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Oudir M, Ait Mesbah Z, Lerari D, Issad N, Djenane D. Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications. Foods 2023; 13:78. [PMID: 38201106 PMCID: PMC10778558 DOI: 10.3390/foods13010078] [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: 11/11/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products' quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP-agar-gum arabic (GA), and OFICP-agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films' properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.
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Affiliation(s)
- Malha Oudir
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Zohra Ait Mesbah
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Djahida Lerari
- Center for Scientific and Technical Research in Physical and Chemical Analysis, CRAPC, Zone Industrielle Bou-Ismaïl, P.O. Box 384, Tipaza 42004, Algeria;
| | - Nadia Issad
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria
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Monteiro SS, Almeida RL, Santos NC, Pereira EM, Silva AP, Oliveira HML, Pasquali MADB. New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends. Foods 2023; 12:2494. [PMID: 37444232 DOI: 10.3390/foods12132494] [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: 05/24/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant's production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.
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Affiliation(s)
- Shênia Santos Monteiro
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Raphael Lucas Almeida
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | | | - Amanda Priscila Silva
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Matheus Augusto de Bittencourt Pasquali
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
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Application of fermentation for the valorization of residues from Cactaceae family. Food Chem 2023; 410:135369. [PMID: 36621336 DOI: 10.1016/j.foodchem.2022.135369] [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: 05/31/2022] [Revised: 11/04/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
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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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Rodrigues C, de Paula CD, Lahbouki S, Meddich A, Outzourhit A, Rashad M, Pari L, Coelhoso I, Fernando AL, Souza VGL. Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands. Foods 2023; 12:foods12071465. [PMID: 37048286 PMCID: PMC10094368 DOI: 10.3390/foods12071465] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.
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Affiliation(s)
- Carolina Rodrigues
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Camila Damásio de Paula
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-900, Brazil
| | - Soufiane Lahbouki
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Abdelilah Meddich
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
| | - Abdelkader Outzourhit
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Mohamed Rashad
- Land and Water Technologies Department, Arid Lands Cultivation Research Institute, City of Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Alexandria, Egypt
| | - Luigi Pari
- CREA Research Centre for Engineering and Agro-Food Processing, Monterotondo, 00015 Rome, Italy
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Luísa Fernando
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Victor G. L. Souza
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- INL, International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
- Correspondence:
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Ghosh S, Sarkar T, Chakraborty R. Underutilized plant sources: A hidden treasure of natural colors. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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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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Amoah I, Cairncross C, Osei EO, Yeboah JA, Cobbinah JC, Rush E. Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:329-339. [PMID: 35857200 PMCID: PMC9463282 DOI: 10.1007/s11130-022-00993-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/08/2022] [Indexed: 06/12/2023]
Abstract
Bread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingredients. Health effects associated with the consumption of bread formulated with plant-based functional ingredients was also reviewed. Bioactive properties demonstrated by the functional ingredients fruits and vegetables, legumes, nuts and tea incorporated into bread include increased phenolic and polyphenolic content, increased antioxidant activity, and extension of bread shelf-life by impairment of lipid and protein oxidation. Acute health effects reported included appetite suppression, reduced diastolic blood pressure, improvements in glycaemia, insulinaemia and satiety effect. These metabolic effects are mainly short lived and not enough for a health claim. Longer term studies or comparison of those who consume and those who do not are needed. The incorporation of plant-based functional ingredients in bread could enhance the health-promoting effects of bread.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand
| | - Emmanuel Ofori Osei
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacqueline Afua Yeboah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jesse Charles Cobbinah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand.
