Development of a process for the production of a betalain-based colouring foodstuff from cactus pear

Moßhammer, Markus R.; Stintzing, Florian C.; Carle, Reinhold

doi:10.1016/j.ifset.2005.02.001

Cited by 77 publications

(50 citation statements)

References 21 publications

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“…High levels of vitamin C, betalains, taurine, calcium, magnesium, and antioxidants are noteworthy. Additionally, some of the constituents show promising characteristics that could be used in food industry as new plant derived colourants and sweet products (Sáenz et al, 1998;Moßhammer et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Beside, recent studies indicate that an increasing use of cactus pear fruit juice, concentrates, and powders as functional ingredients for the soft drink market, including betalainic colouring foodstuffs, is expected (Castellar et al, 2003;Moßhammer et al, 2005). Efforts have been made to improve its production and utilization in America (Mexico, Argentine), Europe (Italy and Spain) and Africa (South Africa, Morocco and Tunisia).…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria

Chougui¹,

Louailèche²,

Safia³

et al. 2013

Afr. J. Biotechnol.

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The composition and the antioxidant activity of the juicy pulp of four Opuntia ficus-indica varieties (green, yellow, orange and red) grown in North Algeria were investigated. The juicy pulp was characterized by a high humidity (87.4 to 89.6%), high pH (6.2 to 6.6), low acidity (0.04 to 0.07%), a few amount of proteins (0.35 to 0.49%) and high amount of solid soluble compounds (12 to 15%). Among the four varieties, the orange variety showed higher values concerning the last parameters. The same variety was also richer in phenolic compounds with 66.60 mg AGE/100 g, carotenoids (2.65 mg eq. β-carotene/100 g) and betaxanthin (6.79 mg/100 g). High ascorbic acid content has been recorded (28.76 mg AAE/100 g). However, betacyanin and total betalains contents were obtained in red juicy pulp. Following this rich composition in antioxidants, the four varieties studied showed performances in reducing iron F 3+ , inhibiting hydrogen peroxide and decreasing the DPPH concentration by 50%. The best activities were obtained with the orange juicy pulp extract followed by the red one. In addition, direct relationship was noticed between the antioxidant and antiradical capacities of the ethanol extracts and the phenolic compounds concentration and also within the three activities.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria

Chougui¹,

Louailèche²,

Safia³

et al. 2013

Afr. J. Biotechnol.

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show abstract

“…All the samples showed lower levels of vitamin C. The occurrence of chemical and biochemical degradation of ascorbic acid during the technological process applied (MOßHAMMER et al, 2005;BURDURLU et al, 2006;POLYDERA et al, 2005;JOHNSTON & HALE, 2005;VIRKRAM et al, 2005) and the dilution during the formulation of the juice have been found to be major causes of this decrease.…”

Section: Resultsmentioning

confidence: 91%

Effect of the Processing on Some Chemical Components of Pineapple Tropical Juice

Maia

Fernandes

Santos

et al. 2007

Revista Brasileira De Engenharia De Biossistemas

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The chemical and physicochemical changes during the tropical pineapple juice processing were evaluated. It was verified that all the chemical and physicochemical parameters evaluated showed a statistical difference at a level of 5% of probability by the Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugar and carotenoid content increased during the processing. The pH, total soluble solids (Brix), total sugars and anthocyanins content did not differed statistically among formulation/homogenation and after thermal treatment phases. The results suggested that processing phases such as extraction, formulation/homogenation and thermal treatment had a significant effect on the chemical and physicochemical characteristics of the tropical pineapple juice. Keywords: Pineapple juice, hot fill processing, industrial processing RESUMOAlterações químicas e físico-químicas durante o processamento de suco tropical de abacaxi foram avaliadas. Verificou-se que todos os parâmetros químicos e físico-químicos avaliados apresentaram conteúdo de carotenóides. Acidez total titulável, açúcar redutor e conteúdo de carotenóide aumentaram durante o processamento. O pH, sólidos solúveis totais ( o Brix), açúcares totais e conteúdo de antocianinas não apresentaram diferença estatística entre as fases de tratamento formulação/homogeneização e tratamento térmico. Os resultados sugerem que as fases do processamento como

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“…Stintzing et al (2005) reported that the yellow betaxanthins and red-purple betacyanins may be of great use as food colorants. Moßhammer et al (2005) developed a betalain-based food colorant from O. ficus indica cv. 'Gialla' and cv.…”

Section: As Functional Food and Additivesmentioning

confidence: 99%

Opuntia Fruits as a Source of Inexpensive Functional Food

Patel

2015

Emerging Bioresources With Nutraceutical and Pharmaceutical Prospects

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Opuntia (prickly pear) is a genus of xerophyte belonging to the Cactaceae family, growing abundantly in the arid parts of the world. Owing to high nutritional value in terms of dietary fiber, polyunsaturated fatty acid, minerals, protein and an assortment of other phytochemicals, Opuntia fruits are gaining popularity. Validation of health benefits viz. antioxidant, anti-inflammatory, antidiuretic, hypocholesterolemic, antidiabetic, antiproliferation, immunostimulatory and antiulcerogenic activity have further consolidated their position in emerging nutraceutical sector. Though at infancy, the Opuntia fruit-based foods are garnering consumer approval and are expected to contribute significantly to functional food processing. This chapter explores the proven biological potentials and suggests future scopes.

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Development of a process for the production of a betalain-based colouring foodstuff from cactus pear

Cited by 77 publications

References 21 publications

Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria

Physico-chemical characterisation and antioxidant activity of some Opuntia ficus-indica varieties grown in North Algeria

Effect of the Processing on Some Chemical Components of Pineapple Tropical Juice

Opuntia Fruits as a Source of Inexpensive Functional Food

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