Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage.

Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 °C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied...

Chemical Composition and Functional Properties of Prickly Pear (Opuntia ficus indica) Seeds Flour and Protein Concentrate

Proximate composition and functional properties of prickly pear seed flour (PPS); protein concentrate and the effect of pH on these properties were investigated. The protein content, crude fat and crude fiberof PPS flour and protein concentrate averaged 13.62 and 62.41, 10.43 and 3.57 and 9.23 and 5.31%, respectively. The minimum protein solubility was observed at pH 4.5, as 16. and 15% while m...

Physicochemical Characteristics of Moroccan Prickly Pear Juice (Opuntia ficus indica L.)

The cactus prickly pears rich in micronutrients, has recently generated a great deal of consumer interest, therefore, this paper was designed to study its physical and chemical compositions such as: moisture, sugar content, total fibres, protein, ash, pH, acidity, minerals contents and total phenolics contents of nine prickly pear juices. Polyphenols are antioxidants who contribute to the nutri...

Prickly pear

Interaction of Diffuse Competition and Insect Herbivory in Limiting Brittle Prickly Pear Cactus, Opuntia fragilis (Cactaceae)