Cladodes of <i>Opuntia ficus indica</i> as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties

Aparicio-Ortuño, Rocío; Jiménez-González, Oscar; Lozada-Ramírez, J. Daniel; Ortega-Regules, Ana E.

doi:10.1039/d4fb00019f

Sustainable Food Technol.

2024

DOI: 10.1039/d4fb00019f

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Cladodes of Opuntia ficus indica as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties

Rocío Aparicio-Ortuño,

Oscar Jiménez-González,

J. Daniel Lozada-Ramírez

et al.

Abstract: Cladodes of Opuntia ficus indica: a functional ingredient for healthful foods. Study on cookies substituting wheat flour with cladode powder.

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Cited by 2 publications

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Nutritional composition, functional and chemical characterization of Moroccan Opuntia ficus-indica cladode powder

Razzak,

Aouji,

Zirari

et al. 2024

International Journal of Food Properties

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Nutritional composition, functional and chemical characterization of Moroccan Opuntia ficus-indica cladode powder

Razzak,

Aouji,

Zirari

et al. 2024

International Journal of Food Properties

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Effect of Opuntia ficus-indica Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability

Gonçalves,

Lorenzo,

Bermúdez

et al. 2024

Foods

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Opuntia ficus-indica is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE). The extract was analyzed for total phenolic content and antioxidant activity (FRAP, ABTS, DPPH, and ORAC). Four chicken patty formulations were manufactured with total replacement of animal fat by sesame oil emulsion: control, erythorbate 500 ppm, PPE 500, and PPE 750 ppm. Proximate composition and fatty acid profile were analyzed on day 1, and pH, color, and lipid oxidation on days 1, 4, 8, 12, and 16. PPE treatments showed lower TBARSs (p < 0.05) and greater pigment stability at the end of storage, corroborating its potential to delay oxidation reactions. No significant effects on chemical composition, pH, or fatty acid profile were observed (p > 0.05). Unsaturated represented 76.2% of total fatty acids. Therefore, PPE is an effective antioxidant by improving oxidative stability without promoting changes in other properties, besides adding cleaner label approaches and the use of natural ingredients to develop meat products reformulated with unsaturated oils.

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Cladodes of Opuntia ficus indica as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties

Abstract: Cladodes of Opuntia ficus indica: a functional ingredient for healthful foods. Study on cookies substituting wheat flour with cladode powder.

Cited by 2 publications

References 39 publications

Nutritional composition, functional and chemical characterization of Moroccan Opuntia ficus-indica cladode powder

Nutritional composition, functional and chemical characterization of Moroccan Opuntia ficus-indica cladode powder

Effect of Opuntia ficus-indica Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability

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