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Martins M, Ribeiro MH, Almeida CMM. Physicochemical, Nutritional, and Medicinal Properties of Opuntia ficus-indica (L.) Mill. and Its Main Agro-Industrial Use: A Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1512. [PMID: 37050137 PMCID: PMC10096643 DOI: 10.3390/plants12071512] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
The cactus, Opuntia ficus-indica (L.) Mill. (OFI) belongs to the Cactaceae family, which contains about 130 genera and nearly 1600 species. This review aims to evaluate this plant from several perspectives, namely, botanic, physicochemical, nutritional, and medicinal properties, as well as agro-industrial use. The botanical aspects and morphological characteristics of OFI enable genetic variability, ecological adaptation, and broad geographic distribution. Due to its physicochemical and nutritional composition, it has several medicinal properties appropriate (or suitable) for several industries, such as pharmaceutical, food, and cosmetics. Its fruit, the prickly pear (PP), has potential agro-industrial expansion through the application of different conservation and transformation methods, making it possible to obtain a variety of products. The PP is a source of several nutrients and is an effective system to produce varied foods, which have several advantages from a nutritional, sensory, economic, and shelf-life point of view.
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Affiliation(s)
- Mariana Martins
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
| | - Maria H. Ribeiro
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
| | - Cristina M. M. Almeida
- Laboratory of Bromatology and Water Quality, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa, Portugal;
- Research Institute for Medicines (iMed), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisboa, Portugal;
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Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling. Foods 2022; 11:foods11142016. [PMID: 35885259 PMCID: PMC9322104 DOI: 10.3390/foods11142016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/01/2023] Open
Abstract
In the current study, prickly pear peel was advantageously recycled to preserve fruit quality. Specifically, the investigated by-products were transformed into powder and then loaded into an alginate-based solution to be applied as coating to peeled prickly pears, to give an example of sustainable minimally processed fruit. For comparison, uncoated fruit, and coated prickly pears without any powder were also prepared. During storage at refrigerated temperature, coated and uncoated samples were tested for weight loss, microbial and fungal proliferation, as well as for sensory quality acceptance. The results were interesting because great differences were found between coated and uncoated fruit, in that coating the fruit delayed weight loss and spoilage, compared to uncoated fruit. Between the simple coating and the coating with peel powder, slight differences were recorded in favor of the peel-enriched coating. In fact, it allowed the promotion of better fruit preservation, and sensory quality. Therefore, prickly pear peels, that represent abundant by-products during prickly pear processing, could be advantageously recycled to preserve fruit quality.
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Atta OM, Manan S, Ahmed AAQ, Awad MF, Ul-Islam M, Subhan F, Ullah MW, Yang G. Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application. Polymers (Basel) 2021; 13:polym13142310. [PMID: 34301067 PMCID: PMC8309339 DOI: 10.3390/polym13142310] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 01/01/2023] Open
Abstract
The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study was aimed to develop edible and bioactive food packaging films comprising yeast incorporated into bacterial cellulose (BC) in conjunction with carboxymethyl cellulose (CMC) and glycerol (Gly) to extend the shelf life of packaged food materials. First, yeast biomass and BC hydrogels were produced by Meyerozyma guilliermondii (MT502203.1) and Gluconacetobacter xylinus (ATCC53582), respectively, and then the films were developed ex situ by mixing 30 wt.% CMC, 30 wt.% Gly, 2 wt.% yeast dry biomass, and 2 wt.% BC slurry. FE-SEM observation showed the successful incorporation of Gly and yeast into the fibrous cellulose matrix. FTIR spectroscopy confirmed the development of composite films through chemical interaction between BC, CMC, Gly, and yeast. The developed BC/CMC/Gly/yeast composite films showed high water solubility (42.86%). The yeast-incorporated films showed antimicrobial activities against three microbial strains, including Escherichia coli, Pseudomonas aeruginosa, and Saccharomyces aureus, by producing clear inhibition zones of 16 mm, 10 mm, and 15 mm, respectively, after 24 h. Moreover, the films were non-toxic against NIH-3T3 fibroblast cells. Finally, the coating of oranges and tomatoes with BC/CMC/Gly/yeast composites enhanced the shelf life at different storage temperatures. The BC/CMC/Gly/yeast composite film-coated oranges and tomatoes demonstrated acceptable sensory features such as odor and color, not only at 6 °C but also at room temperature and further elevated temperatures at 30 °C and 40 °C for up to two weeks. The findings of this study indicate that the developed BC/CMC/Gly/yeast composite films could be used as edible packaging material with high nutritional value and distinctive properties related to the film component, which would provide protection to foods and extend their shelf life, and thus could find applications in the food industry.
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Affiliation(s)
- Omar Mohammad Atta
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Department of Botany and Microbiology, College of Science, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Sehrish Manan
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
| | - Abeer Ahmed Qaed Ahmed
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
| | - Mohamed F. Awad
- Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mazhar Ul-Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman;
| | - Fazli Subhan
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, Pakistan;
| | - Muhammad Wajid Ullah
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Correspondence: (M.W.U.); (G.Y.)
| | - Guang Yang
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Correspondence: (M.W.U.); (G.Y.)
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The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. COATINGS 2021. [DOI: 10.3390/coatings11070745] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.
