Opuntia Pear Peel as a Source of Functional Ingredients and Their Utilization in Meat Products

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

“…Likewise, the us Opuntia spp. fruit has been proposed as an additive in the development of meat and e bakery products, where the fruit powder represents a viable and low-cost source of fi protein, and bioactive compounds that promote the development of beneficial micr ganisms in the product formulation [132]. When analyzing agave-derived products, in and other fructans with prebiotic and anti-inflammatory function can be incorporate Recent studies have shown that the addition of liquid and powdered cactus mucilage in raw cow's milk, led to a decrease in the development of pathogenic microorganisms such as mesophilic aerobic bacteria and total coliforms that represent a sanitary risk in the production of fresh cheese in different regions of the country [131].…”

“…Likewise, the use of Opuntia spp. fruit has been proposed as an additive in the development of meat and even bakery products, where the fruit powder represents a viable and low-cost source of fiber, protein, and bioactive compounds that promote the development of beneficial microorganisms in the product formulation [132]. When analyzing agave-derived products, inulin and other fructans with prebiotic and anti-inflammatory function can be incorporated to food [133].…”