Search results for "Prickly pear"

showing 3 items of 13 documents

Integral Extraction of Opuntia ficus-indica Peel Bioproducts via Microwave-Assisted Hydrodiffusion and Hydrodistillation

2019

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 t…

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-technology
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Prickly pear pulp in the feeding of livestock ruminants: preliminary investigation

2019

In Sicily, the current increasing cultivation of Opuntia ficus-indica (L.) Mill. corresponds to a availability of prickly pears pulp (PPP) that residues from fruits processing for juice extraction, comprised of peel, pulp and seeds. This investigation aim to evaluate the nutritional traits of PPP for ruminants feeding, and the effect of potassium metabisulfite (PMB) as a natural stabilizer to limit initial rapid PPP fermentation. The by-product, collected in August, included 28% of peel and pulp (PP) and 72% of seeds on dry matter (DM), with seeds higher in ether extract (EE) and NDF and comparable for DM and crude protein (CP) (DM 35.5, 35.9 and 35.6%; EE 6.5, 3.6 and 8.5% DM; CP 6.5, 6.0 …

polyphenolSettore AGR/19 - Zootecnica Specialeruminants feedby-productchemical compositionSettore AGR/18 - Nutrizione E Alimentazione Animaleprickly pears pulp
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Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits

2012

Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…

shelf life.Enzymes packaging prickly pear shelf lifepackagingfood and beveragesshelf lifeprickly pearEnzymes
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