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Zhang Z, Chen Y, Cheng Y, Gao Z, Qu K, Chen Z, Yue L, Guan W. Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn. Foods 2024; 13:1829. [PMID: 38928771 PMCID: PMC11202788 DOI: 10.3390/foods13121829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometer (GC-IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.
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Affiliation(s)
- Zhiwei Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yixuan Chen
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yuying Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhixi Chen
- Huachi Gannong Biotechnology Company Limited, Qingyang 745600, China;
| | - Lihua Yue
- Chengde Astronaut Mountainous Plant Technology Company Limited, Chengde 068450, China;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
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Li X, Qi B, Zhang S, Li Y. Effects of ultrasonic treatment on the structural and functional properties of cactus (Opuntia ficus-indica) seed protein. ULTRASONICS SONOCHEMISTRY 2023; 97:106465. [PMID: 37295128 DOI: 10.1016/j.ultsonch.2023.106465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 05/22/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023]
Abstract
With the steady increase in the consumption of ultra-processed foods, there is growing interest in sustainable diets that include more plant protein. However, little information is available regarding the structural and functional properties of cactus (Opuntia ficus-indica) seed protein (CSP), a by-product of the cactus seed food-processing chain. This study aimed to explore the composition and nutritional value of CSP and reveal the effects of ultrasound treatment on protein quality. Protein chemical structure analysis showed that an appropriate intensity of ultrasound treatment (450 W) could significantly increase protein solubility (96.46 ± 2.07%) and surface hydrophobicity (13.76 ± 0.85 μg), decrease the content of T-SH (50.25 ± 0.79 μmol/g) and free-SH (8.60 ± 0.30 μmol/g), and enhance emulsification characteristics. Circular dichroism analysis further confirmed that the ultrasonic treatment increased the α-helix and random coil content. Amino acid analysis also suggested that ultrasound treatment (450 W) increased the hydrophobic amino acid content. To evaluate the impact of changes in the chemical structure, its digestion behavior was studied. The results showed that ultrasound treatment increased the release rate of free amino acids. Furthermore, nutritional analysis showed that the digestive products of CSP by ultrasound treatment can significantly enhance the intestinal permeability, increase the expression of ZO-1, Occludin and Claudin-1, thus repairing LPS induced intestinal barrier disfunction. Hence, CSP is a functional protein with high value, and ultrasound treatment is recommended. These findings provide new insights into the comprehensive utilization of cactus fruits.
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Affiliation(s)
- Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Li X, Qi B, Zhang S, Li Y. Foodomics revealed the effects of ultrasonic extraction on the composition and nutrition of cactus fruit (Opuntia ficus-indica) seed oil. ULTRASONICS SONOCHEMISTRY 2023; 97:106459. [PMID: 37269692 DOI: 10.1016/j.ultsonch.2023.106459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/14/2023] [Accepted: 05/24/2023] [Indexed: 06/05/2023]
Abstract
Cactus is a tropical fruit with a high nutritional value; however, little information is available regarding the comprehensive utilization of its byproducts. This study aimed to explore the composition and nutritional value of cactus fruit seed oil (CFO) and reveal the effects of ultrasound-assisted extraction and traditional solvent extraction on oil quality. Foodomics analysis showed that CFO extracted using a traditional solvent is rich in linolenic acid (9c12cC18:2, 57.46 ± 0.84 %), α-tocopherol (20.01 ± 1.86 mg/100 g oil), and canolol (200.10 ± 1.21 μg/g). Compared to traditional solvent extraction, ultrasound-assisted extraction can significantly increase the content of lipid concomitants in CFO, whereas excessive ultrasound intensity may lead to the oxidation of oils and the formation of free radicals. Analysis of the thermal properties showed that ultrasound had no effect on the crystallization or melting behavior of CFO. To further demonstrate the nutritional value of CFO, a lipopolysaccharide (LPS)-induced lipid metabolism imbalance model was used. Lipidomics analysis showed that CFO significantly reduced the content of oxidized phospholipids stimulated by LPS and increased the content of highly bioactive metabolites such as ceramides, thus alleviating LPS-induced damage in C. elegans. Hence, CFO is a functional oil with high value, and ultrasound-assisted extraction is advocated. These findings provide new insights into the comprehensive utilization of cactus fruits.
