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The aim of this study was to determine the physicochemical properties, extract and characterise pectin from green (Morado), purple (Algerian), and orange (Gymno carpo) varieties of South African prickly pear (PP) (Opuntia ficus-indica) fruit peel. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3, and 4) and three different microwave power levels (low 300 W, medium 400 W, and high 500 W) at a fixed time of 10 min. Yield of pectin for purple ranged from 2.9 to 13.8%, orange from 1.4 to 9.8%, and from 2.3 to 10.0% for green prickly pear peel (PPP). Maximum yield of 13.8% on purple, 10.0% on green, and 9.8% on orange was obtained at pH 1.0 and medium power level. Ash content of the extracted pectin was significantly high at 25.16, 34.26, and 36.30% for green, orange and purple PPP, respectively. However, pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28, 2.38, and 3.86%, for anhydrouronic acid contents were 25.58, 25.93, and 38.84%, and degree of esterification was 49.87, 50.63, and 56.39% across the orange, purple, and green varieties. The PPP pectin spectra exhibited similarities in their absorption pattern to that of commercial citrus pectin.

This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.

Plant extracts have been utilized as an ecofriendly natural reducing agent for the synthesis of nanomaterials, including metal oxides. Prickly pear (opuntia) fruit extract (PPE) was used as a reducing agent for the sol–gel synthesis of titanium dioxide nanoparticles (TiO2 NPs) and as a sensitizer for the TiO2 NPs photoanode used in dye-sensitized solar cells (DSSCs). Ultraviolet-visible and infrared spectra, X-ray diffraction patterns, and scanning electron microscopic images were confirmed in the formation of semiconducting TiO2 NPs with the predominate size of ~300 nm. The use of PPE rendered discrete TiO2 NPs, whereas the typical synthesis without PPE resulted TiO2 aggregates. TiO2 NPs had a tetragonal crystalline structure, and their grain size was varied with respect to the concentration of PPE. The size of TiO2 crystallites was found to be 20, 19, 15, and 10 nm when the volume percentage of PPE was 0.2, 0.4, 0.6, and 0.8%, respectively. TiO2 NPs obtained using PPE were coated on indium-doped tin oxide substrates and sensitized with natural dye made up of PPE and synthetic dyes, namely rose Bengal (RB) and eosin yellow (EY). The photoanode fabricated with dye-sensitized TiO2 NPs was subjected to current–voltage response studies. The maximum power-conversion efficiency, 1.4%, was recorded for photoanodes sensitized with PPE dye, which is considerably higher than that for RB (1.16%) or EY (0.8%). Overall, the above findings proved that PPE can be used as a potential reducing/capping agent and TiO2 sensitizer for DSSC applications.

Objective: This research work is aimed at production and evaluation of the physical-chemical, and sensory qualities of jam produced from the prickly pear fruit from two varieties: Timgad region (Batna, semi-dry area), Elkseur (Bejaia, temperate zone), and an industrial: Roumais jam (Elkseur). Methods: The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Ash was determined by combustion of the sample in a muffle furnace at 550°C for 5 h. The total soluble sugar content was examined using phenol-sulfuric acid colorimetric method using a spectrophotometer (UV–VIS, Shimadzu). The total nitrogen content was determined by the micro-Kjeldahl method and total protein content was calculated using a 6.25 factor. Pectin content was determined by method of Golou and Bev. Reducing sugars were determined by the Fehling’s test. The crude fiber content was determined using the traditional Van Soest method. Lipid content was determined using a Soxhlet apparatus HT 1034 according to the procedure described by Huang. Sensory evaluation was carried out by 10 panelists using a 9-point Hedonic scale. Results: The physical and chemical analysis results give a very moderate total sugars (53.7; 46.4; and 23.2%), pectin (17.1; 16.0; and 12.0%), acidity (1.84; 1.45; and 2.9 g/100 g), °Brix (60; 62.3; and 27%), humidity (30.4; 32.4; and 71.8%), and fiber (13.3; 22.6; and 22.9%). The sensory results give for color (8.10; 6.62; and 7.22), for taste (7.89; 5.81; and 7.44), for odor (8.20; 6.64; and 7.98), and for texture (7.50; 8.30; and 5.23). Conclusion: It would be good to extend the field of study to a mixture of prickly pear to others fruit to develop other quality products (jam, jelly, syrup, and candy) in the innovation framework.

