EP0501267A1 EP92102587A EP92102587A EP0501267A1 EP 0501267 A1 EP0501267 A1 EP 0501267A1 EP 92102587 A EP92102587 A EP 92102587A EP 92102587 A EP92102587 A EP 92102587A EP 0501267 A1 EP0501267 A1 EP 0501267A1 Authority EP European Patent Office Prior art keywords cyclodextrin apocarotenal water lycopene characterized Prior art date 1991-02-25 Legal Jun 11 2020The cactus pear pulp (CP) was packed in polypropylene bags and frozen at −20 C /PCactus pear pulp (CP:water (1:1)) was clarified by microfiltration with a ceramic multi-tubular membrane module (cut-off 0 2 μm effective membrane filtration area of 0 0886 m 2 microdyn-Nadir Germany)

Microencapsulation of pulp and ultrafiltered cactus pear

Aug 15 2014Pulp (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 obtained under optimal conditions were characterised and

The optimal condition of spray drying purified flavonoids extract from R tomentosa berries was studied by response surface methodology The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 : 1 3 total solid content 27 4% glycerol monostearate content 0 25% and core to coating material ratio 3#x2009 :#x2009 7 resulting in EE 91 75#x25

the stability of flavonoids in the pulp of cactus pear (Opuntia ficus-indica) Maltodextrin is a starch hydrosylate with a Dextrose Equivalent (DE) of less than 20 (Wang and Wang 2000) DE is a quantitative measure of the degree of hydrolysis of starch polymers and DE value is

Jun 21 2010Keren Toledo-Madrid Tzayhr Gallardo-Velzquez Guillermo Osorio-Revilla Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study Processes 10 3390/pr6100189 6 10 (189) (2018)

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage Cristina Vergaraa Jorge Saavedrab c Carmen Senzd Paula Garcaa Paz Roberta ⇑ a Departamento de Ciencia de los Alimentos y Tecnologa Qumica Facultad de Ciencias Qumicas y Farmacuticas Casilla 133 Universidad de Chile Santiago Chile

African Journal of Food Science

Spray drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product Drying Technol 23(4): 955-973 Crossref : Rokka S Ramtamaki P (2010) Protecting probiotic bacteria by microencapsulation: challenges for industrial applications Eur Food Res Technol 231(1):1-12 Crossref

Roccia Martnez who studied the microencapsulation of the sunflower oil by spray drying using maltodextrin as a carrier agent found drying yield values that ranged from 5 44 to 39 88% and Santana Kurozawa produced arabic gum microparticles with pulp pequi extract by spray drying and obtained a drying yield values between 25 8 and 56 1%

Jul 11 2018Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntiaficus-indica) In this study the core materials like bio active compounds of pulp and ethanoic extracts of cactus pear were encapsulated using maltodextrin or inulin (Saenz et al 2009) Microencapsulation of avocado oil by spray

The obtained cactus pear fruit peel and pulp powder was used for optimization of extraction parameters and microencapsulation processes In addition each separate part (peel pulp and seeds) of the cactus pear fruit and whole cactus pear fruit were subjected to the same process 2 2

Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I) A 22 statistical factorial design was then used to study the stability of the powders obtained at the optimal conditions for each system (CP-MD CP-I CE-MD and CE-I) at 60C in the dark

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage By Cristina Vergara Hinostroza Jorge Saavedra Carmen Luisa Senz Hernndez Paula Garca and Paz Robert Canales

Roccia Martnez who studied the microencapsulation of the sunflower oil by spray drying using maltodextrin as a carrier agent found drying yield values that ranged from 5 44 to 39 88% and Santana Kurozawa produced arabic gum microparticles with pulp pequi extract by spray drying and obtained a drying yield values between 25 8 and 56 1%

The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents LWT- Vergara C Saavedra J Senz C Garca P Robert P 2014 Microencapsulation of ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage Food Chem 157:246-251

Agnieszka Wilkowska* Wojciech Ambroziak Agata Czyż

12 Microencapsulation of Polyphenolics from Blueberry and fl avours) For these reasons cyclodextrins are widely used in food and pharmaceutical industry but also cosmetics pack-ing and textile industry [Astray et al 2009 Del Valle 2004] The

An integrated process coupling crossflow micro and ultra or nanofiltration was applied to separate the betacyanins in cactus pear juice (30 C) Four microfiltration ceramic membranes (0 1–0 2 μm 1 8–3 3 bar) and 4 ultra/nanofiltration organic membranes (0 2–4 0 kDa 5–30 bar) were tested

Jul 11 2018Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntiaficus-indica) In this study the core materials like bio active compounds of pulp and ethanoic extracts of cactus pear were encapsulated using maltodextrin or inulin (Saenz et al 2009) Microencapsulation of avocado oil by spray

The obtained cactus pear fruit peel and pulp powder was used for optimization of extraction parameters and microencapsulation processes In addition each separate part (peel pulp and seeds) of the cactus pear fruit and whole cactus pear fruit were subjected to the same process 2 2

Apr 24 2020Microencapsulation of pulp and ultrafiltered cactus pear Opuntia ficus-indica extracts and betanin stability during storage Recent Developments in Microencapsulation of Food Ingredients Anthocyanin is pigments pivmen red purple and blue that commonly found in

Apr 18 2018Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of four betaxanthins of which indicaxanthin (proline-betaxanthin) accounts for around 85% A betaxanthin-rich water-soluble food colorant from cactus

CACTUS PEAR Vergara Cristina et al 2014 Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus- indica) extracts and betanin stability during storage Food Chem 157: 246 – 251 Abstract Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with

Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I) A 22 statistical factorial design was then used to study the stability of the powders obtained at the optimal conditions for each system (CP-MD CP-I CE-MD and CE-I) at 60C in the dark

PubMed:Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage PubMed:Additive insulinogenic action of Opuntia ficus-indica cladode and fruit skin extract and leucine after exercise in healthy males PubMed:Opuntia ficus-indica ingestion stimulates peripheral disposal of oral glucose before and after exercise in healthy men