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Improved Antioxidant Capacity by Block Cryoconcentration of <i>Opuntia ficus-indica</i> L. Mill (Green and Red) Juice

The presence of bioactives in prickly pear has been documented, including flavonoids and betalains, which are compounds highly unstable to thermal processing. An alternative to the thermal processing of foods is the use of cryoconcentration. The objective of this work was to use cryoconcentration as...

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Principais autores: Carlos Alberto Márquez-Montes, José Alberto Gallegos-Infante, Guillermo Rodrigo Petzold-Maldonado, Patricio Antonio Orellana-Palma, Rubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-02-01
Colecção:AppliedChem
Assuntos:
antioxidant activity
betalains
cryoconcentration
flavonoids
food processing
prickly pear juice
Acesso em linha:https://www.mdpi.com/2673-9623/5/1/4
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