2019
DOI: 10.3390/beverages5020028
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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

Abstract: 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 ant… Show more

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Cited by 12 publications
(9 citation statements)
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“…Consequently, household juicers based on several technologies such as centrifugal blending and cold-pressing were developed [ 22 ]. Although physicochemical characteristics of vegetable/fruit juice prepared by several different household juicers have been evaluated, the effects of juicing methods on the biological activity of the juice in experimental models have seldomly been investigated [ 23 , 24 ]. Therefore, this study aimed to evaluate and compare the photoprotective effects of fresh orange sweet pepper juices prepared by a household high-speed blender (HSB) and a low-speed masticating juicer (LSM) against UVB-induced skin damage in SKH-1 hairless mice.…”
Section: Introductionmentioning
confidence: 99%
“…Consequently, household juicers based on several technologies such as centrifugal blending and cold-pressing were developed [ 22 ]. Although physicochemical characteristics of vegetable/fruit juice prepared by several different household juicers have been evaluated, the effects of juicing methods on the biological activity of the juice in experimental models have seldomly been investigated [ 23 , 24 ]. Therefore, this study aimed to evaluate and compare the photoprotective effects of fresh orange sweet pepper juices prepared by a household high-speed blender (HSB) and a low-speed masticating juicer (LSM) against UVB-induced skin damage in SKH-1 hairless mice.…”
Section: Introductionmentioning
confidence: 99%
“…Furthermore, the taste of fruit juices (sweet/sour) also improves the consumer acceptance of the products as a method of probiotic delivery [16]. Moreover, the treatment of vegetables during juice production can potentially increase the release of nutrients and antioxidants [19] creating an ideal environment for probiotics growth [20]. This is also supported by the juices relatively short transit time through the GIT, which can greatly reduce the adverse effects of gastric environment on probiotics [10].…”
Section: Introductionmentioning
confidence: 99%
“…Extraction conditions (hard/soft squeezing) will determine relative levels of juice and peel components. Some of them, such as flavanones, are present in much higher concentration in the peel than in the part considered edible by the consumers [18,19].…”
Section: Introductionmentioning
confidence: 99%