Integral Extraction of Opuntia ficus-indica Peel Bioproducts via Microwave-Assisted Hydrodiffusion and Hydrodistillation

Abstract

The integral extraction via microwave-assisted hydrodiffusion and hydrodistillation of water-soluble bioproducts contained in the peel of Opuntia ficus-indica white and red cultivars harvested in Sicily, affords red and stable aqueous extracts mostly containing valued betanin, pectin and biophenols. Potentially useful as nutraceutical products, these aqueous extracts are a source of valued ingredients in high demand for a number of important food, cosmetic, beverage and nutraceutical applications.

Extraction and Characterization of Pectin from the Fruit Peel of Opuntia robusta

“…Pectin I and II showed higher content of GaIA than pectin from prickly pear peels of O. ficus albicarpa (19.5 %), [25] O. dilleniid (18.2 %) [23] and O. ficus indica (23 %). [7] Concurrently, an equivalent content of GaIA was found in cladodes of O. ficus indica (34.47 %), [24] lemon outer skin (37 %), [6] and pomelo peels (36.33 %). [30] Pectin esterification degree (DE) of pectin I and II resulted also in different values; data displayed high and low DE of the carboxyl groups in the GalA residues, respectively.…”

“…However, Hosseini, et al [15] determined also the LM index of pectin up to 37.5 % from sour orange peel by MAE extraction method; in this case, the extraction time (3 min) of pectin was associated with this result. Simultaneously, the HM index of pectin I was also like that of pectin from prickly pear peels of O. ficus indica (53 %), [7] O. dilleniid (63-85 %), [23] passion fruit peel (60.36 %) [9] and pistachio green hull (26-53 %). [14] Here, the influence of the extraction methods and pectin source on the HM index of pectin, i. e., high temperature and acid hydrolysis, is notorious.…”

“…[5] New and green procedures based in MAE as microwave-assisted hydrodistillation and solvent-free microwave-assisted hydrodiffusion (MHG) have also been investigated to obtain pectin with high purity of the final product. [6,7] Furthermore, alternative sources such as food waste streams and agricultural by-products, have also been studied for pectin production, such as peach pomace, [8] banana peels, [2] passion fruit, [9,10] pomegranate peel, [4,[11][12] Artocarpus heterophyllus (jackfruit), [13] pistachio green hull, [14] sour orange peel, [15] husk tomato waste, [16,17] carrot pomace, [18] chickpeas husk [19] and sunflower heads. [20] Recently, cladodes and fruits from prickly pear cactus, i. e., Opuntia species, have also been analysed for pectin extraction.…”

“…[20] Recently, cladodes and fruits from prickly pear cactus, i. e., Opuntia species, have also been analysed for pectin extraction. [6][7][21][22][23][24][25] Opuntia species are agricultural products, which play an important role in the crop and economy of many countries, since these cactuses constitute an important reservoir of nutritional foodstuffs and substances with hydrocolloid properties and many health benefits. O. streptacantha, O. megacantha, O. ficus indica, and O. amyclaea are the most commercial and studied species.…”

Economic and Technical Feasibility of Betanin and Pectin Extraction from Opuntia ficus-indica Peel via Microwave-Assisted Hydrodiffusion

“…The lyophilized pectic polymer obtained after ready separation via dialysis has a high degree of crystallinity and 53% degree of esterification (DE). 1…”