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Rafiq S, Sofi SA, Kaul R, Dar BN. Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties and storage stability of traditional wheat‐based Soup sticks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafiya Rafiq
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Rajkumari Kaul
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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Kashif RR, D’Cunha NM, Mellor DD, Alexopoulos NI, Sergi D, Naumovski N. Prickly Pear Cacti (Opuntia spp.) Cladodes as a Functional Ingredient for Hyperglycemia Management: A Brief Narrative Review. Medicina (B Aires) 2022; 58:medicina58020300. [PMID: 35208623 PMCID: PMC8874358 DOI: 10.3390/medicina58020300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/11/2022] [Accepted: 02/11/2022] [Indexed: 11/16/2022] Open
Abstract
The worldwide prevalence of obesity is increasing along with its comorbidities, including type 2 diabetes mellitus (T2DM). From a pathophysiological perspective, T2DM arises as a consequence of insulin resistance and pancreatic β-cell dysfunction, which together induce chronic hyperglycemia. The pharmacological treatment of T2DM specifically focuses on its management, rather than remission, with a lack of pharmacological agents to prevent the onset of the disease. Considering the role of unhealthy dietary patterns on the development of T2DM, identifying novel food ingredients and bioactive substances may provide new avenues by which to address the T2DM epidemic. In this brief review, we have summarized the latest findings on the consumption of the prickly pear (PP; Opuntia spp.) cladode as a potential nutritional tool for the management of hyperglycemia. The consumption of prickly pear cladodes was reported to exert hypoglycemic effects, making it a potential cost-effective nutritional intervention for the management of T2DM. Several studies have demonstrated that the consumption of prickly pear cladodes and the related products reduced post-prandial glucose levels. The cladodes’ high fiber content may be implicated in improving glycemic control, by affecting glucose absorption and effectively slowing its release into the blood circulation. Given these potential hypoglycemic effects, prickly pear cladodes may represent a potential functional food ingredient to improve glycemic control and counter the negative metabolic effects of the modern Western diet. Nonetheless, in consideration of the lack of evidence on the chronic effects of the prickly pear cladode, future research aimed at evaluating its long-term effects on glycemic control is warranted.
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Affiliation(s)
- Rao Raahim Kashif
- Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; (R.R.K.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
| | - Nathan M. D’Cunha
- Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; (R.R.K.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
| | - Duane D. Mellor
- Aston Medical School, Aston University, Birmingham B4 7ET, UK;
| | | | - Domenico Sergi
- Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy;
| | - Nenad Naumovski
- Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; (R.R.K.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Athens, Greece
- Correspondence: ; Tel.: +61-2-6206-8719
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Cardoso PDS, da Silva INB, Ferreira-Ribeiro CD, Murowaniecki Otero D. Nutritional and technological potential of cactus fruits for insertion in human food. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34723729 DOI: 10.1080/10408398.2021.1997906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The Cactaceae family can be easily found in the arid and semiarid regions, with a significant waste of its potentials, being generally used as forage. Considering that much research have shown antioxidant properties and bioactive compounds in cacti species, this review aimed to review and discuss recent advances in physicochemical composition, bioactive compounds, and antioxidant activity of Cereus jamacaru, Melocactus zehntneri, Pilosocereus gounellei, Opuntia ficus-indica and Pilosocereus pachycladus fruits to investigate their food technology potential for new products development. These fruits have important amounts of micro, macronutrients, and bioactive compounds, which allow them a wide variety of uses, fresh or processed, and for industrial purposes for the production and extraction of compounds of interest (dyes, antioxidants, antimicrobials, etc.) as demonstrated in the literature. Furthermore, exploring the diversity of uses of these fruits can provide significant benefits from an economic, technological, social, environment, food, and nutritional security point of view.
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Affiliation(s)
- Patrick da Silva Cardoso
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil
| | | | - Camila Duarte Ferreira-Ribeiro
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil.,Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Bahia, Brazil
| | - Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil
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Uriarte-Frías G, Hernández-Ortega MM, Gutiérrez-Salmeán G, Santiago-Ortiz MM, Morris-Quevedo HJ, Meneses-Mayo M. Pre-Hispanic Foods Oyster Mushroom ( Pleurotus ostreatus), Nopal ( Opuntia ficus-indica) and Amaranth ( Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. J Fungi (Basel) 2021; 7:911. [PMID: 34829200 PMCID: PMC8619982 DOI: 10.3390/jof7110911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/11/2021] [Accepted: 10/21/2021] [Indexed: 12/23/2022] Open
Abstract
Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours' ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2-the highest nopal level-contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73-89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products' acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.
