Physicochemical, thermal and rheological properties of prickly pear peel flours and fibers

fiber concentrate; Functional; Physicochemical; Prickly pear peel flour; Rheology; Thermogravimetry; Aqueous extraction; Fiber concentrate; Opuntia ficus indica; Physico-chemicals; Physicochemical property; Prickly pear; Thermal and rheological properties; Tunisian varieties; Food Science; Chemical Engineering (all); Safety, Risk, Reliability and Quality; Industrial and Manufacturing Engineering; General Chemical Engineering

Abstract :

[en] Prickly pear peel flour (PPF) byproduct is an attractive source of fibers. Fiber concentrates (PFC) were obtained using an aqueous extraction from PPF derived from different Tunisian varieties: Opuntia ficus-indica (yellow color and purple-pink color ecotypes) and Opuntia stricta (OS). Results showed that the extraction process increased fiber content from ~ 42 to 67% for the pink ecotype. Fiber concentrate obtained from the yellow ecotype presented high water holding capacity (9.18 g/g). Thermogravimetric analyses revealed that fibers were thermally more stable than their corresponding flours, at temperatures up to 230 °C and 150 °C, respectively, for OS variety. Rheological properties of aqueous suspensions of PFC or PPF showed a shear-thinning behavior at 4% concentration. Apparent viscosity increased with concentration and decreased with temperature. All suspensions showed a closed hysteresis loop at 6% concentration, with highest thixotropic property for PFC obtained from the yellow ecotype. These promising properties of PFC provided their possible use in many food formulations.

Disciplines :

Food science

Author, co-author :

Borchani, Maha; Laboratoire Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Masmoudi, Manel ; Laboratoire Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Ben Amira, Amal; Laboratoire Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Besbes, Souhail; Laboratoire Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Attia, Hamadi; Laboratoire Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Language :

English

Title :

Physicochemical, thermal and rheological properties of prickly pear peel flours and fibers

Publication date :

2022

Journal title :

Journal of Food Measurement and Characterization

ISSN :

2193-4126

eISSN :

2193-4134

Publisher :

Springer

Volume :

Issue :

Pages :

3557-3567

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://link.springer.com/content/pdf/10.1007/s11694-022-01467-2.pdf

Funders :

MHESR - Ministère de l'Enseignement Supérieur et de la Recherche Scientifique

Funding text :

This research was financially supported by the Ministry of Higher Education and Scientific Research, Tunisia.

Available on ORBi :

since 18 October 2022

Statistics

Number of views

31 (0 by ULiège)

