Drying impact on physicochemical and biochemical criteria of prickly pear fruit peels of three varieties of Opuntia spp

Autor:	Hamza Elmahdaoui, Jamila Amzil, Hasnaâ Harrak, Fatima Ettalibi, Chemseddoha Gadhi
Rok vydání:	2020
Předmět:	010302 applied physics Horticulture Prickly Pear Fruit Chemistry Polyphenol 0103 physical sciences Humidity 02 engineering and technology 021001 nanoscience & nanotechnology 0210 nano-technology 01 natural sciences
Zdroj:	Materials Today: Proceedings. 27:3243-3248
ISSN:	2214-7853
DOI:	10.1016/j.matpr.2020.04.726
Popis:	Three Moroccan varieties of Opuntia spp. (Aakria, Safra and Derbana) were studied through physicochemical and biochemical characterizations of their fruit fresh peels, and via the evaluation of drying impact on quality criteria of peel powders dried at two humidity rates (15% and 10%). Fresh peels contain interesting contents of bioactive components in particular betalains, polyphenols, and vitamin C. However, drying had a negative impact on the contents of these components. Additionally, peels drying up to 15% humidity rate preserved better peels quality than drying up to10% humidity rate.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a1ce4ce553a8149d39770c5e92df7451 https://doi.org/10.1016/j.matpr.2020.04.726 Zobrazit plný text záznamu Full Text from ScienceDirect