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.

Opuntia species have been used in traditional medicine for decades and research on Opuntia plants and their by-product valorisation are also on the increase. This study investigated the phenolic compound profiles and biological activities of Opuntia prickly pear fruit and peel extracts and the effect of drying methods on extract yields and bioactivities. Ethanolic, methanolic and hexane extracts of freeze-dried Opuntia peels showed better in vitro antioxidant and antimicrobial activities compared to oven-dried peel and fruit pulp extracts. In most cases, freeze-dried samples also showed better extract yields. Antibacterial activities of the extracts were better against Gram-positive (inhibition zone range of 8.0–18.8 mm) compared to Gram-negative (inhibition zone range of 10.0–14.0 mm) bacterial strains. Minimum inhibitory concentrations (MICs) ranged from 2.50 to 18.75 mg/mL. The presence of pinellic acid is reported for the first time in Opuntia fruit extracts. Phenolic acids, flavonols and flavonoid derivatives were also identified. Opuntia peel and fruit pulp extracts were rich in biologically active phenolic compounds and could have potential nutraceutical and food industry applications.

Food coloring are additives that are usually incorporated into foods to make them more attractive to people. However, some mineral and synthetic dyes used in the food industry are related to harmful effects on human health. Natural dyes, such as betalains extracted from prickly-pear fruit, have fewer restrictions on use and represent a healthier alternative to enhance the appearance of food. In this work, a process to extract betalains from the pulp and peel of Cardona prickly-pear fruit was implemented and optimized. The extracted pigment was encapsulated in cornstarch. Then, it was analyzed the effect of the extract/encapsulant ratio on the amount of encapsulated betalains. It was found that the peel of this variety of prickly-pear fruit represents about 48% of its total weight. It was also demonstrated that concentrations of betalains in the peel (12.0 mg/g) and in the pulp (16.5 mg/g) are alike. For these reasons, we consider that the peel of red prickly-pear fruit is an ideal material for the extraction of betalains because it is a waste material with high content of red pigments.

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

Hot air drying of thin layers of a paste from prickly pear fruit (without seeds) to obtain a chewy product was studied. The effect of air temperature (50 to 80°C) and sample thickness (4, 6, and 8 mm) on drying kinetics was analyzed. Drying curves were obtained, and drying data were fitted to Lewis, Henderson & Pabis, Peleg and Page mathematical models. The models were compared by two statistical parameters (coefficient of determination and reduced chi-squared). The drying rate curves showed that the layers of the paste were characterized by a single-falling-rate period. Water loss during drying was described by Fick’s equation and effective diffusivity, ranging between 0.75 and 7.05×10-9 m2s-1 depending on drying conditions. Activation energy was calculated from Arrhenius equation, being 34.51, 29.86, and 25.31 kJmol-1 for layers of 4, 6, and 8 mm thickness, respectively. The Page model fitted adequately the drying process of thin layers of the paste from prickly pear fruit.

Prickly pear (Opuntia spp.) fruit is highly perishable because of the high moisture and soluble solids content. The utilization of prickly pear fruit to produce preserves like marmalade receives particular attention from food industry. The production of prickly pear marmalade is a complex process and affected by several parameters such as water, pectin, sugar, and acid levels. This chapter aims to review the manufacturing process of prickly pear marmalade.

Prickly pear fruit is rich in natural pigments and bioactive compounds that contribute to its antioxidant capacity and health-promoting properties. These compounds can be extracted using pulsed electric fields (PEF), a non-thermal technology that is energy efficient and is being increasingly used for food processing. For that end, a novel electroporation chamber was designed and optimum pulse parameters were selected maximizing juice yield and bioactive compounds extraction. The chamber consists of 5 rows of 10 parallel needles, and the optimum pulse parameters were: Sixty 100 μs long pulses of 1200 V/cm at a frequency of 10 Hz. The average energy input was 11.44 kJ/kg (temperature rise below 10 °C). When comparing PEF-treated samples with untreated ones, juice yield increased 3.3 times, and betalain extraction 1.48 times. Also, the juice extracted had a significantly higher total polyphenol content (1.4 times), and antioxidant capacity (1.4–1.5 times increase, measured by three techniques). This chamber and procedure could be scaled for industrial applications since large samples can be treated without the need of adding conductive medium or peeling the fruits, simplifying the procedure and reducing costs. PEF treatment of prickly pear fruits can effectively provide juice rich in natural colorants and with higher nutritional properties.