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Affiliation(s)
- Georgina Uriarte-Frías
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Martha M. Hernández-Ortega
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Gabriela Gutiérrez-Salmeán
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Miriam Magale Santiago-Ortiz
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Humberto J. Morris-Quevedo
- Centro de Estudios de Biotecnología Industrial (CEBI), Universidad de Oriente, Ave. Patricio Lumumba s/n, Reparto Jiménez, Santiago de Cuba 90500, Cuba
| | - Marcos Meneses-Mayo
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
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Perucini‐Avendaño M, Nicolás‐García M, Jiménez‐Martínez C, Perea‐Flores MDJ, Gómez‐Patiño MB, Arrieta‐Báez D, Dávila‐Ortiz G. Cladodes: Chemical and structural properties, biological activity, and polyphenols profile. Food Sci Nutr 2021; 9:4007-4017. [PMID: 34262754 PMCID: PMC8269681 DOI: 10.1002/fsn3.2388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 01/01/2023] Open
Abstract
The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a food with functional characteristics since, in addition to providing fiber, an important group of polyphenolic compounds is present, which has given cladodes to be considered a healthy food, for what they have been incorporated into the diet of Mexican people and many other countries worldwide. Research suggests that polyphenols from cladodes act as antioxidants and antidiabetics. This review studies the main phenolic components in cladodes and summarizes both conventional and novel methods to identify them.
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Affiliation(s)
- Madeleine Perucini‐Avendaño
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Nicolás‐García
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Cristian Jiménez‐Martínez
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - María de Jesús Perea‐Flores
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Beatriz Gómez‐Patiño
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Daniel Arrieta‐Báez
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Gloria Dávila‐Ortiz
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
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de Araújo FF, de Paulo Farias D, Neri-Numa IA, Pastore GM. Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications. Food Chem 2021; 362:130196. [PMID: 34091165 DOI: 10.1016/j.foodchem.2021.130196] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/27/2021] [Accepted: 05/23/2021] [Indexed: 02/07/2023]
Abstract
This review examines the nutritional and functional aspects of some representatives of the Cactaceae family, as well as its technological potential in the most diverse industrial fields. The studied species are good sources of nutrients and phytochemicals of biological interest, such as phenolic compounds, carotenoids, betalains, phytosterols, tocopherols, etc. They also have shown great potential in preventing some diseases, including diabetes, obesity, cancer, and others. As to technological applications, the Cactaceae family can be explored in the production of food (e.g., cakes, yogurts, bread, ice cream, and juices), as natural dyes, sources of pectins, water treatment and in animal feed. In addition, they have great potential for many technological domains, including food chemistry, pharmacy, biotechnology, and many others.
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Affiliation(s)
- Fábio Fernandes de Araújo
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - David de Paulo Farias
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Iramaia Angélica Neri-Numa
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
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15
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Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited. Molecules 2021; 26:molecules26040951. [PMID: 33670110 PMCID: PMC7916838 DOI: 10.3390/molecules26040951] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/29/2021] [Accepted: 02/08/2021] [Indexed: 12/18/2022] Open
Abstract
Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants.
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16
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Sciacca F, Palumbo M, Pagliaro A, Di Stefano V, Scandurra S, Virzì N, Melilli MG. Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1862918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- F. Sciacca
- CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy
| | - M. Palumbo
- CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy
| | - A. Pagliaro
- CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy
| | - V. Di Stefano
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - S. Scandurra
- Institute for BioEconomy, National Council of Research, Catania, Italy
| | - N. Virzì
- CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy
| | - M. G. Melilli
- Institute for BioEconomy, National Council of Research, Catania, Italy
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17
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Ali RFM, El-Anany AM, Mousa HM, Hamad EM. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour. Food Funct 2020; 11:2117-2125. [PMID: 32073013 DOI: 10.1039/c9fo02532d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study aims to investigate the nutritional, antioxidative, and sensory characteristics of bread enriched with roasted prickly pear seed (RPPS) flour. Six flour blends were formulated by partial replacement of wheat flour with 0, 2, 4, 6, 8 and 10% RPPS flour. Proximate composition, phenolics, flavonoids and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical of wheat and RPPS flours were determined. Nutritional and sensory characteristics of bread enriched with different levels of RPPS flour were evaluated. The results show that the content of total phenolics, flavonoids and radical scavenging activity in RPPS flour were about 4.5, 4.7 and 4.0 fold higher, respectively, when compared to wheat flour. The incorporation of different levels of RPPS flour in bread formulation significantly increases the dietary fibers, fat, and ash contents and reduces the carbohydrate content of the produced breads. The highest (p ≤ 0.05) phenolic concentrations and antioxidant activity values were found in bread enriched with 6, 8 and 10% RPPS flour. Generally, the replacement of wheat flour with RPPS flour results in a significant decrease (p ≤ 0.05) in the specific volume, however, no significant difference (p ≥ 0.05) was observed between the 2% RPPS-enriched flour and control breads. The sensory properties of breads were not affected at low levels up to 6% supplementation, but at more than 6% RPPS flour supplementation, the bread became unacceptable.
