scholarly journals Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

Molecules ◽  
2017 ◽  
Vol 22 (8) ◽  
pp. 1344 ◽  
Author(s):  
Isidro Reyes-Hernández ◽  
Nelly Cruz-Cansino ◽  
Ingrid Santander-Martínez ◽  
Ernesto Alanís-García ◽  
Luis Delgado-Olivares ◽  
...  
Keyword(s):  
Cactus Pear ◽  
Pear Juice

scholarly journals Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

2016 ◽  
Vol 47 (2) ◽  
pp. 431-437 ◽  
Author(s):  
Nelly del Socorro Cruz-Cansino ◽  
Isidro Reyes-Hernández ◽  
Luis Delgado-Olivares ◽  
Diana Pamela Jaramillo-Bustos ◽  
José Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Cactus Pear ◽  
Survival And Growth ◽  
Pear Juice

A membrane-based process for the clarification and the concentration of the cactus pear juice

2007 ◽  
Vol 80 (3) ◽  
pp. 914-921 ◽  
Author(s):  
A. Cassano ◽  
C. Conidi ◽  
R. Timpone ◽  
M. D’Avella ◽  
E. Drioli
Keyword(s):  
Cactus Pear ◽  
Pear Juice

scholarly journals Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

2015 ◽  
Vol 18 (3) ◽  
pp. 220-230 ◽  
Author(s):  
Cristina VERGARA ◽  
Beatriz CANCINO-MADARIAGA ◽  
Andrés RAMÍREZ-SALVO ◽  
Carmen SÁENZ ◽  
Paz ROBERT ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pore Size ◽  
Ceramic Membrane ◽  
Cactus Pear ◽  
Microfiltration Membranes ◽  
Pear Juice

Summary Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric) were tested. The permeates were clear, free of turbidity and high in betalains (20%), also containing polyphenols and antioxidant activity, whereas the retained fractions were high in mucilage. The best separation was obtained using the ceramic membrane.

Antioxidant and anti-inflammatory activity of a flavonoid-rich concentrate recovered from Opuntia ficus-indica juice

2014 ◽  
Vol 5 (12) ◽  
pp. 3269-3280 ◽  
Author(s):  
A. Matias ◽  
S. L. Nunes ◽  
J. Poejo ◽  
E. Mecha ◽  
A. T. Serra ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Chronic Inflammation ◽  
Inflammatory Mediators ◽  
Inflammatory Activity ◽  
Oxidative Stress Biomarkers ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Stress Biomarkers ◽  
Pear Juice ◽  
Anti Inflammatory

A flavonoid-rich concentrate (FRC) recovered from cactus pear juice is able to modulate intestinal oxidative stress biomarkers and inflammatory mediators suggesting that it could be an interesting natural ingredient to attenuate and prevent intestinal chronic inflammation.

Spray-Drying of Cactus Pear Juice (Opuntia streptacantha): Effect on the Physicochemical Properties of Powder and Reconstituted Product

2005 ◽  
Vol 23 (4) ◽  
pp. 955-973 ◽  
Author(s):  
G.R. Rodríguez-Hernández ◽  
R. González-García ◽  
A. Grajales-Lagunes ◽  
M.A. Ruiz-Cabrera* ◽  
M. Abud-Archila
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Cactus Pear ◽  
Pear Juice

scholarly journals Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 354
Author(s):  
Jaime A. Arboleda Mejia ◽  
Jorge Yáñez-Fernandez
Keyword(s):  
Suspended Solids ◽  
Cross Flow ◽  
Laboratory Scale ◽  
Prickly Pear ◽  
Permeate Flux ◽  
Color Properties ◽  
Pear Juice ◽  
Opuntia Spp

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

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
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