Hand harvesting of prickly pear fruits is greatly inefficient; it is slow and expensive, field conditions are arduous, unsafe and risky. Prickly pear plant is entirely covered with thorns, while fruit has easily detachable microscopic hairs that stuck in bare skin; scaring off untrained workers. A mobile mechanical machine for picking prickly pear fruits was designed, fabricated and evaluated for its performance and techno-economic feasibility. Some physical and mechanical properties (dimensions, mass, volume, density, static coefficient of friction and shear force) of prickly pear fruits that are pertinent to the mechanical processing were measured and considered by the design of the machine. The developed machine was evaluated at two power source (mechanical and manual) and mechanical source provides two levels of crank speed (40 and 60 rpm). The evaluation was based on the following parameters: productivity, fruit damage, consumed energy and picking cost comparing with hand picking.The obtained results of the developed machine gave positive results for evaluation criteria. The productivity increased by 171.4 %, minimizes the fruit damage by 42.4 %, decreased consumed energy by 13.28 times and decreased picking cost by 29.8 % comparingwith hand picking method.

This study investigated the antiurolithiasic effects of the aqueous and ethanolic extracts of cactus prickly pear fruit in male Wistar rats. The effect of oral administration of cactus fruit extrac...

Background and Objectives: There is confusion as to which component of the Opuntia spp. cacti has demonstrated anti-hyperglycemic effects or anti-diabetic properties. It is important to clarify these health benefits due to the increasing need for prevention and treatment of chronic diseases. The aim of this review is to identify the effects of Opuntia spp. cacti consumption on biomedical measures; glucose and insulin with consideration of its’ components; fruit, leaf and combined or unidentified Opuntia spp. products. Materials and Methods: Prior to commencing the searches, this systematic review was registered with PROSPERO (CRD42018108765). Following the PRISMA 2009 guidelines, six electronic databases (Food Science and Technology Abstracts (EBSCO), Medline, Scopus, CINAHL, Web of Science and Cochrane) were searched for articles investigating the effect of Opuntia spp. consumption on glucose and insulin in humans. Results: Initially, 335 articles were sourced and filtered by exclusion criteria (human interventions, control trials and articles published in English) resulting in 20 relevant articles. The included studies were characterized by such plant components as fruit (n = 4), cladode (n = 12), and other Opuntia spp. products (n = 4), further separated by clinical populations (‘healthy’, hyperlipidemic, hypercholesterolemic, Type 2 Diabetes Mellitus). The findings of this review indicate variations in effects between cacti components and products. Cladode and select Opuntia spp. products predominately demonstrated significant reductions in serum glucose and insulin, indicating potential as a functional food candidate. Prickly Pear fruit was predominately reported to have no significant effects on glucose or insulin. The quality of evidence appeared to vary based on the type of Opuntia spp. product used. Studies that used specifically the fruit or cladode had high risk of bias, whereas studies which used combined Opuntia spp. products had a lower risk of bias. Numerous mechanisms of action were proposed where positive findings were reported, with emphasis on dualistic glucose-dependent and independent actions, however, mechanisms require further elucidation. Conclusion: Currently, there is a lack of evidence to support the recommendation of using Opuntia spp. fruit products as an alternative or complementary therapy in the reduction of risk or management of Type 2 Diabetes Mellitus. The Cladode does however show promise in potential glucose-lowering effects which warrant further investigation.

