Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.12138
Abstract: Abstract BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types… read more here.
Keywords: prickly pear; pear vinegar; acetification; opuntia ficus ... See more keywords
Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-2017-x
Abstract: The aim of this research was to investigate the effect of the addition of peel powder and/or its aqueous extract on physical and antioxidant characteristics of carboxymethyl cellulose (CMC) edible films. Prickly pear peel powder… read more here.
Keywords: edible films; prickly pear; peel; aqueous extract ... See more keywords
Effects of UVB Light, Wounding Stress, and Storage Time on the Accumulation of Betalains, Phenolic Compounds, and Ascorbic Acid in Red Prickly Pear (Opuntia ficus-indica cv. Rojo Vigor)
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2183-5
Abstract: Prickly pear (Opuntia ficus-indica cv. Rojo Vigor) fruit is an excellent source of secondary metabolites with health-promoting properties (i.e., betalains, flavonoids, and ascorbic acid), and thus, it is relevant to find postharvest treatments that increase… read more here.
Keywords: storage; accumulation; prickly pear; ascorbic acid ... See more keywords
Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake
Sign Up to like & getrecommendations! Published in 2020 at "Waste and Biomass Valorization"
DOI: 10.1007/s12649-020-01111-4
Abstract: Proteins were extracted from a prickly pear seed cake using the Osborne extraction method. Physico-chemical, antioxidant and functional properties of the major protein fractions (albumin and glutelin) were studied. Glutelin fraction presented good amount of… read more here.
Keywords: seed; prickly pear; seed cake; protein fractions ... See more keywords
Development of lightweight concrete using prickly pear fibres
Sign Up to like & getrecommendations! Published in 2019 at "Construction and Building Materials"
DOI: 10.1016/j.conbuildmat.2019.03.167
Abstract: Abstract This experimental work aims to develop an eco-lightweight concrete using prickly pear fibres and to assess their physico-mechanical properties. Thus, the study is devoted to determine physical, mechanical and thermal characteristics of concrete based… read more here.
Keywords: development lightweight; concrete using; lightweight concrete; prickly pear ... See more keywords
Mechanical properties and impact resistance of a high-strength lightweight concrete incorporating prickly pear fibres
Sign Up to like & getrecommendations! Published in 2020 at "Construction and Building Materials"
DOI: 10.1016/j.conbuildmat.2020.119972
Abstract: Abstract The aim of this work is to develop, for structural elements, an eco-lightweight concrete with high resistance incorporating prickly pear fibres. And to evaluate its physico-mechanical properties and impact resistance. Concrete is developed by… read more here.
Keywords: strength; prickly pear; resistance; impact resistance ... See more keywords
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.100980
Abstract: Abstract The aim of this work was to study the effect of adding red prickly pear, as wasted source of antioxidants on various characteristics of novel functional (antioxidant) chitosan and pectin film formulations. Four types… read more here.
Keywords: prickly pear; novel functional; bio based; chitosan pectin ... See more keywords
Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae )
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DOI: 10.1016/j.foodhyd.2018.07.009
Abstract: Abstract Acetylated-low methoxyl pectins were isolated from sweet prickly-pear (Opuntia albicarpa) and ‘xoconostle’ or acidic prickly-pear (O. matudae), by sequential extraction with water in presence of ethylenediaminetetraacetic acid as sequestering agent. The extraction protocol resulted… read more here.
Keywords: prickly pear; acetylated pectins; opuntia albicarpa; behaviour acetylated ... See more keywords
Potential and location of an anaerobic digestion plant using prickly pear biomass in semi-arid Mediterranean environment
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DOI: 10.1016/j.jclepro.2019.119396
Abstract: Abstract In recent years, prickly pear biomass has had a growing role in the area of agro-energy, aimed at the production of biogas and biomethane. However, technical validations of the use of prickly pears for… read more here.
Keywords: digestion plant; pear biomass; anaerobic digestion; prickly pear ... See more keywords
Role of dose dependent Escherichia coli as ruminal anti-microflora agent to mitigate biogases production in prickly pear cactus flour based diet.
Sign Up to like & getrecommendations! Published in 2018 at "Microbial pathogenesis"
DOI: 10.1016/j.micpath.2017.12.053
Abstract: The present investigation was conducted to evaluate the effects of Escherichia coli against the ruminal microflora fermentation activities in the mitigation of CH4 and CO2 production as well as ruminal fermentation kinetics by substituting dietary… read more here.
Keywords: microflora; prickly pear; production; escherichia coli ... See more keywords
Opuntin B, the antiviral protein isolated from prickly pear (Opuntia ficus-indica (L.) Miller) cladode exhibits ribonuclease activity.
Sign Up to like & getrecommendations! Published in 2019 at "Microbial pathogenesis"
DOI: 10.1016/j.micpath.2019.103929
Abstract: An antiviral protein, designated Opuntin B, was purified from Prickly Pear (Opuntia ficus-indica (L.) Miller) Cladode by heat treatment of the extract, protein precipitation by ammonium sulfate treatment followed by ion-exchange chromatography. Assessment of enzymatic… read more here.
Keywords: protein; prickly pear; antiviral protein; pear opuntia ... See more keywords