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Belgacem I, Schena L, Teixidó N, Romeo FV, Ballistreri G, Abadias M. Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03529-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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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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Chevalier RC, Pizato S, de Lara JAF, Cortez-Vega WR. Obtaining protein isolate of tilapia (Oreochromis niloticus
) and its application as coating in fresh-cut melons. J Food Saf 2018. [DOI: 10.1111/jfs.12496] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Costa Chevalier
- Laboratory of Bioengineering; Federal University of Grande Dourados-UFGD; Dourados MS Brazil
| | - Sandriane Pizato
- Food Engineering, State University of Maringá-UEM; Umuarama PR Brazil
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Palma A, Continella A, La Malfa S, D'Aquino S. Changes in physiological and some nutritional, nutraceuticals, chemical-physical, microbiological and sensory quality of minimally processed cactus pears cvs 'Bianca', 'Gialla' and 'Rossa' stored under passive modified atmosphere. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1839-1849. [PMID: 28885688 DOI: 10.1002/jsfa.8660] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/31/2017] [Accepted: 08/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The objective of this study was to compare the overall quality changes of minimally processed cactus pears cvs 'Bianca', Gialla' and 'Rossa' stored at 4 °C for 10 days. Periodically in-package CO2 , O2 and C2 H4 were determined and fruit were assessed for overall quality changes (pH, acidity, sugars, phenolics, betacyanins and betaxanthines, antioxidant capacity, colour, firmness, microbiological population and sensory attributes). In a preliminary study three different polymeric films were tested to select the most suitable to design a package with a short lag time to achieve steady-state conditions. RESULTS Results showed marked differences between measured in-package CO2 and O2 values and those calculated based on respiration of peeled fruit and film permeance to CO2 and O2 provided by manufactures. The sensory evaluation of packed fruit indicated in film BBT-Bolphane, which created a steady-state in-package partial pressure for CO2 of 4.3-4.8 kPa and for O2 of 4.8-5.5 kPa, as the best film. Results of in-package gas composition with the three cultivars were similar to those achieved in cv. 'Gialla' with the preliminary test. All measured qualitative parameters changed slightly over the storage period for all cultivars and followed the same trend, despite significant differences existing among cultivars. CONCLUSION This study clearly showed a similar physiological behavior of minimally processed 'Bianca', 'Gialla' and 'Rossa' cactus pears. Storage conditions optimal for one cultivar fit well for the others; thus mixing fruit of different cultivars in a package designed for one specific cultivar does not lead to relevant deviation from expected results. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Amedeo Palma
- Institute of Sciences of Food Production, National Research Council, Regione Baldinca, Li Punti, Sassari, Italy
| | - Alberto Continella
- Department of Agriculture, Food and Environment, University of Catania, Catania, Italy
| | - Stefano La Malfa
- Department of Agriculture, Food and Environment, University of Catania, Catania, Italy
| | - Salvatore D'Aquino
- Institute of Sciences of Food Production, National Research Council, Regione Baldinca, Li Punti, Sassari, Italy
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Iglesias M, Abadias M, Anguera M, Sabata J, Viñas I. Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.057] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ulloa JA, González Tapia NT, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3079-85. [PMID: 25892812 PMCID: PMC4397312 DOI: 10.1007/s13197-014-1371-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.
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Affiliation(s)
- José Armando Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
- />Professor of Núcleo Académico Básico del Posgrado en Ciencias Biológico Agropecuarias. Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, Nayarit México
| | - Noemí T. González Tapia
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - Petra Rosas Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - José Carmen Ramírez Ramírez
- />Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, CP 63700 Carretera a Chapalilla, Compostela, Nayarit México
| | - Blanca E. Ulloa Rangel
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
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Antimicrobial activity of electrospun polyurethane nanofibers containing composite materials. KOREAN J CHEM ENG 2014. [DOI: 10.1007/s11814-013-0257-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Benítez S, Chiumenti M, Sepulcre F, Achaerandio I, Pujolá M. Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Wu ZS, Zhang M, Wang SJ. Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2250-2259. [PMID: 22368048 DOI: 10.1002/jsfa.5612] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2011] [Revised: 10/20/2011] [Accepted: 12/21/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND High-pressure (HP) inert gas processing causes inert gas and water molecules to form clathrate hydrates that restrict intracellular water activity and enzymatic reactions. This technique can be used to preserve fruits and vegetables. In this study, minimally processed (MP) pineapples were treated with HP (∼10 MPa) argon (Ar) and nitrogen (N) for 20 min. The effects of these treatments on respiration, browning and antioxidant potential of MP pineapples were investigated after cutting and during 20 days of storage at 4 °C. RESULTS Lower respiration rate and ethylene production were found in HP Ar- and HP N-treated samples compared with control samples. HP Ar and HP N treatments effectively reduced browning and loss of total phenols and ascorbic acid and maintained antioxidant capacity of MP pineapples. They did not cause a significant decline in tissue firmness or increase in juice leakage. HP Ar treatments had greater effects than HP N treatments on reduction of respiration rate and ethylene production and maintenance of phenolic compounds and DPPH(•) and ABTS(•+) radical-scavenging activities. CONCLUSION Both HP Ar and HP N processing had beneficial effects on MP pineapples throughout 20 days of storage at 4 °C.
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Affiliation(s)
- Zhi-shuang Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Bierhals VS, Chiumarelli M, Hubinger MD. Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”). J Food Sci 2011; 76:E62-72. [DOI: 10.1111/j.1750-3841.2010.01951.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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