Bu çalışmada Türkiye'nin güney sahillerinde doğal olarak yetişen dikenli incir meyvelerinin, geleneksel ürünlerimizden pestil ve fıstıklı sucuğa işlenmesi yoluyla besleyici ve fonksiyonel özelliği yüksek yeni ürünlerin gıda sanayine kazandırılması amaçlanmıştır. Üç farklı bölgeden toplanan dikenli incirlerin ürüne işlenmesinde farklı kurutma metodları (fırın tipi kurutucu ve endüstriyel tip kurutucu) denenmiş, böylece hijyenik ve güvenilir koşullarda üretim için en uygun yöntem araştırılmıştır.Dikenli incir meyvelerinin ve ürünlerinin fizikokimyasal ve fonksiyonel özellikleri analiz edilmiş ve sonuçlar istatistiksel olarak değerlendirilmiştir. Elde edilen sonuçlara göre dikenli incir meyvelerinin en, boy, ağırlık, toplam kuru madde, briks, toplam asitlik, pH, askorbik asit ve mineral madde miktarları ile renk değerlerinin meyvelerin toplandığı bölgelere göre istatistiki olarak önemli düzeyde farklılık gösterdiği saptanmıştır (p0,05) saptanmıştır. Duyusal değerlendirmede dikenli incir pestil ve fıstıklı sucuk ürünlerinden en çok beğeniyi endüstriyel tip kurutucuda kurutulan ürünlerin aldığı görülmüştür. Bu çalışma ile besin içeriği yüksek olan ve tüketimi yaygın olmayan dikenli incir meyvesinin katma değeri yüksek fonksiyonel ürünlere işlenebileceği ortaya konmuştur. Ayrıca üzerinde sınırlı sayıda çalışma bulunan bu meyve konusunda gelecekte yapılacak farklı çalışmalara da veri oluşturulmuştur. In this study, it was aimed to introduce nutritional and functional new products such as pestil (dried fruit pulp) and sucuk with peanuts into food industry obtained by processing the prickly pear which is grown naturally at the south coast sides of Turkey. For this aim, prickly pears collected from three different regions were processed with different drying methods (oven type dryer and industrial type dryer) and the most suitable method for production in safe and hygienic conditions was investigated.Physicochemical and functional properties of prickly pear fruits were analyzed and the results were evaluated statistically. According to the results, width, length, weight, total dry matter, brix, total acidity, pH, ascorbic acid and mineral contents and color values of prickly pear fruits were found to be statistically significant (p0,05) impacted from different drying techniques. In sensory evaluation, the highest rate for the taste of pestil and sucuk products of prickly pear was obtained from the industrial type of dryer.This study revealed that rarely consumed prickly pear which has high nutritional value could be processed into the high value-added products. Because there is a limited number of study about this fruit, data provided from present study may also contribute to further studies. 94

In the present study, a natural dye is extracted from red prickly pear fruit (Opuntia ficus-indica) and is applied on the silk fabric using natural (myrobalan) and synthetic (copper sulphate) mordant. The dyeing of silk fabric is carried out using two different routes, namely, pre-mordanting and post-mordanting at different mordant concentrations and the dyed silk fabric was evaluated for its colour strength, colour fastness and antibacterial properties. The colour strength (K/S) was found to be higher in the post-mordant-processed fabric with the use of synthetic mordant compared to pre-mordanting and with the use of natural mordants and highest colour strength was observed at the mordant concentration of 6% and at a pH of 6 in all the cases. The colour fastness properties of the fabric also found to be improved in post-mordanting with use of synthetic mordants. The antimicrobial efficacy was also evaluated both in terms of zone of inhibition (qualitative analysis [SN195920]) and bacterial reduct...