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Affiliation(s)
- Rehab F M Ali
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia and Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Ayman M El-Anany
- Special Food and Nutrition Department, Food Technology Research Institute; Agricultural Research Center, Giza, Egypt.
| | - Hassan M Mousa
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia
| | - Essam M Hamad
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia
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18
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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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19
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Farag MA, Sallam IE, Fekry MI, Zaghloul SS, El-Dine RS. Metabolite profiling of three Opuntia ficus-indica fruit cultivars using UPLC-QTOF-MS in relation to their antioxidant potential. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100673] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Najjaa H, Abdelkbir R, Ben Arfa A, Doria E, Tlili H, Zouari N, Neffati M. Improved Sensory Quality and Antioxidant Capacity of Wheat Bread Supplemented with the Desert Truffle Terfezia boudieri Flour. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1786106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- H. Najjaa
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - Radhia Abdelkbir
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - A. Ben Arfa
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - E. Doria
- Department of Biology and Biotechnology, University of Pavia, Pavia, Italy
| | - H. Tlili
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
| | - N. Zouari
- High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia
| | - M. Neffati
- Institute of Arid Regions (IRA), Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms, Medenine, Tunisia
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21
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Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods 2020; 9:foods9060764. [PMID: 32531917 PMCID: PMC7353616 DOI: 10.3390/foods9060764] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 11/23/2022] Open
Abstract
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties.
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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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Missaoui M, D’Antuono I, D’Imperio M, Linsalata V, Boukhchina S, Logrieco AF, Cardinali A. Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient. Molecules 2020; 25:molecules25092176. [PMID: 32384787 PMCID: PMC7248772 DOI: 10.3390/molecules25092176] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 05/01/2020] [Accepted: 05/04/2020] [Indexed: 12/20/2022] Open
Abstract
The Opuntia ficus indica (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed; furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. Opuntia’s dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols’ bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 μmol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient.
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Affiliation(s)
- Meriam Missaoui
- Laboratory of Neurophysiology, Cellular Physiopathology and Biomolecules Valorization, Faculty of Science of Tunis, University Tunis El Manar, LR18ES03, Tunis 2092, Tunisia; (M.M.); (S.B.)
| | - Isabella D’Antuono
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, Italy; (M.D.); (V.L.); (A.F.L.); (A.C.)
- Correspondence: ; Tel.: +39-080-5929303; Fax: +39-080-5929374
| | - Massimiliano D’Imperio
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, Italy; (M.D.); (V.L.); (A.F.L.); (A.C.)
| | - Vito Linsalata
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, Italy; (M.D.); (V.L.); (A.F.L.); (A.C.)
| | - Sadok Boukhchina
- Laboratory of Neurophysiology, Cellular Physiopathology and Biomolecules Valorization, Faculty of Science of Tunis, University Tunis El Manar, LR18ES03, Tunis 2092, Tunisia; (M.M.); (S.B.)
| | - Antonio F. Logrieco
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, Italy; (M.D.); (V.L.); (A.F.L.); (A.C.)
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), 70126 Bari, Italy; (M.D.); (V.L.); (A.F.L.); (A.C.)
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24
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Liguori G, Gentile C, Gaglio R, Perrone A, Guarcello R, Francesca N, Fretto S, Inglese P, Settanni L. Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread. J Biosci Bioeng 2019; 129:184-191. [PMID: 31591026 DOI: 10.1016/j.jbiosc.2019.08.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 07/30/2019] [Accepted: 08/20/2019] [Indexed: 02/06/2023]
Abstract
The addition of active compounds to enhance the functional properties of foods is a quite common practice. Recently, bread became one of the target foods to incorporate functional ingredients such as those deriving from Opuntia spp. So far, only Opuntia ficus-indica cladodes in powder has been tested. The addition of fresh O. ficus-indica mucilage (in substitution to water) did not influence the biological leavening of the doughs. The resulting breads showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread. The sensory analysis indicated a general appreciation of the breads enriched with O. ficus-indica mucilage by the judges. The inclusion of fresh cactus mucilage in bread production might increase the dietary antioxidant intake due to its daily worldwide consumption.
