Incorporation of Opuntia spp. into Food Systems

Taşkın, Bilge; Özbek, Zeynep

doi:10.1007/978-3-030-78444-7_46

Cited by 2 publications

(4 citation statements)

References 133 publications

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“…Moreno-Álvarez et al (2009) and Sciacca et al (2021) have concluded that incorporation of cladode powder to wheat or durum wheat flour at different levels (5-20 %) significantly increased WA. This can be explained by higher water holding capacity of cladode powder attributed to the presence of a large amount of dietary fibre (Msaddak et al, 2015;Taşkın and Aksoylu, 2021). Similar results have also been reported for flour mixtures based on plant materials with high fibre content, such as pumpkin, carrot, hemp (Moreno-Álvarez et al, 2006;Turksoy and Özkaya, 2011;Shahzad, 2012).…”

Section: Rheological Parameters Of Doughsupporting

confidence: 62%

“…The content of bioactive compounds, chemical composition, and the nutraceutical potential of Opuntia spp. depend on many factors, including production practices, region, climatic conditions, plant age, and maturation stage (Amaya-Cruz et al, 2019;Al Juhaimi et al, 2020;Pessoa et al, 2020;Taşkın and Aksoylu, 2021). Tab.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Fruit is considered a good source of flavonols, of which quercetine (58.7 %) was detected as predominant, followed by isorhamnetin (31.7 %), luteolin (11.5 %), and kaempferol (11 %) (Barba et al, 2017). Furthermore, Opuntia fruits are also a rich source of free phenolic acids (57.96 μg/g of dry matter), especially benzoic and cinnamic acid derivatives (Ramírez-Moreno et al, 2017;Oniszczuk et al, 2020;Taşkın and Aksoylu, 2021).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Many of these compounds have beneficial hypoglycemic, antiinflammatory, and antimicrobial effects. Due to the potential health benefits of Opuntia, current studies are focused on incorporating different parts of this plant into various foods, including baked goods (Das et al, 2021;Silva et al, 2021;Taşkın and Aksoylu, 2021;Abbas et al, 2022). Currently, Opuntia ficus-indica is the most promoted and domesticated species worldwide for commercial production (Barba et al, 2017;Mazri, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Holkovičová,

Kohajdová,

Lauková

et al. 2023

Acta Chimica Slovaca

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Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products. This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

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Section: Rheological Parameters Of Doughsupporting

confidence: 62%

Section: Chemical Compositionmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Holkovičová,

Kohajdová,

Lauková

et al. 2023

Acta Chimica Slovaca

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Extraction of Purple Prickly Pear (Opuntia ficus-indica) Mucilage by Microfiltration, Composition, and Physicochemical Characteristics

Fernández-Martínez,

Jiménez-Martínez,

Jaime-Fonseca

et al. 2024

Polymers

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Mucilages are valuable to the food industry, but the solvents used to extract and concentrate them are detrimental to the environment. Therefore, environmentally friendly technologies that preserve the properties of biopolymers and reduce the use of solvents are being sought. In this work, the mucilage of Opuntia ficus-indica (mesocarp–endocarp) was extracted by two methods: In the first one, the pulp from the mesocarp–endocarp was extracted by ethanol precipitation and centrifugation cycles, then dried at room temperature. For the second, the pulp was processed in a three-step tangential microfiltration process: microfiltration (separation), diafiltration (purification), and concentration. The mucilages obtained differed significantly (p < 0.05) in color, betalains, total sugars, and proteins. The proportions of insoluble and soluble dietary fiber were similar. GC/MS analysis identified seven neutral sugars and a high content of uronic acids (31.3% in the microfiltered mucilage and 47.5% in the ethanol-precipitated mucilage). These show a low degree of esterification, which gives them a polar and hydrophilic character and the possibility of interacting with divalent ions through the carboxylic acid groups, which could form gels stabilized by an egg-box mechanism, with application as a thickening, stabilizing, gelling, or film-forming agent for foods with low sugar content.

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Incorporation of Opuntia spp. into Food Systems

Cited by 2 publications

References 133 publications

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Extraction of Purple Prickly Pear (Opuntia ficus-indica) Mucilage by Microfiltration, Composition, and Physicochemical Characteristics

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