Search results for " mucilage"

showing 3 items of 3 documents

Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread

2019

The addition of active compounds to enhance the functional properties of foods is a quite common practice. Recently, bread became one of the target foods to incorporate functional ingredients such as those deriving from Opuntia spp. So far, only Opuntia ficus-indica cladodes in powder has been tested. The addition of fresh O. ficus-indica mucilage (in substitution to water) did not influence the biological leavening of the doughs. The resulting breads showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread. The sensory analysis indicated a general appreciation of the breads enriched with O. ficus-indica mucilage by the …

0106 biological sciences0301 basic medicineAntioxidantmedicine.medical_treatmentOpuntia ficusBioengineeringAntimicrobial activity01 natural sciencesApplied Microbiology and BiotechnologySensory analysisAntioxidantsCactus mucilage03 medical and health sciencesAntioxidant activityPolysaccharidesYeasts010608 biotechnologymedicineCladodesFood scienceEnriched breadLeavening agentBiological leaveningbiologyPlant Extractsdigestive oral and skin physiologyOpuntiafood and beveragesBreadbiology.organism_classification030104 developmental biologyMucilageCactusDietary antioxidantBiotechnologyJournal of Bioscience and Bioengineering
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Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage

2021

Abstract Opuntia ficus-indica fruit and cladodes are a source of mucilage, a carbohydrate complex, as well as of phytochemicals and other nutrients, useful in the food industry. Despite the environmental-based composition variability has been studied, there is no information on its seasonal variability, which is particularly important for its industrial use. In this study, some technological, nutritional, and bioactive properties of O. ficus-indica cladodes mucilage were analyzed during the seasonal growth period. Total proteins did not change during the whole period and the lipid content significantly decreased from winter to the onset of summer. The fatty acid profile showed high levels o…

General Chemical Engineering01 natural sciences0404 agricultural biotechnologyNutrientSettore AGR/20 - ZoocoltureSettore BIO/10 - Biochimica0103 physical sciencesCladodesFood scienceSettore BIO/06 - Anatomia Comparata E Citologiachemistry.chemical_classification010304 chemical physicsbiologyfood and beveragesFatty acid04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food scienceSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeAntioxidant power Cactus pear Mucilage Nutritional characterization PUFA omega-3 Seasonal effectHuman nutritionMucilagechemistryPolyphenolComposition (visual arts)Food SciencePolyunsaturated fatty acidFood Hydrocolloids
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Seasonal characterization of nutritional, technological and antioxidant properties of Opuntia ficus-indica Mill. mucilage

2022

Opuntia ficus-indica Mill. fruit and cladodes are a source of mucilage, a carbohydrate complex, as well as of phytochemicals and other nutrients, useful in the food industry. Despite the environmental-based composition variability studied, there is no information on its seasonal variability, which is particularly important for its industrial use. In this study, some technological, nutritional, and bioactive properties of O. ficus-indica Mill. cladodes mucilage were analysed during the seasonal growth period. Total proteins did not change during the whole period and the lipid content significantly decreased from winter to the onset of summer. The fatty acid profile showed high levels of palm…

Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreeantioxidant power cactus pear mucilage nutritional characterization seasonal effectHorticulture
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