6533b830fe1ef96bd1297078
RESEARCH PRODUCT
Integral Extraction of Opuntia ficus-indica Peel Bioproducts via Microwave-Assisted Hydrodiffusion and Hydrodistillation
Alexandra FidalgoMattia LocatelliLaura M. IlharcoCarmelo DanzìGiuseppe AvelloneGiuseppe TimpanaroDiego CarnaroglioMario PagliaroFrancesco MeneguzzoRosaria Ciriminnasubject
food.ingredientPectinSettore CHIM/10 - Chimica Degli AlimentiGeneral Chemical EngineeringOpuntia ficus02 engineering and technology010402 general chemistry01 natural sciencesMicrowave assistedBetaninchemistry.chemical_compoundfoodBioproductsEnvironmental ChemistryChemical Engineering (all)Renewable EnergyFood scienceBetaninSustainability and the EnvironmentRenewable Energy Sustainability and the EnvironmentChemistryChemistry (all)Extraction (chemistry)Prickly pearOpuntiaGeneral Chemistry021001 nanoscience & nanotechnologyPectin0104 chemical sciencesAnti-inflammatory; Antioxidant; Betanin; Biophenol; Opuntia; Pectin; Prickly pear; Chemistry (all); Environmental Chemistry; Chemical Engineering (all); Renewable Energy Sustainability and the EnvironmentBiophenolAnti-inflammatoryAntioxidant0210 nano-technologydescription
The microwave-assisted hydrodiffusion extraction process affords high quality pectin and betanin from the peel of red and green Opuntia ficus-indica fruits under mild conditions. An aqueous mixture of valued bioproducts is readily obtained from the fruit peel cell water itself, without any water addition. The integral extract can be used as such to formulate nutraceutical beverages and products or, upon straightforward separation, to isolate pectin and betanin devoid of chemical contaminants suitable as ingredients for products ranging from food and beverage to cosmetic and pharmaceutical sectors. Betanin shows exceptional stability thanks to the high amounts of antioxidant polyphenols in the extract. Here, we describe the simple extraction process and present spectroscopic characterization of the extracts from red and green Opuntia ficus-indica peel.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-03-22 |