scholarly journals Eastern Prickly Pear (Opuntia humifusa Raf.) Power Enhanced the Quality of Korean Traditional Wine, Takju

2018 ◽  
Vol 4 (07) ◽  
pp. 12-16
Author(s):  
Young-Joon Choi ◽  
Sanjeev Kumar Dhungana ◽  
Il-Doo Kim
Keyword(s):  
Prickly Pear ◽  
Opuntia Humifusa

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).

scholarly journals Determination of the Nutritional Quality of Prickly Pear Forage (Opuntia ficus-indica) in the Diet of Ewe Lambs

2019 ◽  
Vol 18 (4) ◽  
pp. 119-123
Author(s):  
Ignacio Mejia Haro ◽  
Salvador A. Guadalajara Rodriguez ◽  
Benjamin Ortiz de la Rosa ◽  
Jose Manuel Martinez Mireles ◽  
Victor M. Marin Perales ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Prickly Pear ◽  
Opuntia Ficus Indica ◽  
Ewe Lambs

Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109029
Author(s):  
Venus C. Quines-Lagmay ◽  
Beom-Gyun Jeong ◽  
William L. Kerr ◽  
Sung-Gil Choi ◽  
Jiyeon Chun
Keyword(s):  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Prickly Pear ◽  
Antioxidative Properties ◽  
Opuntia Humifusa ◽  
Hydrolyzing Enzymes

Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions

OENO One ◽  
1998 ◽  
Vol 32 (4) ◽  
pp. 223 ◽  
Author(s):  
Isabelle Cutzach ◽  
Pascal Chatonnet ◽  
Denis Dubourdieu
Keyword(s):  
Poor Quality ◽  
Polyphenolic Compounds ◽  
Prickly Pear ◽  
Red Wines ◽  
Lower Content ◽  
Slowing Down ◽  
Dried Fruit ◽  
Fortified Wines

<p style="text-align: justify;">The aroma of the sweet fortified wines is often characterised by the « rancio » descriptor. According to the mode of conservation and the type of vine, the intensity of « rancio » character inay vary notably.</p><p style="text-align: justify;">The molecule responsible for this aroma in sweet fortified wines has been identified to the sotolon. According to its content, this molecule can influence differently the aroma of wines. Less than of 300 µg/1, sotolon takes part of « prune » aroma, whereas between 300 and 600 µg/1, it is responsible for the « dried prickly-pear, dried fruit » aroma. More than of 600 µg/1, the sweet natural wines are characterised by « rancio » character. An oxidising conservation is essential for high content of sotolon. An accidental oxidising during ageing in bottle, according for instance with a poor quality of the cork, may increase the formation of this compound in some sweet fortified wines. With the same âge and for the same level of the oxidation, the red sweet natural wines have always a lower sotolon content than the whites. The presence of polyphenolic compounds, by slowing down oxidising phenomena and by reducing the accumulation of ethanal essential for the sotolon formation, explains the lower content of this molecule in the red wines. The sotolon formation in the sweet natural wines has been studied through many experimentations on wines and model solutions at the laboratory and the winery scales. We show that the formation of sotolon during conservation and oxidising ageing of sweet natural wines essentially depends on chemical phenomena.</p>

scholarly journals Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

2019 ◽  
pp. 1-11
Author(s):  
Valtânia Xavier Nunes ◽  
Núbia Xavier Nunes ◽  
Juceliandy Mendes Da Silva ◽  
Sarah Nadja Araújo Fonsesa ◽  
Mariana Oliveira De Jesus ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cassava Starch ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Nutritional Health ◽  
Nutritional Characteristics

In Brazil, the prickly pear has been gaining more and more attention, mainly due to its nutritional health promotion benefits. However, its postharvest conservation is still incipient The aim of this study was to evaluate the use of cassava starch in different concentrations in relation to quality preservation and postharvest shelf life prolongation of prickly pear stored at 10 °C and relative humidity of 95%. Fruit were harvested at maturation stage III, in plants with 8 years of age, in the municipality of Janaúba - MG. Then they were selected, sanitized and immersed in sulutions of cassava starch at 0; 1; 2 and 3% for 1 minute and stored at 10 ± 1 ◦C and relative humidity of 95 ± 5%, for 25 days, and evaluated every five days. The designed trial consisted of a completely randomized trial, in a 4x6 factorial scheme: four concentrations of cassava starch and six periods of evaluations (0, 5, 10, 15, 20 and 25 days), with four replications. Fruit were evaluated for physical, chemical and nutritional characteristics. During storage were observed weight loss, firmness loss, chlorophyll degradation, acidity reduction and ascorbic acid, with increase of soluble solids, total sugars and carotenoids in fruit. The higher the cassava starch concentration, the greater the maintenance of fruit quality. The 3% cassava starch coating was the most efficient at delaying the weight loss, decay, softening and wilting in the fruits, the main characteristics that affect the quality of prickly pear. However, this concentration presented, as an inconvenience, coating peeling at the end of storage.

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