Number of downloads

1 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

A. Jime´nez-Escribano, M. Rinco´n, R. Pulido, F. Saura-Calixto, J. Agr Food Chem. 49, 5489–5493 (2001) DOI: 10.1021/jf010147p
Y. Lario, E. Sendra, J. García-Pérez, C. Fuentes, E. Sayas-Barberá, J. Fernández-López, J.A. Pérez-Alvarez, Innov. Food Sci. Emerg. Technol. 5, 113–117 (2004) DOI: 10.1016/j.ifset.2003.08.001
M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, H. Attia, Food Chem. 124, 411–421 (2011) DOI: 10.1016/j.foodchem.2010.06.077
B. Derakhshandeh, R.J. Kerekes, S.G. Hatzikiriakos, C.P.J, Bennington Chem. Eng Sci. 66, 3460–3470 (2011) DOI: 10.1016/j.ces.2011.04.017
E. Cepeda, I.J. Collado, Food Eng. 134, 67–73 (2014) DOI: 10.1016/j.jfoodeng.2014.03.007
M.R. Kamal, A.T. Mutel, Polym. Compos. 10, 337–343 (1989) DOI: 10.1002/pc.750100510
H.M. Laun, Colloid Polym. Sci. 262, 257–269 (1984) DOI: 10.1007/BF01410464
H.N. Le Houerou, J. Arid Env 33, 135–159 (1996) DOI: 10.1006/jare.1996.0053
W.N. Sawaya, H.A. Khatchadourian, W.M. Safi, H.M. Al-Muhammad, Intern. J. Food Sci. Technol. 18, 183–193 (1983) DOI: 10.1111/j.1365-2621.1983.tb00259.x
L.P. Chávez-Zepeda, G. Cruz-Méndez, L. Gracia, J. de Caza, M.L. Díaz-Vela, Pérez-Chabela, Nacameh. 3, 71–82 (2009) DOI: 10.24275/uam/izt/dcbs/nacameh/2009v3n2/Chavez
Y. Morales-Martínez, M.D.R. López-Cuellar, N. Chavarría-Hernández, A.I. Rodríguez-Hernández, Food Hydrocoll. 85, 110–119 (2018)
R. Gheribi, Y. Habibi, K. Khwaldia, Intern. J. Biol. Macromol. 126, 238–245 (2019) DOI: 10.1016/j.ijbiomac.2018.12.228
C. Borchani, S. Besbes, C. Blecker, M. Masmoudi, R. Baati, H. Attia, Afr. J. Biotechnol. 9, 4096–4105 (2010)
AOAC, 1995. Official methods of analyses. 15th edn. (Association of Official Analytical Chemists, 1995)
G.L. Miller, Anal. Chem. 31, 426–428 (1959) DOI: 10.1021/ac60147a030
L. Prosky, N.G. Asp, T.F. Schweizer, J.W. DeVries, I. Furda, J. Assoc. Off Anal. Chem. 71, 1017–1023 (1988)
H. Chen, G.L. Rubenthaler, H.K. Leung, J.D. Baranowski, Cereal Chem. 65, 244–247 (1988)
M.J.Y. Lin, E.S. Humbert, F.W. Sousulki, J. Food Sci. 39, 368–370 (1974) DOI: 10.1111/j.1365-2621.1974.tb02896.x
H. Yaich, H. Garna, S. Besbes, J.P. Barthélemy, M. Paquot, C. Blecker, H. Attia, Food Hydrocoll. 40, 53–63 (2014) DOI: 10.1016/j.foodhyd.2014.02.002
M.M. Anwar, E.M. Sallam, Arab. J. Nucl. Sci. Appl. 49, 151–163 (2016)
M.E. Rodríguez-Garcia, C. De Lira, E. Hernandez-Becerra, M.A. CornejoVillegas, A.J. Palacios-Fonseca, I. Rojas-Molina, R. Reynoso, L.C. Quintero, A. Del-Real, T.A. Zepeda, C. Munoz-Torres, Plant Food Hum. Nutr. 62, 107–112 (2007)
C. Borchani, S. Besbes, M. Masmoudi, M.A. Bouaziz, C. Blecker, H. Attia, Food Bioprocess. Technol. 5, 1541–1551 (2012) DOI: 10.1007/s11947-011-0549-z
J.A. Larrauri, Trends Food Sci. Technol. 10, 3–8 (1999) DOI: 10.1016/S0924-2244(99)00016-3
C. Borchani, S. Besbes, M. Masmoudi, C. Blecker, M. Paquot, H. Attia, Food Chem. 125, 1194–1201 (2011) DOI: 10.1016/j.foodchem.2010.10.030
F. Guillon, M. Champ, J.-F. Thibault, in Functional foods Concept to Product, ed. by B.G. Gibson, C. Williams (Woodhead, Cambridge, 2000), pp. 315–364 DOI: 10.1533/9781855736436.3.315
G. Lan, H. Chen, S. Chen, J. Tian, Food Res. Int. 49, 406–410 (2012) DOI: 10.1016/j.foodres.2012.07.047
S. Bouazizi, G. Montevecchib, A. Antonellib, M. Hamdi, LWT. 124, 109155 (2020) DOI: 10.1016/j.lwt.2020.109155
M.C. Garau, S. Simal, C. Rosselló, A. Femenia, Food Chem. 104, 1014–1024 (2007) DOI: 10.1016/j.foodchem.2007.01.009
R. Gheribi, Y. Habibi, K. Khwaldia, Int. J. Biol. Macromol. 126, 238–245 (2019) DOI: 10.1016/j.ijbiomac.2018.12.228
J. Fernández-López, E. Sendra-Nadal, C. Navarro, E. Sayas, M. Viuda-Martos, J.A. Pérez-Alvarez, Int. J. Food Sci. Technol. 44, 748–756 (2009) DOI: 10.1111/j.1365-2621.2008.01892.x
J.A. Larrauri, P. Ruperez, B. Borroto, F. Saura-Calixto, LWT. 29, 729–733 (1996) DOI: 10.1006/fstl.1996.0113
S.L. Rodríguez-Ambriz, J.J. Islas-Hernández, E. Agama-Acevedo, J. Tovar, L.A. Bello-Pérez, Food Chem. 107, 1515–1521 (2008)
Y.L. Han, J. Gao, Y.Y. Yin, Z.Y. Jin, X.M. Xu, H.Q. Chen, Carbohydr. Polym. 151, 381–391 (2016) DOI: 10.1016/j.carbpol.2016.05.085
S. Karra, H. Sebii, C. Borchani, S. Danthine, C. Blecker, H. Attia, S. Besbes, M.A. Bouaziz, Food Biosci. 31, 100441 (2019) DOI: 10.1016/j.fbio.2019.100441
M. Cotrim, A. Mottin, E. Ayres, Macromol. Symp. 367, 90–100 (2016)
S.C. Chin, K.F. Teeb, F.S. Tonga, H.R. Ongc, J. Gimbund, Mater. Today Commun. 23, 100876 (2020) DOI: 10.1016/j.mtcomm.2019.100876
R. Farhoosh, A. Riazi, Food Hydrocoll. 21, 660–666 (2007) DOI: 10.1016/j.foodhyd.2006.07.021
B. Lundberg, X. Pan, A. White, H. Chau, A. Hotchkiss, J. Food Eng. 125, 97–104 (2014) DOI: 10.1016/j.jfoodeng.2013.10.021
R. Barbucci, D. Pasqui, R. Favaloro, G.A. Panariello, Carbohydr. Res. 343, 3058–3065 (2008) DOI: 10.1016/j.carres.2008.08.029
J. Mewis, N.J. Wagner, Adv. Colloid Interface Sci. 147–148, 214–227 (2009) DOI: 10.1016/j.cis.2008.09.005
S. Razavi, H. Karazhiyan, Food Hydrocoll. 23, 908–912 (2009) DOI: 10.1016/j.foodhyd.2008.05.010
R. Morales-Medina, D. Dong, S. Schalow, S. Drusch, Food Hydrocoll. 103, 105660 (2020) DOI: 10.1016/j.foodhyd.2020.105660
J. Steffe, Rheological Methods in Food Process Engineering (Freeman Press, East Lansing, USA, 1996)