Effect of surround WP (a Kaolin-based particle film) on Ceratitis capitata infestation, quality and postharvest behavior of cactus pear fruit cv Gialla

2021 ◽  
Vol 289 ◽  
pp. 110484
Author(s):  
Salvatore D'Aquino ◽  
Amedeo Palma ◽  
Innocenza Chessa ◽  
Daniela Satta ◽  
Luciano De Pau ◽  
...  
Keyword(s):  
Ceratitis Capitata ◽  
Pear Fruit ◽  
Cactus Pear

Postharvest fungal diseases of cactus pear fruit in southern Italy

2016 ◽  
pp. 215-218
Author(s):  
R. Faedda ◽  
S. D’Aquino ◽  
G. Granata ◽  
A. Pane ◽  
A. Palma ◽  
...  
Keyword(s):  
Southern Italy ◽  
Fungal Diseases ◽  
Pear Fruit ◽  
Cactus Pear

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.

Cactus Pear Fruit Production

2002 ◽  
pp. 163-183 ◽  
Author(s):  
Paolo Inglese ◽  
Filadelfio Basile ◽  
Mario Schirra
Keyword(s):  
Fruit Production ◽  
Pear Fruit ◽  
Cactus Pear

Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property

2019 ◽  
Vol 42 (7) ◽  
Author(s):  
Gabriela Medina‐Pérez ◽  
Juan P. Hernández‐Uribe ◽  
Dania Fernández‐León ◽  
Laurette Prince ◽  
Fabián Fernández‐Luqueño ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Property ◽  
Pear Fruit ◽  
Active Compounds ◽  
Cactus Pear ◽  
Starch Films

Quality attributes of cactus pear fruit and their role in consumer choice

2015 ◽  
Vol 117 (6) ◽  
pp. 1637-1651 ◽  
Author(s):  
Giuseppina Migliore ◽  
Antonino Galati ◽  
Pietro Romeo ◽  
Maria Crescimanno ◽  
Giorgio Schifani
Keyword(s):  
Fruit Quality ◽  
Environmental Sustainability ◽  
Consumer Choice ◽  
Quality Attributes ◽  
Pear Fruit ◽  
Consumer Decision ◽  
Cactus Pear ◽  
Content Type ◽  
Italian Origin ◽  
Definition Of

Purpose – The purpose of this paper is to detect what experience and credence quality attributes contribute to the consumer decision to consume cactus pear fruit. The authors therefore try to measure the effect of each quality attribute on consumer choice. Design/methodology/approach – As a theoretical basis, two principal quality attributes emphasised in the literature on consumer behaviour were analysed and adjusted to the specific fruit features. The empirical strategy was carried out by administering a telephone questionnaire survey of 270 interviewees who consume cactus pears in Italy. The questionnaire, consisting of 14 items expressed on a metric scale (five-point Likert scale), was used to rate the importance of cactus pear fruit quality attributes. An ordered logit model was employed for data analysis. Findings – The results show that consumption of cactus pear fruit is mainly based on credence and experience attributes, which have different effects on the consumer decision to consume cactus pear fruit. Among experience quality attributes, the colour red, a low quantity of seeds, and being peeled are the attributes with major effects, following by credence attributes such as environmental sustainability, healthiness, and Italian origin. Research limitations/implications – The research was based on a particular fruit, and further comparative research is clearly needed. In fact, further advancement in cactus pear research would require that the validity of the empirical findings and their degree of generalisation be examined in other geographical areas. Practical implications – The results of this study could help to identify some factors on which business could intervene to create a more effective consumer-based approach. Originality/value – This study contributes to a better definition of cactus pear fruit quality for consumers with the aim of developing marketing strategies to increase farm business. To the best of the knowledge, no study has ever measured the effects of cactus pear fruit quality attributes on consumer choice.

scholarly journals CACTUS PEAR FRUIT EXTRACT EXERTS ANTI-INFLAMMATORY EFFECTS IN CARRAGEENIN-INDUCED RAT PLEURISY

2015 ◽  
pp. 19-25
Author(s):  
M. Allegra ◽  
L. Tesoriere ◽  
M.A. Livrea ◽  
A. Ianaro ◽  
E. Panza
Keyword(s):  
Pear Fruit ◽  
Fruit Extract ◽  
Cactus Pear ◽  
Anti Inflammatory
Sign in / Sign up

Export Citation Format

Share Document