The objective of this study was to describe the technological process involved in the drying kinetics of fresh-cut prickly pear shoots through numerical and analytical solutions. Shoots of two different prickly pear species ...

Prickly pear (Opuntia ficus-indica L. Mill.) fruits are low-cost, sustainable sources of bioactive compounds which could contribute to the reduction of risk factors related to obesity and metabolic syndrome. However, for ...

The research on alternative natural colorants is of growing interest as substitutes for synthetic dyes in food. Opuntia lasiacantha Pfeiffer (red prickly pear) pigment was extracted from fruits of three different localities. ...

The objective of this research work was to develop a gastronomic proposal based on the prickly pear as an emblematic product of Guano canton, Chimborazo province, in order to create a recipe book with different preparations, ...

The cactus pear (Opuntia ficus indica) mucilage is an interesting ingredient for the food industry because of its viscosity properties. We studied the conditions for the extraction and precipitation of the plants mucilage. ...

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 ...

The purpose of this work was to determine the oxidative stability of roasted peanuts coated with prickly pear and algarrobo pod syrups. General composition, total phenolic compounds and radical scavenging activity were ...

Soymilk and red prickly pear have nutraceutical properties. It has been reported that aglycone isoflavones in soymilk as well betalains, polyphenols, and vitamin C from red prickly pears have health-related attributes. ...