Volume 210, 1 November 2016, Pages 249–261
- a Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany
- b University of Natural Resources and Life Sciences Vienna, Institute of Food Technology, Muthgasse 18, A-1190 Vienna, Austria
- c Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt
- d Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
- e University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
- Received 4 February 2016, Revised 23 April 2016, Accepted 25 April 2016, Available online 26 April 2016
Highlights
- •
- Opuntia dillenii fruit’s juice exhibits promising technological characteristics.
- •
- Opuntia dillenii fruit’s juice has high amounts of betacyanins and polyphenols.
- •
- Juice pressing released isorhamnetin 3-O-rutinoside from the peels into the juice.
- •
- Pulsed electric field pre-treatment kept technological juice characteristics.
- •
- Moderate electric field strength improves flavonol content in the juice.
Abstract
Selected technological characteristics and bioactive compounds of juice pressed directly from the mash of whole Opuntia dillenii
cactus fruits have been investigated. The impact of pulsed electric
fields (PEF) for a non-thermal disintegration on the important juice
characteristics has been evaluated in comparison to microwave heating
and use of pectinases. Results showed that the cactus juice exhibited
desirable technological characteristics. Besides, it also contained a
high amount of phenolic compounds being the major contributors to the
overall antioxidant activity of juice. HPLC-DAD/ESI-MSn measurements in the fruits’ peel and pulp showed that isorhamnetin 3-O-rutinoside
was determined as the single flavonol found only in the fruit’s peel.
Treating fruit mash with a moderate electric field strength increased
juice yield and improved juice characteristics. Promisingly, the highest
release of isorhamnetin 3-O-rutinoside from fruit’s peel into juice was maximally achieved by PEF.
Keywords
- Opuntia dillenii juice;
- Pulsed electric fields;
- Cell disintegration;
- Flavonols;
- Betalains;
- Antioxidant activity
© 2016 Elsevier Ltd. All rights reserved.
