Skip to main content
SpringerLink
Log in

Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The aim of this research was to investigate the effect of the addition of peel powder and/or its aqueous extract on physical and antioxidant characteristics of carboxymethyl cellulose (CMC) edible films. Prickly pear peel powder and aqueous extract (2 and 4%) were characterized in color, bioactive compounds (betalains and total phenolic compounds), antioxidant capacity and reducing power. Edible films were prepared with CMC, glycerol, varying the dissolution medium (0, 2, or 4% aqueous extract from prickly pear peel) and peel powder (0, 1, or 2%) using a face-centered central composite design. Physical, mechanical, bioactive compounds, and antioxidant capacity properties were investigated in edible films. Prickly pear peel powder presented 58.8 ± 0.08 mg of betacyanins/100 g, 53.8 ± 0.2 mg of betaxanthins/100 g, 967.8 ± 20 mg Gallic acid equivalent (GAE)/100 g for total phenolic compounds, an antioxidant capacity equivalent to 420.9 ± 4.9 mg GAE/100 g and a reducing power of 879.1 ± 115.9 mg ascorbic acid equivalent (AAE)/100 g. High concentration of aqueous extract and peel powder in CMC films increased the bioactive compounds content, antioxidant capacity and reducing power. Films mechanical properties were not affected by the aqueous extract; nevertheless, were strongly affected by the peel powder. Response surface methodology was used to optimize edible films formulation with high antioxidant characteristics, being the optimal formulation 1.7% of peel powder plus 3.3% of aqueous extract. This study may be the base for exploitation of prickly pear peel as source of bioactive compounds with antioxidant capacity for their use in edible coatings.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Aguirre-Joya, J., De la Garza, H., Zugasti-Cruz, A., Belmares-Cerda, R., & Aguilar, C. N. (2013). The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology. Asian Pacific Journal of Tropical Biomedicine, 3(6), 436–442.

    Article  Google Scholar 

  • Akhtar, M. J., Jacquot, M., Jasniewski, J., Jacquot, C., Imran, M., Jamshidian, M., Paris, C., & Desobry, S. (2012). Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract. Carbohydrate Polymers, 89(4), 1150–1158.

    Article  CAS  Google Scholar 

  • Aquino-Bolaños, E. N., Moctezuma, Y. C., Servia, J. L. C., Gerónimo, R. I. G., Hernández, E. R. S., & Guzmán, I. V. (2012). Caracterización fisicoquímica de siete variedades de tuna (Opuntia spp.) color rojo-violeta y estabilidad del pigmento de las dos variedades con mayor concentración. Investigación y Ciencia. Universidad de Aguascalientes., 55(1), 3–10.

    Google Scholar 

  • Ayala-Zavala, J. F., Rosas-Domínguez, C., Vega-Vega, V., & González-Aguilar, G. A. (2010). Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation. Journal of Food Science, 75(8), R175–R181.

    Article  CAS  Google Scholar 

  • Britton, N. L., & Rose, J. N. (1963). The Cactaceae: descriptions and illustrations of plants of the cactus family (Vol. 3). Washington, D.C.: Courier Corporation.

    Google Scholar 

  • Burda, S., & Oleszek, W. (2001). Antioxidant and antiradical activities of flavonoids. Journal of Agricultural and Food Chemistry, 49(6), 2774–2779.

    Article  CAS  Google Scholar 

  • Cardador-Martínez, A., Jiménez-Martínez, C., & Sandoval, G. (2011). Revalorization of cactus pear (Opuntia spp.) wastes as a source of antioxidants. Food Science and Technology Brazil, 31(3), 782–788.

    Article  Google Scholar 

  • Carneiro-da-Cunha, M. G., Cerqueira, M. A., Souza, B. W., Souza, M. P., Teixeira, J. A., & Vicente, A. A. (2009). Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering, 95(3), 379–385.

    Article  CAS  Google Scholar 

  • Cejudo-Bastante, M. J., Chaalal, M., Louaileche, H., Parrado, J., & Heredia, F. J. (2014). Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica. Journal of Agricultural and Food Chemistry, 62(15), 8491–8499.

    Article  CAS  Google Scholar 

  • Chougui, N., Djerroud, N., Naraoui, F., Hadjal, S., Aliane, K., Zeroual, B., & Larbat, R. (2015). Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant. Food Chemistry, 173(3), 382–390.

    Article  CAS  Google Scholar 

  • Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., German, J. B., Ghanati, K., Khakpour, M., & Khaksar, R. (2015). Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules, 72(3), 606–613.

    Article  CAS  Google Scholar 

  • Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science and Technology, 22(6), 292–303.

