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Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

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Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients

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dc.contributor.author Melgar-Castañeda, Bruno es_ES
dc.contributor.author Pereira, Eliana es_ES
dc.contributor.author Oliveira, M. Bratriz P.P. es_ES
dc.contributor.author Garcia-Castello, Esperanza M. es_ES
dc.contributor.author Rodríguez López, Antonio Diego es_ES
dc.contributor.author Sokovic, Marina es_ES
dc.contributor.author Barros, Lillian es_ES
dc.contributor.author Ferreira, Isabel es_ES
dc.date.accessioned 2018-03-08T05:10:43Z
dc.date.available 2018-03-08T05:10:43Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/98928
dc.description.abstract [EN] Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficusindica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest ¿-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality. es_ES
dc.description.sponsorship The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289 (DeCodE) and ValorNatural (R). B. Melgar (No. 329930) also thanks CONACyT for his grant. The authors are grateful for a grant from the Serbian Ministry of Education, Sciences and Technological Development (no. 173032). The authors would also like to thank Dr. Carlos Aguiar for the botanical identification of these species.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Opuntia ficus-indica es_ES
dc.subject Opuntia engelmannii es_ES
dc.subject Nutritional properties es_ES
dc.subject Betalains es_ES
dc.subject Antimicrobial activity es_ES
dc.subject.classification INGENIERIA QUIMICA es_ES
dc.title Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2017.09.024 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS en_EN
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-11-30 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Química y Nuclear - Departament d'Enginyeria Química i Nuclear es_ES
dc.description.bibliographicCitation Melgar-Castañeda, B.; Pereira, E.; Oliveira, MBP.; Garcia-Castello, EM.; Rodríguez López, AD.; Sokovic, M.; Barros, L.... (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. Food Research International. 101:259-265. doi:10.1016/j.foodres.2017.09.024 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2017.09.024 es_ES
dc.description.upvformatpinicio 259 es_ES
dc.description.upvformatpfin 265 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 101 es_ES
dc.relation.pasarela 343081 es_ES


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