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Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill. Foods 2022; 11:foods11020155. [PMID: 35053886 PMCID: PMC8775233 DOI: 10.3390/foods11020155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/24/2021] [Accepted: 12/30/2021] [Indexed: 01/27/2023] Open
Abstract
Various dried (by-)products from the Tunisian O. ficus-indica were elucidated for their proximate composition, fatty acid (FA) composition, inorganic elements, sugars, and polyphenols. Nopal and prickly pear peel and seeds were abundant in fiber (respectively, 28.39, 12.54, and 16.28%). Seeds had also high protein (17.34%) and may be source of an edible oil, due to lipids (9.65%) poor in saturated FAs (14.12%) and rich in linoleic acid (61.11%). Nopal and peel showed the highest levels of Mg (493.57 and 345.19 mg/100 g), K (6949.57 and 1820.83 mg/100 g), Mn (59.73 and 46.86 mg/Kg) and Fe (23.15 and 15.23 mg/Kg), while the fruit pulp predominantly constituted of sugars, glucose and arabinose being predominant (42.57 and 13.56 g/100 g). Total polyphenols widely varied among the Opuntia products (108.36–4785.36 mg GAE/100 g), being mainly represented by hydroxycinnamic and hydroxybenzoic acids, and flavonoids as well. In particular, peel may be revalorized for these valuable bioactives, including 4-hydroxybenzoic acid (484.95 mg/100 g), cinnamic acid (318.95 mg/100 g), rutin (818.94 mg/100 g), quercetin (605.28 mg/100 g), and several isorhamnetin and kaempferol glycosides. Overall, the Tunisian prickly pear cactus could encourage a sustainable production, an effective waste management, and may provide several benefits for human health, in accordance with the model of the Mediterranean diet.
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Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage. Polymers (Basel) 2021; 13:polym13213719. [PMID: 34771277 PMCID: PMC8588235 DOI: 10.3390/polym13213719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/21/2021] [Accepted: 10/22/2021] [Indexed: 02/07/2023] Open
Abstract
Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (Solanum tuberosum subsp. Andigena), nopal mucilage (Opuntia ficus indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on aw, while the effect of starch is the opposite. The aw ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 °C, and showing a tendency to lose weight when the content of starch is high, while the opposite occurred with the addition of mucilage; it was also observed that around 310 °C, the maximum weight loss was observed between 53.6 and 86.1%. SEM images showed uniform films without cracks. The results are promising and show the possibility of preparing edible films from native potato starch and mucilage.
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Rai P, Mehrotra S, Priya S, Gnansounou E, Sharma SK. Recent advances in the sustainable design and applications of biodegradable polymers. BIORESOURCE TECHNOLOGY 2021; 325:124739. [PMID: 33509643 DOI: 10.1016/j.biortech.2021.124739] [Citation(s) in RCA: 111] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/12/2021] [Accepted: 01/14/2021] [Indexed: 06/12/2023]
Abstract
The progression of plastic pollution is a global concern. "Reuse, reduce and recycle" offers a solution to the burdening issue, although not enough to curb the rampant use of plastics. Biodegradable plastics are gaining acceptability in agriculture and food packaging industries; nevertheless, they occupy a rather small section of the plastic market. This review summarizes recent advances in the development of biodegradable plastics and their safe degradation potentials. Here, biodegradable plastics have been categorized and technology and developments in the field of biopolymers, their applicability, degradation and role in sustainable development has been reviewed. Also, the use of natural polymers with improved mechanical and physical properties that brings them at par with their counterparts has been discussed. Biodegradable polymers add value to the industries that would help in achieving sustainable development and consequently reinforce green economy, reducing the burden of greenhouse gases in the environment and valorisation of waste biomass.