    Article  CAS  Google Scholar 

  • Fernández-López, J. A., Almela, L., Obón, J. M., & Castellar, R. (2010). Determination of antioxidant constituents in cactus pear fruits. Plant Foods for Human Nutrition, 65(2), 253–259.

    Article  Google Scholar 

  • Hernández-Carranza, P., Ávila-Sosa, R., Guerrero-Beltrán, J. A., Navarro-Cruz, A. R., Corona-Jiménez, E., & Ochoa-Velasco, C. E. (2016a). Optimization of antioxidant compounds extraction from fruit by-products: apple pomace, orange and banana peel. Journal of Food Process and Preservation, 40(1), 103–115.

    Article  Google Scholar 

  • Hernández-Carranza, P., Ruiz-López, I. I., Pacheco-Aguirre, F. M., Guerrero-Beltrán, J. Á., Ávila-Sosa, R., & Ochoa-Velasco, C. E. (2016b). Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages. Food Science and Technology International, 22(6), 536–546.

    Article  Google Scholar 

  • Iahnke, A. O. S., Costa, T. M. H., de Oliveira Rios, A., & Flôres, S. H. (2015). Residues of minimally processed carrot and gelatin capsules: potential materials for packaging films. Industrial Crops and Products, 76(12), 1071–1078.

    Article  CAS  Google Scholar 

  • Iahnke, A. O. S., Costa, T. M. H., de Oliveira Rios, A., & Flôres, S. H. (2016). Antioxidant films based on gelatin capsules and minimally processed beet root (Beta vulgaris L. var. Conditiva) residues. Journal of Applied Polymer Science, 133 (10), 1–10.

  • Jacobo-Velázquez, D., & Cisneros-Zevallos, L. (2009). Correlations of antioxidant activity against phenolic content revisited: a new approach in data analysis for food and medicinal plants. Journal of Food Science, 74(1), R107–R113.

    Article  Google Scholar 

  • Jamilah, B., Shu, C. E., Kharidah, M., Dzulkifly, M. A., & Noranizan, A. (2011). Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research. Journal, 18(1), 279–286.

    CAS  Google Scholar 

  • Jiménez-Aguilar, D. M., López-Martínez, J. M., Hernández-Brenes, C., Gutiérrez-Uribe, J. A., & Welti-Chanes, J. (2015). Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear. Journal of Food Composition and Analysis, 41(1), 66–73.

    Article  Google Scholar 

  • Kroyer, G. T. (1995). Impact of food processing on the environment-an overview. LWT-Food Science and Technology, 28(6), 547–552.

    Article  CAS  Google Scholar 

  • Majdoub, H., Roudesli, S., & Deratani, A. (2001). Polysaccharides from prickly pear peel and nopals of Opuntia ficus-indica: extraction, characterization and polyelectrolyte behavior. Polymer International, 50(2), 552–560.

    Article  CAS  Google Scholar 

  • Maran, J. P., & Manikandan, S. (2012). Response surface modeling and optimization of process parameters for aqueous extraction of pigments from prickly pear (Opuntia ficus-indica) fruit. Dyes and Pigments, 95(3), 465–472.

    Article  Google Scholar 

  • Maran, J. P., Sivakumar, V., Sridhar, R., & Immanuel, V. P. (2013). Development of model for mechanical properties of tapioca starch based edible films. Industrial Crops and Products, 42(1), 159–168.

    Article  Google Scholar 

  • Marsh, K., & Bugusu, B. (2007). Food packaging-roles, materials, and environmental issues. Journal of Food Science, 72(3), R39–R55.

    Article  CAS  Google Scholar 

  • Mello, F. R. D., Bernardo, C., Dias, C. O., Gonzaga, L., Amante, E. R., Fett, R., & Candido, L. M. B. (2015). Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel. Ciencia Rural, 45(2), 323–328.

    Article  Google Scholar 

  • Mu, C., Guo, J., Li, X., Lin, W., & Li, D. (2012). Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films. Food Hydrocolloids, 27(1), 22–29.

    Article  CAS  Google Scholar 

  • Nazareno, M. A., & Padrón, C. (2011). Nuevas tecnologías desarrolladas para el aprovechamiento de las cactáceas en la elaboración de alimentos. Componentes funcionales y propiedades antioxidantes. Revista Venezolana de Ciencia y Tecnología de Alimentos, 2(1), 202–238.

    Google Scholar 

  • Obón, J. M., Castellar, M. R., Alacid, M., & Fernández-López, J. A. (2009). Production of a red– Purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90(2), 471–479.

