Potential Use of Prickly Pear Juice Prepared from Shelf-Grown Cultivars as an Authentic and Nutritional Fruit Supplement

2021 ◽  
pp. 577-593
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia V. Badeka
Keyword(s):  
Prickly Pear ◽  
Pear Juice ◽  
Potential Use

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).

Bio-functional alcoholic beverage preparation using prickly pear juice and its pulp in combination with sugar and blossom honey

2020 ◽  
Vol 35 ◽  
pp. 100591
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Mariza Prodromiti ◽  
Ilias Gatzias ◽  
Anastasia Badeka
Keyword(s):  
Alcoholic Beverage ◽  
Prickly Pear ◽  
Pear Juice

scholarly journals Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 123 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Artemis Louppis ◽  
Anastasia Badeka ◽  
Michael G. Kontominas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Geographical Origin ◽  
Solid Phase ◽  
Atomic Emission ◽  
Prickly Pear ◽  
Gas Chromatography Mass Spectrometry ◽  
Icp Oes ◽  
Pear Juice

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.

Protective effect of Opuntia ficus indica f. inermis prickly pear juice upon ethanol-induced damages in rat erythrocytes

Alcohol ◽  
2012 ◽  
Vol 46 (3) ◽  
pp. 235-243 ◽  
Author(s):  
Hichem Alimi ◽  
Najla Hfaeidh ◽  
Zouhour Bouoni ◽  
Mohsen Sakly ◽  
Khémais Ben Rhouma
Keyword(s):  
Protective Effect ◽  
Prickly Pear ◽  
Rat Erythrocytes ◽  
Opuntia Ficus Indica ◽  
Pear Juice

scholarly journals Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties

2019 ◽  
Vol 56 (8) ◽  
pp. 3646-3659 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Ilias Gatzias ◽  
Kyriakos A. Riganakos
Keyword(s):  
Shelf Life ◽  
Functional Properties ◽  
Physicochemical Parameters ◽  
Prickly Pear ◽  
Pear Juice

scholarly journals Antioxidant and Anticlastogenic Capacity of Prickly Pear Juice

Nutrients ◽  
2013 ◽  
Vol 5 (10) ◽  
pp. 4145-4158 ◽  
Author(s):  
Eduardo Madrigal-Santillán ◽  
Fernando García-Melo ◽  
José Morales-González ◽  
Patricia Vázquez-Alvarado ◽  
Sergio Muñoz-Juárez ◽  
...  
Keyword(s):  
Prickly Pear ◽  
Pear Juice

Identification and isolation of anti-pneumonia bioactive compounds from Opuntia ficus-indica fruit waste peels

2020 ◽  
Vol 11 (6) ◽  
pp. 5275-5283
Author(s):  
Wafaa M. Elkady ◽  
Mokhtar M. Bishr ◽  
Marwa M. Abdel-Aziz ◽  
Osama M. Salama
Keyword(s):  
Bioactive Compounds ◽  
Industrial Waste ◽  
Prickly Pear ◽  
Pear Fruit ◽  
Fruit Peel ◽  
Opuntia Ficus Indica ◽  
Fruit Waste ◽  
Potential Use

Prickly pear fruit peel constitutes a high percentage of the fruit and could be a natural, economic agro-industrial waste of potential use in the nutraceutical industry.

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