural spray-dried (SD) microencapsulated colorant of pink guava pulp, using aloe vera (AV) or Opuntia ficus-indica (OFI) mucilage as functional encapsulating material, was prepared and evaluated as an additive into a yogurt (Y) matrix. The characterization of yogurt samples supplemented with OFI (Y-SD-OFI) and AV (Y-SD-AV) mucilage-covered guava pulp microcapsules was carried out through carotenoid quantification using UV–vis and HPLC–MS techniques, dietary fiber content, antioxidant capacity, colorimetry, and textural analysis, as well as by an evaluation of color stability after 25 days of storage at 4 °C in the dark. These physicochemical characteristics and color stability on the Y-SD-OFI and Y-SD-AV samples were compared with those of a commercial yogurt (control sample, Y-C) containing sunset yellow FCF synthetic colorant (E110). Y-SD-OFI and Y-SD-AV samples exhibited a high content of lycopene, dietary fiber, and antioxidant activity, which were absent in the control sample. Microencapsulated lycopene imparted a highly stable color to yogurt, contrary to the effect provided by the E110 dye in the control sample. The texture profile analysis revealed an increase in firmness, consistency, and cohesion in the Y-SD-OFI sample, contrary to the Y-SD-AV and Y-C samples, which was attributed to the variation in fiber concentration in the microcapsules. The incorporation of OFI and AV mucilage microparticles containing pink guava pulp into yogurt demonstrated its potential application as a functional natural colorant for dairy products.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Otálora

Wilches-Torres

Castaño

2022

Foods

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“…Mucilage obtained from O. ficus-indica (OFI mucilage) has been reported to be able to lower cholesterol levels [ 10 , 11 ] and exhibit hypoglycemic effects [ 12 ] as well as antiulcer [ 13 ], hepatoprotective, antigenotoxic, and cardioprotective pharmacological effects [ 14 ]. OFI mucilage is also considered a potent antioxidant due to its carbohydrate and polyphenol content [ 15 , 16 ]. Additionally, a high total dietary fiber content, between 57 and 72 g/100 g dry matter, has been reported for OFI mucilage [ 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…Its potential applications in the food, pharmaceutical, and cosmetic industries include its use as thickening, binding, emulsifying, stabilizing, and gelling agent [ 25 ]; film-former [ 26 ]; and as wall material for encapsulation processes [ 18 , 19 , 27 ]. Previous studies have shown that OFI mucilage is considered a rich source in polyunsaturated fatty acid, especially α-linolenic (C18: 3 ω-3) and linoleic (C18: 2 ω-6), which is essential for human nutrition [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

2021

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Cactaceae and Asphodelaceae are native desert plants known for their high mucilage content, which is a polysaccharide of growing interest in the food, cosmetic, and pharmaceutical industries. In this study, powdered mucilage was obtained from cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves, and their molecular, morphological, and thermal properties were investigated and compared. Additionally, their dietary fiber content was determined. Three-dimensional molecular models were calculated for both mucilages using ab initio methods. Vibrational spectra (FTIR and Raman) revealed intramolecular interactions and functional groups that were specified with the help of theoretical ab initio and semi-empirical calculations. SEM micrographs measured at magnifications of 500× and 2000× demonstrated significantly different superficial and internal morphologies between these two mucilages. Thermal analysis using DSC/TGA demonstrated superior thermal stability for the OFI mucilage. The dietary fiber content in OFI mucilage was more than double that of AV mucilage. Our results show that both dehydrated mucilages present adequate thermal and nutritional properties to be used as functional ingredients in industrial formulations; however, OFI mucilage exhibited better physicochemical and functional characteristics than AV mucilage as a raw material.

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“…ficus-indica mucilage is a complex carbohydrate composed of variable amounts of l-arabinose, d-galactose, l-rhamnose, and d-xylose, as well as galacturonic acid, which is a potential ingredient for the food industry, due to its nutritional and technological properties, such as viscosity [17]. Mucilage is, in fact, a hydrocolloid with a great water retention capacity that makes it interesting for the production of natural edible coatings with a high nutraceutical value, useful for fruit and food preservation [18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

Liguori

Gaglio

Settanni

et al. 2021

Journal of Food Quality

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Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

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Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage

Cited by 35 publications

References 39 publications

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage

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