Ricardo M. Ferreira, D. Wessel, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso
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Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. 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引用次数: 0
摘要
刺梨加工产品的产量不断攀升,导致废料大量增加,尤其是果皮,因为果皮富含生物活性化学物质,具有开发增值产品的潜力。然而,这些果皮极易变质,因此必须采用有效的保存技术。因此,这项工作旨在探索从 O. ficus-indica 'Rossa'、'Gialla'和'Bianca'栽培品种中提取的刺梨果皮用于生产 Opuntia 饮料(即输液)的潜力。为了实现这一目标,我们采用了两种不同的干燥方法,即微波干燥和食品脱水机,其中食品脱水机的酚类化合物回收率更高(0.5 mgGAE/mL 对 0.16 mgGAE/mL),生产的浸泡液抗氧化能力也更强。此外,还对水温为 80、90 和 100 °C 的各种浸泡条件进行了评估,以最大限度地提高酚类化合物的含量和抗氧化活性。结果表明,食品脱水机的整体干燥方法温度和浸泡条件较好的是 35 °C 和沸水(100 °C),因为其效果和实用性普遍较好。感官试验表明,三种浸泡方式普遍被接受(满分 9 分,得分大于 7.20 分),但 O. ficus-indica 'Rossa' 的评分最高。这项研究为优化干燥方法和浸泡条件以保存和提高刺梨果皮浸泡液中的生物活性化合物和抗氧化潜力提供了宝贵的见解,从而促进了刺梨果皮浸泡液作为功能性配料在食品和保健品应用中的可持续利用。
Infusion from Opuntia ficus-indica Peels: The Effects of Drying and Steeping Conditions
The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high perishability of these peels imposes effective preservation techniques. So, this work aimed to explore the potential of prickly pear peels from O. ficus-indica ‘Rossa’, ‘Gialla’, and ‘Bianca’ cultivars for the production of Opuntia beverages, namely infusions. To achieve this goal, two distinct drying methods, namely microwave drying and a food dehydrator, were employed with the latter method, resulting in the higher recovery of phenolic compounds (0.5 mgGAE/mL vs. 0.16 mgGAE/mL) and the higher antioxidant capacity of the resulting infusions. Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. This study offers valuable insights for optimizing drying methods and steeping conditions to preserve and enhance the bioactive compounds and antioxidant potential in prickly pear peel infusions, promoting their sustainable utilization as functional ingredients in food and nutraceutical applications.