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Affiliation(s)
- Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Wang H, Chen L, Yang B, Du J, Chen L, Li Y, Guo F. Structures, Sources, Identification/Quantification Methods, Health Benefits, Bioaccessibility, and Products of Isorhamnetin Glycosides as Phytonutrients. Nutrients 2023; 15:nu15081947. [PMID: 37111165 PMCID: PMC10143801 DOI: 10.3390/nu15081947] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, people have tended to consume phytonutrients and nutrients in their daily diets. Isorhamnetin glycosides (IGs) are an essential class of flavonoids derived from dietary and medicinal plants such as Opuntia ficus-indica, Hippophae rhamnoides, and Ginkgo biloba. This review summarizes the structures, sources, quantitative and qualitative analysis technologies, health benefits, bioaccessibility, and marketed products of IGs. Routine and innovative assay methods, such as IR, TLC, NMR, UV, MS, HPLC, UPLC, and HSCCC, have been widely used for the characterization and quantification of IGs. All of the therapeutic effects of IGs discovered to date are collected and discussed in this study, with an emphasis on the relevant mechanisms of their health-promoting effects. IGs exhibit diverse biological activities against cancer, diabetes, hepatic diseases, obesity, and thrombosis. They exert therapeutic effects through multiple networks of underlying molecular signaling pathways. Owing to these benefits, IGs could be utilized to make foods and functional foods. IGs exhibit higher bioaccessibility and plasma concentrations and longer average residence time in blood than aglycones. Overall, IGs as phytonutrients are very promising and have excellent application potential.
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Affiliation(s)
- Hong Wang
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Lijia Chen
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Binrui Yang
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Jun Du
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Liang Chen
- Nutrition Science, Amway (Shanghai) Innovation & Science Co., Ltd., Shanghai 201203, China
| | - Yiming Li
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Fujiang Guo
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Liu J, Wang W, Qu H, Xiong X, Li X. Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Li J, Gong Y, Li J, Fan L. Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae Immaturus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1205-1215. [PMID: 36086816 DOI: 10.1002/jsfa.12215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Flos Sophorae Immaturus (FSI) is rich in polyphenols and a potential uric acid-lowering food. However, the processing of FSI is greatly restricted due to the heat sensitivity and low solubility of polyphenols. In this study, hydrothermal treatment - an effective strategy - was applied to FSI processing. The variation of xanthine oxidase (XO) inhibitory effect and polyphenol composition of FSI during hydrothermal treatment were recorded. RESULTS The XO inhibition rate of FSI increased from 32.42% to 89.00% after hydrothermal treatment at 220 °C for 30 min, as well as total polyphenols (from 0.66 to 1.11 mg mL-1 ) and flavonoids (from 1.21 to 1.58 mg mL-1 ). However, high thermal temperature (>160 °C) and extended thermal time (>90 min) caused the degradation of polyphenols. Rutin, kaempferol-3-O-rutinoside and narcissoside rapidly degraded and converted to quercetin, kaempferol and isorhamnetin when the temperature exceeded 160 °C. The maximum yields of quercetin, kaempferol and isorhamnetin were at 220 °C for 30 min, 90 min and 90 min, respectively. Meanwhile, the conversion kinetics conformed to the first-order model. Interestingly, these newly formed polyphenols possessed better XO inhibitory effects than their derivatives with 3-O-rutinoside. CONCLUSION Polyphenol conversion during hydrothermal treatment was the main reason for enhancing XO inhibitory activity. Therefore, hydrothermal treatment is an appropriate method for improving the XO inhibitory effect of FSI. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Li
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yuhong Gong
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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8
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Li J, Gong Y, Li J, Fan L. Improving the xanthine oxidase and adenosine deaminase inhibitory activities of Flos Sophorae Immaturus by ultrasound-assisted heating treatments. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Dundar Kirit B, Akyıldız A. Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Burcu Dundar Kirit
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| | - Asiye Akyıldız
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
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11
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Daniloski D, D'Cunha NM, Speer H, McKune AJ, Alexopoulos N, Panagiotakos DB, Petkoska AT, Naumovski N. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Agostini-Costa TDS. Genetic and environment effects on bioactive compounds of Opuntia cacti – a review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Surano B, Leiva G, Marshall G, Maglietti F, Schebor C. Pulsed electric fields using a multiple needle chamber to improve bioactive compounds extraction from unprocessed Opuntia ficus-indica fruits. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110864] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization. Foods 2021; 10:foods10071593. [PMID: 34359463 PMCID: PMC8307708 DOI: 10.3390/foods10071593] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.
