Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica
In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C a...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001781 |
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| author | Denhy Jaquelinee Pérez-Viveros Luis Díaz-Batalla Ricardo Omar Navarro-Cortez Heidi María Palma-Rodríguez Juan Pablo Hernández-Uribe |
| author_facet | Denhy Jaquelinee Pérez-Viveros Luis Díaz-Batalla Ricardo Omar Navarro-Cortez Heidi María Palma-Rodríguez Juan Pablo Hernández-Uribe |
| author_sort | Denhy Jaquelinee Pérez-Viveros |
| collection | DOAJ |
| description | In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties. |
| format | Article |
| id | doaj-art-6a53b325eb6043d89f1056fc8950bb4e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-6a53b325eb6043d89f1056fc8950bb4e2024-12-18T08:54:44ZengElsevierApplied Food Research2772-50222024-12-0142100568Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indicaDenhy Jaquelinee Pérez-Viveros0Luis Díaz-Batalla1Ricardo Omar Navarro-Cortez2Heidi María Palma-Rodríguez3Juan Pablo Hernández-Uribe4Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, C.P 43600 Hidalgo, MexicoIngeniería Agroindustrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, C.P 42660 Hidalgo, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, C.P 43600 Hidalgo, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, C.P 43600 Hidalgo, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, C.P 43600 Hidalgo, Mexico; Corresponding author.In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.http://www.sciencedirect.com/science/article/pii/S2772502224001781Cladode flourOpuntia cochenilliferaExtrusionPhysicochemical propertiesFunctional propertiesDietary fiber |
| spellingShingle | Denhy Jaquelinee Pérez-Viveros Luis Díaz-Batalla Ricardo Omar Navarro-Cortez Heidi María Palma-Rodríguez Juan Pablo Hernández-Uribe Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica Applied Food Research Cladode flour Opuntia cochenillifera Extrusion Physicochemical properties Functional properties Dietary fiber |
| title | Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica |
| title_full | Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica |
| title_fullStr | Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica |
| title_full_unstemmed | Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica |
| title_short | Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica |
| title_sort | effect of extrusion on physicochemical and functional properties of cladode flour from opuntia cochenillifera and opuntia ficus indica |
| topic | Cladode flour Opuntia cochenillifera Extrusion Physicochemical properties Functional properties Dietary fiber |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001781 |
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