title: Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment.
abstract: Selected technological characteristics and bioactive compounds of juice pressed directly from the mash of whole Opuntia dillenii cactus fruits have been investigated. The impact of pulsed electric fields (PEF) for a non-thermal disintegration on the important juice characteristics has been evaluated in comparison to microwave heating and use of pectinases. Results showed that the cactus juice exhibited desirable technological characteristics. Besides, it also contained a high amount of phenolic compounds being the major contributors to the overall antioxidant activity of juice. HPLC-DAD/ESI-MS(n) measurements in the fruits' peel and pulp showed that isorhamnetin 3-O-rutinoside was determined as the single flavonol found only in the fruit's peel. Treating fruit mash with a moderate electric field strength increased juice yield and improved juice characteristics. Promisingly, the highest release of isorhamnetin 3-O-rutinoside from fruit's peel into juice was maximally achieved by PEF.
authors.affiliation: Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany; Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt.
authors.forename: Tamer E
authors.initials: TE
authors.lastname: Moussa-Ayoub
authors.affiliation: University of Natural Resources and Life Sciences Vienna, Institute of Food Technology, Muthgasse 18, A-1190 Vienna, Austria.
authors.forename: Henry
authors.initials: H
authors.lastname: Jaeger
authors.affiliation: Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt.
authors.forename: Khaled
authors.initials: K
authors.lastname: Youssef
authors.affiliation: Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany.
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
authors.affiliation: Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt.
authors.forename: Salah
authors.initials: S
authors.lastname: El-Samahy
authors.affiliation: Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany.
authors.forename: Lothar W
authors.initials: LW
authors.lastname: Kroh
authors.affiliation: University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany. Electronic address: rohn@chemie.uni-hamburg.de.
authors.forename: Sascha
authors.initials: S
authors.lastname: Rohn
mesh_terms: D004187:Disaccharides / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D044948:Flavonols / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices; D029747:Opuntia / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*
chemical_list: D004187:Disaccharides; D005419:Flavonoids; D044948:Flavonols; D010636:Phenols; C515815:isorhamnetin 3-O-rutinoside
keywords: Antioxidant activity; Betalains; Cell disintegration; Flavonols; Opuntia dillenii juice; Pulsed electric fields