Knowledge Resource Center for Ecological Environment in Arid Area
| DOI | 10.1080/87559129.2020.1756844 |
| Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective | |
| Barba, Francisco J.1; Garcia, Cyrielle2; Fessard, Amandine2; Munekata, Paulo E. S.3; Lorenzo, Jose M.3; Aboudia, Aouatif4; Ouadia, Adbelouahab4; Remize, Fabienne2 | |
| 通讯作者 | Remize, Fabienne |
| 来源期刊 | FOOD REVIEWS INTERNATIONAL
 |
| ISSN | 8755-9129 |
| EISSN | 1525-6103 |
| 出版年 | 2020-05 |
| 英文摘要 | Cactus Opuntia ficus indica is widely distributed in (semi-) arid regions. Fruit and cladodes are processed into many food products. Cladodes are used as vegetables, but their main use is flour, which can partly substitute wheat or corn flour in bread, cookies or cakes. Fruit are mainly transformed into snacks, juices or minimally-processed foods. Mucilage, coloring extracts and antimicrobial extracts are valuable by-products of cactus processing. Fruit and cladodes are characterized by a high antioxidant activity. They contain ferulic acid as the predominant phenolic acid, rutin and isorhamnetin derivatives as the main flavonoids, and betalain pigments, but also lutein and beta-carotene, as the most abundant colored compounds present in skin and pulp. Bakery products containing cladode flour are enriched in fiber, minerals and polyphenols. Processing, through drying, heat treatment or innovative technologies, aims to preserve fruit nutritional and sensory characteristics. In recent years, lactic acid fermentation of plant-based foods demonstrated many benefits. Fermentation modifies vitamin C level, carotenoid, phenolic compound content and antioxidant activity. Moreover, fermentation of cladode pulp showed promising functional feature on inflammatory response through modulation of cytokine secretion. This opens new perspectives for the development of products with health benefits. |
| 英文关键词 | Prickly pear phenolic compounds carotenoids health food safety lactic acid bacteria minimally-processed |
| 类型 | Review ; Early Access |
| 语种 | 英语 |
| 国家 | Spain ; France ; Morocco |
| 收录类别 | SCI-E |
| WOS记录号 | WOS:000534907300001 |
| WOS关键词 | PRICKLY-PEAR OPUNTIA ; PULSED ELECTRIC-FIELD ; LACTIC-ACID BACTERIA ; BIOACTIVE COMPOUNDS ; SHELF-LIFE ; ANTIOXIDANT PROPERTIES ; HEALTH-BENEFITS ; FRUIT ; QUALITY ; SPP. |
| WOS类目 | Food Science & Technology ; Nutrition & Dietetics |
| WOS研究方向 | Food Science & Technology ; Nutrition & Dietetics |
| 资源类型 | 期刊论文 |
| 条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/319126 |
| 作者单位 | 1.Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept, Valencia, Spain; 2.Univ Avignon & Pays Vaucluse, Univ Montpellier, Montpellier SupAgro, UMR QualiSud,Univ Reunion,CIRAD, St Clotilde, France; 3.Ctr Tecnol Carne Galicia, San Cibrao Das Vinas, Ourense, Spain; 4.Univ Cadi Ayyad, Lab Aliments Environm Sante, Fac Sci & Tech, Marrakech, Morocco |
| 推荐引用方式 GB/T 7714 | Barba, Francisco J.,Garcia, Cyrielle,Fessard, Amandine,et al. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective[J],2020. |
| APA | Barba, Francisco J..,Garcia, Cyrielle.,Fessard, Amandine.,Munekata, Paulo E. S..,Lorenzo, Jose M..,...&Remize, Fabienne.(2020).Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective.FOOD REVIEWS INTERNATIONAL. |
| MLA | Barba, Francisco J.,et al."Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective".FOOD REVIEWS INTERNATIONAL (2020). |
| 条目包含的文件 | 条目无相关文件。 | |||||
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