Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment
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- 作者：Tamer E. Moussa-Ayouba ; c ; Henry Jaegerb ; Khaled Youssefc ; Dietrich Knorrd ; Salah El-Samahyc ; Lothar W. Kroha ; Sascha Rohne ; rohn@chemie.uni-hamburg.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Opuntia dillenii juice ; Pulsed electric fields ; Cell disintegration ; Flavonols ; Betalains ; Antioxidant activity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：249-261
- 全文大小：1221 K
文摘
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Opuntia dillenii fruit’s juice exhibits promising technological characteristics.
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Opuntia dillenii fruit’s juice has high amounts of betacyanins and polyphenols.
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Juice pressing released isorhamnetin 3-O-rutinoside from the peels into the juice.
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Pulsed electric field pre-treatment kept technological juice characteristics.
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Moderate electric field strength improves flavonol content in the juice.