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Mohamed AS, Elsebaie EM, Abdelrhman WM, Abdulmaguid NYM, Bahnasy RM, Elgendy MSA, Elashry AMMM, El-Hassanin MF, El-Wakeil NHM, Khalil AMM, Amin HF. Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage. Gels 2023; 9:716. [PMID: 37754397 PMCID: PMC10530947 DOI: 10.3390/gels9090716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
Opuntia ficus cladodes (OFC) are considered one of the wastes that result from opuntia cultivation, and their disposal by traditional methods results in many environmental problems. Therefore, this study was conducted with two aims. The first was the production of OFC gel, and the evaluation of its in vitro antioxidant (by two methods, DPPH and ABTS), anti-obesity, and anti-diabetic activities. The second was an investigation of the effects of different concentrations of this gel (0, 50, and 100%) as an edible coating on the quality of shrimp during 8 days of refrigerated storage. The results showed that this gel was characterised by a high content of ash (10.42%), total carbohydrates (75.17%), and total phenols (19.79 mg GAE/g). OFC gel contained six types of sugars: arabinose, xylose, galactose, rhamnose, glucose, and uronic acid, and the most abundant was xylose (36.72%). It is also clear from the results that the OFC gel had high antioxidant properties, which were higher against DPPH than ABTS at the same concentration. OFC gel showed a high inhibition activity against lipase, α-glycosidase, and α-amylase enzymes, and their IC50 values were 1.43 mg/mL, 0.78 mg/mL, and 0.57 mg/mL, respectively. The results also stated that shrimp coated with OFC gel had lower pH, drip loss, TVB-N, and TBA values through the days of refrigerated storage. Moreover, the shrimp coated with 100% OFC gel were better than those coated with 50% OFC gel. In conclusion, OFC gel showed high potency as active antioxidant, for its enzyme anti-activities, and as an edible coating for shrimp.
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Affiliation(s)
- Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh 33516, Egypt
| | - Wesam Mohammed Abdelrhman
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Nabila Yahia Mahmoud Abdulmaguid
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
- Food Science and Nutrition Department, Science Collage, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Rasha M. Bahnasy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Marwa Fawzy El-Hassanin
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | | | - Hesham F. Amin
- Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, Suez 43511, Egypt
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