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 :

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

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