4.6 Review

Bioactive Compounds of Opuntia spp. Acid Fruits: Micro and Nano-Emulsified Extracts and Applications in Nutraceutical Foods

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Sensory attributes, physicochemical and antioxidant characteristics, and protein profile of wild prickly pear fruits (O. macrocentra Engelm., O. phaeacantha Engelm., and O. engelmannii Salm-Dyck ex Engelmann.) and commercial prickly pear fruits (O. ficus-indica (L.) Mill.)

Jose Valero-Galvan et al.

Summary: The study compared the sensory, physicochemical and protein profiles of wild prickly pear fruits with commercial varieties in Chihuahua, Mexico. Wild species showed higher color, odor, sour taste, lower pH, and higher content of beneficial compounds and protein, indicating their potential as a source of functional ingredients and nutraceuticals. All species exhibited enrichment in amino acids biosynthesis, glycolysis/glucogenesis, and the citric acid cycle pathways.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle

Poonam Kumari et al.

Summary: The growing demand for attractive and high quality food has led to increased interest in edible flowers as a new way to promote human wellbeing. Edible flowers, besides adding color and texture to dishes, are potential sources of phytochemicals that are responsible for health benefits. Further research and development is needed to fully understand and exploit the potential health benefits of edible flowers.

JOURNAL OF FUNCTIONAL FOODS (2021)

Article Food Science & Technology

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Rafael German Campos-Montiel et al.

Summary: Incorporating bioactive compounds of xoconostle in a double emulsion formulation can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Biochemistry & Molecular Biology

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

Elizabeth Perez-Soto et al.

Summary: The study revealed that the addition of microcapsules and nanoemulsions did not alter the physicochemical properties of the cheese. Total coliforms decreased in all samples during storage, functional properties showed an increase in total phenols in all treatments, and the addition of microcapsules and nanoemulsion influenced the hardness of the cheese.

MOLECULES (2021)

Article Chemistry, Multidisciplinary

Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico

Christian A. Pensamiento-Nino et al.

Summary: The study reveals that Cactaceae flowers can be a source of nutrients and their diverse compounds with good antioxidant properties suggest that they should be considered as new sources of natural antioxidant compounds for the development of functional products.

APPLIED SCIENCES-BASEL (2021)

Article Chemistry, Multidisciplinary

Inhibition of Urease, Elastase, and β-Glucuronidase Enzymatic Activity by Applying Aqueous Extracts of Opuntia oligacantha CF Forst Acid Fruits: In Vitro Essay under Simulated Digestive Conditions

Gabriela Medina-Perez et al.

Summary: The study aimed to evaluate the anti-inflammatory and hepatoprotective activities of different parts of Forst Opuntia oligacantha C.F. fruit, revealing that the whole fruit extract exhibited the highest enzyme inhibition activity.

APPLIED SCIENCES-BASEL (2021)

Article Biochemistry & Molecular Biology

Application of Nanoemulsions (W/O) of Extract ofOpuntia oligacanthaCF Forst and Orange Oil in Gelatine Films

Salvador Omar Espino-Manzano et al.

MOLECULES (2020)

Article Food Science & Technology

Processing of Xoconostle fruit (Opuntia joconostle) juice for improving its commercialization using membrane filtration

Roberto Castro-Munoz et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Review Cell Biology

Opuntia spp.: Characterization and Benefits in Chronic Diseases

Maria del Socorro Santos Diaz et al.

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)

Article Chemistry, Applied

Inhibitory kinetics and mechanism of kaempferol on α-glucosidase

Xi Peng et al.

FOOD CHEMISTRY (2016)

Article Plant Sciences

Effects of Cooking Methods on Phenolic Compounds in Xoconostle (Opuntia joconostle)

Rosa Maria Cortez-Garcia et al.

PLANT FOODS FOR HUMAN NUTRITION (2015)

Article Plant Sciences

Opuntia delafuentiana (Cactaceae: Opuntioideae), a new xoconostle from central Mexico

Cesar Ramiro Martinez-Gonzalez et al.

PHYTOTAXA (2015)

Article Food Science & Technology

Exploring xoconostle by-products as sources of bioactive compounds

Patricia Morales et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

Obed Osorio-Esquivel et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Food Science & Technology

Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.)

Elhadi M. Yahia et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Food Science & Technology

Physicochemical, Nutritional, and Functional Characterization of Fruits Xoconostle (Opuntia matudae) Pears from Central-Mexico Region

Salvador H. Guzman-Maldonado et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Biochemistry & Molecular Biology

Inhibition Kinetics of Flavonoids on Yeast alpha-Glucosidase Merged with Docking Simulations

Heng Xu

PROTEIN AND PEPTIDE LETTERS (2010)

Review Food Science & Technology

Active food packaging technologies

M Ozdemir et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Review Biochemistry & Molecular Biology

Evaluation of antioxidant capacity. What capacity is being measured by which method?

E Niki et al.

IUBMB LIFE (2000)