2026-06-27T12:34:26Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/83102023-08-25T21:08:40Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Manzur-Valdespino, Salvador author Ramírez-Moreno, Esther author Arias-Rico, José author Jaramillo-Morales, Osmar Antonio author Calderón-Ramos, Zuli Guadalupe author Delgado-Olivares, Luis author Córdoba Díaz, Manuel author Córdoba Díaz, Damián author Cruz-Cansino, Nelly del Socorro 2023-06-17T09:09:58Z 2023-06-17T09:09:58Z 2020-05-07 2076-3417 10.3390/app10093260 https://hdl.handle.net/20.500.14352/8310 https://doi.org/10.3390/app10093260 https://www.mdpi.com/2076-3417/10/9/3260 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. eng Atribución 3.0 España Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements journal article URL https://docta.ucm.es/bitstreams/bc31a275-b999-43cb-9150-9b0fdf83c1a4/download File MD5 e90d9a588d9d29caefedcb81ec180dd9 1331071 application/pdf applsci-10-03260-v2.pdf