Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents.
This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters—temperature (70-80 °C) and duration (60–90 min)—w...
| Publicado en: | International Journal of Environmental Health Research Vol. 34; no. 12; pp. 4008 - 4020 |
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| Autores principales: | , , , , , , , |
| Formato: | equations & formulas research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=180992816&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 180992816 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09603123 57L jtl: International Journal of Environmental Health Research issn: 09603123 maglogo: Y pubinfo: dt: Dec2024 vid: 34 iid: 12 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 180992816 176428063 180992816 180992816 10.1080/09603123.2024.2337831 180992816 ppf: 4008 ppct: 12 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents. aug: au: Yazidi, Raghda Yeddes, Walid Djebali, Kais Hammami, Majdi Aidi-Wannes, Wissem Ben Farhat, Mouna Msaada, Kamel Saidani Tounsi, Moufida affil: Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia sug: subj: Plant Extracts Food Industry Food Antioxidants Dietary Sucrose Nutritive Value Plants Models, Statistical Polyphenols Flavonoids Cooking Mathematics ab: This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters—temperature (70-80 °C) and duration (60–90 min)—were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity. pubtype: Academic Journal doctype: equations & formulas research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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