Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
Jimenez-Aguilar, Dulce María
Torres, José Antonio
MetadataShow full item record
Prickly pear beverages prepared with 10 % peel and 90 % pulp (Cristal and Rojo San Martin varieties) either with (A) or without (N) the incorporation of acids and antimicrobials (0.3 g sodium benzoate, 0.15 g sodium sorbate, 1.4 g fumaric acid, 0.4 g tartaric acid and 0.3 g sodium citrate per liter
of beverage) were treated with high hydrostatic pressure (HHP, 400 or 550 MPa, room temperature, 0-16 min), or heat sterilization (131 A degrees C/2 s). The effect of these treatments on the content of vitamin C, total phenolic (TP), flavonoids and betalains, as well as the antioxidant activity (AOX) was evaluated. Prickly pear beverages prepared from Cristal (A) and Rojo San Martin (A and N) varieties processed at 550 MPa/t a parts per thousand yen 2 min showed significant increase (p < 0.05) in TP (16-35 %) and AOX (8-17 %), no significant changes in kaempferol and isorhamnetin contents, and 3-15 % losses of vitamin C. Beverages formulated from the Rojo San Martin variety (A) treated at 550 MPa/t a parts per thousand yen 2 min showed significant increase in betaxanthins (6-8 %) and betacyanin (4-7 %). On the other hand, heat sterilization caused significant losses (p < 0.05) of vitamin C (46-76 %), TP (27-52 %), flavonoids (0-52 %), betalains (7-45 %) and AOX (16-45 %). These results show that HHP treatments retains, and can even increase, the content of most phytochemical compounds of prickly pear beverages when compared to untreated samples, thus yielding products with higher nutraceutical quality than fresh or heat treated beverages.
Is part ofFood Engineering Reviews, 2015, vol. 7, num. 2, p. 198-208
European research projects
Showing items related by title, author, creator and subject.
Application of novel processing methods for greater retention of functional compounds in fruit-based beverages Morales de la Peña, Mariana; Welti-Chanes, Jorge; Martín Belloso, Olga (MDPI, 2016)Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop ...
Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage Rábago-Panduro, L. M.; Martín Belloso, Olga; Welti-Chanes, Jorge; Morales de la Peña, Mariana (Academia Mexicana de Investigación y Docencia en Ingeniería Química, 2020)Pecan nut kernels are rich in health-promoting substances such as unsaturated fatty acids, tocopherols, and phenolic compounds. Due to their importance in the human diet, it is essential to evaluate the effects of drying, ...
Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration Salvia Trujillo, Laura; Morales de la Peña, Mariana; Rojas Grau, María Alejandra; Welti-Chanes, Jorge; Martín Belloso, Olga (Elsevier, 2017)The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment (TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) beverages was assessed after processing and during ...