Papers mentioning prickly pear or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Mucilage extracted from cladodes of <i>Opuntia ficus-indica</i> (L.) Mill. has attracted growing interest as a natural food additive due to its gelling and nutritional properties.... Read full abstract on PubMed →
During the last decades, polysaccharides have emerged as promising molecules with valuable pharmacological properties. Within this vein, this study aimed to characterize polysaccha... Read full abstract on PubMed →
Parthenocarpic fruit development in prickly pear involves up-regulation of the transcription factor BZR1 and increased levels of brassinolide in developing ovules. We explored the... Read full abstract on PubMed →
The reuse of by-products from plant processing as feed for animals aligns with the principles of a circular economy. Feeding dairy ruminants agro-industrial by-products often alter... Read full abstract on PubMed →
Background: It is currently estimated that around 50 % of fig production in Spain is not marketed and it is wasted, increasing the quantity of food loss. It is necessary to highlig... Read full abstract on PubMed →
Rapid ripening and softening due to cell wall polysaccharide degradation and disassembly pose major challenges in extending fruit storability. This study aimed to examine the effic... Read full abstract on PubMed →
Prickly pear (Opuntia ficus-indica (L). Mill.) vinegar has been produced by submerged culture using scale laboratory fermenters at three acetification temperatures (30 ◦C, 37 ◦C,... Read full abstract on PubMed →
Prickly pear fruit peel constitutes a high percentage of the fruit and could be a natural, economic agro-industrial waste of potential use in the nutraceutical industry. This study... Read full abstract on PubMed →
Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical... Read full abstract on PubMed →
The essential oils composition of the skin, pulp and seeds from fruits of two Sicilian cultivars of Opuntia ficus-indica (cv. Sanguigna and cv. Surfarina) has been obtained by hydr... Read full abstract on PubMed →
This paper describes a methodology to establish an optimal process design for prickly pear wine production that preserves the peculiar and unique traits of traditional products, ge... Read full abstract on PubMed →
The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative densi... Read full abstract on PubMed →
Chemical and biochemical changes were studied in ripening prickly pears from three Opuntia morphospecies with different ripening behaviour: Naranjona (O. ficus-indica), Blanca Cris... Read full abstract on PubMed →
To throw light on the expression of ripening-related genes in prickly pear (Opuntia sp.) fruits and on the possible role of the gaseous hormone ethylene in nonclimacteric fruit rip... Read full abstract on PubMed →
In this work, Sicilian cultivars of prickly pear (Opuntia ficus indica) were partially characterized from a chemical point of view, and the possibility of long-term storage of thei... Read full abstract on PubMed →
Bagging is widely practiced to produce high quality and unblemished fruit; however, little is currently known about the effect of bagging on flavor and nutritional quality of cucum... Read full abstract on PubMed →
BACKGROUND In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques have been applied. In Cucurbit... Read full abstract on PubMed →
spp. The solid-state fermentation process involving prickly pear peel residues favors the accumulation of condensed and hydrolyzable tannins, with antioxidant and antifungal activi... Read full abstract on PubMed →
< 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9%... Read full abstract on PubMed →
Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF conte... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.