Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru

Bioactive Compounds and Sensory Analysis of Freeze-Dried Prickly Pear Fruits from an Inter-Andean Valley in Peru

Prickly pear fruits are seasonal and have shades ranging from pale green to deep purple. Their pigments are associated with bioactive compounds, being sensitive to thermal transformation processes for their conservation. The objective of this research was to evaluate the bioactive compounds and the...

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Bibliographic Details
Main Authors: David Choque-Quispe, Carlos A. Ligarda-Samanez, Edith R. Huamán-Rosales, John Peter Aguirre Landa, Henrry W. Agreda Cerna, Miluska M. Zamalloa-Puma, Genaro Julio Álvarez-López, Gloria I. Barboza-Palomino, Humberto Alzamora-Flores, Wilfredo Gamarra-Villanueva
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Molecules
Subjects:
freeze-drying
prickly pear ecotype
total polyphenols
antioxidant activity
vitamin C
color index
Online Access:https://www.mdpi.com/1420-3049/28/9/3862

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https://www.mdpi.com/1420-3049/28/9/3862

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