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Affiliation(s)
- Giorgia Liguori
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Carla Gentile
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Anna Perrone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Rosa Guarcello
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Silvia Fretto
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Paolo Inglese
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
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25
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Diboune N, Nancib A, Nancib N, Aníbal J, Boudrant J. Utilization of prickly pear waste for baker's yeast production. Biotechnol Appl Biochem 2019; 66:744-754. [DOI: 10.1002/bab.1753] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Accepted: 04/16/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Naàssa Diboune
- Laboratory of Applied Microbiology Ferhat Abbas University, Setif Algeria
- Characterization and Valorization Laboratory of Natural Resources Bordj Bou Arreridj University Algeria
| | - Aicha Nancib
- Laboratory of Applied Microbiology Ferhat Abbas University, Setif Algeria
| | - Nabil Nancib
- Laboratory of Applied Microbiology Ferhat Abbas University, Setif Algeria
| | - Jaime Aníbal
- Department of Food Engineering Institute of Engineering University of Algarve Faro Portugal
- CIMA‐Centre of Marine and Environmental Research University of Algarve Faro Portugal
| | - Joseph Boudrant
- Laboratory Reactions and Process Engineering (LRPE), UMR CNRS 7224 University of Lorraine, ENSAIA Vandoeuvre Cedex France
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Márquez-Lemus M, Valadez-Carmona L, García-Zebadúa JC, Ortiz-Moreno A, Vázquez-Landaverde PA, Alamilla-Beltrán L, Mora-Escobedo R. Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1595158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Mario Márquez-Lemus
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
| | - Lourdes Valadez-Carmona
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
- Centro de Investigación en Ciencias Biológicas Aplicadas, Universidad Autónoma del Estado de México, Instituto literario 100 centro, Toluca, México
| | - Julio César García-Zebadúa
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
| | - Alicia Ortiz-Moreno
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
| | - Pedro Alberto Vázquez-Landaverde
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Unidad Querétaro, Querétaro, México
| | - Liliana Alamilla-Beltrán
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
| | - Rosalva Mora-Escobedo
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional “Adolfo López Mateos”, Gustavo A. Madero, México
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Attanzio A, Diana P, Barraja P, Carbone A, Spanò V, Parrino B, Cascioferro SM, Allegra M, Cirrincione G, Tesoriere L, Montalbano A. Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus-indica cladodes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4242-4247. [PMID: 30801716 DOI: 10.1002/jsfa.9655] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/31/2019] [Accepted: 02/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The stems of Opuntia ficus-indica, known as cladodes, are a rich source of soluble fibers, which makes them an important candidate for the production of functional foods. Tagliatelle of durum wheat fortified with Opuntia cladode extract (OCE) at different levels of addition (10-30%, v/w) was prepared on a laboratory scale and quality characteristics and sensory acceptability were assessed. RESULTS The main quality parameters (optimal cooking time, swelling index, cooking loss, dry matter) and sensory analysis on a nine-point hedonic scale were comparable with those of the control pasta sample (no added OCE) when durum wheat was supplemented with OCE at up to 20% (v/w). An in vitro human simulated gastrointestinal digestion in the presence of cholesterol or its main dietary oxidized derivative, 7-ketocholesterol, showed that OCE-fortified pasta strongly reduced the bioaccessibility of both the sterols (the higher the incorporated OCE level, the higher the effect). Moreover the extent of starch digestion decreased with increasing levels of OCE. CONCLUSION The results of the present study indicate that OCE-fortified pasta comprises a food with healthy properties, such as blood cholesterol- and glucose-lowering capabilities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Attanzio
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Patrizia Diana
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Paola Barraja
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Anna Carbone
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Virginia Spanò
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Barbara Parrino
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Stella M Cascioferro
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Mario Allegra
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Girolamo Cirrincione
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Luisa Tesoriere
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
| | - Alessandra Montalbano
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Palermo, Italy
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Ciriminna R, Morreale V, Pecoraino M, Pagliaro M. Solar air drying for innovative Opuntia ficus-indicacladode dehydration. 4OPEN 2019; 2:1. [DOI: 10.1051/fopen/2019001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Providing a case study of general applicability in all world's semi-arid regions where the plant is increasingly harvested, we describe the use and outcomes of solar air heating and ventilation coupled to a conventional kiln to dehydrateOpuntia ficus-indicacladodes. For the first time, the dried cladodes and the ground dehydrated ‘Nopal’ cladodes retain their natural green-yellow color. New applications to functionalize foodstuff and to formulate nutraceutical, personal care and cosmetic products of even higher efficacy and broader scope are anticipated.