The current dietary recommendations for cardiovascular disease (CVD) risk reduction include increased fruit and vegetable consumption. The Opuntia spp., Prickly Pear (PP) fruit is rich in dietary fiber and may have lipid-lowering effects but it is often confused with the PP stem/leaf (Cladode (CLD)), or not identified. The efficacy of the PP fruit and CLD in reducing CVD risk is a growing area of research.This systematic review (PROSPERO: CRD42018110643), examined the effects of consuming the Opuntia spp. components (PP or CLD) on CVD risk factors, specifically total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglycerides (TG). The review, performed from February through September 2019, used resources available through Food Science and Technology Abstracts (EBSCO), Medline, Scopus, CINAHL, Web of Science and Cochrane databases.Eleven articles met the inclusion criteria, which characterised Opuntia spp. products as either PP (n = 6), CLD (n = 4) or commercial products' (n=1). Effects were investigated in healthy and obese populations as well as those with metabolic illnesses, specifically type 2 diabetes and metabolic syndrome. PP consumption was associated with significant reductions in TC (p 0.05) in all but one included study, whereas in the remaining studies (n=6), LDL-C levels decreased (p 0.05). Separately, the effect of CLD consumption on lipids was small with one study reporting a significant increase in plasma HDL-C in a subgroup of participants (45 years of age) following consumption of a patented CLD powder product. It is plausible, that differences in overall effect may be due to compositional distinctions between CLD and PP, such as fiber composition. Care must be taken in future studies to accurately report the identity of the selected components of Opuntia spp.

Investigating the feasibility of betanin and pectin extraction from Opuntia ficus-indica peel via microwave-assisted hydrodiffusion and gravity, this study identifies selected important economic and technical aspects associated with this innovative production route starting from prickly pear fruit discards. Which benefits would be derived from this process? Would production be limited to Opuntia-growing countries or, likewise to what happens with dried lemon peel chiefly imported from Argentina, would production take place abroad also? Can distributed manufacturing based on clean extraction technology compete with centralized production using conventional chemical processes?

Bu çalışmada, inek sütüne farklı oranlarda Hint inciri meyve pulpu (%0, 6, 8 ve 10) ilavesi ile probiyotik (Lactobacillus rhamnosus) set tip yoğurtlar üretilmiş ve +4°C'de 14 gün süre ile depolanan yoğurtların fizikokimyasal, tekstürel, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Mikrobiyoloji analizleri için inülin ilaveli pozitif kontrol (K2) yoğurdu da kullanılmıştır. Depolamanın ilk günü yoğurtların bileşimleri ve mineral madde profilleri, depolama süresince ise serum ayrılmaları, su tutma kapasiteleri, renk, tekstürel, duyusal özellikleri ve biyoaktif bileşenleri ile yogurt bakterileri ve probiyotik kültürün sayısı belirlenmiştir.Meyve ilavesi yoğurtların pH, serum ayrılması, su tutma kapasitesi, L*, a*, b* değerleri, sertlik, kıvam, yapışkanlık, viskozite indeksi, görünüm, yapı, aroma ve toplam kabul edilebilirlik puanları ile Lb. delbrueckii ssp. bulgaricus, Streptococcus thermophilus ve Lb. rhamnosus sayılarını istatistiksel olarak önemli düzeyde etkilemiş, probiyotik bakterinin gelişimini teşvik etmiş, toplam fenolik madde, toplam karotenoid, betalain, askorbik asit, antioksidan aktivite ile Ca, K, Na, Mg, Fe, Zn, Cu ve Mn minerallerinin miktarlarını arttırmıştır. Tüm analiz sonuçları incelendiğinde; Hint inciri meyve pulpu ilaveli probiyotik yoğurtların kullanılan tüm oranlarda tüketilebilir özellikte olduğu, yabancı ve istenmeyen tat, koku ve aromaya sahip olmadıkları saptanmıştır. En fazla %8 oranında Hint inciri içeren yoğurtların biyoaktif bileşenler açısından daha üstün özelliklere sahip oldukları ve fonksiyonel özellikleri arttırılmış meyveli probiyotik yogurt olarak endüstriyel üretim için bu oranların önerilebileceği sonucuna varılmıştır. Anahtar Kelimeler: Yoğurt, Hint inciri, Lactobacillus rhamnosus, tekstür, mineral In this study, probiotic (Lactobacillus rhamnosus) set type yoghurts were produced by adding different amounts of prickly pear fruit pulp (0, 6, 8 and 10%) to cow's milk and physicochemical, textural, microbiological and sensory properties of yoghurts stored at 14 ° C for 14 days were determined. Inulin addition positive control (K2) yoghurt was also used for microbiology analysis. The composition and mineral profiles of yoghurts on the first day of storage and serum separations, water holding capacity, color values, textural and sensory properties, bioactive components, number of yogurt bacteria and probiotic culture of yoghurts were determined during storage. The addition of fruit had a significant effect on the pH, serum separation, water holding capacity, L *, a *, b * values, consistency, cohesiveness, viscosity index, appearance, structure, aroma and total acceptability scores of the yoghurts, Lb. delbrueckii ssp. bulgaricus, Streptococcus thermophilus ve Lb. rhamnosus, encouraged the growth of probiotic bacteria and increased total carotenoid, betalain, ascorbic acid, antioxidant activity and Ca, K, Na, Mg, Fe, Zn, Cu and Mn minerals. When all analysis results are examined; it was determined that probiotic yogurts with added prickly pear fruit pulp were consumable in all ratios and did not have any strange and unwanted taste, smell and aroma. It was concluded that yoghurts containing maximum 8% prickly pear had superior properties in terms of bioactive components and that these ratios can be recommended for industrial production as fruit probiotic yogurt with increased functional properties.Keyword: Yogurt, prickly pear fruit, Lactobacillus rhamnosus, textural, mineral 150