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Enhancement of functional and sensory properties of eastern prickly pear (Opuntia humifusa) by fermentation with yuza peel and guava leaf. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100921] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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18
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Mosquera N, Cejudo-Bastante MJ, Heredia FJ, Hurtado N. Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:434-440. [PMID: 32666336 DOI: 10.1007/s11130-020-00837-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out. For that purpose, an in-depth chemical identification of each betalain fraction using HPLC-DAD-ESI-MS was developed. This procedure allowed to evaluate the fractionation efficiency and also identify a large number of betalains, most of which have not been described so far in this raw material: betanidin- and isobetanidin-5-O-(4'-O-malonyl-β-glucoside), 2-decarboxy-phyllocactin, betanidin- and isobetanidin-6-O-(6'-O-feruloyl)-β-glucoside (gomphrenin and isogomphrenin III), dehydro-phyllocactin and isophyllocactin, and arginine and glycine-betaxanthins (portulacaxanthin III). Moreover, the availability of pure betalain fractions by the proposed methodology permitted to establish the total betalain content and the antioxidant activity of both separated betacyanin and betaxanthin fractions of ulluco for the first time. The results suggest Ullucus tuberosus as an underutilized food bioactive source with a high concentration of total betaxanthins (21.8 μg indicaxanthin/g fresh ulluco) and betacyanins (44.5 μg betanin/g fresh ulluco), strongly correlated to the Folin-Ciocalteau reduction capacity.
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Affiliation(s)
- Natalia Mosquera
- Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia
| | - María Jesús Cejudo-Bastante
- Food Colour and Quality Lab., Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Lab., Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain
| | - Nelson Hurtado
- Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia
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Surup F, Minh Thi Tran T, Pfütze S, Budde J, Moussa-Ayoub TE, Rohn S, Jerz G. Opuntisines, 14-membered cyclopeptide alkaloids from fruits of Opuntia stricta var. dillenii isolated by high-performance countercurrent chromatography. Food Chem 2020; 334:127552. [PMID: 32795786 DOI: 10.1016/j.foodchem.2020.127552] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/05/2020] [Accepted: 07/08/2020] [Indexed: 01/25/2023]
Abstract
Extracts of Opuntia stricta var. dillenii fruits were fractionated by semi-preparative high-performance countercurrent chromatography (HPCCC) to study the secondary metabolite formation, whereby HPCCC showed a superior separation capacity to fractionate minor metabolites compared to HPLC. A family of new peptides was detected in semi-polar fractions when monitoring the HPCCC separation by off-line injections of fractions to ESI-MS/MS. Planar structures of the major compounds, two 14-ring-membered cyclopeptide alkaloids, which were named opuntisines A and B, were elucidated by 1D- and 2D-NMR spectroscopy and HR-ESI-MS/MS spectrometry, while a combination of chemical derivatisation and degradation revealed the stereo-configurations. Specifically, the methods of Marfey and Mosher indicated l-Glu, l-Ile, l-Phe and 1S-configurations, respectively; ROESY correlations revealed 8S, 9S. The novel opuntisine A showed moderate activity against the Gram-negative bacterium Escherichia coli, but no further antibacterial, antifungal nor cytotoxic effects. This bioactive natural product class is reported for the first time in the plant family Cactaceae.
