Improved Antioxidant Capacity by Block Cryoconcentration of Opuntia ficus-indica L. Mill (Green and Red) Juice by unknow

Author:unknow
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Tags: The presence of bioactives in prickly pear has been documented, including flavonoids and betalains, which are compounds highly unstable to thermal processing. An alternative to the thermal processing of foods is the use of cryoconcentration. The objective of this work was to use cryoconcentration assisted by centrifugation to obtain prickly pear (Opuntia ficus-indica L. Mill) concentrate from two ecotypes (green and red) and evaluate their impact on the polyphenol profile and betalains. Prickly pear juice was obtained and cryoconcentrated. The process parameters of cryoconcentration were obtained. The highest solute yield (Y) was observed for red prickly pear juice (0.42 0.03 kg solute kg initial solute-1), but the efficiency () did not show differences between ecotypes (green 51.0 7.0 vs. red 55.0 7.0%), physicochemical parameters (pH, titratable acididty, Bx), reducing sugars, or color. The highest total phenolic content (TPC) (1843 153), total flavonoid content (TFC) (759 17), betanin (801.6 19), and indicaxanthin (453.7 19) were observed in cryoconcentrated red prickly pear juice, while the antioxidant activity (ABTS, FRAP, and ORAC) was higher in cryoconcentrated green prickly pear juice (except ABTS). Betalains showed a high correlation with the ABTS antioxidant results, and the TPC showed a high correlation with the ORAC results. Cryoconcentration technology has a high potential to process prickly pear juice, preserving its bioactives., antioxidant activity; betalains; cryoconcentration; flavonoids; food processing; prickly pear juice


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