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Affiliation(s)
- Pawankumar Rai
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226001, Uttar Pradesh, India
| | - Srishti Mehrotra
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Smriti Priya
- Systems Toxicology & Health Risk Assessment Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning Research Group, Ecole Polytechnique Federale de Lausanne (EFPL), Lausanne, Switzerland
| | - Sandeep K Sharma
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Rodriguez C, Padilla V, Lozano K, McDonald A, Materon L, Chapa A, Ahmad F, De Leo CT, Gilkerson R. Fabrication of Forcespinning® nanofibers incorporating nopal extract. POLYM INT 2020. [DOI: 10.1002/pi.6163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Cristobal Rodriguez
- Departments of Biology University of Texas Rio Grande Valley Edinburg TX USA
| | - Victoria Padilla
- Mechanical Engineering University of Texas Rio Grande Valley Edinburg TX USA
| | - Karen Lozano
- Mechanical Engineering University of Texas Rio Grande Valley Edinburg TX USA
| | - Andrew McDonald
- Departments of Biology University of Texas Rio Grande Valley Edinburg TX USA
| | - Luis Materon
- Departments of Biology University of Texas Rio Grande Valley Edinburg TX USA
| | - Alejandra Chapa
- Departments of Biology University of Texas Rio Grande Valley Edinburg TX USA
| | - Fariha Ahmad
- Mechanical Engineering University of Texas Rio Grande Valley Edinburg TX USA
| | | | - Robert Gilkerson
- Departments of Biology University of Texas Rio Grande Valley Edinburg TX USA
- Clinical Laboratory Sciences University of Texas Rio Grande Valley Edinburg TX USA
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Abstract
Natural polymers have been widely investigated for the development of eco-friendly materials. Among these bio-polymers, cactus mucilage is attracting increasing interest regardless of the plant species or the plant organ used for extraction. Mucilage, which is a highly branched heteropolysaccharide, has been previously studied for its chemical composition, structural features, and biotechnological applications. This review highlights the mucilage application in the food packaging industry, by developing films and coatings. These cactus-based biomaterials will be discussed for their functional properties and their potential in preserving food quality and extending shelf life.
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Guadarrama-Lezama AY, Castaño J, Velázquez G, Carrillo-Navas H, Alvarez-Ramírez J. Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3739-3748. [PMID: 30150834 PMCID: PMC6098804 DOI: 10.1007/s13197-018-3304-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2018] [Accepted: 06/19/2018] [Indexed: 11/27/2022]
Abstract
This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed with 5 mL of glycerol and 20 mL of NM aqueous dispersions at different concentrations; namely, 5, 10, 12, 14 16, 18 and 20 g/100 g water. Films containing the highest NM content (20 g/100 g water) exhibited improved thermal stability. The addition of NM at relatively low concentration (0-10 g/100 g water) led to important modifications of mechanical properties, including elongation to break, tensile strength, and elasticity. Microstructural analysis showed that films containing between 14 and 20 g/100 g water of NM presented rough and fractured surfaces. As mucilage concentration in films was increased, the vapor water permeability decreased as result of better internal cohesiveness of components. The modification of the physical properties in CP films resulted from molecular and physical interaction of its components. In general, the combination of NM and CP for forming edible films led to enhanced thermal stability and higher water vapor permeability, which are prescribed properties for applications as food packaging.
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Affiliation(s)
- A. Y. Guadarrama-Lezama
- Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colon esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120 Toluca, Estado de México Mexico
| | - J. Castaño
- Facultad de Ingeniería y Tecnología, Universidad San Sebastián, Lientur No. 1457, C.P. 4080871 Concepción, Chile
| | - G. Velázquez
- Instituto Politécnico Nacional, CICATA, Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro Mexico
| | - H. Carrillo-Navas
- Malvern Panalytical, Laguna de Términos No. 221 - Torre A, Oficina 1403, Col. Granada, C.P. 11520 Ciudad de México, Mexico
| | - J. Alvarez-Ramírez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340 Ciudad de México, Mexico
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Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties. REACT FUNCT POLYM 2018. [DOI: 10.1016/j.reactfunctpolym.2017.12.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Cortés-Camargo S, Gallardo-Rivera R, Barragán-Huerta BE, Dublán-García O, Román-Guerrero A, Pérez-Alonso C. Exploring the Potential of Mesquite Gum-Nopal Mucilage Mixtures: Physicochemical and Functional Properties. J Food Sci 2017; 83:113-121. [PMID: 29205348 DOI: 10.1111/1750-3841.13937] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/28/2017] [Accepted: 08/31/2017] [Indexed: 01/07/2023]
Abstract
In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. PRACTICAL APPLICATION Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.
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Affiliation(s)
- Stefani Cortés-Camargo
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
| | - Raquel Gallardo-Rivera
- Dept. de Biotecnología, Univ. Autónoma Metropolitana-Iztapalapa, Ciudad de México, México
| | - Blanca E Barragán-Huerta
- Dept de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Inst. Politécnico Nacional, Ciudad de México, México
| | - Octavio Dublán-García
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
| | | | - César Pérez-Alonso
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
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