Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

Sáenz, Carmen

doi:10.1006/jare.2000.0676

Cited by 165 publications

(115 citation statements)

References 28 publications

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“…Young cactus pear cladodes are nutritionally superior to the more mature ones (MONDRAGÓN-JACOBO; PEREZ-GONZÁLEZ, 2001;RODRÍGUEZ-GARCÍA et al, 2007). For that reason, the cactus pear cladodes in the study were cut into 15 ± 5 cm pieces, with a weight between 150 g to 200 g. In general, the crude protein, total lipid, crude fiber and total ash contents of the flours, reported in this study, were similar to the information reported by Rosado and Díaz (1995); Sáenz (2000); Rodríguez-García et al (2007) in cactus pear cladodes flours. On the other hand, the carbohydrates represented the main fraction of cactus pear cladodes flours, 68 g.100 g -1 dry weight.…”

Section: Proximate Analysissupporting

confidence: 86%

Functional properties and proximate composition of cactus pear cladodes flours

López-Cervantes¹,

Sánchez-Machado²,

Campas‐Baypoli³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Proximate Analysissupporting

confidence: 86%

Functional properties and proximate composition of cactus pear cladodes flours

López-Cervantes¹,

Sánchez-Machado²,

Campas‐Baypoli³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…As reported [18] glucose and galacturonic acid are the main sugars of Opuntia cladode, and the results obtained in this study could be partially attributed to the presence of these sugars. The high moisture content and the pH value together with the presumed presence of high content of soluble solids in the mucilages could make the mucilages suitable media for microbial growth [27]. In line with this a study showed that the amounts of bacterial colonies present in media enriched with mucilage of OFI were higher compared with the regular media (without mucilage) [28].…”

Section: Microbial Loadsmentioning

confidence: 57%

Comparative Physico-Chemical Characterization of the Mucilages of Two Cactus Pears (<i>Opuntia</i> Spp.) Obtained from Mekelle, Northern Ethiopia

Gebre-Samuel¹,

Gebre‐Mariam²

2012

JBNB

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Cactus is a plant that naturally grows in tropical and semi-tropical regions of the world. The composition of this mucilage is believed to differ from species to species. Hence, comparative study was carried out on mucilages of Opuntia ficus-indica (OFI) and Opuntia stricta (OS) as regard to their physico-chemical properties and acute toxicity levels. The study indicated that solubility of the dry mucilages were comparable and increased as raise in temperature. However, at all temperature levels the swelling powers were significantly higher in mucilage of OS than that of OFI. At 100% RH the moisture sorption property of OFI (95.4%) was higher than that of OS (76.9%). The pH values of both mucilages at 12% dispersions were found to be 5.57 and 5.87 for OFI and OS, respectively. The conductivity at the same concentration, 12% (w/v), of OFI was 13.12 mS/cm while that of OS was 9.31 mS/cm. The apparent viscosities at 12% (w/v) were 9017 mPas and 10,060 mPas for OFI and OS, respectively. The apparent viscosities of the dispersions decreased with increase in shear rates which rendered the dispersions a pseudoplastic flow. The surface tension of the aqueous dispersions of OFI (28.71 mN/M) decreased significantly as compared to that of OS (39.7 mN/M). The results of the study proved that the mucilage of OS was superior to OFI mucilage for use as food and pharmaceutical excipients. Moreover, both mucilages exhibited low acute toxicity levels.

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“…A acidez e o pH da polpa diferem dos valores citados para O. ficus-indica (0,12; 5,9), (0,06; 6,37), (0,06; 5,33) Coelho et al (2004), Sepúlveda & Sáenz (1990), Bicalho & Penteado (1982), respectivamente. Em relação ao teor de sólidos solúveis totais, os valores determinados para a polpa de T. inamoena são inferiores aos descritos para O. ficusindica, por Sáenz (2000), Sepúlveda & Sáenz (1990) e Bicalho & Penteado (1982). A relação ºBrix/acidez: 15,88 na polpa e 19,50 no pericarpo carnoso indica a predominância da acidez sobre a doçura, corroborando a avaliação das características organolépticas descritas na Tabela 1, ou seja, sabor suave, pouco doce.…”

Section: Resultsunclassified

“…O teor determinado no pericarpo carnoso aproxima-se dos valores encontrados para o O. ficus-indica por Sáenz (2000), Sepúlveda & Sáenz (1990) e Sawaya et al (1983), sendo significativamente superiores aos relatados por Bicalho & Penteado (1981 …”

Section: Resultsunclassified

Características físicas, químicas e organolépticas de quipá (Tacinga inamoena, Cactaceae)

Souza¹,

Gamarra-Rojas²,

Andrade³

et al. 2007

Rev. Bras. Frutic.

