RT Journal Article
T1 Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements
A1 Manzur-Valdespino, Salvador
A1 Ramírez-Moreno, Esther
A1 Arias-Rico, José
A1 Jaramillo-Morales, Osmar Antonio
A1 Calderón-Ramos, Zuli Guadalupe
A1 Delgado-Olivares, Luis
A1 Córdoba Díaz, Manuel
A1 Córdoba Díaz, Damián
A1 Cruz-Cansino, Nelly del Socorro
AB Recently, industry has been focusing on the development of new products made from food by-products in order to reduce and take advantage of food wastes. The objective of this study was to evaluate tablet formulations developed by mixing two commercial excipients, microcrystalline cellulose (M) and α-lactose-monohydrate (L), added with powder from residues (mesocarp and pericarp) of green and red (G and R) cactus pear fruit (Opuntia ficus-indica L. Mill), having the following formulations: green with microcrystalline cellulose (GM), green with lactose (GL), red with microcrystalline cellulose (RM), and red with lactose (RL). The results showed lower disintegration times for the tablets with microcrystalline cellulose. The fiber functional properties presented good values for lipid and water holding capacity. There was a higher total phenolic content (TPC) in formulations with green cactus pear residue powder with microcrystalline cellulose and lactose (GM and GL, respectively), but the DPPH and ferric reducing/antioxidant power (FRAP) values were higher in the formulations with red cactus pear residues (RM and RL), while ABTS values were similar among all formulations. In conclusion, tablets made from Opuntia residues are proposed as a product of interest for the food supplement industry because of the good quality parameters and the functional and antioxidant properties that they provide.
PB MDPI
SN 2076-3417
YR 2020
FD 2020-05-07
LK https://hdl.handle.net/20.500.14352/8310
UL https://hdl.handle.net/20.500.14352/8310
LA eng
NO Consejo Nacional de Ciencia y Tecnología (CONACyT)
DS Docta Complutense
RD 6 abr 2025