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Affiliation(s)
- Frank Surup
- Helmholtz Centre for Infection Research, Department Microbial Drugs, Inhoffenstrasse 7, 38124 Braunschweig, Germany; German Centre for Infection Research (DZIF), Partner Site Hannover-Braunschweig, 38124 Braunschweig, Germany.
| | - Thu Minh Thi Tran
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany; Food Technology and Biotechnology Department, Can Tho University of Technology, Can Tho, Viet Nam
| | - Sebastian Pfütze
- Helmholtz Centre for Infection Research, Department Microbial Drugs, Inhoffenstrasse 7, 38124 Braunschweig, Germany; German Centre for Infection Research (DZIF), Partner Site Hannover-Braunschweig, 38124 Braunschweig, Germany
| | - Jarmo Budde
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany
| | - Tamer E Moussa-Ayoub
- Food Technology Department, Agriculture Faculty, Suez Canal University, 41522 Ismailia, Egypt
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, 20146 Hamburg, Germany
| | - Gerold Jerz
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Salehi F. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00495-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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22
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Barba FJ, Garcia C, Fessard A, Munekata PE, Lorenzo JM, Aboudia A, Ouadia A, Remize F. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1756844] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Cyrielle Garcia
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Aouatif Aboudia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Adbelouahab Ouadia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
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Thi Tran TM, Nguyen Thanh B, Moussa-Ayoub TE, Rohn S, Jerz G. Profiling of polar metabolites in fruits of Opuntia stricta var. dillenii by ion-pair high-performance countercurrent chromatography and off-line electrospray mass-spectrometry injection. J Chromatogr A 2019; 1601:274-287. [DOI: 10.1016/j.chroma.2019.06.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 05/31/2019] [Accepted: 06/03/2019] [Indexed: 11/27/2022]
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24
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Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.04.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods 2019; 8:foods8070247. [PMID: 31288407 PMCID: PMC6678408 DOI: 10.3390/foods8070247] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/03/2019] [Accepted: 07/06/2019] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.
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Xu L, Tang Z, Wen Q, Zeng X, Brennan C, Niu D. Effects of pulsed electric fields pretreatment on the quality of jujube wine. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14226] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ling‐Fang Xu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology Guangzhou China
| | - Zhong‐Sheng Tang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology Guangzhou China
| | - Qing‐Hui Wen
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology Guangzhou China
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln, Canterbury New Zealand
| | - Debao Niu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), South China University of Technology Guangzhou China
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27
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Kelly N, Kelly A, O'Mahony J. Strategies for enrichment and purification of polyphenols from fruit-based materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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28
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The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits. AGRONOMY-BASEL 2018. [DOI: 10.3390/agronomy8110248] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.
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Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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30
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Soquetta MB, Terra LDM, Bastos CP. Green technologies for the extraction of bioactive compounds in fruits and vegetables. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1411978] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Marcela Bromberger Soquetta
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Lisiane de Marsillac Terra
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Caroline Peixoto Bastos
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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31
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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Betancourt C, Cejudo-Bastante MJ, Heredia FJ, Hurtado N. Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit. Food Res Int 2017; 101:173-179. [PMID: 28941681 DOI: 10.1016/j.foodres.2017.09.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/22/2017] [Accepted: 09/06/2017] [Indexed: 11/24/2022]
Affiliation(s)
- Carolina Betancourt
- Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia
| | - María Jesús Cejudo-Bastante
- Food Colour and Quality Lab., Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Lab., Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Nelson Hurtado
- Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia.
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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35
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Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.061] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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