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Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models. BEVERAGES 2020. [DOI: 10.3390/beverages7010002] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic parameters were calculated according to the following three models: Arrhenius, Eyring, and Ball. The fittings of the models were found to be close to one other with SSE values of 0.0964, 0.0964, and 0.0974, respectively. However, because the estimated parameters for the Ball equation happened to be less correlated than the parameters of the other models, this equation was then used for the simulations. The parameters for z and D0 were 42.21 °C and 6.79 × 104 s, respectively. Betacyanins were found to resist typical heat treatment conditions (F70°C values between 100 and 200 min), with a maximum loss of 10% when the temperature was above 80 °C. The time/temperature combinations that could assure both the safety of the product and the preservation of the betacyanins were identified. With Enterococcus faecalis as the reference, when the temperature was 100 °C, the pasteurization time satisfying these two conditions was 0.6 min, whereas it was 180 min when the temperature was 62 °C. The degradation of betacynins during storage was positively correlated with temperature and was accompanied by the appearance of a brown shade.
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Das G, Lim KJ, Tantengco OAG, Carag HM, Gonçalves S, Romano A, Das SK, Coy-Barrera E, Shin HS, Gutiérrez-Grijalva EP, Heredia JB, Patra JK. Cactus: Chemical, nutraceutical composition and potential bio-pharmacological properties. Phytother Res 2020; 35:1248-1283. [PMID: 33025610 DOI: 10.1002/ptr.6889] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/10/2020] [Accepted: 09/13/2020] [Indexed: 01/14/2023]
Abstract
Cactus species are plants that grow in the arid and semiarid regions of the world. They have long fascinated the attention of the scientific community due to their unusual biology. Cactus species are used for a variety of purposes, such as food, fodder, ornamental, and as medicinal plants. In the last regard, they have been used in traditional medicine for eras by the ancient people to cure several diseases. Recent scientific investigations suggest that cactus materials may be used as a source of naturally-occurring products, such as mucilage, fiber, pigments, and antioxidants. For this reason, numerous species under this family are becoming endangered and extinct. This review provides an overview of the habitat, classification, phytochemistry, chemical constituents, extraction and isolation of bioactive compounds, nutritional and pharmacological potential with pre-clinical and clinical studies of different Cactus species. Furthermore, conservation strategies for the ornamental and endangered species have also been discussed.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Goyangsi, Republic of Korea
| | - Kyung Jik Lim
- Department of Food Science & Biotechnology, Dongguk University-Seoul, Goyangsi, Republic of Korea
| | | | - Harold M Carag
- Institute of Biology, College of Science, University of the Philippines Diliman, Quezon City, Philippines
| | - Sandra Gonçalves
- MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Faro, Portugal
| | - Anabela Romano
- MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Faro, Portugal
| | - Swagat Kumar Das
- Department of Biotechnology, College of Engineering and Technology, Biju Patnaik University of Technology, Kalinga Nagar, Ghatikia, Bhubaneswar, Odisha, India
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Cajicá, Colombia
| | - Han-Seung Shin
- Department of Food Science & Biotechnology, Dongguk University-Seoul, Goyangsi, Republic of Korea
| | - Erick Paul Gutiérrez-Grijalva
- Department of Nutraceuticals and Functional Foods, Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo, Culiacán, Mexico
| | - J Basilio Heredia
- Department of Nutraceuticals and Functional Foods, Centro de Investigación en Alimentación y Desarrollo, Culiacán, Mexico
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Goyangsi, Republic of Korea
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