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RESUMO-A Opuntia ficus-indica tem-se destacado como principal produtora de frutos e forragens, motivo pelo qual tem sido bastante pesquisada. Além desta espécie, no semi-árido do Nordeste é encontrada a Tacinga inamoena, planta nativa, cujo fruto, embora também utilizado pelo agricultor como alternativa alimentar, não foi objeto de nenhuma pesquisa até o momento, justificando este trabalho para avaliar seu potencial nutricional e industrial, por meio das características organolépticas, químicas e físicas, conteúdo nutricional e composição mineral. O quipá apresenta características organolépticas similares às de frutos de mesmo gênero, com rendimento da porção comestível, polpa e pericarpo carnoso de 62,87% do peso total do fruto. No que diz respeito à composição química, a polpa difere significativamente do pericarpo carnoso, com superioridade deste último, que apresenta maior teor de minerais, destacando-se dentre estes o cálcio, o magnésio e o potássio que apresentaram valores de 587,04mg, 257,02mg e 318,01mg, respectivamente. Os resultados evidenciam que o quipá é adequado para consumo in natura e apresenta potencial para aproveitamento industrial. Termos para indexação: caracterização de frutos, planta nativa, rendimento. PHYSICAL CHEMICAL AND CHEMICALCHARACTERISTICS OF 'QUIPÁ'(Tacinga inamoena, Cactaceae)ABSTRACT -Provided that the Opuntia fícus-indica is the main producer of fruit and forages, it has been the object of extensive research. Besides, another species Tacinga inamoena, native plant, which its fruit has been used as an alternative food source can also be found in the semi-arid northeastern region of Brazil. However, this native plant had not been the object of any research yet. The aim of this work is to evaluate its industrial and nutritional potential through the organoleptic, physical, chemical characteristics, nutritional content and mineral composition. The Quípa shows organoleptic characteristics similar to other fruit of the same gender. Its edible portion, pulp and fleshy pericarp, corresponds to 62, 8% of the total fruit weight. As regard to chemical composition, the pulp differs significantly from the fleshy pericarp, the latter showing higher content of minerals among them calcium, magnesium and potassium with values of 587,04mg, 257,02mg and 318,01mg, respectively. The results showed that Quípa is appropriate for consumption in natura and shows industrial potential. Index terms: Characterizing of fruits, native plant, revenue. A O. ficus-indica tem-se destacado como a principal cactácea produtora de frutos e forragem, sendo também a mais estudada, utilizada e difundida nas regiões semi-áridas do planeta. No Brasil, o cultivo para a produção de frutos concentra-se no Estado de São Paulo. Do total, uma pequena parte é destinada ao mercado interno, e a maior parcela é exportada para a Europa e Estados Unidos, onde existe o hábito de consumo do fruto (Garcia e Valdez, 2003;Glass, 2005). A valorização dos frutos de O. ficusindica nos mercados nacional e internacional abre perspectivas pa...

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Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

Cited by 165 publications

References 28 publications

Functional properties and proximate composition of cactus pear cladodes flours

Functional properties and proximate composition of cactus pear cladodes flours

Comparative Physico-Chemical Characterization of the Mucilages of Two Cactus Pears (<i>Opuntia</i> Spp.) Obtained from Mekelle, Northern Ethiopia

Características físicas, químicas e organolépticas de quipá (Tacinga inamoena, Cactaceae)

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Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

Cited by 165 publications

References 28 publications

Functional properties and proximate composition of cactus pear cladodes flours

Functional properties and proximate composition of cactus pear cladodes flours

Comparative Physico-Chemical Characterization of the Mucilages of Two Cactus Pears (&lt;i&gt;Opuntia&lt;/i&gt; Spp.) Obtained from Mekelle, Northern Ethiopia

Características físicas, químicas e organolépticas de quipá (Tacinga inamoena, Cactaceae)

Contact Info

Product

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About

Comparative Physico-Chemical Characterization of the Mucilages of Two Cactus Pears (<i>Opuntia</i> Spp.) Obtained from Mekelle, Northern Ethiopia