Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Abstract

Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of this study was to evaluate the effect of encapsulated powder of the red cactus pear on the physicochemical properties of extruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100 ∘ C, and screw speed 325 rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cereal without encapsulated powder was used as a control. All cereal extrudates pigmented with the encapsulated powder showed statistically significant differences ( < 0.05) in expansion, water absorption, color, density, and texture compared to the control. The encapsulated powder had a positive effect on expansion and water absorption indices, as well as color parameters, but a negative effect on density and texture. Extruded cereal properties were significantly ( < 0.05) correlated. Sensorially, consumers accepted the extruded cereal with a lower red cactus pear powder content (2.5% w/w), because this presented characteristics similar to extruded cereal lacking pigment.

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

“…The water absorption index (WAI) was determined according to the method described by Ruiz-Gutiérrez et al [24]. The extruded shell or the control (non-extruded shell) (2.5 ± 0.05 g) was suspended in distilled water (30 mL) at 25 • C and then centrifuged at 3000× g for 10 min.…”

“…The WAI was calculated as the weight of sediment per weight of dry solid shell. The water solubility index (WSI) was the weight of dry solids in the supernatant from the WAI test after decantation and evaporation at 105 • C. The oil absorption index (OAI) was determined by the Ruiz-Gutie Rui et al [24] method with few modifications. The extruded shell and the control (non-extruded shell) (2.5 ± 0.05 g) was suspended in sunflower oil (10 mL) at 25 • C, then stirred for 30 s, and then centrifuged at 3000× g for 10 min.…”

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

“…Carmona et al [113] used microparticles of orange-yellow cactus pear pulp (Opuntia ficus-indica) as a natural yellow colorant in yogurts. Ruiz-Gutiérrez et al [114] used encapsulated powder from red cactus pear (Opuntia ficus-indica) to pigment extruded cereal, showing in this study that encapsulated powder from red palm fruit can be a natural alternative to synthetic dyes. It can be used to develop functional foods with possible health benefits.…”

Betalain extracts: Drying techniques, encapsulation, and application in food industry

“…Betalain is one of the important pigments that can be used as natural dyes in the food industry (Esquivel, 2016). Several studies have reported the application of betalain in food, that is, sausage (Jeong & Han, 2019; Jin et al., 2014; Sucu & Turp, 2018; van ELBE et al., 1974), noodles (Kim et al., 2015), rice (Alam et al., 2019), sweets (Otálora et al., 2019; Yee & Wah, 2017), cereals (Ruiz‐gutiérrez et al., 2017), sorbet (Omae et al., 2017), bread (Hsu et al., 2019), biscuits (Hidalgo et al., 2018), cookies (Sahni & Shere, 2016), and cupcakes (Alshehry, 2019). In addition, betalain extracts can be applied as a dye sensitizer (García‐Salinas & Ariza, 2019; Kurniawan et al., 2019; Ranjitha et al., 2018) and food packaging (Qin et al., 2020; Yao et al., 2020).…”