    Article  Google Scholar 

  • Ochoa, C. E., & Guerrero, J. A. (2012). Efecto del almacenamiento a diferentes temperaturas sobre la calidad de tuna roja (Opuntia ficus indica (L.) Miller). Información Tecnológica, 23(1), 117–128.

    Article  CAS  Google Scholar 

  • Oyaizu, M. (1986). Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics, 44(2), 307–315.

    Article  CAS  Google Scholar 

  • Piga, A. (2004). Cactus pear: a fruit of nutraceutical and functional importance. Journal of the Professional Association for Cactus Development, 6(1), 9–22.

    Google Scholar 

  • Ramadan, M. F., & Môrsel, J. T. (2003). Recovered lipids from prickly pear Opuntia Ficus Indica (L). Mill. peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols. Food Chemistry, 83(3), 447–457.

    Article  CAS  Google Scholar 

  • Reddy, M. K., Alexander-Lindo, R. L., & Nair, M. G. (2005). Relative inhibition of lipid peroxidation, cyclooxygenase enzymes, and human tumor cell proliferation by natural food colors. Journal of Agriculture and Food Chemistry, 53(15), 9268–9273.

    Article  CAS  Google Scholar 

  • Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends in Food Science and Technology, 20(10), 438–447.

    Article  Google Scholar 

  • Schieber, A., Stintzing, F. C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science and Technology, 12(11), 401–413.

    Article  CAS  Google Scholar 

  • Stintzing, F. C., Schieber, A., & Carle, R. (2001). Phytochemical and nutritional significance of cactus pear. European Food Research and Technology, 212(4), 396–407.

    Article  CAS  Google Scholar 

  • Stintzing, F. C., Herbach, K. M., Mosshammer, M. R., Carle, R., Yi, W., Sellappan, S., Akoh, C. C., Bunch, R., & Felker, P. (2005). Color, betalain pattern and antioxidant properties of cactus pear (Opuntia spp.) clones. Journal of Agricultural and Food Chemistry, 53(4), 442–451.

    Article  CAS  Google Scholar 

  • Strack, D., Vogt, T., & Schliemann, W. (2003). Recent advances in betalain research. Phytochemistry, 62(2), 247–269.

    Article  CAS  Google Scholar 

  • Toor, R. K., & Savage, G. P. (2005). Antioxidant activity in different fractions of tomatoes. Food Research International, 38(2), 487–494.

    Article  CAS  Google Scholar 

  • Vega-Arroy, J. D., Ruíz-Espinosa, H., Luna-Guevara, M. L., Hernández-Carranza, P., Ávila-Sosa, R., & Ochoa-Velasco, C. E. (2017). Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) mass peel. Czech Journal of Food Sciences, 35(5), 456–465.

  • Yang, L., & Paulson, A. (2000). Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International, 33(3), 571–578.

    Article  CAS  Google Scholar 

  • Zamudio-Flores, P. B., Ochoa-Reyes, E., Ornelas-Paz, J. D. J., Tirado-Gallegos, J. M., Bello-Pérez, L. A., Rubio-Ríos, A., & Cárdenas-Felix, R. G. (2015). Caracterización fisicoquímica, mecánica y estructural de películas de almidones oxidados de avena y plátano adicionadas con betalaínas. Agrociencia, 49(5), 483–498.

    Google Scholar 

Download references

Acknowledgements

This study has been subventioned by Benemérita Universidad Autónoma de Puebla. Author Aparicio-Fernández gratefully acknowledges Universidad de Guadalajara for the authorization of her sabbatical, as well as the invitation by Benemérita Universidad Autónoma de Puebla.

Author information

Authors and Affiliations

  1. Centro Universitario de los Lagos, Universidad de Guadalajara, Av. Enrique Díaz de León No. 1144. Col. Paseos de la Montaña, 47460, Lagos de Moreno, Jalisco, Mexico

    Xochitl Aparicio-Fernández

  2. Departamento de Bioquímica-Alimentos. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420, Puebla, Puebla, Mexico

    Araceli Vega-Ahuatzin, Carlos Enrique Ochoa-Velasco, Soledad Cid-Pérez, Paola Hernández-Carranza & Raúl Ávila-Sosa

Authors
  1. Xochitl Aparicio-Fernández
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Araceli Vega-Ahuatzin
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Carlos Enrique Ochoa-Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Soledad Cid-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Paola Hernández-Carranza
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Raúl Ávila-Sosa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Raúl Ávila-Sosa.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Aparicio-Fernández, X., Vega-Ahuatzin, A., Ochoa-Velasco, C.E. et al. Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts. Food Bioprocess Technol 11, 368–379 (2018). https://doi.org/10.1007/s11947-017-2017-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-017-2017-x

Keywords

Search

Navigation