Cactus Pear (Opuntia ficus-indica L. (Mill.))

2009 ◽  
Author(s):  
Paolo Inglese ◽  
Riccardo Scalenghe
Keyword(s):  
Cactus Pear ◽  
Opuntia Ficus Indica

DESCRIPTION OF SIX CACTUS PEAR (OPUNTIA FICUS-INDICA MILL.) FRUIT CULTIVARS FROM ITALY

2002 ◽  
pp. 125-129 ◽  
Author(s):  
G. Nieddu ◽  
I. Chessa ◽  
D. Satta ◽  
L. De Pau ◽  
M. Pala
Keyword(s):  
Cactus Pear ◽  
Opuntia Ficus Indica

scholarly journals Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 189 ◽  
Author(s):  
Keren Toledo-Madrid ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Spray Drying ◽  
Desirability Function ◽  
Double Emulsion ◽  
Dry Weight ◽  
Antioxidant Compounds ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Globule Size ◽  
Oil In Water

The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.

scholarly journals Modelagem matemática da desidratação osmo-convectiva da palma forrageira (Opuntia fícus-indica Mill) utilizando soluções mistas

2015 ◽  
Vol 10 (4) ◽  
pp. 39
Author(s):  
E. T. Silva ◽  
E. C. O. Silva ◽  
R. P. Gusmão ◽  
J. D. Lopes ◽  
T. A. S. Gusmão
Keyword(s):  
Experimental Data ◽  
Water Activity ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Human Consumption ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Mixed Solutions ◽  
Cut Resistance ◽  
Best Fit

<p>Objetivou-se nesse estudo avaliar a influência de pré-tratamentos osmóticos utilizando secagem convectiva complementar no processo de perda de água, ganho de sólidos e nos parâmetros de qualidade (cor, atividade de água e textura) de cladódios de palma forrageira. O Cladódio foi submetido à desidratação osmótica utilizando soluções mistas contendo 5% de NaCl e concentrações de sacarose de 50 e 60 °Brix, em diferentes proporções palma/solução (1:1, 1:4 e 1:10) a 40°C. Posteriormente foi realizada secagem convectiva a 50 e 60 °C. Foram utilizados, para ajuste aos dados experimentais da secagem, os modelos matemáticos de Page, Henderson &amp; Pabis, Cavancanti Mata, Exponencial de Dois Termos e Midilli. O cladódio de palma <em>in natura</em> e desidratado foi caracterizado quanto aos parâmetros de cor, atividade de água e textura. O aumento da perda de massa foi proporcional ao aumento da proporção cladódio/solução utilizada na desidratação osmótica e o ganho de sólidos foi maior para a concentração de 50 °Brix. O modelo matemático de Midilli foi o que melhor se ajustou aos dados experimentais. Os parâmetros de cor, atividade de água e textura foram modificados pelas condições de desidratação osmótica e de secagem as quais o cladódio de palma foi submetido. O cladódio desidratado a 50 °C apresentou melhor preservação da cor, maior resistência ao corte e menor atividade de água.<strong> </strong></p><p><strong> </strong></p><p align="center"><strong><em>Mathematical modeling of osmo-convective dehydration of the cactus pear (Opuntia ficus-indica Mill) using mixed solutions</em></strong><strong><em></em></strong></p><p><strong>Abstract</strong><strong>: </strong>The objective of this study was to evaluate the influence of osmotic pre-treatments with complementary convective drying in the water loss process and solids gain of cactus pear cladodes, to obtain palm for human consumption. The cladode was subjected to osmotic dehydration using mixed solutions containing 5% NaCl and sugar concentrations of 50 and 60 °Brix in different proportions palm/solution (1:1, 1:4 and 1:10) at 40 °C. Subsequently convective drying was performed at 50 and 60 °C. Were used to fit to the experimental data of drying, the mathematical models for Page, Henderson &amp; Pabis, Cavancanti Mata, Exponential of Two Terms and Midilli. The spineless cactus in natura and dehydrated was characterized as the parameters: color, water activity and texture. The study noted that the increased of weight mass was proportional to the increased of proportion cladode/solution used in osmotic dehydration and the solids gain was higher for concentration of 50 °Brix. The Midilli mathematical model was the best fit to the experimental data. The parameters of color, water activity and texture were modified by the conditions of osmotic dehydration and drying which spineless cactus cladodes was submitted. The cactus cladode dehydrated at 50 °C presented better preservation of the color, increased cut resistance and lowest water activity.</p>

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

2014 ◽  
Vol 157 ◽  
pp. 246-251 ◽  
Author(s):  
Cristina Vergara ◽  
Jorge Saavedra ◽  
Carmen Sáenz ◽  
Paula García ◽  
Paz Robert
Keyword(s):  
Cactus Pear ◽  
Opuntia Ficus Indica

Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811

2019 ◽  
Vol 10 (2) ◽  
pp. 1085-1097 ◽  
Author(s):  
Hernán E. Verón ◽  
Paola Gauffin Cano ◽  
Emanuel Fabersani ◽  
Yolanda Sanz ◽  
María Inés Isla ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Fruit Juice ◽  
Probiotic Strain ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Lactic Fermentation

The present study aimed at investigating the lactic fermentation of cactus pear (Opuntia ficus-indica) fruit juice with the autochthonous and potentially probiotic strain Lactobacillus plantarum S-811.

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