scholarly journals Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

Molecules ◽  
2015 ◽  
Vol 20 (5) ◽  
pp. 8875-8892 ◽  
Author(s):  
Martha Ruiz-Gutiérrez ◽  
Carlos Amaya-Guerra ◽  
Armando Quintero-Ramos ◽  
Esther Pérez-Carrillo ◽  
Teresita Ruiz-Anchondo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Extrusion Cooking ◽  
Cactus Pear

scholarly journals Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

2018 ◽  
Author(s):  
Cuauhtémoc Reyes Moreno ◽  
Perla C. Reyes Fernández ◽  
Edith O. Cuevas Rodríguez ◽  
Jorge Milán Carrillo ◽  
Saraid Mora Rochín
Keyword(s):  
Bioactive Compounds ◽  
Extrusion Cooking ◽  
Nutritional Properties

scholarly journals Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 429 ◽  
Author(s):  
Antonio de Jesús Cenobio-Galindo ◽  
Gilberto Díaz-Monroy ◽  
Gabriela Medina-Pérez ◽  
M. Jesús Franco-Fernández ◽  
Fanny Emma Ludeña-Urquizo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Multiple Emulsion ◽  
Cactus Pear ◽  
Simulated Digestion

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

2015 ◽  
Vol 6 (9) ◽  
pp. 3135-3143 ◽  
Author(s):  
P. Morales ◽  
J. De J. Berrios ◽  
A. Varela ◽  
C. Burbano ◽  
C. Cuadrado ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Inositol Phosphates ◽  
Extrusion Cooking ◽  
Extrusion Processing

The effect of extrusion processing on inositol phosphates.

scholarly journals Spray drying microencapsulation of purple cactus pear (Opuntia ficus indica) peel extract and storage stability of bioactive compounds

2020 ◽  
pp. 958 ◽  
Author(s):  
Toledo-Madrid Keren Ileana ◽  
Gallardo-Velázquez Tzayhrí Guadalupe ◽  
Terrazas-Valencia Francisco ◽  
Osorio-Revilla Guillermo Ismael
Keyword(s):  
Spray Drying ◽  
Bioactive Compounds ◽  
Storage Stability ◽  
Waste Product ◽  
Outlet Temperature ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Weight Percentage ◽  
Drying Conditions ◽  
Peel Extract

Purple cactus pear (Opuntia ficus indica) is a fruit found in Mexico that is mainly consumed fresh. The fruit has a peel, which is a non-usable by-product that can represent up to 52% of the fruit´s total weight. This peel is rich in phenolic compounds (PC) and betalain pigments (betacyanins (BC) and betaxanthins (BX)), with important antioxidant capacity (AC), making this waste product an interesting source to obtain extracts rich in bioactive compounds that can be utilized by food industry. Since extracts are liable to degradation, they require protection through techniques such as spray drying microencapsulation. Therefore, this study evaluated the retention of bioactive compounds during spray drying microencapsulation of purple cactus pear peel extract using 10, 15, and 20%w (weight percentage) of maltodextrin (MDX) and Gum Arabic (GA) solutions as encapsulating agents, under different drying conditions. Storage stability during 90 days was also studied for powders obtained at the best drying conditions with both encapsulating agents. The best drying conditions were 170-80 °C (inlet-outlet temperature), in which retention efficiencies for MDX were: 95.5 % (PC), 100.5% (BC), 103.5% (BX) using 20%w MDX, and 117.9% (AC) using 15%w MDX; for GA retentions were 92.4% (PC) and 107% (AC) with 20%w GA and 103.4% (BC) and 93.4% (BX) with 10%w GA. Under storage for 90 days at 22-25 °C, 10%w of encapsulating agent protected microcapsules in presence or absence of light, having the advantage of containing higher concentration of bioactive compounds per gram of dry solid.

Storage alters physicochemical characteristics, bioactive compounds and antioxidant capacity of cactus pear fruit

2019 ◽  
Vol 150 ◽  
pp. 105-111 ◽  
Author(s):  
Raquel Karina Cruz-Bravo ◽  
Salvador Horacio Guzmán-Maldonado ◽  
Hilda Alejandra Araiza-Herrera ◽  
Jorge A. Zegbe
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Physicochemical Characteristics ◽  
Pear Fruit ◽  
Cactus Pear

Investigation of bioactive compounds in the genus Garcinia (Guttiferae) of Cameroon

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
B Biloa Messi ◽  
R Ho ◽  
A Meli Lannang ◽  
JG Tangmouo ◽  
A Marston ◽  
...  
Keyword(s):  
Bioactive Compounds
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