Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production

Abstract

Prickly pear peel makes up around half of the fruit and is typically thrown away, creating an environmental issue. Due to its high bioactive chemical content, prickly pear peel can easily be used as a functional and nutraceutical ingredient in several food recipes, such as baked products. This study’s objective was to determine whether prickly pear peel flour (PPPF) could successfully be combined (5, 10, and 15%) with wheat flour to make cakes, by analyzing the physical and chemical characteristics of the cakes and performing a descriptive sensory analysis. Prickly pear peel flour contains high amounts of fiber, ash, carbohydrate, phenolic, flavonoid compounds, or antioxidant activity. In addition, PPPF contains high amounts of magnesium, calcium, sodium and potassium. The ethanolic extract of prickly pear peel revealed the presence of 11 phenolic compounds using UPLC-MS/MS. The main constituents in the peel extract were isorhamnetin (27.1%), eucomic acid (19.6%), kaempferol (14.07%), 3-O-Methylquercetin (13.7%), Feruloyl-D-glucose (10.01%) and piscidic acid (8.89%). Results showed that adding PPPF significantly enhanced the amount of fibers, total polyphenols, flavonoids and minerals in the cakes prepared by the addition of 5, 10 and 15% PPPF as compared to the control cake. Moreover, the addition of different levels of PPPF increased antioxidant activity (DPPH and ABTS%) and decreased thiobarbituric acid reactive substances (TBARS) in cakes as compared to the control cake. The descriptive sensory analysis ultimately revealed that cakes made with 10% prickly pear flour received a higher score for their smell, taste or color. In conclusion, prickly pear peel has antioxidant potential and contains biochemical compounds that can be utilized in the enhancement of functional foods and also help to reduce the waste accumulation that causes environmental issues.

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

“…Sensory evaluation of samples was performed by a trained sensory panel, no known illness, recruited from the Food Science and Nutrition Department, King Faisal University, Al-Ahsa, Saudi Arabia (four females and six males with ages ranging between 3 and 5 years old). The description of the sensory room, the environmental conditions, and sample coding and presentation are fully described in our previous studies [ 21 , 30 ]. During the assessment, panelists were asked to evaluate the presented samples based on their taste, chewability, texture, aroma, color, roundness, crumbliness, appearance, and overall acceptance on a 10-point numerical scale from strongly disliking (0) to strongly liking (10).…”

“…The reconstituted acetonitrile extracts of phenolic compounds were analyzed to identify the individual total phenolic profile compounds as previously [ 21 ] described using a Waters Acquity UPLC–I class coupled with Xevo TQD MS (Milford, MA, U.S.A), Acquity UPLC BEH C18 1.7 µm–2.1 × 100 mm column flow rate 0.8 mL min −1 , the injection volume 20 µL, Masslynix v4.1 software (Waters corporation, Milford, MA01757, USA)with a mass library, argon as collision cell gas inlet 7 psi, and nitrogen pressure 60 psi. The MS was set to an atmospheric pressure electrospray ionization (ESI) source, operated in negative ion mode.…”

“…White bread contains macronutrients including carbohydrates, protein, lipids, and fibers, but is deficient in some essential amino acids, micronutrients, and bioactive compounds [ 18 , 19 ]. The majority of the efforts being made by the food manufacturing sector and food researchers at the moment are focused on meeting consumer demands and expectations, who increasingly demand foods that enhance their nutritional status, health, and well-being [ 20 , 21 , 22 ]. A promising method to improve the nutritional value of breads while producing a healthier product and a source of innovation for the food industry is to substitute other tubular-based and nutrient-rich components for refined wheat flour while making bread [ 23 , 24 , 25 ].…”

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…Before measurements, ABTS was diluted with ethanol, and then 0.9 mL was mixed with 0.1 mL of the test samples, the mixture was incubated for 1 min, and finally the absorbance was measured at 734. The following equation was used to determine the antioxidant activity of the tested samples and standards based on the decrease in absorbance at varied doses: 28 For measurements, 20 μL of each extract was injected and the separation was achieved using a Waters ACQUITY UPLC−I class using an ACQUITY UPLC BEH column (C18 1.7 μm−2.1 × 100 mm). The flow rate was 0.8 mL min −1 , and the mobile phase consisted of a binary gradient of 0.5% formic acid in deionized water (A) and 100% methanol (B) at 0.8 mL/min at 25 °C.…”

“…It has been noted that research on natural functional food additives, including those that exhibit high antioxidant activity, has been developing rapidly in recent years. Consumers prefer antioxidants derived from natural plant sources versus possibly hazardous, manufactured chemicals. − In this context, several studies have explored the effects of fortifying bakery products with coffee, tea, or their extracts on the technological and nutritional properties of the final products. − However, to our knowledge, less effort is made to incorporate spent tea or Arabic coffee in making sponge cakes and to investigate their effects on the sensorial, technological, and shelf lives of the final products. Therefore, the current study aimed to (I) evaluate the use of byproducts of tea and Arabic coffee as a novel functional food ingredient in bakery goods; (II) study the impact of adding spent tea or Arabic coffee ground on the sensory qualities, nutritional values, and shelf life of the final product; and (III) validate our findings using chemometric methods.…”