Betacyanin (betanin), total phenolics, vitamin C and antioxidant capacity (by Trolox-equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays) were investigated in two differently colored cactus pear (Opuntia ficus-indica (L.) Mill.) genotypes, one with purple fruit and the other with orange fruit, from the Salento area, in Apulia (South Italy). In order to quantitate betanin in cactus pear fruit extracts (which is difficult by HPLC because of the presence of two isomers, betanin and isobetanin, and the lack of commercial standard with high purity), betanin was purified from Amaranthus retroflexus inflorescence, characterized by the presence of a single isomer. The purple cactus pear variety showed very high betanin content, with higher levels of phenolics, vitamin C, and antioxidant capacity (TEAC) than the orange variety. These findings confirm the potential for exploiting the autochthonous biodiversity of cactus pear fruits. In particular, the purple variety could be an interesting source of colored bioactive compounds which not only have coloring potential, but are also an excellent source of dietary antioxidant components which may have beneficial effects on consumers' health.

After a series of experimental tests of jam pulp-based and peel of prickly pear fruit at a laboratory level, generated from previous research projects, and based on results of sensory evaluation, microbiological and physicochemical analysis, it was selected a formulation for a jam from a mixture of pulp and peel of prickly pear fruit “reyna” variety, and “xoconostle” prickly pear fruit pulp for processing at the pilot platform. The jam produced was characterized by physicochemical analysis and microbiological. In the physicochemical analysis, it was included the determination of dietetic fiber (4.35 g dietetic fiber/15 g jam), being one of the most important evaluation, which value comes mainly from the skin of prickly pear fruit. From the physicochemical analysis, it was designed a label for the jam produced. Based on the specifications required by the “Norma Oficial Mexicana”, the product can be considered suitable for consumption and marketing purposes.

Dye-sensitized solar cells (DSSCs) were assembled by using the bougainvillea flowers, red turnip and the purple wild Sicilian prickly pear fruit juice extracts as natural sensitizers of TiO(2) films. The yellow orange indicaxanthin and the red purple betacyanins are the main components in the cocktail of natural dyes obtained from these natural products. The best overall solar energy conversion efficiency of 1.7% was obtained, under AM 1.5 irradiation, with the red turnip extract, that showed a remarkable current density (Jsc = 9.5 mA/cm(2)) and a high IPCE value (65% at lambda = 470 nm). Also the purple extract of the wild Sicilian prickly pear fruit showed interesting performances, with a Jsc of 9.4 mA/cm(2), corresponding to a solar to electrical power conversion of 1.26%.

