<i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/9/3260 |
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| author | Salvador Manzur-Valdespino Esther Ramírez-Moreno José Arias-Rico Osmar Antonio Jaramillo-Morales Zuli Guadalupe Calderón-Ramos Luis Delgado-Olivares Manuel Córdoba-Díaz Damián Córdoba-Díaz Nelly del Socorro Cruz-Cansino |
| author_facet | Salvador Manzur-Valdespino Esther Ramírez-Moreno José Arias-Rico Osmar Antonio Jaramillo-Morales Zuli Guadalupe Calderón-Ramos Luis Delgado-Olivares Manuel Córdoba-Díaz Damián Córdoba-Díaz Nelly del Socorro Cruz-Cansino |
| author_sort | Salvador Manzur-Valdespino |
| collection | DOAJ |
| description | 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 (<i>Opuntia ficus-indica</i> 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 <i>Opuntia</i> 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. |
| first_indexed | 2024-03-10T19:59:19Z |
| format | Article |
| id | doaj.art-5bb40da4b0ab4ff3976dbde2af318e46 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T19:59:19Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-5bb40da4b0ab4ff3976dbde2af318e462023-11-19T23:43:54ZengMDPI AGApplied Sciences2076-34172020-05-01109326010.3390/app10093260<i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food SupplementsSalvador Manzur-Valdespino0Esther Ramírez-Moreno1José Arias-Rico2Osmar Antonio Jaramillo-Morales3Zuli Guadalupe Calderón-Ramos4Luis Delgado-Olivares5Manuel Córdoba-Díaz6Damián Córdoba-Díaz7Nelly del Socorro Cruz-Cansino8Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoCentro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoÁrea Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoÁrea Académica de Farmacia, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoCentro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoCentro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoDepartamento de Farmacia Galénica y Tecnología Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, 8040 Madrid, SpainDepartamento de Farmacia Galénica y Tecnología Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, 8040 Madrid, SpainCentro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca, Hidalgo 42160, MexicoRecently, 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 (<i>Opuntia ficus-indica</i> 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 <i>Opuntia</i> 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.https://www.mdpi.com/2076-3417/10/9/3260<i>Opuntia ficus-indica</i>residuestabletfunctional propertiesantioxidants |
| spellingShingle | Salvador Manzur-Valdespino Esther Ramírez-Moreno José Arias-Rico Osmar Antonio Jaramillo-Morales Zuli Guadalupe Calderón-Ramos Luis Delgado-Olivares Manuel Córdoba-Díaz Damián Córdoba-Díaz Nelly del Socorro Cruz-Cansino <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements Applied Sciences <i>Opuntia ficus-indica</i> residues tablet functional properties antioxidants |
| title | <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements |
| title_full | <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements |
| title_fullStr | <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements |
| title_full_unstemmed | <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements |
| title_short | <i>Opuntia ficus-indica</i> L. Mill Residues—Properties and Application Possibilities in Food Supplements |
| title_sort | i opuntia ficus indica i l mill residues properties and application possibilities in food supplements |
| topic | <i>Opuntia ficus-indica</i> residues tablet functional properties antioxidants |
| url | https://www.mdpi.com/2076-3417/10/9/3260 |
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