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Chahbani A, Fakhfakh N, Balti MA, Mabrouk M, El-Hatmi H, Zouari N, Kechaou N. Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.). FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.07.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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Rapid, simple and potentially universal method for DNA extraction from Opuntia spp. fresh cladode tissues suitable for PCR amplification. Mol Biol Rep 2018; 45:1405-1412. [PMID: 30109548 DOI: 10.1007/s11033-018-4303-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 08/09/2018] [Indexed: 01/22/2023]
Abstract
In Opuntia spp., the cladode tissues contain many polysaccharides and secondary metabolites that interfere with obtaining high-quality deoxyribonucleic acid (DNA), using currently available methods. To circumvent this problem, three commercial kits, three modified versions of the conventional cetyltrimethylammonium bromide method (CTAB) method and one combined method were tested in Opuntia ficus-indica, O. robusta, O. dillenii and O. elata species. We obtained a rapid and simple protocol that allows the extraction of DNA from all the tested species with good DNA yield and purity, namely, the combined method. With this method (DNeasy® Plant Mini Kit combined with the CTAB method), DNA yields from 13.2 ± 7.8 to 15.9 ± 11.3 µg g-1 of fresh tissue were obtained in the four Opuntia species. The purity, evaluated by the ratio A260/A280 ratio, ranged from 1.67 ± 0.12 to 2.01 ± 0.25, revealing low levels of problematic metabolites. The extracted DNA quality was confirmed by amplifying a set of nuclear microsatellites obtained for the genus. Reliable reproducible bands and electropherogram profiles were obtained. The combined method has potential to be universal for good-quality DNA extraction in cacti, particularly in the Opuntia genus and other difficult-to-extract species.
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Phytochemical characterization of different prickly pear (Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MSn metabolomics profiles and their chemometric analysis. Food Res Int 2018; 108:301-308. [DOI: 10.1016/j.foodres.2018.03.062] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 03/19/2018] [Accepted: 03/21/2018] [Indexed: 01/23/2023]
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Kharrat N, Salem H, Mrabet A, Aloui F, Triki S, Fendri A, Gargouri Y. Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami. Int J Biol Macromol 2018; 111:561-568. [DOI: 10.1016/j.ijbiomac.2018.01.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 12/04/2017] [Accepted: 01/04/2018] [Indexed: 10/18/2022]
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Ventura-Aguilar RI, Bosquez-Molina E, Bautista-Baños S, Rivera-Cabrera F. Cactus stem (Opuntia ficus-indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5065-5073. [PMID: 28631306 DOI: 10.1002/jsfa.8493] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Revised: 06/14/2017] [Accepted: 06/14/2017] [Indexed: 05/29/2023]
Abstract
Cactus stem (Opuntia ficus-indica Mill) is native to Mesoamerica and marketed in different forms such as fresh, frozen or pre-cooked. Worldwide, this vegetable is recognized for its pharmaceutical actions, including its antioxidant, diuretic, anticarcinogenic, anti-inflammatory, anti-diabetic, and anti-hypercholesterolemic properties, as well as their antiviral and antispermatogenic effects. However, not all of these properties have been associated with its chemical composition; therefore, this review aims to present and integrate information available on the physiology and anatomy of cactus stem and its chemical composition, focusing on some of the many factors that determine its biofunctionality. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rosa Isela Ventura-Aguilar
- CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, San Isidro Yautepec, Morelos, Mexico
| | - Elsa Bosquez-Molina
- Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, Colonia Vicentina, Mexico
| | - Silvia Bautista-Baños
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, San Isidro Yautepec, Morelos, Mexico
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