The present study was undertaken for the development of syrup from wild prickly pear fruit and its quality evaluation during storage for six months. Different combinations of juice (25, 30, 35 and 40%) and sugar syrup (65 and 70oB) were tried to standardize proper combinations for syrup. The syrup prepared with 30% juice and 65oB TSS was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Syrup could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (65 to 65.58oB), reducing sugars (47.55 to 50.25%), titratable acidity (1.50 to 1.39%), ascorbic acid (5.91 to 1.48 mg/100 ml), total phenols (24.14 to 17.47 mg/100 ml), betacyanins (9.15 to 3.58 mg/100 ml), betaxanthins (4.41 to 1.03 mg/100 ml) and antioxidant activity (22.97 to 16.68%). However, the changes in the quality characteristics of the syrup were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET (polyethylene teraphthalate) and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

Growth and compositional changes in prickly pear (Opuntia spp.) fruit during the development of four species (O. ficus-indica, O. inermis, O. hyptiacantha and O. lind- heimeri) were studied. The weight and size of fruits belonging to O. ficus-indica, O. hyptiacantha and O. lindheimeri generally followed a single sigmoid growth pattern while fruits belonging to O. inermis followed a double sigmoid growth pattern. In all species, soluble solids and ascorbic acid contents increased with a concomitant decrease in titrat- able acidity as fruits matured. O. hyptiacantha consistently had the highest soluble solids and ascorbic acid contents and the lowest titratable acidity while O. lindeimeri consistently had the lowest soluble solids and ascorbic acid contents and highest titratable acidity throughout ontogeny. Although significant differences in soluble solids and ascorbic acid contents were observed, all four prickly pear species exhibited similar trends in compositional changes with growth. Attributes that ...

Prickly pear fruit rectal seed bezoars are an extremely rare entity. Only nine cases of rectal seed bezoar have been reported, only one of which involved the prickly pear fruit seed. Furthermore, to our knowledge, this is also the first reported case presenting as rectal perforation.We report a case of prickly pear fruit bezoar occurring in the elderly whom presented with rectal perforation. Consistent with physical signs, laboratory results, and radiological findings the patient was diagnosed with acute perforation of the rectum. A Hartman procedure was performed, and a colostomy was placed.Currently there are very few data regarding seed bezoars reaching the rectum. There are even fewer data concerning this occurrence in the elderly, and the literature contains no report of this phenomenon presenting or even progressing into perforation. We report this rare entity to the existing literature.We report a rare but important case. A prickly pear fruit phytobezoar presenting as rectal perforation. This case may add to the increasing awareness of the danger associated with ingestion of certain foodstuffs. The previously benign sunflower and psyllium seeds are now known to cause bezoar. We feel that the prickly pear fruit should join this small but important list.

Sucrose was the predominant sugar in peel samples and present in lesser amounts in pulp and juice samples of prickly pear fruit. The relative total content of glucose and fructose differed among species and within fruit tissues. Acid invertase activity was found in all fruits examined while neutral invertase activity was found in two of the three species. Red-skinned fruits had no neutral invertase activity and yellow-skinned fruits had relatively high neutral invertase activity. When both invertase activities were added, a pattern of distribution of invertase activity that corresponded with sucrose levels within fruits was observed. The overall total invertase activity levels in red-skinned fruits were about twofold that of the yellow-skinned fruits and fourfold that of purple-skinned fruits.

SummaryPostharvest studies of the whole tuna (prickly pear) fruit conducted at 20° ± 1°C and r.h. 60–65% indicated a respiratory pattern similar to that of citrus fruits. This was confirmed by using Warburg’s technique employing peel tissue discs in citrate-citrate buffer of pH 5.2. The results suggested that tuna fruit use a multiple substrate of organic acids and sugars during postharvest respiration. No respiratory climacteric was observed.

The color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization.

RELATED STUDIES Taylor and Vorhies (10) reported extensive eating of cactus pads and stems by jack rabbits in Arizona. The eating of the prickly pear fruit by animals has been reported from various sources. Phillips (4) observed in South Africa that cattle, goats, baboons, monkeys and birds eat the prickly pear fruits and disseminate the seed. Darnell-Smith (3) reported that the Emu, black magpie, rabbits and cattle ate the prickly pears. The rabbits appeared to have ground most of the seed during mastication but the others were credited with scattering the seed. Timmons and Wenger (9) reported the jack rabbits eating prickly pear cactus fruits in West Central Kansas and disseminating the seed in their fecal pellets. Clements and Shelford (1) reported the golden flicker and Indian road runner as including cactus fruits in their diets. Cook (2) reported rabbits and rodents as being among the chief disseminators of prickly pear seed in the Central Great Plains.