Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

Salehi, Elnaz; Emam‐Djomeh, Zahra; Askari, Gholamreza; Fathi, Morteza

doi:10.1016/j.carbpol.2018.11.035

Cited by 70 publications

(42 citation statements)

References 45 publications

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“…The films with and without curcumin showed 5.0 and 43.2% inhibition activity against DPPH radicals. The antiradical activity of neat film is due to the interaction of LISG with free‐radical which resulted in produces the products with high stability (Salehi et al., 2019). The electron‐donating of polysaccharides has been reported in the literature (Malsawmtluangi et al., 2014; Pu et al., 2016; Salehi et al., 2019; Thanzami et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Taghinia

Abdolshahi

Sedaghati

et al. 2021

Food Science & Nutrition

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The objective of the present work was first to develop a smart packaging system based on Lallemantia iberica seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased. FT‐IR analysis revealed the formation of physical interaction between LISG and curcumin. LISG/curcumin films showed a continuous and steady release of curcumin. The incorporation of curcumin into LISG matrix imparts antioxidant and antibacterial/mold activity to the films. A strong positive correlation was observed between total volatile base nitrogen (TVBN) content of shrimp and a* (redness) during storage time (Pearson correlation = 0.975). Eventually, LISG/curcumin film could be a promising smart packaging system capable of detecting food spoilage.

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Section: Resultsmentioning

confidence: 99%

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Taghinia

Abdolshahi

Sedaghati

et al. 2021

Food Science & Nutrition

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“…As for the peaks at 1064 and 1027 cm −1 , they were attributed to the C-O stretching of the sorbents [39]. The peaks at 893 cm −1 corresponded to the CH bending out of the plane of the ring of monosaccharides [40]. In the FT-IR spectrum of CF, the peak at around 3360 cm −1 , related to the -NH 2 groups, showed a lower intensity than that of the chitosan powder.…”

Section: Property Of Functional Groups On the Chitosan Fibermentioning

confidence: 95%

Adsorption Strategy for Removal of Harmful Cyanobacterial Species Microcystis aeruginosa Using Chitosan Fiber

Park¹,

Kim²,

Kim³

et al. 2020

Sustainability

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Microcystis aeruginosa is one of the predominant species responsible for cyanobacterial-harmful algal blooms (Cyano-HABs) in water bodies. Cyano-HABs pose a growing number of serious threats to the environment and public health. Therefore, the demand for developing safe and eco-friendly solutions to control Cyano-HABs is increasing. In the present study, the adsorptive strategy using chitosan was applied to remove M. aeruginosa cells from aqueous phases. Using a simple immobilization process, chitosan could be fabricated as a fiber sorbent (chitosan fiber, CF). By application of CF, almost 89% of cyanobacterial cells were eliminated, as compared to those in the control group. Field emission scanning electron microscopy proved that the M. aeruginosa cells were mainly attached to the surface of the sorbent, which was correlated well with the measurement of the surface area of the fiber. We tested the hypothesis that massive applications of the fabricated CF to control Cyano-HABs might cause environmental damage. However, the manufactured CF displayed negligible toxicity. Moreover, we observed that the release of cyanotoxins and microcystins (MCs), during the removal process using CF, could be efficiently prevented by a firm attachment of the M. aeruginosa cells without cell lysis. Our results suggest the possibility of controlling Cyano-HABs using a fabricated CF as a non-toxic and eco-friendly agent for scaled-up applications.

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“…At the first level (macrostructure), nopal has three components which are as follows: flowers, prickly pears fruits, and leaves (botanically called cladodes) (Salehi et al., 2019). The flowers are pear‐shaped, which allows insect pollination (Small & Catling, 2004).…”

Section: Nopal: Morphological Descriptionmentioning

confidence: 99%

Cladodes: Chemical and structural properties, biological activity, and polyphenols profile

Perucini-Avendaño¹,

Nicolás-García²,

Jiménez‐Martínez³

et al. 2021

Food Science & Nutrition

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The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a food with functional characteristics since, in addition to providing fiber, an important group of polyphenolic compounds is present, which has given cladodes to be considered a healthy food, for what they have been incorporated into the diet of Mexican people and many other countries worldwide. Research suggests that polyphenols from cladodes act as antioxidants and antidiabetics. This review studies the main phenolic components in cladodes and summarizes both conventional and novel methods to identify them.

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Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

Cited by 70 publications

References 45 publications

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Adsorption Strategy for Removal of Harmful Cyanobacterial Species Microcystis aeruginosa Using Chitosan Fiber

Cladodes: Chemical and structural properties, biological activity, and polyphenols profile

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